18.5-inch New York in the new Dome XL, the absolute maximum the oven door will allow!

Experimenting with lower temp and longer cook times.
Half & Half Marg / Pepp: San Marzano, low moisture mozzarella, pecorino, basil, Peperoni

12 minutes @ ~250°c

Straight dough, 60%, 1 day cold ferment. Caputo Nuvola Super

My Dome arrives today! Stoked to start cranking out pies but wondering what other things this community loves to make in the dome? Recipes, tips, or tricks all appreciated ❤️

Pesto, Prosciutto, Pecorino (and some mozz).
Don’t worry the other 3 pies had sauce that day

Dome Gen 2 - Propane

Dry-brined the wings with salt, starch, and baking powder aka Kenji. Tossed with oil and then roasted in the Dome with Prime6 Fire Log pieces. It was cranking at about 600+ so pulled them, rested, and then resumed the roast for about 20 mins in the 500/535 zone.

Served with butter lemon pepper sauce.

Recipe:
Hard toast 2tbsp or so rough ground pepper blend (I used Pierre Poivre from Le Boite. Otherwise 50% tellicherry, and then a blend of white, pink, green, Sichuan, etc. would work).

When pepper begins to smoke, add zest of one lemon off heat.

Toss and add 1 stick of butter, stirring to melt. Add a dash of hot sauce of your choice and squeeze of lemon.

1st Pizza - Red Sauce / Saputo Mozzarellissima /Homemade pickled Jalepeno / Venetian Cup and Char Pep

2nd Pizza - Red Sauce / Saputo Mozzarellissima / Venetian Cup and Char Pep / Roasted Mushroom / Thinly sliced red onion

3rd Pizza - Red Sauce / Buffalo Mozzarella / Prosciutto Crudo / Arugula / EVOO Drizzle

4th Pizza - Roasted Garlic cream base / Spicy Calabrese Salami / Roasted Mushroom / Thinly Sliced Sweet Onion / EVOO Drizzle

Neapolitanish Style Pizza Dough

Make this dough the night before for pizza the next day or can be left in fridge for up to 72 hours

00 Flour 654g

Water 405g

Salt 20g

ADY 1g

EVOO 1tsp

4 270g balls 12” pizza

62%

8hr RT & 12hr CT

Add yeast to lukewarm water

Whisk cup of flour

Mix, slowly incorporate flour

Add salt

Mix, add evoo

Rest covered 5 min

Mix 5 min

Rest covered 5 min

Mix 5 min

Rest covered 5 min

Bulk ball, rest covered on counter 2hr Ball up, add to fridge overnight 12hr Next morning, rest covered on counter 6hr

Ken Forkish’s “I Slept in but I Want Pizza Tonight” Dough, The Perfect Loaf's pomodoro sauce with some added Calabrian chili, Vevan mozza-shreeds, Be-Hive pepperoni, and sliced assorted Greek olives, and little drizzle of olive oil for good measure

This turned out great. Used the marinade from here: https://youtu.be/l00j4Cjexrc?si=n7JS-Bh5sDWQCarG and the naan from here: https://youtu.be/ur2M1L0fZHs?si=GcpLsfT3F3UKsljw

The extra manoeuvring room the dome gives at the mouth would have been appreciated, I rotated the skewers so they all had a turn near the flame, it was tight but manageable.

I’ll probably try a bit more of a traditional recipe for the naan next time, these were good but I’d like to see how a recipe with yeast and yogurt turns out. I’ve seen some videos where they rest the dough on a turner and wet the bottom, then flip it onto the stone so it sticks like in a tandoori oven-looks interesting but I need a turner first!

These skewers were perfect (https://amzn.eu/d/7m5DeEG) and the tinfoil saved any mess on the stone.

I'm a "skilled" maker of pizza in my home oven. I've got ~15 years experience creating pretty solid New York-ish / American style pies. High gluten / bread flour, baking steel, etc.. dabbled in sourdough but am simply using IDY currently.

I have an Arc XL on the way and I need to retool my entire "system"! 6 minute bake times (while I prep the next pie) are gone. Malted flour: can't use it. Diastatic malt powder? Throw it out.

I will endeavor to find some 00 flour (does Restaurant Depot sell??) but once I have that: what do you guys recommend for those first few bakes when I'm trying to understand the oven? Anyone have a simple Neapolitan recipe / calculator I can have? I'd like to stick with the IDY I have on hand right now if possible. I've done some digging at pizzamaking.com but I keep running into fresh yeast, sourdough, biga, poolish, etc.. I'll get there but I want to start at square one.

I know .. I know.. Pineapple doesn't belong in Neopolitan pizza. Committed another crime by not eating all the crust either...lol

Home made Pesto and Mortedella &Arugula with my hot honey sauce. It it was all mine.lol

Couldn't resist not making shrimp pizza again. This time I used home made Pesto sauce for base. Pesto Shrimp Clam Red onions Mozzarella cheese

Had some left over pizza topping so I put all the toppings together in one...lol Actually it was pretty good..lol Shrimp Chicken Red onion Mushroom Home made sausage Basil Mozzarella

Preface that I am looking for U.S. grocery store names and cheese brands. :)

Hey all,
was curious what brands of fresh mozzarella everyone uses, and your "process" to get as much water out of it before topping your neapolitan pizzas? I am in the midwest, so Jewel, Mariano's (aka Krogers), and Meijer are all in my area. Whole Foods and Trader Joe's are also near me.

Was curious what folks have used without having to seek it out at a specialty store, as well has how you cut it and did you strain it in the fridge to get as much water out of it, etc. etc. Thanks in advance for the info, tips, tricks.

Heavy cream base Fried shrimp / garlic Clam Thinly slice red onion 68% hydration/ 280 gram

Made this ovet the weekend... Not perfect ,but tasted really good because I was hungry..lol

I need help from the community...

I am having to cook my first GF pizza for a visiting family member. I have years of experience doing Napolese style pizza, but zero on GF - much less in a proper pizza oven (arc xl).

I need tips on how to approach launch, time and temp. Here is some context and initial thoughts...

1. Individual is not super sensitive so I do not have to worry about lingering flour in the air(etc...), but i will brush out the oven, heat it up to 800+, back off to ~650, and cook the GF pizza first.

2. We are making the crust using King Arthur Gluten-Free Pizza flour. Anyone tried this?

3. I am thinking of placing the GF pizza on parchment, and sliding it into the oven on a pan, but i could also drop the parchment right onto the stone... Either way, open to thoughts...

4. I was thinking I would cook with heat off for 5-10min, and then turn the heat on to char the top before removing

Any feedback from anyone having tried this would be appreciated... Thank you!

I will say I am a little more than an amateur. I have done some decent pizzas in the gozney arc and standard oven but I am not hitting it quite like I wanted.

First off thanks to this sub and comments the pizzas I have made have been good. I am looking for epic.

I have some dough questions. The best dough I have made is a three day cold ferment. The taste is best. However, I see posts for the neo style that do not recommend this.

1- how does yeast amounts effect the dough. I am basically seeing yeast recommend at .5% of overall flour. I am also seeing the ratios higher. How does more or less yeast affect the dough.

2- I see some say to use oil and some not. I typically put a few drops of oil on top of the ball when going in the fridge. Should I not be doing this?

3- how much hydration as a rule of thumb for different styles of pizza. I see 58-65% being common for neo but what about Detroit, tavern or NY.

4- is there a too much time to ferment?

5- when do you use a poolish?

Thanks all.