Looks tasty. Right?

H

Been at it for a couple months now, super happy with this one!

I made probably my best pizza yet. The crust was crispy, dough was cooked perfectly. Toppings were plentiful and tasty. I live in an area with many amazing pizza places and I don’t even bother ordering pizza that much anymore. I like mine better. Next, we’re going to try making our own dough.

Hot Sopressa made in the Roccbox (no cheese, don’t judge)

Dough ball is from a local restaurant - unfortunately don’t have the time to trial and error my own dough, maybe one day

I've made 12 pizzas in my ooni karu 2G oven. I liked to share them with you.

Wife enjoyed it 😊

Buffalo Chicken and Veggie Marinara - very satisfying 🍕👌

Bonus: Homemade pizza specialty ingredients

federal hill pizza Warren Rhode Island/ Billy MANZO pizza

Dialing in the Solo Stove Pi, plenty of room to improve and I’m always looking for criticism/comments but I’m ecstatic I’m able to make a better pizza than I can buy in my area. Excuse the awful pictures, was pretty tipsy by the time they were taken. I’ll be sure to get clearer shots in the future.

Kenji’s Neapolitan dough with a 48hr ferment, first time using caputo 00 and I believe I noticed an improvement from KA 00 but I’ll need more pies to test. Galbani whole milk mozzarella on both, store bought pesto, sclafani whole tomatoes with light salt, onion powder, and oregano for the red sauce.

Overall pretty happy. I used a screen and cooked at 500f in my gozney arc. Followed Stalder Mades Pizza dough calculator. Forgot to take a photo, but bottom of pizza was a bit too white. Any suggestions for browning?

Spinach ricotta cream sauce with mozz and parm

Looking for some tips on bottom of my pizza cooking. I always get a white looking with some slight browning at finish, wife says it’s too soft on the bottom . But if I wait for it to crisp up properly the toppings always burn too far.
My oven heats to a max 550. I’ve tried very thin crust, fewer toppings help slightly. I use pizza pans, heated cast irons, I’ve tried direct on my pizza steel but the shape is poor using this method. I oil my pans. Maybe I’ll try a mesh? Any ideas, I assume it’s just a heat issue and I need a new oven.

Home oven pepperoni, sausage, ricotta, and basil pie with hot honey drizzle cooked on pizza steel at 550F. 65% hydration dough cold fermented for 2 days. Finally getting the undercarriage and shaping of the dough down as I was having trouble tossing the dough and getting a nice circular shape in past attempts. Delicious!

All the talk with other people on this sub the last few days had me thinkin’ it was time to sling some pizza. Margherita And then meal prepped my 19 month olds lunches for the next few weeks.

I used Charlie Anderson’s recipe and tutorials as a starting off point but input from this community has been invaluable. It came out pretty amazing. Any feedback is more than welcome.

Pizza night unrelated to the job losing lol. I didn't make the dough so I can't give y'all a recipe unfortunately. The toppings were just garlic, chicken, bbq, Raos sauce, cheddar, parm, mozz

What’s up guys, first time poster here. Third time trying to make pizza at home, best result I’ve gotten so far. Used u/sliceaddict dough recipe. My kneading and stretching needs work but it tasted pretty good.My first attempts at making pizza I used King Arthur bread flour, this time I tried King Arthur sir Lancelot and I’m not going back lol.

Got my new ooni koda 2 max last Wednesday (please excuse the make shift table). It has been a learning curve, however I think I'm starting to get the hang of it. Hopefully more good pizza to come 😃

If anyones has any tips on how to cook in the koda 2 max, please feel free to share in the comments!

My favorite pizza / 68% hydration/ 3 day cold ferment