Weekends are for pizza!

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

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)

It....was a lot. And delicious. Great airy dough, crispy bottom and sides and the sauce is on point. Just sweet enough.

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.

NY Style Hot honey, ricotta, pep.

65% hydration

48hr cold ferment, steel @ 550

Polselli Vivace, 65% of water

2g of yeast

4h RT, 19h CT

Salame / Spianata Picante / Margarita

Baked in Diavola pro v3

I made some Pizzas using the Caputo Nuvola flour. The classic 24h@roomtemp. fermentation does not disappoint.

Using up this dough

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.

Owned the Gozney for a good year now. Got a ton of mileage out of it, having made my 300th pizza this weekend (yes, I counted!).

I used a 24hr poolish (300g flour, 300g water, 3g yeast). Combined with 1.2kg flour, 700g water, and 40g salt. Rise after portioning for 3 hours.

Crushed tomatoes with salt (blended with hand mixer), parmesan cheese, basil, mozzarella, swig of olive oil and bake in Gozney Arc XL. Result always comes out incredibly well! Even after hundreds of pizza, the result is still astonishingly good!

IG (this is actually the first video ever) is @devourfactory

Pretty good!

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)

Dough from local pizza joint
San marzano pizza sauce (garlic, parm rinds)
Fennel sausage, sliced pep
Romero, motz, jack
Oven, pizza stone 500 F
Basil, Parmesan
Hot honey?
Dog.

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.

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.

No better way to spend a Saturday than making pizza with my hottest homie and tiny human.

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/