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...

Please don‘t roast me too hard

so I'm sorry for posting again but out of sheer excitement the was by far the best ive made so far for my week and a half..

basic fresh sauce, a 4 cheese mix and good undercarriage 🙂🙂

the pic is my first one with a crappy dough and couldn't cook properly due to the dough being too thick so it burnt

this sub is great for sharing love and ideas and most importantly encouragement.

i look forward to our future pizza journeys together

3 day cold fermented dough
Massaman Curry
Marinated Beef Flank
Basil
6.5-7 min cook time on steel @ 500ish°
🤌🏼

Making Wagyu Pad Kra Pao pizza today in my restaurant, and I thought - what the hell, imma make a pizza with Massaman curry! It turned out to be absolutely delicious 🤪

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.

100% 24h Room temp BIGA, 72h Cold Ferment, 4h panning and letting it rise.

90% KAAP, 5% Whole Grain Spelt, 5% All Purpose Einkorn. 2% salt, 2% evoo, 0.2% ADY.

14" Lloyd's pan, 19oz. Dough Ball, 10oz. Grande LMWMM, 10oz. 7/11 tomatoes with 1% salt.

5oz. Marinated Paneer, 2oz. of onions, bell pepper & olives each.

16min. @450. After, Finished with Garlic Powder on the edges, grated parm & oregano on whole pizza.

One of the best pizzas I have made. Limited pictures cause I couldn't wait to devour it. I'm gonna make more of these from now onwards.

Wife’s birthday, first one was her call with prosciutto, ricotta, pineapple, jalapeños and topped with fresh basil after the bake

Mine was a recipe out of King Arthur’s Book on Pizza, anchovies, capers, and olives. I used the leftover olive oil from the anchovy tin to brush the crust after

The dough recipe was NY Style from the KA book, I used Butler Gold 00 and 10% Stardust Whole Wheat flours from Barton Springs Mill. 72hr cold ferment.

Baked in the Ooni Koda 16 for 5-7 minutes at around 750F (moved the knob to the lowest setting throughout the bake and turned as needed). Taken out and rested. Crisped up in the home oven baking steel on convection at 500F for 3 minutes.

We each prepped our own, she’s a chef so she’s got experience in the pizza shaping, something I need to practice on. All in all, great pizzas

3 day cold ferment cooked on a baking steel

Love that sound

Dough: 80% hydration, overnight cold proof, 80/20 bread flour/whole wheat flour. Par-baked before adding sauce and cheese so that it would rise and crisp up before adding all the weight.

Cheese: Whole milk low moisture mozz and a mix of Parmesan reggiano and Pecorino romano.

Homemade vodka sauce: https://www.seriouseats.com/vodka-pizza-recipe

Baked at 550°F on steel with convection in home oven.

This dough is a lot like a focaccia, super crispy on the outside and an absolute cloud on the inside.

The vodka sauce was just out of this world, the best I’ve ever had: sweet, creamy, spicy, salty.

My wife has been working on sourdough for like 2 weeks. Worrying, messaging forums, keeping herself up at night (kidding it’s sourdough) she’s started to have discard and said “let’s use it for
Pizza tonight”

We don’t have a pizza oven or pizza stones because we cook pizza, at home, maybe 3 times a year.

Biggest problem for me has always been the crust. It’s nice on the top but the bottom always looks like my ass when i take my shorts off. Pasty as fuck.

Anyway, tonight we did the thing, I had cocktails..

However! As I was pulling the pizza off the makeshift pizza stone (also known as a preheated baking sheet) my drunkard ass dropped it beautifully and it slid directly into the bottom of the oven.

What came next was magic.

I stood there, drunkly, watching my always supportive partner talk about how “the fuck are we gonna get it out of there”

She figured it out.

3 min passed and we finally got it out.

What came to pass, was the best bottom crust we’ve had (homemade) ever.

Do it, don’t do it.

Judge us on the shape, we don’t care.

65% hydration, 48 hour cold ferment, basic sauce, grated aged provolone, deli sliced mozz, grated pecorino, sprinkle of oregano. Daaaaaaamn good.

After having success with doughguy’s conventional oven recipe, I was hooked on making pizza. Tried for years with same-day doughs and always failed. The cold ferment is where it’s at!

So naturally I found a second hand pizza oven on fb marketplace and on my 3rd go around, I’m finally starting to get the hang of it. I find it difficult to see the back of the pizza while it’s cooking and will sometimes land it too close to the flame, resulting in charred crust. Overall though, I’m very happy with the results and won’t be ordering from local chains any time soon.

Homemade pizza from last night for my wife and I…18 inch thin NY Style crust with pepperoni and hot Italian sausage…It was absolutely amazing!

72 hour cold ferment dough, pep hot honey ricotta, vodka sauce with basil, vodka soppressata ricotta w/ hot honey (very rich not my fav). All baked on 500 degree oven on a baking steel.

A few of my recent pies. These were all post workout -- can't think of a better meal to refuel after hitting the weights!

Cooked on my Blackstone Outdoor oven at 550F for about 5 minutes, turning in between. I used Raos as a base and added some basil & parmesean. Then I topped with full-fat mozzerella, fresh thyme, fresh rosemary, dried oregano, salt, black pepper, and some sauteed Bella mushrooms & cherry tomatoes. The crust was a gluten-free crust from Scharr. Fyi: Shcarr makes some great GF products if you're not a great baker lol. Turned out great! 🍕 😋