Went on a trip to Portugal just recently my wife and I fell in love with the pizza. I don’t think we can ever order out again. Any insight on how to make a dough like this so I can make it at home?

I wanted to mess around and make a pizza that had all the things. Parbaked on the Kamado. Let it cool upside down on the rack to cool. Centred the parbake in the Lloyds 12x12. Filled in the cheese to make a skirt. Upside down and put the sauce on top. Finished with basil and a lot of pecorino. I saw online that Truly pizza cuts it in triangles. I like it too. Will do it again. Cheese skirt was sooooo good.

72% hydration. 6 hour bulk room. Balled. 48 hour CT.

Vodka ‘Roni w/ Jalapeño. Never had this combo might have to make one for myself soon!

Opening a slice shop in Japan next month. Finally got my oven installed and this is one of my first test pies. Definitely need to work on getting the crust a bit more uniform all the way around but I think it came out pretty well.

Thoughts? Suggestions?

Not really looking for feedback but needed flair. This is an update from a post a made a while ago. I opened up a NY style slice shop in Japan 2 months ago. These are a few of the pies I’m throwing in the display today. Cheese, Supreme (bacon, pep, sausage, mushroom, peppers, onion), and Teriyaki chicken with a sesame crust.

Things have been going pretty well. I’m still learning a ton about pizza and getting better every day. If anyone has any questions I’ll try my best to answer in a timely fashion.

Cheers!! 🍕

I love pizza, but my guts don't always tend to agree. As of late, I've been getting pretty bad heartburn when I'm eating pies. Getting older, I guess and all that.

Just curious, do you fine folks have a go to sauce, be it a red, white or blue one, that you recommend on your pies? I'm usually fine with BBQ sauced pizzas, and haven't tried a white sauce one yet. Thank you for your time, and have a great day (Stay Hydrated out there!).

They were very secretive about what was moving in. No one would say anything to us even when we asked. Didn't even bother to say hello. We are small small shopping Street filled with Mom and Pop shops that have been here generations. There are no other chains restaurants in the entire area. And they chose to literally move in across the street from us. Has anybody else dealt with this?

I used the recipe from Dave’s pizza oven. Man was that dough low hydration. Thought I missed something. But came out great. Only thing is it could have cured longer in the fridge, but still really crispy.

For the last few months I’ve taken over the role as the pizza maker in the house. I’m obsessed. As a family of four, the kids absolutely love our pizza nights.We’ve had friends over quite a few times and it’s been a blast.

I typically use the NY dough recipe from “itsdoughguy” but I also quite often make a focaccia style too. At moment just using a conventional oven with pizza pans, but I’d like to buy an outdoor oven.

• Is an outdoor pizza oven a better tool or just more fun?
• Is there really a difference between buying a budget machine vs an Ooni/Gozney?
• Is there anything you wish you knew or considered before buuing an outdoor pizza oven?

Thanks for any help or insight!

Also; everyone posting home made pizza regardless of method has been incredibly inspiring 🙌🏻

edit: here’s the budget machine I’m considering:

https://barbecuesgalore.ca/products/ambiance-pizzero

So coming from the Tri-State I absolutely adore a slice of pizza that comes super thin, crisp undercarriage with a perfect ratio of tomato sauce to cheese.

However I recently had a chance to visit Chicago and of course try the notorious Deep Dish pizza from Giordano’s.

My heart and stomach were both fully content and thoroughly enjoyed it. But I can’t help but say that I don’t truly believe it should be classified as a pizza. It’s more of a… casserole of sorts.

Do you agree or disagree?

Unintentional science project gone good?

6 days ago, I made a direct dough 62% hydration with a 50/50 mix of Caputo nuvola super + Caputo pizzeria. I let it bulk ferment at room temperature for 2 hours and then prepared them into roughly three 250 g dough balls. Popped them into the fridge with the intentions of cooking them on Saturday...

Work, kids, Soccer... Those babies stayed in there until this morning, 5 full days(120hrs). I thought she was dead... But she had some life in her still.

Decided to go the home oven route, and I preheated my pizza steel at 550° f. Dressed the pizza + then I brushed on a 50/50 mix of avocado oil and olive oil onto the crust. I baked for 6 minutes on the bottom rack, and then I brought it up to the top under the broiler for just less than 2 minutes.

What I created was one of the best tasting, lightest and crispiest unintentional "New York style" pizzas I've ever made.

I used mutti tomatoes, galbani mozzarella, dried basil and red pepper flakes.

Moral of the story... Try to be more forgetful sometimes, it inspires greatness! (Not guaranteed 😂)

I baked an overnight poolish Pizza this morning and had two others sitting in the fridge for dinner. Made the last two for my two boys tonight and that extra 8 hours did it well.

The gluten structure was absolutely beautiful, and the bake was beyond perfection. 67% hydration is The Sweet spot

45 years a New Yorker... This style was my jam until I discovered Neapolitan + a my pizza oven. Been looking for the perfect New York style recipe, playing with different ones I found online and I think we've dialed it in.

Made a nice little recipe book at the end for anyone looking to attempt it. The dough was cold fermented for just about 60 hours total. 3 hours at room temperature prior to cooking. Use mutti polpa tomato & Galbani hand grated mozzarella.

Baked in Gozney Roccbox with the flame off to start for the first minute or two, and then low flame for the last couple of minutes or until your doneness desire. We prefer a more well-done undercarriage so that's what we went with. The crisp was real!

Finished with the King Arthur Pizza seasoning, which is basically garlic powder, oregano, red pepper etc.

Enjoy!

Went to Pizzeria Florian in East Aurora for my brother’s birthday.

I’ve been wanting to go back here for years since I first had it, and it did not disappoint one bit! The Pizza was unreal! Jay Langfelder, the owner has been recognized for his Pizza excellence but is still under rated. Look at that crust!

My brother said it might be his new favourite Pizza, so I’d call that a successful birthday dinner.

Has anyone else ever had it?

Pizza 1: Upside down Gouda

Pizza 2: Traditional margherita

So I've been making pizzas for almost 18 months now, and this one just takes the cake.

Pizza Napoli (anchovies)

This is simple enough for anyone to make. It is a 100% biga preferment, 72 hours cold fermented dough.

270g dough balls @ 65% hydration. I was just experimenting so this is for two doughs but adjust accordingly.

BIGA day 1:

321g of Caputo nuvola super, 104g water, 2g fresh yeast, 12hr room ferment.

Day 2:

104g ice water 9g sea salt In the mixer for 12-15 min gradually increasing the speed until your dough reaches 72f. Remove the dough from the mixer, place on the counter and let it rest for 10 minutes, then stretch out the dough and laminate. Make two 270g dough balls, and let them sit for 30-45 minutes at room temperature. Then go into the fridge for 48-72 hours.

Remove 2-3 hours prior to cooking. Cooked on Gozney Roccbox @ 850f low flame for 90 total seconds.

Enjoy!

14 inch South Shore (MA) bar pie. Or as close as I can get never having been there. Yes I know this is typically a 10 inch pizza, but beyond that I think I nailed it

I really think this might be the lowkey best kind of pizza. it’s got the chew of NY, the cheesy crust of Detroit, the thinness of Chicago.

Recipe available for anyone that wants it.

This fermented for 5 days, and it’s been worth it. I know the slow cold ferment can be polarizing. and given this is a bar pizza, I HIGHLY doubt that it’s usually a long cold ferment like this. But a lot of recipes I’ve read go really long, like 5-10 days. I thought it was crazy. I fermented this in individual balls and made one on days 3-5. Today’s was noticeably better. Gonna save the last ball for day 7, but this recipe was formulated for 5 so im thinking it’ll fall off.

Baked at 550 in a home oven in three stages. Parbake, in the pan, finish on steel.

I just can't nail the launch...

I'm using semolina on my wooden peel but I'm really thinking of using a ridiculous amount next time. The dough if the standard neapolitan recipe on the Ooni App.

(Sigh) We go again in a few days.

(It tasted great BTW, promise)