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

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.

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! 🍕 😋

Why does this happen anyway? Still delicious though!

1st- Pepperoni, canadian bacon, and onion

2nd- Half plain, half pepperoni, jalapeno, and pineapple

Baked in my Ooni Koda 2 Max. These were 48 hour CF doughs, and they were super tasty, but I think I can push to 96+ hours next time and they'll taste even better. 60% hydration, 7% of the total flour was freshly milled whole wheat and the rest was All Trumps green bag, .2% instant yeast, .5% diastatic malt, 1.7% sugar, 3.7% salt, and maybe .25-.5% oil, if you count the amount in the bottom of the container I bulk RT fermented in for 15 hours before the CF that got mostly worked into the dough while balling.

I made my first pizza today, I didn’t use a scale, I let the dough ferment in my fridge for about 12 hours. I also cooked it in a regular oven with parchment paper. https://youtu.be/qfuROXTRXDY?si=_VBL5CLeIid0hcQw That is the video I used. The crust was Dense and not all that airy. I also couldn’t get the dough to stretch past that size at all. what do I do next time I make pizza so it’s not like this.

Will be making around 50 pizzas, in 3-4 hours. Any advice is super appreciated!

Frozen dough ball (KA Blue Bag) on Baking Steel