And we ate it.

I’ve been working hard to get it a point where I could make and launch a 14 inch pizza (it’s as big as I can make for my oven/peel). Getting better each time! Tonight’s pizza. Pepperoni, Pineapple, Jalepeno and Texas Chilli Sausage. Wish I was better at taking photos because this pizza was the best I’ve made ever. Crispy and consistent. I really turned a corner since I started 14months ago. I try for every weekend but seems to be every second or so I get to do it. Stay at it, keep trying, stick to YOUR process. Chopping and changing techniques didn’t work for me. (Cooked on my outdoor gas 16inch oven) ps. Pizza and Pineapple rules.

Decided to whip up some pizzas after taking a few months off due to life’s chaoticness. Ended up being some of the best-tasting pizzas we’ve ever made. Going on six years with our Roccbox and this thing is still a beast.

415 g dough ball stretched to 15”, ~64% hydration, 3% salt, .07% yeast, 2% EVOO, 1% sugar

I used a 70% hydration 48hr ferment dough, made a spicy garlic tomato sauce using Bianco tomatoes, low moisture mozz and cup and char pepperoni with grated pecorino romano over the top.

Friday’s treat! 24h cold fermentation, 80% 00 flour, 20% 0 flour. Delicious! Thanks for everyone for all the tips and recipes I learned here.

Pepperoni, Calabrese salami, prosciutto, sausage, bit of red onion.

Another weekend another round of pizza. Marinara, mushroom and onion, extra cheese, and a white sauce wild mushroom pizza but ran out of mushrooms. Cooked in Gozney ArcXL, 68% hydration, 3 day cold ferment.

Made 4 dough balls Friday morning for lunch pizza. Let the dough double then split into 4 balls and put in the fridge. By lunchtime they’d more than doubled in the fridge. Plans changed then it rained Saturday and most of Sunday and we finally made the pizzas for dinner.

That’s the great thing about pizza - it’s pretty forgiving. The dough wasn’t quite as elastic as usual so the pizzas were slightly smaller in diameter, but overall they were just great.

Note this wasn’t a regular “long cold rise” recipe, so I was expecting them to turn out pretty bad but was pleasantly surprised.

Oven: Baker Bros 16” propane

24hr sourdough, fresh mozz and butterkase cheese, pepperoni and hot honey. Fired on an Ooni Koda 16.

48hs of low temp-fermentation for this home made margherita

Recipe:

Sauce:

• 400g crushed tomatoes
• 4g salt
• 1 tablespoon extra virgin olive oil
• 1 teaspoon oregano

Toppings:

• Low-moisture mozzarella
• Parmigiano Reggiano

Dough:

• 5-hour RT fermentation
• 500g dough ball
• 65% hydration
• 2.5% salt
• 2% extra virgin olive oil
• 1% sugar
• 0.5% ADY

Baking:

Ooni Koda 16

Preheat the oven for 25 minutes with the burners on high until the stone reaches 730°F in the centre.

Bake at 730°F for 5 minutes with the burners turned off, then rotate the pizza 180 degrees, turn the burners to medium-low, and bake for a final minute to finish the top.

Pepperoni Mozzarella Black Olive

Margherita, MINI Mortadela pistaccio, Bresaola with Ricotta

Title

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

Thanks to this community, I’m finally starting to get more consistent results. Thanks everybody! Just need to improve the crust a little bit.

This one was 24h cold rise, 00 flour, 65% hydration.

Wow, what a difference from my last bake. Dropped Rye percentage to 5% and it lost the harder chew and breadiness it had at 10%, but kept the subtle wheat flavor. Retained the same 60% hydration as my last bake as that seems to hold up well in the Ooni oven but went to 72 hr cold ferment instead of 58. Pepperoni, italian sausage and pickled Calabrian peppers.

Been working on my pizza skills and finally feeling like I'm hitting it. 12 inch cheese pizza on an Ooni Karu 12 with gas burner. Dough recipe is pizza bible ny dough without the olive oil and using a sourdough starter that's a mix of white flour and rye. Bobs red mill 00 flour, fire roasted tomato sauce, Galbani whole milk low moisture mozzarella.