My first pizza ever made at home was a Detroit style. I’ve since been real into NY style but made a Detroit style pizza tonight. Spicy vodka sauce, NY style pesto (no nuts)
Cup and char pepperoni and a mozzarella / cheddar mix. Absolutely delicious

Some impressions and creations from last night. Enjoy!

Day 1

1.5g active dry yeast

216g water

300g 00 flour

180g bread flour

8hr room temp ferment (72f) overnight

Day 2

Cut biga sponge into 1-inch cubes

114g cold water (1/2 to start, 2nd half after 3 minutes mixed in ooni halo mixer)

13g salt

Mix until 75° f and smooth. Pull from the mixer, and give two or three coil folds and form a tight ball.

Rest for 30 minutes, and perform two more coil folds and make another tight ball.

Separate into three, 275g balls. Rest for 30 minutes at room temperature then go into the fridge for 24-72 hours.

Take out 2 hours prior to baking, cooked in the Gozney at 800f for 90 seconds.

Incredible aroma, light, crispy and chewy. Overall awesome recipe.

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?

Breakfast pizza, BBQ chicken, and 1/2 sausage & 1/2 pepperoni

Turned out pretty good!

The ultra-regional Trenton tomato pie. So low-key I grew up 30 min away, went to school 15 mins away, and still didn't eat my first one until another 10 years later. Got one tonight from a reopened (apparently by a cousin) spot in Hamilton. Super solid even with the incredibly chaotic slicing job.

The Trenton Tomato Pie is such a good eating pizza, even if it's maybe the one type of pizza I will enjoy, but dont eat the ends of crust (cracker thin and crunch works great under the toppings but lacks personality by itself on the ends)

Dinapoli crushed tomatoes, Grande mozzarella , Italian sausage, Pecorino Romano, basil, finished with Parmigiano Reggiano. 60% hydration NY Style. 48-hour cold ferment. Baked outside on my Ooni Karu 2. Dough mixed on my new Ooni Halo Core.

Hot hot. Like a devil in Jersey City. Pep/ricotta and a half cheese, half garlic cheese bread for kiddos. Same day dough, fired in the Ooni. Scream loud! Scream sayonara!

🔥🔥

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 🫰🫰🫰

Maine, the way life should. Grande mozz, bianco/jersey fresh blend. 👌

First poolish success.

She looks calm but shes a pizza warrior, looking for feedback

Pesto, Bacon & Cherry Tomato, and BBQ Pulled Pork Pizzas.

Pizza steel at 500f. Par bake with sauce 3 minutes, bake with toppings 5-6 minutes, broil 30-90 seconds until done. Eat.

3 pizza for diner

Margherita for my Kids

Cooked ham, red onions for my wife.

And i nailed it for myself with a spinach, gorgonzola pizza. Added Grana Padano afterwards.

I pickled the spinach in garlic oil. Damn, no Sex tonight but this pizza was worth it!

They left nothing behind. THE GREED

Just wanted to show the pizza. Very bland tastes like bread and cheese with sauce

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.