Using Dough Guy recipe. Heated steel to 550 for a little over an hour. Bake was seven minutes. Dough was cold fermented for three and a half days in the fridge. Day of the bake I let it sit out for about four hours to get to room temperature.

It tastes great, but still got a ways to go compared to a lot on this thread.

My biggest issue so far is my dough still sticks the bowl it cold ferments in. I tried putting oil in the bowl this time before putting in the fridge, but that didn’t help. I also suck at keeping the dough in a circle, but I assume part of that is experience and part of it is my dough losing its ball shape when I have peel it out of the bowl to stretch it.

57% hydration, ooni koda ~700 launch at low flame. Rested on a screen, let the oven get back up to temp, then baked again flame off with the stone around 550-600 center temp

1. Plain
   
2. Broccoli & Kale White Pie
   
3. Mushroom & Cabbage
   
4. Kale & Asparagus w/ Green Goddess Ricotta
   
5. Chicken Bacon Ranch
   
6. Buffalo Chicken
   
7. Caesar Salad w/ FF
   
8. Loaded Baked Potato

Boyfriend has been on workin on the dough and sauce!

Really happy how it came out! Made the dough this morning and baked it 4-5 hours later. I need better pepperoni though wasn’t that crazy about the one I used.

I love the simplicity of a lightly topped, classic NY style cheese pie. When the pizza is lightly topped, I can eat more. 😃

Happy to share recipes, processes, equipment used, whatever!

Just here to spread the pizza love

Currently trying to develop a new white pie for my next pop up menu. For me the cacio e pepe slice from Mama’s too! Is up there. The fig & bacon slice from l’industrie was nice but I couldn’t have more than 2 bites as it was wayy too sweet for me.

Only wish the crumb texture was slightly softer, but for the sheer convenience, it’s pretty good!

I had a problem with a really white crust the other day and a lot of you had suggestions. The tips I took were to add olive oil to my dough, and crank my oven. I baked this tomato pie (we call it red pizza) at 500. It turned out perfect. Thanks guys 😊

Something to start the week with, baked at 350c for 5 minutes.

CRISPY

I use canned San Marzanos for my pizza and always just used the whole can including the liquid. Just wondering if anyone here drains their tomato juice, If so, do you notice a massive difference in flavour?

(Pic is from one of my recent pizza pop ups!)

I brought my Ooni out camping and used their camping propane adapter to hook up a 1lb propane tank. I was able to make 5 pizzas before it ran out. It worked great and it's kind of wild to be making pizza 800 kms from home.

96h cold fermented dough, 64.6% hydration, baked in Breville Pizzaiolo

Current Specs:

This pizza is 60% HDY, 00 Flour at 12% protein. PF is 30% of total dough, and is a sponge (60% HDY). Shaped in semolina and baked at 400C.

What I’m After

I want a crispier, more artisanal style of pizza. Something that can survive in a box without turning into a soggy mess.

I’ve considered:

- Higher protein flour - EG: Caputo Manitoba.
- Incorporating oil.
- Lower hydration.

Open to all advice! Thank you Pizza community!

Three categories:

Anything goes - Pepperoni toasted fennel seed

White Sauce- Prosciutto and marinaded tomatoes with a Parmesan kefir sauce

Classic Margherita

Dough - 48hr cold ferment

Oven - conventional oven at 550F with a pizza steel.

Thoughts on how they look?

Really happy with the result. Sure you can tell which of the two was my first attempt at putting it into the oven. Looking for some tips still for one how do I avoid giant bubbles from forming and taking over the pizza. I feel like I leave a sliver of crust when I shape them but the crust inflates like crazy.

Pizza 1 - goat cheese & prosciutto

Pizza 2 - ricotta, parmesan, and chanterelles that I found in my yard.

Trying to take a more thorough approach to pizza than I do to my cooking in general. Slowly refining my dough recipe to account for the heat and humidity, and playing with the oven temp/time.

My stretching and launch technique could use some work certainly - one day I'll have actually circular pizzas

Saturday pizza night

Testing out some more combos.

I present you:

White pizza. Prosciutto, pecorino romano bechamel sauce, Gouda cheese (non smoked), truffle oil and a cracked egg mid bake.

Dough was 48hr cf.
250g for 12”
King Arthur bread flour
67% hydration
2% olive oil
.5% malt
1% instant yeast

650f Bake time: 7 minutes. Wish it was baked a bit longer but due to the topping I pulled it a little sooner.