Just felt proud of my slice yesterday. Probably the best I’ve made since I started making pizza at home this year. Thanks for the inspiration everyone.

I followed itsdoughguy’s recipe.

Turned out great imo!! Decided to try my hand with just plain ol’ cheese pizza for now. Gonna try pepperoni and cheese next 😊

I have a go-to dough recipe that uses 842g flour (61% hydration) to make 3 dough balls. If I want to use a 10% sourdough starter, that would be 84g. But then I need to subtract 42g from the flour, right (assuming a 100% hydration starter)?

My thinking:
842g total flour with 10% starter:
800g flour
42g from starter (50% of 84g starter)

61% hydration would be:
470g water
42g from starter (50% of 84g starter)

Can someone confirm whether I’m thinking about this in the right way?

Tried out a new method of par baking, then flipped the crust upside down and broiled the bottom to crisp it up even more. Actually worked i dare say too well. Got so cooked, I had to pull before the cheese was as golden as I usually prefer.

Getting closer!

I think I have my dough dialed in. Now I need to get a bit more color on the bottom. Sorry no pic of bottom but still a little pale. I am cooking on a stone and always nervous to let it go too long.

Olde Mystic Ct

Good evening, all. My wife and I have been working on our pizza game and I felt like sharing this one. Dough guy recipe proofed for five days. Basic tomato sauce. Boars head pepperoni, Italian sausage, part skim mozz and parmesan blend and a sprinkling of hatch green chile belavitano aged cheese. Topped with a hot honey drizzle. It was spectacular.

Llevo un tiempo haciendo pizzas. Y hasta ahora creo qje es la mejor no soy experto pero deje fermentar bien la masa, tenia una buena malla de gluten no se sintió pesada y estaba equilibrada con los sabores. La pizza fue de pepperoni, tocino, queso buffala ,queso doble crema, pimienta y miel. Como las preparo en horno de casa aun estoy intentando mejorar la crocancia de la parte de abajo. Acepto consejo, críticas sugerencias. Me apasiona mucho esto.

62% hydration caputo pizzeria, 24h

Tasted so good as always but I’m getting bored just using pepperoni

Not sure why I waited so long, it makes a huge difference!

Kinda a detroit style pizza i guess, although I think they are putting the tomato sauce after cooking the pizza? This was my first time trying to cook this pizza in gozney arc xl, it's really not that easy.

Second time making pizza from scratch, this time i used my sourdough starter for dough. Not a bad turn out considering this was my second time making pizza and first tike using sourdough.

Happy to hear any feedback/tips.

Thanks all

Happy with first time results, I will say I’m hooked on this pizza making thing. Cheers

My Buddy told me there was too much „salad“ on my Pizza Parma. Well I beg to differ! What do you guys think? :)

Inspired by some insanely appetizing pictures of pan pizzas on this thread I decided to have a go at it for the first time.

14 minutes at 475 with pepperoni, jalapeños, and onion

Never buying from chains again. Attempting a vodka sauce base pizza tomorrow.

Got a Lloyd's detroit pizza pan so I made pizza, could have used more dough but I used the same recipe I normally use but this pan is bigger then the one I was using, next time I will triple the recipe and make 2 pizzas

Here is my 3rd attempt at trying to use this Detroit Style Pan. I am still learning a ton and what I would need to do to do it all properly. However it does taste amazing, and it has been a hit in the house.

My ingredients:

Standard dough

Garlic Pasta Sauce

Turkey pepperoni chopped up into small bit and mixed in the sauce AND sliced pepperoni on top of the cheese

Mozzarella, Romano, Asiago, Parm cheeses

Butter mixed with Cajun seasoning and spread to bake into the crust.

Then I promptly burned the hell out of the first one.

Did the dough guy recipe and the dough turned out pretty good. Was a bit bubbly when I took it out and started forming also didn’t generate to quite the 12 inches I was looking for. All in all I’m hooked.