New England Style Greek Pizza commonly available at your local "House of Pizza"

Cheese blanket
Semi sweet savory sauce
Pillowy dough

Photo: Pizza Market - Lowell, MA

Not the best photos but really great Sicilian style pie here

Pepperoni, fresh mozzarella, Roma tomato, sauce, everything bagel seasoning

Huge fan of this cheese and I used a ton of it. Sauce from homegrown tomatoes. 62% direct dough. Stretch and fold only. 800F in my countertop Gourmia oven

So I got a Gozney Arc for my birthday last week and those are my first ever pizzas!

Dough is 65% hydration sourdough with 5d of cold proof.

1. Pepperoni, ricotta, honey
   
2. The cornicione of it
   
3. White corn cream, sour cream, smoked paprika and scallions with some more white corn on top
   
4. Another pepperoni

Also made some pistachio cream & straciatelle one but forgot to take a pic

Made this for lunch, ever forget to shred the cheese as your making the pizza? I shredded the cheese super fast… I was convinced the pizza was going to be stuck to the peel, but the corn meal did its job. Straight in the oven. Ok launch! Happy weekend everyone.

A little extra on the cheesy today. Currently comparing pizza sizes to cheese amounts. This is 6oz on a 14", which normally would be closer to 4.5oz, but for a 15" pizza 6oz is closer to my ideal (1 vs 3).

I do like this result. After repeat testing this week, I can safely say that the ratio will look this every time. It isn't globby and super stretchy, but it is more of a cheese pizza than a "plain" this way.

Dough Guy dough recipe, home smoked bacon, garlic cream sauce base… this one needs to be in your rotation ASAP 🔥🔥

Made this at work in a wood fired oven.

I tried out using a high gluten flour instead of my regular KA bread flour. I definitely noticed that the dough was much easier to stretch out without worrying about the dough ripping. In terms of getting a really crisp base, I launched and turned off pizza oven for 2 minutes and back on low flame for the rest of the cook. Parts of the dough were undercooked, so on the other pizzas I just kept it on a low flame the entire cook and dough was always cooked through well! Only thing is the base wasn't as crispy as I wanted. Will leave it in the oven a bit longer next time or maybe turn flame off for 2 min after it's done with the low flame bake.

I did a pepperoni, plain cheese (photo not included), and a pepp with chorizo.

Look forward to and feedback or adjustments I could make the get the base crunchy without burning the pizza. I'm using a gozney arc xl.

Hey, wondering about the effect on dough fermentation if I was to switch to 4g of salt in the same recipe.

Using a lava stone in a kitchen oven.

Just did some bad math and didn't check it.

Toppings are bell peppers, black olives, jalepenos, ham, pineapple. Crust has Italian seasoning, minced garlic, and parmesan.

Vodka Pie Cheese on the bottom

A couple of attempts at making a New York style pizza in my gozney roccbox. Used recipe by it’s the dough guy. I am still trying to figure out how to make the pizza crispier. Cooked 1 minute flame off and then ~7 minutes on low.

Just a regular pepperoni and a chicken mushroom with a white sauce! The pep I cooked a bit longer on broil to help crisp the pepperoni, so the crust was a bit darker, still really good.

hi everyone, this is my first pizza! i originally posted about it on breadit thinking i made more of a savory bread but maybe it does belong in ur ranks 😤🙏 i have never seen a detroit style pizza until i looked it up today lol

the recipe i used (with my intended shape) was the king arthur pan pizza https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe

(next to it is the par-baked leftovers from a sheet pan, i doubled the recipe)

Made during RnD at work today testing out a new cheese pizza item and pretzel crust in one.

I'm going to get even fatter.

Bottom is ok. Should have turned on the broiler to max out the heat before baking. But the crust is insane. Added sugar and oil to my dough. Recipe from the dough guy for 12" regular pizza measurements for 2 pizzas. I added a twist. My sourdough starter of 50g and adjusted the measurements accordingly 😂 but since my starter is so active i cant keep it in the fridge for days without overproofing. Baked best after a day or reshape when overproofed.

used a recipe off tik tok prob not the best idea but for my first time not too bad.

Just getting started in the pizza making world and hoping to get some feedback on my first pizza.

I used itsdoughguy dough calculator and instructions followed exactly. Left in the fridge 72 hours.

Cooked at 550 on a pizza steel but I maybe did not preheat it early enough. It was up to temp about 40 mins before cooking. Cooked for about 7 mins

I know I need some practice stretching the dough evenly as some areas were very thin and crispy while others were thicker and not cooked through.

My biggest questions are why am I getting huge bubbles (which seem to cause spotty cooking on the underside) and why am I not getting any color on my crust like in all the instagram videos itsdoughguy makes?

Thank you all very much I’ve learnt so much already.

I've been making pizza for a few months now, and I think I'm finally getting it down. I let it cold ferment for 3 days, then proof for 5 hours at room temp before baking at 475°F for 15 minutes on a pizza steel.

For toppings, I used Grande 50/50 blend of provolone and mozzarella, plus Hormel pepperoni from Costco.

Here is the dough recipe for two 12-inch pizzas:

Flour: 521 g

Water: 294 g (56.5%) at 110°F

Instant dry yeast: 0.75 g (about ¼ tsp)

Salt: 9.1 g (about 1½ tsp)

Soybean or vegetable oil: 38 g (about 2¾ tbsp)

Sugar: 25 g (about 2 tbsp)

Total: 888 g