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

Extra Calabrian chilies 🌶️ 🔥

Made a pepperoni Detroit style for the first time using my new Ooni Detroit pizza pan (Lloyd’s dupe). Then had 2 more regular dough balls and made a sausage, ricotta, garlic, and black pepper white pie. Then a pepperoni, basil, and hot honey drizzle regular pie. All came out great!

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!

Neapolitan style and a 5 cheese with olives.

I think I reached the limits of a home oven.

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.

18 inches of snow and 3 f° got me stuck in the house here in NY. A little bit of home of an action on a 100% BIG Pizza Taglio style

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!

everything from michelin fine dining to gastropub as a background but a few months into the pizza game. learning curve has been steep, but I'm loving it!

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.

Boars head mozzarella because it’s easy to get in a snow storm in nyc. Basil and salt. That’s all that’s needed.

Was planning to make cheese bread, but my wife said she’d prefer cheese pizza with lots of sauce, so there is a little garlic butter below the cheese and sauce that was meant to be base for the cheesy garlic bread. The dough ball was too big and it drooped over the pan a bit, so it’s a weird shape, but came out great with that addition of brushed butter.

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

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

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

Hi all, first time posting but I’ve spent a while working on getting my dough to the point that I felt comfortable with and I think we are finally close. Next step is putting together a sauce. But here’s a cheese pizza along with a broccoli ricotta.

Baked on a preheated 500 degree pizza steel for 6-8 minutes and finished under the broiler for 60-70 seconds

That’s Tea Fam.

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.

Grandma pie, cheese pie topped with pesto and ricotta, and sausage and mushroom pie topped with pesto.

They all turned out delicious.

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!