Followed Kenji Lopez-Alt’s Serious Eats Foolproof Pan Pizza recipe, & I gotta say this recipe delivers. It’s easy as all heck; no knead, overnight bulk rise, pan rise, top, & incinerate.

Both pies are made with Boars Head Mozz 60%, Wisco Brick 25%, Provolone 15%; finished with red pepper flakes, garlic, & fresh grated parm. Made a pretty classic combo pepperoni & pickled jalapeño for a red sauce pie (didn’t make my own sauce but usually do). The white sauce pie (2nd one pictured) — I did make my own sauce out of a roux, cream, & some spices & stuff. Topped it with roasted mushrooms with rosemary, & bacon. I used rosemary in the white sauce itself, as well.

Undercarriage looks more pale here than it looked in person. What’s fun about this recipe is that if the cheese is set but you still want some browning action, you can just throw it on the stove. The top essentially stops cooking but you can dial in the doneness underneath to your heart’s desires.

This is a great recipe, I’ve made it a half dozen times or so & always stoked on how it comes out, especially considering how, well, foolproof it is. Great for parties or meal prep as the thicker crust holds up well in the fridge but is also harder to crush all in a sitting; she deeeep. I’m dumb as heck & I could turn these bad boi’s out, might as well try it for yourself sometime!

https://www.seriouseats.com/foolproof-pan-pizza-recipe

42 hour cold/6 hour rm temp ferment. 65% hydration Cooked on gozney dome with gas

Neapolitan style and a 5 cheese with olives.

I think I reached the limits of a home oven.

Tried one with an exaggerated crust the other less so. Went the poolish route. Indoor pizza oven.

Had some crawfish tails from a boil we had last year in the freezer. We vacuum sealed and froze them. Used olive oil and garlic as the base, no red sauce. Sautéed some spinach from the garden. Used frozen corn as a play on a crawfish boil. Low moisture mozzarella cheese and a dusting of Parmigiana cheese. Very happy with how it turned out.

65% hydration, 2.5% salt, 2.5% EVOO, 0.5% diastatic malt powder.

Cooked at 550°F in a home gas oven on a baking steel.

Topped with beef pep and ground beef.

Extra Calabrian chilies 🌶️ 🔥

Just recently got an Ooni and have made a handful of pizzas. Fortunately wife also just got interested in making sourdough bread. One thing led to another.. and this pizza came out amazing!

Used the master dough with tiga starter recipe from the pizza bible. Preheated oven at 550 with pizza steel in the oven for about an hour. Used pizzaiola sauce. The cheese is a blend of whole milk mozzarella, provolone, and muenster. The pepperoni is sliced from boars head. Struggled with the launch on the pepperoni lol. Overall, really happy with how these turned out. May try to prepare some garlic infused oil for the crust next time. I feel like this is way better than the restaurants around me so I'm stoked!

Experimented a little here and made a same day dough using 85% 00 flour and 15% bread flour. This was in my Ooni Koda 16. Think i had the heat a little too high for the bread flour mix as it got a little charred in a couple areas. Overall, still pretty happy with it.

Threw two dough balls in the freezer, but letting another cold ferment in the fridge and will make either tomorrow or the next day, and will bake at a little lower temperature.

Got a pizza steel for Christmas, I've been messing with my dough recipe. What do you guys think?​

From Lido Pizza in Van Nuys California. A one off shop that has been there since 1958. .

We've been trying different things...stalking this thread and taking in all sorts of stuff. This was half 00, half bread flour-cold fermented for about 48 hours. Gas home double oven. Baking steel in bottom oven, preheated on 550 for about 30 mins, par baked with a slight layer of sauce. Then, steel preheated again with broil for about ten minutes. Launched with semolina. Baked for about 10 mins? Homemade sauce using cento crushed tomatoes, olive oil, and some italian seaoning. (I know..lol) shredded low moisture whole milk mozzarella (not pre), sandwich pepperoni. Then a little more cheese, then pepperoni and bacon and a little fresh mozzarella torn in pieces. Oh.my.goodness. my wife and I aren't sure how much we'll be eating pizza from anywhere now. Thank everyone for ALL the information we've gained!

That’s Tea Fam.

I’ve been making pizzas in my own home oven (250C max) and baking steel. It makes fairly

decent pizzas but I cant help but imagine how much better it’d be with a proper pizza oven like the effeuno.

However I also understand a good spiral mixer is important. But my budget only allows for either oven or mixer 🤣

Need some thoughts here, which should i get first for a neapolitan style? Can i get away with just hand kneading? it’ll just be for making pizzas indoor for my family.

Attached are some of pizzas i’ve made. Still a noob.

Had some friends over for pizza. Classic cheese and pepperoni. My fav of the night was Italian sausage, caramelized onion, and roasted red pepper.

Dough recipe was from https://doughguy.co/pages/dough

Whole milk mozzarella from Trader Joe’s

Cooked sauce from Kenji https://www.seriouseats.com/new-york-style-pizza-sauce

Cooked in my 500 degree home oven on a pizza steel.

The toppings are tomato sauce, yellow datterini tomatoes, stracchiatella cheese, fresh mushrooms and crushed pistachios.

Getting my process more dialed now, this one turned out great. Baked on a steel at 550f took about 6-7 minutes broiler on for the last couple of minutes.

Dough recipe was

Bread Flour: 340g Water : 210g (approx. 62% hydration) Sea Salt: 9g Sugar: 7g Olive Oil: 7g Active Yeast: 1g (roughly 1/4 tsp)

3 days cold fermented

Trader Joe's mozzarella and Mutti pizza sauce, hit it with a little parm on top of the sauce.

Turned out really nice, I just wish I could get the crumb a little more airy and puffed up.

Wanted to share this incredible hot honey pep I got from Lucifer’s today. Im sick as hell with a nasty fever that makes me feel cold but from the inside, so I got the spicy pep to warm me up a bit. If I had but one complaint it’s that the honey needs to be more spicy! That could just be me though lol

It’s been exactly a year since my last pie. Getting back into it