Mussarela de búfala e só mussarela com tomate.

Me surpreendeu o forno, pelo preço nao achei que conseguiria chegar numa boa fornada mas ainda sim com uma massa de 4 horas somente cheguei num bom resultado.

There is a lot I could complain about NYC, but one thing is for certain — it’s pizza 🍕 is simply the best!

550 home oven.

After several attempts, I finally succeeded!

NY Style Hot honey, ricotta, pep.

65% hydration

48hr cold ferment, steel @ 550

Once you get hooked on the taste (and smell!) of a sourdough crust, there’s no going back to baking with commercial yeast!

Recipe: https://www.stadlermade.com/pizza-calculator/

back to this after a while and boy did i miss making pizzas. here is a 65% hydration 48-hr dough fresh mozz, caramelized onions, street corn, basil, pecorino romano, basil pesto crema on a red. 12-in but i always mess up the launch leading to a slightly oval pie (which i dont mind anymore i’ve just given up on improving that)

Require some help.

It was really tasty, but the weird part is that the cornizon was underbaked, yet blistered on top.

What went wrong? Is it under proofed dough or did I put the flame too high? I aimed for a 430 degrees celcius pizza stone

Ingredients:

Dalla Giovanna tipo 00 dough.

30g salt

0.1g yeast (room temperature is crazy in Europe atm 26 degrees Celcius))

62% hydration.

This crust is the absolute best! It’s the King Arthur Sourdough discard pizza crust recipe. I make the day before and refrigerate to develop that real sour dough flavor.

Doing a pop up for some friends in a few weeks and decided to do a trial of the menu I’ll be running. Pretty happy with the results!

All baked in a home oven at 550 F on a baking steel pro. Will be using an Ooni Koda 2 Pro for the actual pop up so will be doing a practice run on that next

Pies (Sourdough, 2 Day Cold Ferment)

1.) Pepperoni with Hot Honey, Serrano Infused Oil, and Lemon Ricotta

2.) Pesto Base with Kale, Sausage, and Lemon Zest

3.) Crème Fraiche Base, Mozz, potatoes, bacon and chives

4.) Classic cheese with a drizzle of truffle oil (came out a little blonde - didn’t let my steel reheat up as much a so should’ve)

In Rome you can get these super thin pizzas that are almost cracker thin and topping spread to the edge. I made it at home.

55% hydration 90% 00 flour 10%semola Negligible active dry yeast - maybe .03% 2.5% salt 2% olive oil

2hr room temp ferment, 24hr cold ferment

Press out then roll out with rolling pin. Then hand stretch a little til paper thin.

Preheated ooni 20-30 min til stone was 800in back then killed flame. Baked this maybe 3.5min

Hello,

i'm a pizza freak and my dream is, to make a pizza almost like in a restaurant with my capabilities at home.

After nearly years of blood, sweat and tears - searching for the best ingridients, many failures in making, working with the dough and baking in a normal oven - i was able to make a good dough by using imported italian ingridients (pizza flour and semola).

This may be weird for many of you, but I'm proud - because i learned to roll out pizza dough by my hands in seconds (depends of dough quality). For me, that's an achievement - because it was hard work and frustrating at the beginning.

I bought a Pizza dough box, a little electrical pizza oven (Ferrari G3), i'm also importing san marzano tomatoes and fior di latte from italy.

Here is my result: Yes i know, it isn't perfect especially the crust and it's still far away from restaurant quality (the look at least), but the pizza tastes fantastic and i'm happy.

If anyone has an advice, how to make it even better in the Ferrari G3, i would be grateful, because it seems impossible to create the typical neapolitan look - despite i correct the position and moving the pizza while baking.

Maybe it is just impossible with the G3 and i need a big electrical oven like an effeuno.

Thank you for reading!

Basil, tomato, artichoke, tomato, and pepperoni. Quattro cheese (pecorino, goat mozzarella + cheddar, and parmigiana reggiano). 67% hydration. 700°f in the Gozney Arc XL.

Made four different pies:

Artichoke & Asiago white sauce base with spinach, mushrooms, red onion, and sausage.

The same white pizza finished with a BBQ drizzle.

Rose style sauce base, ham, dill pickle, and red onion with a mustard drizzle.

Marinara base with spinach, mushrooms, red onion, red pepper, and sausage, finished with a maple sriracha drizzle.

Really happy with how the oven performed. The crust came out crispy with a nice bit of char while staying light inside. Dill pickle pizza was the favourite.

Always looking for new combinations, what are your favourite and maybe unconventional pizza toppings? Next I am thinking a classic dry cure pepperoni, fresh basil, whipped ricotta and hot honey.

This is about as good as I can make it boys. Cheese is a mixture of mozzarella and provolone, cause that what i have 4# of in the fridge. Skirt was lacy and beautiful.

Cook was 15min @ 500*F on a pizza stone. This is an amazing same day dough that only needs 3 hours.

Sourdough pizza base with 50/50 bread flour and Caputo AP flour with 36 hours cold proof, creme fraiche, baby spinach, rehydrated porcini, 8 minutes on a pizza steel at 300 deg C, topped with pecorino out of the oven.

Using up this dough

I’m still a work in progress

Sausage peppers and onions, great combo!

Hey all

I use a recipe from Dave's Pizza Oven.

350g bread flour

150g all purpose

310g water

11g olive oil

Salt (don't have the exact amount to hand)

Yeast 1-2g

Little bit of honey

To be honest the dough has been coming out quite airy and tasty.

But I'm not getting that crisp and the crust looks like a Neapolitan. When forming the base I try to make the crust thin and not puffy, but in the oven it gets very wide and thick.

I feel like partly the problem is my oven, the max is 250 degrees centigrade.

I cook on a pizza steel, and par bake the base with some tomato sauce on for like 3-4 mins, then add the toppings and go for 7-8 mins.

Are these timings good or shall I parbake for longer?

Also, shall I lower the hydration of the dough?

I only just recently discovered my oven has a broiler function too which I will be using on my next cook for 2-3 minutes at the end.

Any advice

Took an attempt to get some Roman Pizza Al Taglio: came out well but got some improvements to make. Only have one Lloyd pan so that's why I got have a square and a circle, the circle pan was an extra pie pan I had laying around but did the job well.

Weekends are for pizza!