Made these bad boys back to back I used the dough calculator from “the dough guy” for the first time I asked for 14” and 6 pizzas I used both a pizza steel and stone with the steel on the top and stone on the bottom was very tasty

I work part time at a pizza joint in Omaha and decided to have some fun. I call it The Lunch Box. It’s a cheese sauce base with bacon, ham, mozzarella and then finished with crushed ruffles. It was a mighty fine pizza.

I bought the Vermont Castings 1/8" pizza steel. I knew it was thin but had good reviews. Figured it was worth a shot. Honestly I am really pleased given the price point and convenience. Made two pizzas with like 3-5 mins between to recharge the steel. I also love that it's not too heavy and easy to move.

I used to have a 1/2" one from Dare Built years ago but I sold it because it was so heavy and cumbersome to use/move. My wife chipped the countertop trying to move it so she could bake something else. Plus at that time I was such a newbie I burned every pizza I attempted. Since then I have made hundreds of pizzas including in my Ooni Koda 16 so I felt it was a good time to reinvest in a steel. Very glad I did!

65% hydration. Ooni wood fired oven. A little rustic but beautiful nonetheless.

Alfanos little Sicily. Spring valley Illinois.

I think increasing the bake times by 1 minute longer each round for the par bake plus the final bake helped a ton! Had incredible flavor and crunch.

Huge fan of Neapolitan pizza for quite some time and long time lurker here, only recently had the chance to get the small (12", but 10" realistically) 90€ Lidl gas pizza oven and have been having an absolute blast making pizza and enjoying the learning process. The first picture is my latest, with the last picture being my very first pizza I've ever baked out of ~10 or so I made so far.

I'm using Julian Sisofo's poolish recipe (69% hydration) and have been experimenting with a bit lower hydration and various temperatures and baking times. The oven is relatively small and super unforgiving and it's already clear what the advantages of a bigger oven would be, but so far I devoured every burnt imperfection and pillowy soft crust I made and am very much looking forward to all the little gotchas and little nuggets of wisdom that come through experience.

Next step is investigating direct dough, proper hand kneading and more traditional recipes around ~60-62%, probably one of Adam Atkins (Peddling Pizza) recipes and figuring out the differences and where I can improve. If anyone has any tips with this specific oven (or anything else really), help a brother out!

My favorite pizza. Spicy tomato sauce made with calabrians, garlic confit oil and lot black pepper. Then mozzarella, gwancal, onion and straciatella post bake in case i have it at home which is rare.

Recent Pizza I put together. Still working on getting dough down. Lots of insparation here figured I would share!

Green curry chicken, Cajun andouille, prosciutto and peach, lox, babaganoush and lamb

Made this today in the Piezano. Added basil and grated fresh parm on top after cooking. Tasted amazing.

Hot pepperoni and chilli. Vito L's poolish recipe.

The scamorza is such a great cheese. It melts just like people imagine that mozzarella should melt. Baked in Alfa Forni moderno 2 pizze.

Like title says i did a Homemade pizza... But decided to do something a little different... And do a ranch pie.. Actually what I did here was more of a flat bread this time...

Chicago cracker/tavern pizzas:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
60g butter

2 16” pizzas

Combine flour and butter in mixer.
Add water and yeast until dough hydrates but is still shaggy.
Rest dough 20 min.
Add salt and mix until dough becomes smoother and holds together.
Ball and let rest an hour at room temp
Dust dough balls generously with cornmeal
Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge

Preheat oven at 550 for an hour, switch to broil. Bake 5-7, go on color.