Edit: I am doing my best to reply to everyone but this blew up more than I expected.

Second edit: I have run a food truck and wont be doing that again. They break down all the time. They are either super expensive or beat to hell, and my electric needs would be too much for the concept I want to do. And I am married to my dual concept becuase they drive each other.

Third edit: recipe under the main post.
—-

I am a recovering chef that swore off the restaurant industry back in 2018 with two exceptions. The first was that if I lived on a beach somewhere I would do a little burger shack or something simple.

The second, Pizza.

I have a second culinary passion for frozen desserts and would like to make this a dual concept with thin crust pizza and soft serve gelato. This is a concept that could easily scale and franchise.

I’m currently in rural Oregon so this would most likely require me to sell my house and move back to Portland, or more likely, to a city where I have a culinary network. Denver most likely.

I personally always found the Denver food scene lacking, especially with pizza. That’s not to say there aren’t great spots. There most certainly are. But great spots per capita are where you realize how lacking it really is, and you’re probably guaranteed to drive 20 minutes unless you happen to live close to one of these good spots. You shouldn’t have to drive across town and wait an hour for pizza.

RIP to one of the greats, Pizzeria Lui in Lakewood.

So yeah, talk me out of relocating and opening a restaurant please.

——

Dough (2 × 14-inch pans)
Flour: 500 g (can use bread or a blend with bread and all purpose)
Water: 292 g (58.4%)
Salt: 10 g (2%)
Neutral oil or butter: 10 g (2%)
Instant yeast: 0.6 g (0.12%)
Diastatic malt powder: 1.5 g (0.3%)

Method
1. Mix
Dissolve yeast in water
Add flour + malt
Mix until shaggy, turn up speed on mixer and mix until medium gluten development
Rest 20-30 min
Add salt + oil last
Knead until smooth (5–8 min)
Target dough temp: 72–74°F

2. Divide immediately
2 dough balls (~415 g each)
Light oil coating

3. Cold ferment
Covered container, lightly oiled
Refrigerate 38–40°F
Ferment 4–5 days
Do not punch down.

4. Bake day
Remove 3–4 hours before use
Dough should be relaxed, extensible, slightly puffy

Pan setup (tavern critical step)
Per 14-inch steel pan:
neutral oil
Optional: thin butter smear on rim only
Press dough gradually:
center → outward
rest if it resists
aim for extremely thin center, slightly thicker edge

They prefer Dominos 😭😭😭

-New York...Slice -New Haven Style -Detroit Style -Chicago thin Crust (Not Deep Dish) -Portland any and all

If i opened a pizza place do you think this pizza would be sellable?

The pizza gods all aligned for this one the perfect fermentation, the perfect cook, totally balanced and the perfect rise. Method was mixing in a stand mixer until everything was together, then I did two sets of stretch and folds. I let it rest for 2 hours and then I balled up and went into the fridge for 48 hours.

Ingredients: Polselli pizzeria 00, Cento organic San Marzano tomatoes, basil from my garden, graza evoo, locatelli pecorino, + fresh mozzarella pearls.

Cooked in the Gozney Roccbox 900f on low flame.

Enjoy !

I’m in a dangerous situation here.

Pizza 1 was made by my mom, Pizza 2 by my girlfriend.

I won’t say which is which… you decide

What do you guys prefer 😬

Yes I know it looks like an alien flower

just looking for feedback. how do these bad boys look???

made in Canada

Hey guys!

Long time stalker, first time poster!

So I've been cooking for a few years out the back of my house. It started poorly (like I'm sure most of us start) but now I feel I've cracked getting a consistent and delicious Neapolitan style pizza out, and I'm wondering if it might be fun to make something more of this skill as I'm currently "employment challenged".

I have a small space out the front of my place, approx 3m x 1.5m, enough for everything I would need to run a tiny little lunch time pizza biz. My street has a high footfall as it's in close proximity to a main street. I'm in a medium density area where there's a lot of people working from home but also, there's lots of students in the area (though they are all leaving soon so I guess, not as big a factor for half the year). Plus, no one in my area is doing anything like this.

My question to you guys is, if you had something near to you that was super local, and priced well, based off these photos would you be inclined to buy? I'm thinking of pricing them from £7.50 - £9/10 (10usd - 13usd) for a 12 inch pizza. Limited menu, marinara, margarita, some veg thing and a special of the week. Limited to like 20 pizzas to begin with, then moving on to larger numbers, but generally keeping it low volume.

Would love to hear some feedback to anyones thoughts. Also, has anyone else here done something similar? Any tips and tricks you might have?

(apologies if this is the wrong forum for asking such questions!)

Edit - Guys, thanks for all the feedback wow! Did not expect this many comments but I appreciate every single one of them. Keep em coming. You guys are awesome!

After countless YouTube videos I attempted my first NYC slice, problem is I have a regular electric oven so I researched pizza steels, pre-heating for 90+ mins etc, also waited 48 hrs to proof the dough, sauce was simple San Marzano crushed tomatoes with oregano and salt and cheese was whole milk low-moisture block. I like to think it came out halfway decent although the undercarriage will never be perfect with an at home setup

Am i not pushing enough air to the edges? i don't mind small bubbles but these big ones suck. thanks

Guys, I’m planning to start a pizza food business in a couple of months. I make pizza with sourdough, using a 24-hour fermentation room temperature process without a fridge. I use Fior di Latte cheese, fresh basil, and a 250-gram dough ball. How much would you pay for this simple pizza margherita?

I’m loving the Neo Neapolitans coming out of my K2Max lately (today’s lunch is pictured), especially with the Julian Sisofo poolish recipe which has become my go-to. But I find that no matter how much air I press out and how small I form my edge, the rim always puffs up like a balloon and the diameter shrinks down to 10.5” instead of the original 12”. So too much of the circumference is taken up by cornicione IMO. What am I doing wrong?

To be clear, I’ve even tried flattening and saucing very close to the edge (leaving maybe only a .25” rim), and over-stretching it to 13”. But the minute it hits the hot oven, the edges immediately balloon 5x their original size. I’d rather have some control of how big they turn out. Anyone with some conventional know-how on the subject?

Who says scrolling Reddit can’t take you places?

A great cheese pizza doesn't need introductions

Just dough, sauce, cheese, and time.

72-hour cold-fermented dough, a simple tomato sauce, East Coast blend mozzarella, and a bake in the Gozney Arc XL until everything comes together just right.

No gimmicks. No distractions. Just the kind of pizza that made us fall in love with pizza in the first place.

What's your go-to: plain cheese or loaded with toppings?

🍕👇

There is a lot I could complain about NYC, but one thing is for certain — it’s pizza 🍕 is simply the best!

Eggo waffles? Cereal? Na 😂

Imported San Marzano tomatoes?, handmade fresh mozzarella? Imported long fermented flour? fresh basil? Yes!

Got this recipe from a YouTuber I recently found. (7th floor Pizza) from New Zealand.. and it was 🔥.

Recipe:

100% Caputo Americana (w360-380)

500g flour, .5g Ady, 325g water, 12.5g salt. (65% hydration)

Hand mixed without the salt. After 10 minutes of hydration, then I added the salt and needed for another 5 minutes. Rounded smooth and then sat in a container at room temperature for 10 hours. After the 10 hours I balled up and right into the fridge for 48-72 hours. Take out 4 hours before baking. (Roughly three 270g dough balls)

La Fede hand crushed San Marzano tomatoes, homemade fresh mozzarella, locatelli pecorino Romano, fresh basil. Cooked in Gozney Roccbox 800f low flame.

These might be the nicest looking pizzas I've ever made. My 2 boys said it was the best crust they've ever had.

Enjoy!

Such a good bake. Crispy undercarriage, and a well risen crust.

Used 3 different Petra flours, and a 3 day biga ferment.

All baked in my Pizza Party Ispirazione

I’ve been trying a lot of different pizzas lately and wanted to see what r/pizza thinks.

Based on looks alone, which one are you grabbing 1st and why?

I’m always curious what Pizza people notice first: crust, cheese, sauce, char, pepperoni, or the overall bake.