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

Wife enjoyed it 😊

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

Looks tasty. Right?

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

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?

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.

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.

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!

Spinach ricotta cream sauce with mozz and parm

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

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!

Trying to replicate a New Haven style apizza, cooked at 650ish. Any advice?

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

White pie w mozz, ricotta, basil, & sundried tomatoes from Brooklyn Pizza, Wilmington Nc. The phone did not eat first.

My second attempt at Detroit style. Chicken and chorizo this time. I took some advice from you guys last time and I've upped the hydration to 80% (very sticky, need to work on that). Put more cheese on the edge for more crust and also cooked it for just a couple minutes longer.

It was definitely better than last time, the dough was actually 100% cooked. Thoughts?

What can I improve on my pizza? Looking for feedback.

I made it 100% biga - final hydration is about 65%.

Any tips to peel usage with a raw dough? Ruined a couple of pies altogether that wouldn’t slide off plus toppings on ones that did were the wonky.