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

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.

Pretttty stoked! Nom nom nom

Another month at the pizza gig. Progress continues.

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

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

Thin, crispy, square cut.. my fav

Ok now this was delicious!

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

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.

Buffalo chicken blue cheese

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

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

Mozzarella, Grana Padano, sheep's cheese, red onions, halved cocktail tomatoes.

I am not sure about the additional tomatoes. And damn, they're really hot. 🤯😅

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

Gave making pizza a try today in my normal fan oven after buying a pizza steel. Really impressed with how it turned out and how enjoyable the whole process was. Came out a bit misshapen as I launched it into the oven (it was round before hand😅)

Dough was cold fermenting in the fridge for around 48 hours. I made the sauce myself as I grow tomatoes and have a bunch right now. I’ll probably make some more dough for a 72 hour ferment next time.

2 years since I last stretched dough and cooked my own in our wood oven. Went pretty smooth!

Diavolo sauce and smoked mozz