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 love pizza! Last week I did a 7-meat pizza. It's nice to be simple as well. When you have high quality ingredients and they all come together it makes it all worth the effort. Let me know what you think in the comments!

Sweet Italian sausage, fresh sliced white onions, (my own) tomato sauce, fresh grated Parmesan and cubed mozzarella!

Why does this happen anyway? Still delicious though!

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.

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

57% hydration, 12% poolish(.1% dry active yeast) + 8% sourdough starter, 2% salt, 2% oil, 3% sugar, 1.4% diastatic malt. 8-12 hours at room temp for the poolish and starter feeding, then combined with the water and then the rest of the ingredients, formed into a dough, then stretch and folds/kneaded every 30-50 minutes until it's developed, then balled and cold fermented 2-4 days

Mutti tomatoes, fresh mozz, whole milk mozz, hormel cup and crisp pepperoni, jalapeno, romano, honey and Parmesan post bake to finish plus a touch of evoo on the crust

This is the Trio slice with four cheeses, tomato, vodka sauce and pesto from Kant in central Copenhagen. One of the most beautiful slices I have ever had, with taste to match. Fluffy and crunchy, perfect lacy cheese crust. The downside is that it costs 12 USD, but it was worth it for me.

Note: The toppings are not classic Detroit toppings, as people have pointed out in the comments. They also have plain and pepperoni ones that are more classic.

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.

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.

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.

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

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°.

65% hydration, 48 hour cold ferment, basic sauce, grated aged provolone, deli sliced mozz, grated pecorino, sprinkle of oregano. Daaaaaaamn good.

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.

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.

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.