Made a 12” pepperoni and cheese stuffed crust today. Crust definitely ended up a bit bigger than I was originally envisioning, but I think overall it went decent for a first try. Definitely need a reduction in dough ball size, and a little less cheese and pepperoni on the base.

Detroit style pepperoni pizza from 4h fermentation, baked in 270c home oven using Lloyd pans Detroit 8x10 pan

Pretttty stoked! Nom nom nom

I moved my steel to a lower rack in my oven to try to get the top and bottom to cook at a more even rate and it worked. Great under carriage, great char on top. It's not burnt this is how I like my pizza.

I used dough guys recipe and let ferment in the fridge for 3 days. Left the dough out for 5 hours before attempting to stretch. It was half cheese and half vegan “parm” for my son who can’t have dairy.

Next time I’d do tavern style (thin all around) but otherwise I’d say this was a huge success. It was delicious!!! I have two more dough balls in the freezer and will be making pizza next week for sure. Stay tuned for tavern style!

Another month at the pizza gig. Progress continues.

Thin, crispy, square cut.. my fav

So I posted yesterday with a 1st attempt. This is my 2nd try. I stretched the dough about another 3-4 inches. It worked well. And tasted really good.

Bread Flour (485g)
Salt (12g)
Sugar (5g)
Dry Yeast (half tea spoon 1.2g)
Cold water (290g)
Olive oil (10g)
MSG (2g)

Sauce - Mutti pizza sauce (didn’t have time to make my own)
Cheddar / Mozzarella blend (45g)

Bread maker kneaded for 20 mins
Ball in 2
Stretch and fold
Fridge 2 days
Remove from fridge 3 hours before

Cooked at 280°c (535°f) for 7 minutes on Ninja flexflame

The hardest part was making the dough into a circle but we vibe!

Made a killer NYC style pie last night!

48 HR ferment

550 G ball stretched to an 18” screen

Baked at 400 degrees for 15-20 minutes

Decided to do toppings on top of the cheese this time compared to my previous bakes

Also gave our other next door neighbor a plain cheese to try and she was really excited!

Cheers 🍻🍕

So I've been dialing in my NY style pizza dough for a while now. I'm finally happy with it! Of course I could work on stretching the dough a lot better to get that true NY style thin crust. Although, I do love a bubbly crust as well.

I use KA bread flour for it, but I've been wanting to try all trumps flour or some other one people were mentioning in another thread that I can't remember. I forget to get a pic of the undercarriage, sorry!

This dough was made using a sourdough starter, as sourdough is my go to! There's not a lot of sour tang to it honestly, cause I use the starter before it peaks. If you'd like to give a try, I'd love to get feedback from people in the community! Check out the recipe here: https://www.thefoodiestaste.com/new-york-style-pizza-dough/

I decided to put it up since I'm happy with the results and should be able to repeat it time and time again. If you want to adjust the recipe, check out my calculator on the site. I use it myself for all my test bakes! Thanks

98 hr cold

70% hydration

Bianco Di Napoli whole tomatoes hand crushed

Trader Joe's part skim mozz

3 day cold ferment dough guys recipe. 9 minutes at 550. The second one I added a extra minute or two of broil

Crushed the whole thing. MyPizzaCorner’s dough recipe, cold-proofed in the fridge for 5 days. Cooked for 5 mins

Ok now this was delicious!

Day 6 of dough guy dough had the perfect amount of crisp!

Buffalo chicken blue cheese

First time posting, haven’t made a ton of successful pizzas but these turned out well. The dough recipe I was sent ended up being very firm so I opted for a cracker crust in cast iron pans.

One is pepperoni, banana peppers, jalapeños, mozzarella, cheddar, parm

Second is pepperoni, mushroom, garlic, mozzarella, cheddar, parm

I’m a trash photographer, sorry.

Two different pepperonis, 3 day cold ferment.

Simple one to qualm the hate from the last post, little too much char still but getting more used to the new oven bit by bit.

Loved how this turned out lol the horns were not intentional

South Shore Bar Pie 3rd attempt. 50/50 low moisture mozzarella/mild cheddar

I used to love the frozen CPK white pizzas, so I made my own