One of my newbies is still figuring out pie launching😂😂😂 this one came out particularly freakish lmao. My bartenders love a mistake pie tho 🤷🏻‍♂️

I may have an illness 😂☠️

When salty meets tangy! There's something great about this combination. Not too spicy. Just enough kick to get your taste buds moving. Soooo good!

Made a change in my dough process. This time, I did 4 30-minute bulks and 3 sets of stretch and folds. I then divided the dough into four. I did little but shape the dough balls. That whole process took probably about 2 and half hours. There's less oil in the dough this time.

I did not kneed the dough any further after the bulks and stretch and folds. No extra flour was used during kneading. That means the hydration sits right at 64%. I'll be evaluating this batch after I've had a chance to use the others in the coming weeks. I have a few other variables I still want to try. Stay tuned!

New batch of dough AND a new stick of pepperoni this week. I love it when everything aligns and great pizza is the result.

Hand-sliced pepperoni, pepperoncini, (my own) tomato sauce, fresh grated Parmesan, cubed mozzarella and a spiral of EVOO. Finished with coarse grated Romano!

Homemade Bolognese, sweet onion, mozzarella, parm, pecorino, tomato, basil

So this is my second attempt… I made the pie a bit smaller and left it in a bit longer and 1/2 the broiler time. Less brown, and less droopy slices! These taste so good. I dare you to try making it!

I made a run of 8” diameter Margherita pizzas for college daughter to keep in her apartment freezer.

Way better than the Top Ramen I lived on.

20% poolish 3 day cold ferment. Did pepperoni olives and mushrooms. 62% hydration. This one was pretty good.

Been using Dough Guy’s recipe calculator, getting great results and loving the sauce recipe too

One thing I’ve been doing that seems to help a bunch is that I put the pizza dough on a sheet of parchment paper then launch the whole thing- it doesn’t stick and not having extra raw flour means the bottom cooks way better and tastes a lot better

Cheese and buffalo chicken with green onion and ranch. Came out really good, but a bit chewier than i would have liked. One of my best batches so far though

After 2 years of work, I finally finished my homemade wood-fired brick pizza oven in the garden. Built it completely from scratch.

first try at an 18” Ussually do 16”, cook was a little uneven but good overall

Did this in a regular oven with no pizza stone, just an upside down hot baking tray at 250 celcius.

This was so insanely good. I absolutely love curry and used it as a light sauce base and generously applied to the chicken pieces themselves. Enjoy!

Sauce recipe: 1 stick butter and 1 cup of buffalo sauce with 1 tablespoon (to taste) of curry paste heated until melted and gently stir. This makes way more than needed so save the extra for future dishes!

First attempt was a colossal failure. Still think I need more time in the oven but it was tasty.

Made it thinner than usual so it’s healthy

68% hydration white pie with mozzarella and goat cheese, garlic, onion, Kabocha squash, basil, & balsamic glaze. Made using 100% Caputo Nuvola Super which produced a perfectly airy crust with a real nice chew. Baked on my Ooni Karu 2

I've wanted to make a Detroit Style pizza for many years and only recently moved out on my own so I wanted this to be one of the first things I cooked! It didn't really come out right sadly; I think I didn't let the dough rise long enough and I used way too much olive oil so the dough didn't stick to the sides of the pan well enough but I think I did a pretty good job for my first try all things considered~