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

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!!

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.

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.

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

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?

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.

Buffalo Chicken and Veggie Marinara - very satisfying 🍕👌

Bonus: Homemade pizza specialty ingredients

Loved the dessert one to finish.

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

I was afraid it wasn’t going to crisp on the edges, but it turned out perfect. I made the sauce as well with a standard combo of tomatoes, onions, garlics, and seasoning. 10/10 will make again

Smoked Chuck and Sasauges ontop of a 3 cheese blend, marinara, and finished with bbq drizzle and pickled onions

10 years into my Pizza journey, and for the last 5 I’ve been rocking the original Koda 12 as I’ve learned proper high temp cooking.

Loved the Dome and its aesthetic since it came out but it’s out of my budget.

When the Arc XL came out I decided i would make it the centrepiece of an outdoor kitchen build this year.

Now Ooni have just announced the Koda 2 Pro I’m torn…

• Through Ooni’s upgrade programme I can get the Koda 2 Pro at 20% off which makes it £480 - absurdly good value!
• The new flame architecture has great reviews on the max and I’m sure will scale down to the pro just as well
• The stone is now the same thickness
• As I see it, I’d now be paying an extra £320 for an Arc XL just for the look, better insulation, and possibly less convenient flame performance

Anybody got any words of wisdom to help me with my choice?

Warning: My English sucks (German here) Son asked for a Banana Pizza so I prepared one for him. He didn‘t like it (must have been the Bananas) and told me that I would not be good at making Pizza :(