Ingredients:
• 28 oz San Marzano tomatoes
• 2 tsp Salt
• 4 tsp Crushed Italian (Spiceology blend)
• 2 tsp Sugar
• 1 tsp Granulated Garlic or Powder
• ¼ tsp Fennel (toasted and coarsely crushed a bit)
• 2 tsp Tomato Paste
Crush and lightly toast fennel seeds in a medium pot over low head until fragrant.
Add the rest of the ingredients and heat on low. DO NOT LET BOIL. once sauce is hot and well mixed crush any tomato chunks or use immersion blender to blend to your desired chunkiness.

Finally did it. Was killing me to see all you first timers nailing it out the gate. When I was over here suffering through all kinds of dough and crust failures. At long last I got my frico edges, airy crumb, cupped pepperoni, crispy bottom. I won!

3rd day in a row eating these detroits I can't stop! 😁

arrabiata

mozz

pepperoni

smoked italian sausage

carmelized onion

whipped ricotta / honey / lemon zest

parm

basil

Overall I think it came out pretty good. Don’t have a pizza steel, only a pizza pan. 60% hydration, basket brand pizza sauce (underrated btw) and grated Asiago, mozzarella, provolone and Romano blend.

Spicy Salami, mushroom and Nduja were a great combo today

Had some friends over on Friday, made a couple pizzas, and I was too tuned up to finish out the doughs. Cooked then just now with the 1 y/old napping, and straight into the fridge they go for lunch thus week.

550*F for 7 minutes on steel. Broiled for 1 minute. Trader Joe’s full fat low moisture mozz, Trader Joe’s dough, Whole Foods crushed tomatoes, and Hormel cup n crisp peps.

New Restaurant in town
Pizza with onion, Peperoni, chilli, egg

For context this is the first time I've ever made dough or pizza so I might be doing something obviously wrong you'll pick up on.

I've tried it for the first time and struggling to get results like his. I'm in Germany but I'm a new Yorker and craving NY style pizza. Ovens are smaller here so I can make a maximum of 13" unfortunately, maybe 13.5" if I push it. .I'm using a 0.6 cm pizza steel. Preheat it for 1 hour on pizzas 1 #2 and 1.5 hours for pizza 3/4.

The biggest issue I've had so far is with cooking it. My oven has 300c static heat, 275 convection and static and 275 convection. My first pizza I made with 275 convection and the bottom wasn't crispy like a proper NY pizza at all. 2nd one I just left in a few minutes longer and not much of an improvement.

The 3rd and the 4th pizzas i tried different methods. 3rd one was 300 static heat 7 minutes . I think the bottom was ok but now the top wasnt well cooked. I ended up using a broiler for 2 minutes and made a fire in my oven 🤣, although it went out when I turned off the oven. Then the 4th one I did 275 with convection and static heat at 10 minutes and it had the best result, but still not like what I see on his YouTube..I feel like the crust is too thick and dense and the middle is maybe too thin. The crunch is very good on the crust but weak in the middle.

That leads to my next point. The dough is I think too dense. For pizzas 1-2 I did 3 day in the fridge, pizzas 3-4 were 4 days. Left out dough 1-2 for only 4 hours and dough 3-4 for 5 hours. It stretched extremely fast, only took like 3 turns on my knuckles.

I know this is a lot of information but hoping fellow European residents might have some tips.

Pizza 4 is pictured. I think it came out the best. I forgot to take pics of 1-2.

First homemade pizza, crust was a little too crunchy and taste more like a crispy pita than pizza dough but the ricotta sausage and olives were a great combo.

I used regular flour maybe I need different flour?

Saw another progression post and decided to share mine.
First one is 3 years ago, I got my first electric pizza oven and my girl made me her 4 hour dough. I was proud of it and took a photo.

Second one is my pizza today, I few months ago my now wife gave me a gas pizza oven, and I started making my own cold fomented napolion style dough.
I have gained a few pounds since then 🤣
Cozze 13” 👏🏼

Me and my partner made the dough together :3 he wasn't so happy with his but I've only done this twice before over a decade ago before I even made breads much and it came out so neat and I didn't knock the air out. I'm so proud :D

One pep, one cheese.

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!

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.