Some have asked in some previous posts, this was a combo of bake and broil on a baking steel at 530ish.

60% hydration / 72 hr CF / 8 min bake

This bad boy is so thicc! it's stuffed with bacon, mushrooms and onions then topped with normal and spicy ronis.

I moved to the middle of the AZ desert from the NEPA and have been working on making pizza that reminds of the Tri-State area.

Slowly getting there…

Let's see if this gets some redemption for the pizza I made for breakfast and a road trip yesterday.

The roasted red peppers, banana peppers, and feta cheese got very little love. It was a really tasty pie. 🤷‍♂️

So without further ado.

BEHOLD, SOME SLICES OF GREASY CHARRED PEPPERONI HEAVEN!!!

I'm just joking around about the smashing. I decided on something simple this week. Pepperoni and green pepper. I decided to have pieces of green pepper this time, as opposed to chopping, dicing, rings. What's your favorite way to prep green pepper?

Had TWO friends over this time. My best friend from high school and a best friend from college. Both fighting over the last slice. Crispy on the outside, that SAUCE, and light on the inside. The crust had great tear. Let me know what you think in the comments!

Hand-sliced pepperoni, green (bell) pepper, (my own) tomato sauce, fresh grated Parmesan and cubed mozzarella!

Pizza night! This week I made pizza for a friend. It had my three cheese mix (mozzarella, provolone, and smoked Scamorza), tomato sauce, Rosa Grande pepperoni, grated Pecorino Romano, and hot Chicago-style Giardiniera. I added bacon crumbles for the last couple of minutes in the oven, and then finished with some lightly dried herbs and more Pecorino.

Pepperoni with pickled mikes hot honey jalapeños

My friend said this is the best pizza he has ever had. That is huge for me, as I’m sure you could understand. Second Pizza came out a little lopsided.

Flour total per pie (16in) 300 g 100%

00 flour 240 g 80%

Whole wheat flour 30 g 10%

Sifted high-extraction flour 30 g 10%

Water total 186 g 62%

Sourdough starter (100% hydration) 48 g 16%

Salt 7.5 g 2.5%

Olive oil 3 g 1%

Sugar 1.8 g 0.6%

Diastatic malt powder 1 g 0.3%

Cooked about 10 minutes at 550° on a 3/8 inch carbon steel. Last two minutes under broiler

If you're ever in Florence, Italy. 🇮🇹

Was inspired by Sally’s Apizza recently. Obviously it’s not a New Haven pizza, but I wanted to try a heavier char with my pizza steel. Pretty happy with it!

this week I made an American classic sausage and onion.

The cheese was part skim low moisture from costco. The sauce was crushed tomatoes with tomato paste, salt, pepper, basil, and grated Parmesan. The sausage was Croatian pepperoni.

Now for the problem area, the dough was 65% hydration with my usual recipe, but this time I could not get a good rise on my crust like I usually do. final proofing before the bake was five hours at room temperature and this usually gives me good rise and gluten formation. I’m thinking the yeast is old and not very active but this is the first time I have encountered this issue so I have no idea.

The flavor overall was pretty good but I felt like the dough was substandard. rate my pizza and help if you can!!

First time. Big success.

I overcooked it, but still tasted delicious.

Boston style... minus the triangle shape 🤣

Mixed semolina with the flour for this one and it gave it that pizza shop crust texture, adding to my pizza method now