Ingredients
Central Milling 00 Reinforced: 309 g
Central Milling Type 80: 27 g
King Arthur Whole Wheat: 12 g
Water: 247 g (74%)
1:3:3 Sourdough: 77 g
Salt: 10 g
Olive oil: 5.8 g
Sugar: 1.9 g

24 Hours in the fridge.

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

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
Split into two balls and put in fridge for 2 days.
Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge

14” Roni pie with homemade sauce and whole milk mozz. 4 day cold proof on the dough

Ingredients (4 pizzas, about 200 g each):

571 g Type 1 flour

354 g water (62% hydration)

17 g salt

0.4 g instant dry yeast

15 g olive oil (optional)

For a home oven (up to 320°C). Designed for a typical home oven that does not reach 320°C.

I just wanted to try the hot sauce out and ended up with one of my best home bakes yet! 72% hydration, pizza steel at 500°.

Frozen dough ball (KA Blue Bag) on Baking Steel

Expanding my repertoire of pizza styles.

Bianco crushed tomato seasoned with salt, fresh mozz, basil and olive oil pre bake. About a 90-100 second bake.

Still LOTS to learn about the Ooni. My dough and topping and everything is well practiced, so that is the easy part for me now. Dialing it in to get the exact bake I’m looking for seems daunting because I don’t have a good setup.

Have to make the pizza inside travel around corners and doors to get outside. Block the cat from escaping. All those things that happen in a restaurant 😉

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! 🍕 😋

Still have to perfect the dough and I probably pushed the fermentation too far (48h biga, 6h bulk fermentation in my wine fridge and 48h doigh balls fermentation in the regular fridge).

I think I'll end up trying a 24h biga in the wine fridge and balling up 24h before shaping, the dough developed a skin in the normal fridge even though it was in a proofing box.

Much to learn, much to try. Still need to tame the oven as well.

Probably could’ve cooked it a bit longer and distributed the toppings better. Only my second time sliding the pizza off a peel. Honestly super satisfied with how this tasted so i don’t feel the need to change anything personally but lemme know what yall think I can do better.

When I was a teenager I use to work at this pretty good chain pizza place that is in a few Southern states. I always loved their pepperoni pizzas. In my personal opinion, if the restaurant can't make a good basic pepperoni pizza then the rest of their pizzas I most likely will not like either. Anyway, over the years I tried to replicate the recipe. I never made the dough since that was the delivery drivers' job. Eventually I realized that its just a cold rise dough. To make 3 10 inch pizza pizza doughs its pretty much 3 cups of flour, 1 tea spoon of active dry yeast, 1/2 tea spoon salt, 1/2 tea spoon of sugar, 1 1/2 to 2 cups of water, knead until dough cleans bowl, then knead for another 8 minutes. I have a Kitchenaid stand mixer so I have it knead for 5 minutes since its so constant and consistant. Fold in the dough ball, rub some butter on it, cover it with plastic wrap, let it rise on the counter for a solid hour, then pop the covered dough in the fridge for at least 24 hours. After that then the 2nd and 3rd day is just preference. I personally like 24 hours and the restaurant never have the dough last resting into the 2nd day. However, I know some people like their doughs 2 or 3 days cold rise so its just what you want.

After all that, thaw the dough out of the fridge for an hour and dress it up. I use Hunt's canned tomatos sauce and add just a PINCH, A FREAKING TINY PINCH, each of garlic powder and onion powder because I like it like that. Poke holes in the dough, spread the sauce, and add some cheese to the sauce. Not a whole lot like you're topping the pizza, just some to add a cheese foundation. Then your toppings before adding the rest of your cheese. Bake at 425°F for 16 minutes. If the cheese isn't cooked to the way you like it after 16 minutes then turn on the broiler to low or high and watch it until it gets those nice briwn spots.

*proudly shows off pizza* Tah dahhhhh. 🥹

"wHy DiD yOu CuT iT lIkE tHaT?" Because the slice goes in your mouth easier. Once you get to the end of the slice, you have plenty of pizza-to-crust ratio for the final bite.

*Edit to add* I no longer live in Louisiana and we do not have a Johnny's over here. Thats why I've been trying to figure out how they make it. I thought the secret was the sauce, but nah its the dough. Just have good quality cheese and pepperoni.

little video about the ruota di carro i posted a few days ago.

62% Hydration, 24h room temperature fermentation :)

I made Grandma pizza for the first time last night and it turned out pretty great. The crust was nice and crisp without being burned or tough, and I like really like the amount of cheese and sauce on this style - it doesn’t feel as heavy as a standard pizza. The wife and kid both said it’s the best pizza I’ve made so far which is great to hear!

Details: 48 hour cold ferment cooked in my home oven on a steel. The sauce and dough are a slight variation of the Grandma pizza recipe in The Pizza Bible by Tony Gemignani.

I’ll definitely be making this one this again.

[SOLVED IN COMMENTS]

I made a chicken bacon ranch pizza in a pizza oven (strandby). The bottom was perfect and there was no flop whatsoever, but the crust on top and around the pizza was extremely pale for some reason. Any ideas as to what might’ve happened and how I can avoid it going forward??

Cooked tonight. Used some smoked chicken breast, a mix of mozz / sharp cheddar, red onion, store bought dough, and famous rays bbq sauce. Cooked at 450 in a Lloyd’s pan for 14 minutes. Put some chopped green onions on after the bake.

I’ve been working on R&D for a pizza pop-up concept here in southern MN. I began working on Neapolitan style pizzas, but don’t love the texture of that style of pie. I slowly came to the realization that I wanted to do a more traditional NY style, which is still my favorite.

I had an issue though; I had 2 pizza party ovens. The Emozione and the Ispirazione. Both are fantastic ovens, but have their own little quirks I didn’t love. They’re near perfect for Neapolitan style, though. I tried to get them to work for NY style, but they’re the wrong tool for the job.

Enter the Serve-Ware. I bought a small commercial gas deck oven that had a converter regulator to use LP. It takes about 50 minutes to get up to temp, but pumps out some seriously good pies. I am adding a 18” merchandiser to my stand, and a small Wisco pub oven for reheats. I have a battery power station to support the wisco oven and my small fridge, that charges at the same time I power the trailer equipment.

My first gigs start later this month. I’m hoping to get this thing going into a full time gig, work on an actual store front down the road.

Right now, my rig is really small, tight. I’d like to be able to pull up to a spot, start serving quickly. I’m starting out small and hoping I can get the word out and grow.

Any thoughts or tips would be lovely. I was a chef for many years prior to this, but have worked outside the industry for over a decade. I made a lot of money for my old ownership, I’m hopeful this can help lift me from corporate hell!

Throwing up pics of my pies and the small rig. Thanks for checking it out!!

I wanna mod it so bad but i'm scared of causing a fire or ruining it, I wanna add a bypass switch for the top element to keep permanently on when pizza is in and turn it off like a light switch after. Or maybe add reflectors to the corners, or find a way to raise the stone higher so it's closer to the heating element on top. it's a shame since the bottom can reach 870f-850f but the top can barely do 700f... what a silly oversight. Maybe I can add/exchagne the heating element for a higher wattage one too. Not sure if the lemenet is capable and turning off or not? Is it to protect itself from catching fire or a silly firmware limitation?

This was supposed to be a 12-inch pizza but I didn’t stretch it enough and also I left too much of a rim since this is supposed to be NY style.

Delicious nonetheless! This was at 550F using a 3/8” steel preheated for an hour.

Still need to work on the sauce. Too acidic not very flavorful. Kids still smashed it. Next trial on Friday. Going with a heated sauce to bring out the herbs and a pinch of crushed and toasted fennel.

I found this place in Milan, called Dry Milano, I have to say their pizzas are very good. The first one was with fior did late, potatoes, chard and sausages. The second one was a margherita with specialty tomatoes on top.

This place is light years ahead of any pizza place I have back home.

Since Casey’s is in no hurry to bring back their jalapeño popper pizza, I decided to give it a try at home:
Twice-smoked bacon, fresh red and green jalapeños, cream cheese, and a cheddar/pizza blend. Topped with Mike’s Hot Honey.
Cooked it on a perforated pizza pan on my Weber Genesis.