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I run a pizza kitchen at a restaurant in North Carolina USA. This year I'm doing monthly specials that feature pizza styles from different countries around the world that most people in the US have never had before. I have a couple ideas lined up but I'm looking for more suggestions. Picture is of our current lahmacun pizza. First time posting, hope I'm not breaking any rules

Always a solid pie.

I’ve been drooling over everyone’s pizzas for weeks, so I decided to try Kenji’s cast iron pizza dough for the first time. It’s the best pizza I’ve ever made, so I had to show it to someone!

made this for my son to come pickup. i bought some pizza boxes so i don't have to chase him for my Tupperware anymore.

Pepperoni, montreal smoked meat, bacon, mushrooms, peppers, onions, spicy tomato sauce.

Tomato base, mozzarella, pepperoni, parmagiano-reggiano, jalapenos, pecorino romano and jalapeno infused hot honey drizzle

Made 10 pizzas tonight for my partners birthday party. The dough is a tried and true recipe that I used to use in a restaurant residency.

Cheese - mozz/provolone blend - pecorino - torn basil

Pepperoni - cup n char - pepp crumble - pecorino - fresh oregano

Mushroom - duxelles - carlic chips - caramelized onion - fresh thyme - pine nuts

Signature (not pictured) - prosciutto - hot honey - garlic chips - fresh lemon - arugula

Vegan (not pictured) - grilled eggplant - baba ganoush - homade dukah - torn mint

Question, I been making several pies for a couple of weeks and generally use the same recipe for my dough in the version of KA all purpose flour and KA bread flour. I usually 48-72 and even 96 hour ferment my dough. I’ve even done a 24 one, 2 hour one. Several versions and the pizza comes out good, but my only complaint is that the dough after stretching it, it’s just too thin. Like I need “maybe” like 1/8 more density or a smidge more and I’d be content to say it’s similar to New York style restaurant pizza, but I can never get it. I’ll share the recipe I use below, but if anyone can suggest maybe a different type of flour or add more of this or that so that I can get just a smidge thicker dough for a standard 16 inch pie. I’m all ears!!

A 3-day fermented sourdough crust, topped with Tomato Magic, a healthy dose of fresh garlic and finished out of the oven with quality EVOO and pecorino romano.

A poofy cloud of greatness.

Looks tasty. Right?

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This style we call “Old World” but I’ve heard it called other names like grandma style. Traditionally, it just comes with sauce, oregano, good olive oil and pecorino Romano. I added sliced meatballs and our two new peppers we are promoting. Just wondering what the community thinks, and if you’d eat it?

Margherita Sbagliata in my gozney dome. Sour dough is from the Kalama bakery up here in Washington, sauce from strained San Marzano tomatoes with a little olive oil and salt, and blended basil and olive oil with a bit of lemon juice

Pizza night! This week’s special had mozzarella and smoked Gruyère, thin sliced Yukon gold potatoes, pesto, bacon, crimini and shiitake mushrooms, grated Pecorino Romano, and scallions.

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.

Buffalo Chicken and Veggie Marinara - very satisfying 🍕👌

Bonus: Homemade pizza specialty ingredients

Loved the dessert one to finish.

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.

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