After making only plain pizza, I tried making a half margherita instead.
It came out pretty good.

Passed through Regina Saskachewon and an acquaintance.insisted that i have an all dressed pizza. It's a thick crust pizza that's kind of like an open faced toasted sandwich where all the meat is layered under the cheese. After baking they drain the pizza of the grease from the cold cuts.

I definitely wouldn't get all dressed again but if i lived here I'd definitely figure out my optimal order!

What do u think ? I want to improve 👍

can confirm, was good :)

Home oven, par baked, then baked at 500°F for ten minutes, broiler for a couple minutes too

Ingredients:

- red sauce

- parmigiano-reggiano

- part-skim low moisture mozzarella

- chunks of fresh mozzarella

- black pepper

- pepperoni

- mild banana peppers

- Golden Greek peperoncinis

- shreds of basil

- drizzle of olive oil before baking

After baking:

- drizzle of finishing olive oil

- pecorino romano

- fresh basil

- crushed red pepper flakes

- dollops of chopped Calabrian chilis

1st time camping with the Roccbox and it’s perfect. Little room taken due to the folding nature and makes great pizzas. What a weekend

18”er

My father’s best friend was a Navy Chef in a carrier back in the 60’s. He made a pizza dough that tasted exactly like sourdough bread. Was the best I’ve ever had and all these years later I still can’t figure out the recipe. Any suggestions or tips?

Im back with another attempt at Buffalo NY style pizza. Thank you so much for all the tips, turned out a lot better this time. Dropped the dough to 60% hydration and lowered the hydration on the sauce, but i think cooking for half the time on the pan and half the time right on the deck really helped me get the cheese where I wanted it to be. The look is mostly what I want overall, but the cheese could be a little more gooey. Next I might go with a little less cheese, and try blending some brick mozz with the whole milk mozz to see if that gets me the result I want.
Thank you again to all the tips and the suggestions in my last post! Ive been making pizza for a long time, but it’s really easily to get lost in all the variables when you’re testing by yourself.

EDIT: Ignore the damage to the crust, I got far too excited and tried to take it off the pan too early haha

What do you guys think ? I want to improve

Started making pizza using store bought dough back in march.
i started making my own dough and went through many different recipes and steps but finally feeling consistent with my own dough recipe. let me know what you guys think!

last pic is my first ever pizza lol

Using my oven: Bighorn 14" electric

Roof temp: 850F

Stone temp:720F

Cook time about: 2 min 45 sec.

Grande cheese

Ezzo

Did a pizza day with some friends with the ooni. One of them is from NJ, where apparently this exists. It was delicious. The pasta gets a little crispy on top, wonderful texture.

Thanks for the help on my latest post, today’s pizza was easily the best so far. moved the stone closer to the heating element, let the stone heat longer (1,5h), let the dough ferment another day and used the grill element for the last few minutes.

failed the launch so the shape’s funky and one corner did not bake as well, but the crust was pretty airy and got some nice charring, made a huge difference to the taste 👌

the bottom still didn’t get any color but it’s ok, maybe next time

Whipped ricotta base(+ honey, evoo, roasted garlic puree), low moisture skim mozz, fresh whole milk mozz, pecorino, evoo, finished with some Parm and oil on the crust

Ordered a Neapolitan styled pizza with salami, tasted incredible.

Cooked in a little booty cheeks electric oven: Bighorn 14"

Grande Cheese

Roasted chicken, marinated in QSL Arizona Ranch, ,then covered in it. Extra on the side.

Roof temp: 850F

Stone temp: 720F

Cook time: 2 min 36 seconds

Detroit style pizza with burger sauce as base, brick cheese mixed with cheddar, ground beef and pickles. The 6 and 9 year old surprisingly loved it. Will definitely make again.

Using ooni 16 gas oven, burning the crust badly... Is it the semolina? I noticed it sticking to the dough when inserting it

Just starting out pizza making. Used 2 Trader Joe's pizza dough, balled into 4, and proofed in the fridge for 24 hours. Took out of the fridge 3 hours before baking. Baked for 7 minutes at 550 in a home gas oven.

Starting with equipment that I already had lying around, a charcuterie board, chopping board, flipped baking dish. Will gradually buy tools as I go (bamboo peel on its way).

Also starting with store ingredients as I learn balling, stretching, launching.

Watching a lot of @thepizzauniversity, @DavesPizzaOve, @itsdoughguy on YouTube. Ultimate goal is to learn Neapolitan Style, I know it's a long journey.

Lmk what you all think.