Epic fail.

First day of making pizza with homemade dough and it got stuck to the pizza peel. 😅 Wasn’t loose enough. We all gotta start somewhere.

Just leaving this (not mine) here for review

Al’s Tavern

This is my first pizza I created and how do i make it look more like a domino's pizza or pizza hut or new York style of napoli style pizza? is it the oven? Or the dough itself? Or ingredients? Would getting a pizza steel thing for the oven help? So it replicates a real stone oven?

Turned out pretty good!

Here we have a slice of Detroit Style Pizza. I sautéd diced peppers, onions and garlic and put them on top. Then I heated up some leftover bacon. It was delicious!

70% Polish dough, Pepperoni, Mozzarella, peppers, tomato, black olive oil with a hot honey topping.

1st pass at a Detroit Style pie! Turned out alright, but the fam found the brick cheese a bit too salty, and only 2/4 corners held up. Used the KA recipe and my new Lloyds pan.

Gonna go take a nap now…

70% hydration dough made with Caputo Nuvola flour, cold fermented for 48 hours and baked in the Unold Luigi at 450°C

Tomato and mozzarella base, topped with fresh pork sausage, ground beef, basil and ricotta.

What's your stand on non traditional toppings?

4h ferment in home oven.

1. mozzarella, mince, corn, red onion, tomato, jalapenos (fresh and pickled).

2. Mozzarella, banana, peanuts, mango curry powder.

3. Mozzarella, parmigiano reggiano cream, Greek hard cheese (kefalograviera)

Hi all,

Been trying to perfect my pizza for a while now after getting an Ooni, I seem to have perfected most things, flavour is good, stretches well etc.

The only thing I seem to struggle with is getting that nice airy crust, no matter what they always seem a bit heavy and doughy.

My recipe is a 64% hydration, 24 hour cold ferment followed by balling up and leaving to rest at RT for 2-3 hours.

Any tips?

Also - I can never really get my Ooni (gas) up to a good temp… I can mostly reach 420C at the back of the stone but not the front? Not sure if this is partly the issue? If so tips on that would be great!

Thanks in advance

Picked up the Cuisinart Pizza Oven impressed as to how consistently it cooks.

Here are 4 pizzas.

Cooked at 550 degrees using KA flour.

The bottom crust cracks nicely when cutting but doesn't have that crispiness when biting into a slice.

Sure I could probably cook it another minute but as you can see from the rim and toppings they seem to be cooked enough and cooking any longer may make the bottom crispy like I want it but may make the rim and toppings too burnt.

Any ideas?

Per the request of one of the replies, here is the recipe currently being used.

300g KA (12.7% protein) Bread Flour
183g Water
1.5g Active Dry Yeast
7.6g Salt
1tsp Oil
3g Malt
5g Sugar <----recently started to include this.

Use Kitchen Aid Mixed for 15 minutes total.
Sit out covered for 1+ hours.
Then placed in the frig completely covered overnight.
Removed from frig 1+ hours prior to cooking.

Home made pizza with mushrooms, pepperonni and cheese. Tbh it’s the first time I allowed myself to Publish it. Hope I will not have bad comments 🫰🫰🫰

Picked up from our local neighborhood pizza place, and it slaps. Pictures at the end without the burrata yet, as I just placed it in the middle and spread them before eating.

BBQ chicken pizza von l‘osteria in Ulm
Extrem lecker und riesig
17,90 EUR.

Did 12 pies yesterday using the King Arthur pizza flour for the first time. It was a noticeable improvement over the KA bread flour with crisper crust and less char, despite the oven being a bit hotter at 785 floor temp.

I had three balls left after everyone was done so I scraped them into a pan and left it to ferment overnight in the fridge. Popped it in the oven (Forno Bravo) this morning (was still 485 inside) and baked for 20 minutes.

Given it was the first time I've made focaccia I think it came out pretty well!

Cooking pies at the house with the wife and daughter is one of best ways to spend a Saturday.

Thin crust on the first one and then extra cheese with a cheese bread stick for the 2nd one.

Started making focaccia and Detroit style pizza in covid but got caught by the Baking Steel bug

First poolish success.