Chicago cracker/tavern pizzas:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
30g softened butter

2 16” pizzas

Combine flour and butter in mixer.
Add water and yeast until dough hydrates but is still shaggy.
Rest dough 20 min.
Add salt and mix until dough becomes smoother and holds together.
Ball and let rest an hour at room temp
Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge
-or-
Freeze dough or age dough balls up to 2 days in fridge.

Preheat oven at 550 for an hour. Bake 5 min, rotate 180, go on color to finish.

Sauce:
1 can whole peeled San marzano tomatoes, drained
1 clove garlic
To taste: salt, pepper, fresh oregano, fresh basil, dried oregano, evoo

Blend. Herbs, oils, and garlic should be underlaying flavors and not prominent.

Cheese:
Whole milk mozz and generous dusting of pecorino both before and after bake.

Add dried oregano before the bake.

Ooni Koda 2

Baked this at 750f in my pizza party Ispirazione oven.

Had the flame off for 3 minutes until the bottom charred, then I put it on a screen, oiled the crust, put pieces of fresh mozzarella on, then put the flame on low, and slowly turned. This results in a super tender bake. The cheese pull is also AWESOME with the mozzarella parbake.

Gustarosso San marzano dop 🍅
Grande east coast blend & caputo creamery fresh mozz 🧀
Ezzo cup n char 🍕
Petra 🌾

Made with 100% biga

Thank you for your attention on this matter

Used Julian Sisofo's OG poolish recipe.. but went into the fridge for 72hrs. Used caputo Nuvola Super flour, 70% hydration.

Shredded Galbani fresh mozzarella

La Fede San Marzano tomatoes

Locatelli pecorino

Basil from my garden

-

Heated up the home oven to 550° f, and placed the baking steel on the bottom rack. Launched the pizza, and cooked for 8 minutes. Then took the pizza and put it on the top rack under the broiler for just about 2 minutes give or take.

Super crispy, super light. Excellent ingredients.

Enjoy!

Used Kenji’s recipe, baked for 11 minutes on a baking steel at 500. Probably could have gone 12 minutes. 50/50 mix of whole milk low moisture mozzarella and part-skim low moisture mozzarella and added raw sausage.

Came out great though as far as taste, but I’m always looking to improve if anyone has critiques.

I was asked to showcase my pizza on a local tv show. They wouldn’t let me bring my Gozney in the studio so I had to bake them in the parking lot on the tailgate of my truck.

Spicy coppa, sopressa, & capocolla + onions, basil, and ricotta. 58% hydration NY-style crispy pie. Baked on an Ooni Karu 2 in my back yard.

65% hydration dough I use for all styles. Lots of butter in the pans. One cheese and one with leftover rib candy and banana peppers from the garden.

Hot Honey Ricotta with and without Pepperoni
Jalapeño, Banana Pepper, Pepperoni
Buffalo Chicken
Plain with and without basil

Used the Dough Guy calculator for the first time in the Ooni, was pleasantly surprised. Usually do a sour dough crust with 00, but the Bread Flour works well

https://doughguy.co/pages/dough

West coast transplant, back visiting east and I went down the shore for pizza from my childhood on the boardwalk. Mack’s.

I thought I would do a little splurge on pizza for lunch.

It was delicious. Perfect crust, good toppings.

So, I've been on my pizzamaking journey since 2020. I did the YouTuber thing for a while; finally started measuring by weight and learning more; all that fun. The pizza has been quite good for a long time - never great. A few years back I made it on the coal shovel in one of our locomotives and it worked pretty well.

I've gotten to the point of focusing on fermentation schedule and using high gluten flour - which really makes the difference in my experience. Making sure the dough is ready to rock, is really the thing. We had a party where I was trying to make 12 pizzas on my steel, and only like, 3 of the 12 came out vaguely like I had wanted... I over did the 7 qt kitchenaid trying to do the dough in only two batches; didn't mix it enough; the oven that hot that long made the dough get way too warm nearby and it made it impossibly sticky. Obnoxious. Doing redemption pizza 3 days of CF later, I had the best pizza I could make in my lack-luster 500 degree top temp oven (no, I can't shift it up, the misses will end me, and I won't remember to dial it back down...).

So, I said happy birthday to me and bought an Ooni Koda 2 Pro. Beautiful oven. Did a literal bs'd 2 hour dough when a friend was over making 4 "Neapolitan style" pies, and expected mulligans on mulligans - but they were all incredible. Today, the pizzas pictured (long story long, I know) were my first go at more of the NY style. Not a true NY of course - but, utterly, utterly, excellent. I made two ~17-18" pies, the first being hot sausage, hot green chile (hi we're in Denver), red onion, and pepperoni - we added basil after a few slices and that was peak. The second was just half sausage pep, half just cheese - mix of whole milk low moisture mozz and fresh mozz + parm - the fresh mozz didn't like the longer bake time, it was pretty oily, but we had it so I used it.

The first pie was quite possibly the best thing I've put in my mouth. Launched at ~700 across the stone, dumped the temp down low - shut it off for a bit, but honestly learning from the second, launch at 700 and just keep it on low, turn it here and there - 4-5 minutes and you've got utter perfection.

Dough:

740g glicks high gluten flour

480 g cold water

18.5 g salt

5.5 g instant yeast

7.5 g diastatic malt powder

3.7 g sugar

24 hr poolish 20% of the flour (12+ hrs RT, fridge the rest)

24 hr bulk

24 hr ball

total 72 hr ferment

Beyond thrilled getting an oven after this journey. In the last year and a half I've made pizza about once a month and tracked it in a spreadsheet and this is easily the biggest jump, but knowing everything ahead of the game really helped with the jump to the real oven.

Happy pizza-ing! :D

It definitely lives up to the hype

Hi everyone, I’ve been making pizza for a couple years with a decent recipe but I’m looking to step up my game. I use a regular oven I have a pizza stone from crate and barrel and if I’m making more than one pie I use a cookie sheet. The recipe I use is good and only needs to rise for about an hour, but I’m always looking to try new recipes.

Does anyone have any other equipment or stones or anything that I should get? Also any recipes that are good New York style pizza recipes.

Pepperoni and a cheese pizza! Nap incoming!

This is my first post here. Hello!

We just bought a pizza stone and decided to get into homemade pizzas and I made this pizza.

Full disclosure: I used to work in a local pizzeria (not a chain) when I was a kid 30 years ago.

Dough

535 grams bread flour (bakers percentage 100%)

2 grams instant dry yeast (0.4 %)

360 grams water at 4 C (67 %)

12 grams sea salt (2 %)

Combine water and yeast in mixer bowl.

Add flour and mix with dough hook speed 1 until combined. Let rest 5 minutes.

Add salt. Knead on speed 2 for 8 minutes.

Remove bowl from mixer, cover with clean tea towel and let rest 1-2 hours until risen by half.

Divide into 3 pieces (about 300 grams) for 3 14" pizzas.

Cover loosely but completely. I use medium size Ziploc round containers with a little olive oil.

Cold ferment in fridge for 48 hours. Can be frozen at this point. If frozen, thaw in fridge overnight.

Remove from fridge 3 hours before use.

Sauce

1 796 ml can crushed tomatoes

1 156 ml can tomato paste

2 tbsp ground oregano

1.5 tbsp salt

1 cup grated parmesan reggiano

Do not cook the sauce ahead of time.

Pizza

So, the funny thing is, usually I pull the dough from the fridge three hours before I will cook it. Well, for one reason or another, this one ended up sitting out for six hours. It had risen out of the container, much more than usual. I wondered how it would affect the final texture and flavor.

Moreover, when I went to make it, I realized we were out of mozzarella cheese. Duh! What an idiot. I almost gave up, but we had parmesan, Quebec cheese curds, and a few slices of jalapeno Monterey jack. Ok, why not, off we go.

Pepperoni

Mushrooms

Sweet onions

Chopped anchovies on half (my wife no like)

Cheese curds, parmesan and jalapeno Monterey jack on top

Baked at 550 F in my convection.oven on a cordierite stone for 9 minutes.

It was surprisingly good. I used a bit too much flour under the dough when I made the pizza this time. The crust was maybe slightly more chewy than usual and not quite as high, but still delightful.

This homemade pizza is better than any I have had from any chain restaurant.

What do you think.

Using the King Arthur "Rhode Island Red Strips" recipe, and them committed heresy by adding cheese to half if it.

Cooked it on a pizza stone at 550 degrees for like 9 minutes.

Homemade dough and sauce. Toppings were mozzarella cheese, pepperoni, mushrooms, tomatoes, artichokes, garlic slices, sea salt, and red pepper flakes. I cooked them in my Big Horn 12” gas oven

I've recently got into making Neapolitans after years of making New York style pizzas, and I have to say I'm liking the contrast. Just happy my Ooni Volt 2 can go up to 800F/430C!

Dough recipe:

140g 00 flour
10g rye flour
10g fine semolina
110g water
3g salt
0.75g yeast

I baked it for 90s at 430C, and it came out beautifully. Got the char and crust I wanted after all these years!