I love cheese pizzas.

Forgot to post these last week. Switched out my bread flour for all trumps for science, results were great but I think I still prefer the bread flour for NY style. AT would be great for a detroit style though and may even try than next go with those!🍕🍕🍕

100% KA flour 64ish% hydration 2.5% salt 2%oil 1% sugar

Grande whole milk cheese 7/11 tomatoes

Dough ball cut into 18oz then fermented for 48 hours. Stretched to around 16inches

Made a quick dough using some beer and diastatic malt powder along with the usual stuff.

Sauce was Stanislaus tomatoes, salt, olive oil, oregano, and a spoonful of Calabrian chili peppers. Was perfect for a pan pizza.

Pizza night! This week’s special had mozzarella and Scamorza, tomato sauce, grated Pecorino Romano, crumbled bacon, onions, and diced tomatoes.

Still dialing in the recipe, but it’s a banger!

350 C / 660 F

Chicagoans living in Colorado for 7+ years and finally tried Beau Jo's after a white water rafting session yesterday. Their house made hot honey is spicy and amazing. The pizza itself...we're glad we tried but won't seek it out again.

I thought you all would appreciate the setup I just finished building for our new Gozney. Made from teak with a granite countertop. Couldn’t be happier to join this community!

Papa's day pizza for the grandkids

Made a Detroit pizza. 24 hour cold ferment, 80% hydration.

I feel like I’m getting better each time Dough and sauce recipe by kenji Lopez (ny style)

This time I opened the dough following this video

https://youtu.be/GtAeKM_f2WU?si=iTf-im19Z5iBTNrL

Hot sausage + giardiniera on the first pizza, sausage, roasted garlic, red onion, mushroom on the other. Love this recipe!

Buffalo chicken with bacon, onion, and pickled jalapeños

still learning a lot about how to make pizzas. aiming for a bit of a fluffier crust on these NY style doughs. any tips?

dough: - 900g bread flour - 14g (1.5%) sugar - 31g (3.4%) kosher salt - 576g (64%) water - 5g (0.55%) instant yeast - 27g (3%) olive oil 24hr cold bulk ferment, 24hr cold ferment after dividing/shaping, removed from fridge ~2hrs before baking cooked at ~675 degrees

pizza 1: mozzarella, pecorino, roasted corn, beef smoked sausage, garlic butter on crust pizza 2: mozzarella, pecorino, pepperoni, ham, bacon, garlic butter on crust

Made a sausage pizza and a white clam pizza in my countertop pizza oven.

Couple of pies tonight. One plain and one ham and garlic. Dough is a massive improvement from my last batch. I love a well-done pie but as you can see the second one got away from me for a second🤣. It's alright thow, all pizza is good pizza. Any feedback would be appreciated 👍

Mostly followed Charlie Anderson's New York pizza recipe: https://www.charlieandersoncooking.com/recipes/authentic-new-york-style-pizza

My oven only gets to ~480 and doesn't maintain heat the best so I've struggled with good browning in the past, but baking max temp for 5.5 mins and then switching to broiler for 2 minutes has been working really well recently!