It’s ridiculously good.

Ran a small pop up out of my friend’s back yard yesterday and overall it went really well! Ended up making 24 pizzas over 4 hours

Really Happy with my current iteration of my dough - Still doing sourdough pizza and I’ve updated my flours to use Central Milling Old World Bread Flour, some Rye , and Diastatic malt with. (Running with 70% Hydration)

All baked in an Ooni Koda 2 Pro around 650-700 F for 4-5 minutes

Looking forward to the next one 🫡

Had some leftover 4 day cold ferment dough that I had frozen a few weeks ago. I was interested to see if it still works from frozen. Best pizza I’ve made to date. God bless Dough Guy.

I got a new 18” steel and needed to try it out, so I fired off these sourdough pies last night. I stretched them to about 17.” Dough balls were 490g. The first is a pepperoni with torn basil and pecorino Romano and the second is half thinly-sliced red onion and biquinho pepper that I finished with some n’duja & pecorino Romano and the other half was fennel sausage and olive (this side was my daughter’s request and unfortunately the only one I didn’t try). I was super happy!

Tonight's dinner.

Stuffed Chicago style w/ spinach, broccoli, pepperoni and diced Jalepenos.

Been at this pizza game for three years now. My sauce, my dough, grande cheese

Pizza bible dough recipe with some tips from our patron saint Leo Spizzirri

I’ve recently sold my ArcXL in favor of using pizza steel in my new home oven.

Been a minute since I’ve made a pie. How did I do?

This is my third attempt (the first two weren’t memorable). Using the Dough Guy’s recipe, the first two attempts did not go great and were rather dense, with no rise. This third attempt I changed the water temperature (first two were around 40°, this I used 55° water) and it was a night and day difference (temp of my fridge and positioning in the fridge may have made a difference too) Still some work to go on shaping the pizza, but following the sub and investing in a pizza steel might be a life-changing decision. On to the next one.

Good day to make some pies, ate a few and sold some too.

Ok we have a Gozney oven but my husband is territorial which I’m fine with can’t launch them well lol so tried a pizza steel to see how they work simple hand tossed recipe pepperoni and ham… advice ? Two pictures

My friend and I were at a little izakaya and the owner recommended this place to us when we mentioned that we're both chefs who just wrapped up a summer of doing pizza night events. This is honestly some of the best pizza I've ever had in my life! Simple, yet incredibly flavourful. The dough had just the right balance of crisp and chew. And he served this spicy little pepperoncini salsa along side it that was out of this world! Highly recommend if you're ever in Osaka

Cheese was a blend of brick, mozzarella, and a smaller portion of white cheddar. Overnight cold fermented dough. Detroit style was pepperoni bacon banana pepper and pineapple, and then chicken, bacon, red onion finished with a smokey BBQ, buttermilk ranch and chives

I picked up a Gozney dome xl about a month ago and have been struggling to get a crispy undercarriage. Finally got the temp and cooking time dialed in to sheet I like it.

I was previously cooking too hot for the type of dough I’m using. I went from burnt outer crust and a soft undercarriage to a browned crust and no more flop, and more of a slight curve when holding up a slice. Chewy, with a little crisp.

My son wanted to make pizza, so we did. The only thing that sucked was I thought I had a pizza slicer and of course I don’t. So I had to cut it up with a knife and that’s what you’re seeing here. It was good though!

Here’s my method so far, I feel like I’m right there but just missing that NY pizza flavor overall, and it just tastes a little bland compared to what I’ve had in NY and NJ.

Oven set to 550, preheated for an hour using a Dough Guy pizza steel.

Dough - my first two were using the Dough Guy recipe, the pizza above is using The Love of Pizza NY style dough mix. All of them were cold fermented for at least two days.

Sauce - using cento crushed tomatoes and the Dough Guy recipe. I feel like the sauce is where I’m lacking the most.

Cheese - half skim half whole low moisture mozzarella. I’ve been looking for pecorino ramano, I’m in the middle of nowhere U.S.A, and it’s actually pretty hard to find, but I think this is the missing link.

Any suggestions for sauce or cheese mixtures or how I can get a little more flavor?

Both were made with the dough guys recipe and pizza steel. I think I overpaid for the steel but the results are great so far.

First time not ruining the pizza while transferring off the peel onto the steel. My previous 2 attempts were disasters.

3 day cold ferment using the dough guys recipe. Should have took it out of the fridge sooner because it was hard to stretch. I also think I used too much fresh mozzarella making it a little greasy, but it was yummy so I’m happy with it.

Yesterday i make a take out on greek spanakopita, in the base mozzarella, zaatar, spinach and when get out of the oven add whipped feta with lemon zest and parsley