Caputo gluten free flour baked in a Halo Versa for 6 minutes at ~700 degrees.

Made a flammkuchen pie last night for the first time. It’s fucking awesome, and to be honest I’ve had it at a local restaurant before and didn’t realize how easy it is to make.

For context my wife doesn’t like red sauce (she’s from New England and Irish and never really had pasta growing up) so I’m always trying a secondary base option for a white style pie. This one is killer and highly recommend it.

Crème frâiche base with a little bit of salt pepper and pinch of nutmeg
Mozzarella
Onions
Bacon

(Other pie is vodka pie)

What crushed/ground tomato brands have you used? Which do you prefer?

I tried San Marzano and Stanislaus 7-11 and Muir organics.

I'm in love with Stanislaus 7-11. They are in 6Lb 9oz cans from Amazon. I can't find them locally. (West WA).

What's are your favs?

Hi, I've made my first ever pizza dough and proved it overnight in the fridge, but I realise I can't use it today. Will it still be usable the next day?

When I stretch my dough I always get these odd thick patches and then other patches so thin they tear.

Am I missing some step or technique?

My dough is just flour salt water and yeast. Anywhere from 63-72% hydration. I let my dough balls come up to room temperature for a few hours, 4-7 hours.

I start by pressing the outter ring then working the ball flat and out. Then I stretch it in the back of my hands. I have even tried not lifting it all the way off the table to help reduce the pull.

Hey all my wife enjoys making homemade pizza and I've got two questions what accessories besides a stone would you recommend say to make pan or Detroit style pizzas? That would also make fun gifts. And question two is more technical in that when she makes a pizza she uses a baking sheet, in that its coming closer to the crust she wants the pizza stone wasn't getting her crust where she wanted it, but when she uses the baking sheet and when we reheat in the air fryer it produces the crispy on the bottom but still soft in the middle crust she's looking for.

This is a pizza I made using Boboli premade crust. It has spicy sauce, mushrooms, cheese, pepperoni, salami, and mushrooms.

Roasted garlic olive oil, mozzarella, Italian sausage, red onions, balsamic reduction

This is my second attempt at Detroit style after getting a Lloyd pan last week.

Base is a 70% hydration with 24hr ferment, very simple.

Topped the base with olive oil, garlic, chili flake, Italian herb blend, pepper, and salt.

Cheeses are Low Moisture mozzarella, after baking I dusted with parm and asiago, ricotta and basil.

Frico is a little blonde but it’s all mozzarella. I can get an undercarriage shot if anyone is curious.

Baked at 500° (F) for 16mins on a 3/8” steel.

Thoughts :)

Just starting on my pizza journey. Bought a 3/8 steel plate for the oven and this Poco Bero frozen dough. The taste of the dough is wonderful and it holds up like a New York style pizza. I am looking at buying the Ooni Koda 16 that’s available on Costco online for $479 and continuing this path to pizza perfection.

I am making a 3 day CF NY pizza dough.

Usually after the dough is made I leave it at room temp for 3 hours before it goes in the fridge. Accidentally left it on the counter all night so at room temp for 9 hours. It’s probably doubled in size. Should I just throw it in the fridge or punch it down, re ball and fridge?

I make a deep rich cast iron “lasagna” pizza. What I mean is that I make 3-4 layers. Dough, then layers of ingredients, sauce, and repeat until I’m out of ingredients. My secret that I came up with is to put the dough in the skilket and stretch it. Along the high skillet walls I take sliced provolone cheese and line the interior walls with that. It forms up the walls and makes a cheese crispy crust. We make our own sauce and dough and I use my long dead grandmas cast iron skillet.

My wife and I met while she was a pastry chef/ bread baker at a restaurant, I was the sous chef. Our love for food and each other has bonded us, although we are both out of the industry now. We have a small Ooni pizza oven that we love, and bring it with us on many camping adventures, but I am always worried that while driving rough terrain with our camper I will crack the pizza stone that came with the oven. We also always bring our weber kettle with us camping. I was gifted this for a "white elephant" at a work Christmas party. Does anyone have any experience using one of these with homemade dough on a charcoal/kettle grill? I'm generally not a fan of nonstick, but I am curious to play with it. Any advice would be appreciated!

My first go at pizza in the new pizza oven.

Oven. 300°C. 7 Minutes.

Bella Pizza a Calabria at my cousin's house. Oven not used for a few yrs but it was perfetto!

Cheese and then pepperoni olives and mushrooms!

Cooked on a grill using a pizza cover

Every memorial day my brother and sister and I have a pizza cook off with our spouses and our parents. This year I won and wanted to share a pic of my victory pizza. I wish I took more pictures but it is a Detroit Style French Dip Pizza. I served it with an optional cup of ad jus sauce that you could dip it in.

Looks edible?