It’s ridiculously good.

Tonight's dinner.

Stuffed Chicago style w/ spinach, broccoli, pepperoni and diced Jalepenos.

Been at this pizza game for three years now. My sauce, my dough, grande cheese

Pizza bible dough recipe with some tips from our patron saint Leo Spizzirri

Been a minute since I’ve made a pie. How did I do?

I’ve recently sold my ArcXL in favor of using pizza steel in my new home oven.

My son wanted to make pizza, so we did. The only thing that sucked was I thought I had a pizza slicer and of course I don’t. So I had to cut it up with a knife and that’s what you’re seeing here. It was good though!

Yesterday I made a couple of pizzas with Nuvola Super - classic Margherita and Pepperoni.

In love with this flour (easy to work, very forgiving and supports a 65% hydration nicely).

Dough:
65% hydration, RT fermentation (10 hours), CT fermentation (24 hours)
500 g Caputo Nuvola Super
325 g water
15 g sea salt
0.41 g IDY

Sauce:
San Marzano tomatoes and sea salt

Toppings:
Grated pecorino romano cheese, fresh basil and EVOO
*the pepperoni pizza had oregano as a topping, and the pepperoni was hand-cut

Cheers 🤙🏻

Good day to make some pies, ate a few and sold some too.

Ok we have a Gozney oven but my husband is territorial which I’m fine with can’t launch them well lol so tried a pizza steel to see how they work simple hand tossed recipe pepperoni and ham… advice ? Two pictures

My friend and I were at a little izakaya and the owner recommended this place to us when we mentioned that we're both chefs who just wrapped up a summer of doing pizza night events. This is honestly some of the best pizza I've ever had in my life! Simple, yet incredibly flavourful. The dough had just the right balance of crisp and chew. And he served this spicy little pepperoncini salsa along side it that was out of this world! Highly recommend if you're ever in Osaka

This is my third attempt (the first two weren’t memorable). Using the Dough Guy’s recipe, the first two attempts did not go great and were rather dense, with no rise. This third attempt I changed the water temperature (first two were around 40°, this I used 55° water) and it was a night and day difference (temp of my fridge and positioning in the fridge may have made a difference too) Still some work to go on shaping the pizza, but following the sub and investing in a pizza steel might be a life-changing decision. On to the next one.

A while back I was looking for feedback on a buffalo style pepperoni pizza. Well, after weeks of testing it’s finally ready!
Went for a crisco-ed dough baked at 295C. Baked in a pan but finished on the stone for extra crispiness. Hand cut pepperoni from buffalo, a blend of low moisture mozz and brick mozz, and a sweeter, tomato paste based, uncooked sauce.
Lemme know what you guys think!

Both were made with the dough guys recipe and pizza steel. I think I overpaid for the steel but the results are great so far.

Baked in an Ooni Volt 2 :)

I picked up a Gozney dome xl about a month ago and have been struggling to get a crispy undercarriage. Finally got the temp and cooking time dialed in to sheet I like it.

I was previously cooking too hot for the type of dough I’m using. I went from burnt outer crust and a soft undercarriage to a browned crust and no more flop, and more of a slight curve when holding up a slice. Chewy, with a little crisp.

First time not ruining the pizza while transferring off the peel onto the steel. My previous 2 attempts were disasters.

3 day cold ferment using the dough guys recipe. Should have took it out of the fridge sooner because it was hard to stretch. I also think I used too much fresh mozzarella making it a little greasy, but it was yummy so I’m happy with it.

Mixed, bench rest for a hour, cut off the ball for tonight then put the rest in the fridge to bulk ferment.

Here’s my method so far, I feel like I’m right there but just missing that NY pizza flavor overall, and it just tastes a little bland compared to what I’ve had in NY and NJ.

Oven set to 550, preheated for an hour using a Dough Guy pizza steel.

Dough - my first two were using the Dough Guy recipe, the pizza above is using The Love of Pizza NY style dough mix. All of them were cold fermented for at least two days.

Sauce - using cento crushed tomatoes and the Dough Guy recipe. I feel like the sauce is where I’m lacking the most.

Cheese - half skim half whole low moisture mozzarella. I’ve been looking for pecorino ramano, I’m in the middle of nowhere U.S.A, and it’s actually pretty hard to find, but I think this is the missing link.

Any suggestions for sauce or cheese mixtures or how I can get a little more flavor?

Bomb

Hello Everyone!

Just wanted to share the pizza I made this week inspired by Lucali’s, I wasn’t going for a 1:1 but I wanted to test out some of the same techniques to see if I would like the results.

Sauce:
Bianco Di Napoli, a few cloves of garlic, fresh basil, salt, pepper, and oregano.

Sautéd garlic until aromatic and then add tomatoes, seasoning, fresh basil, and 16oz of water. Let cook for about 2 hrs.

Cheese:
Deli sliced Low Moisture Mozzarella, Fresh Mozzarella, and Parmesan Reggiano.

Nothing too different here from my usual cheese combo, but I went with deli slices instead of shredded low moisture, and I used larger clumps of fresh mozzarella than normal directly on top. I think this combo helped the cheese from breaking and gave an extraordinary cheese pull. Of course Parmesan before and after bake to finish.

Dough:
600g King ArthurSir Lancelot High Gluten
315g Water
150g Sourdough Starter
Poolish 150g water + 150g flour + .02g yeast (12hrs)
22.5g Salt
22.5g Oil
15g Sugar
15g Diastatic Malt Powder
1.5g Yeast

Cold Fermented in Bulk for 48hrs and 24hrs after balled.

The dough recipe isn’t really inspired by Lucali, this is just the recipe that I’ve been developing and working with for a few weeks now. I change things slightly every now and again so this is just what I had going for this batch. The real difference here was rolling the dough out with a rolling pin and keeping the dough evenly thin throughout with essentially no crust.

Cooked in Ooni for about 8-10 minutes.

I think if I ever try this again I’ll leave a wider crust but this was a fun one to do. I like the rustic Italian look and the addition of the cooked sauce is definitely a nice flavor profile IMO.