Loaded with good stuff…

A few pizzas in the Roccbox with Spelt flour

Dates Dry salami Calabrese Spinach Goat cheese Mozzarella Provel Red sauce with some kick

Tore it to shreds after a 10 and a half hour shift

Heat stone up for an hour prior. 3 min at 550 and 3 min high broil.

Thin crispy crust South Side bar pie. Homemade spicy Italian sausage & mushrooms. Cooked in a cast iron pizza pan on a pizza stone. 5 minutes in the oiled pan & 5 minutes directly on the stone in a 550f oven.

One of the Iron Laws of Pizza I've discovered in my many years of home baking is: dough and sauce can never be too thin. But my crust is always about twice as thick as I want it, and it's similar with sauce.

Any pointers?

Fresh Mozz, san marzano, basil from the garden, fennel sausage.

Hand-sliced pepperoni, (my own) tomato sauce, fresh grated Parmesan, fresh shredded mozz and provolone, little spiral of EVOO. Dried parsley for looks after bake. Tried Galbani Whole Milk Low Moisture mozzarella for the first time. Liked the results. Twice the cost of my previous mozz. Mixed feelings if it's twice as good. Let me know what you think in the comments below!

He recently got a pizza oven and I wanted to show off his pizza because i’m proud of him. He is from New York and gets better at it every time he cooks and it seems like he’s starting to perfect his craft.

70% hydration sourdough 72 hr cold ferment, spicy garlic clam sauce with sharp provolone, fresh mozz, and sharp cheddar around the edge of the pan. This is the 10 x 14 version and it is a game changer.

Made a few pies tonight, 60% hydration on the dough, sauce is from garden tomatoes I picked over this last week. Charred a little more than I’d like but overall a great success.

one of my favourites out of a supermarket bakery in ontario canada ( Fortinos Pane Fresco ) i think it’s considered Roman style pizza

After many fails, I’m back. 16 Inch NY pie. 65% hydration, 460g dough ball. 3 day fermentation. Baked on a steel at 550° then put under the broiler for a minute or so.

I've been getting Krispy Pizza videos on my feed on both Instagram and YouTube for like the last 3-4 months, and finally decided I was going to try and replicate one of their round vodka & pesto pies. The one in their video that I saw actually had pepperoni too, but I didn't have any on hand so I left it off. This was really good! I think I used too much pesto (Kirkland brand), and it wasn't creamy like theirs claims to be, but it was still delicious. My dough ball opened up *too* easily and so I didn't have success in rolling the outer rim in sesame seeds like they do, but the section that had them was amazing, highly recommended. I par baked the crust with the vodka sauce on first for about 5 minutes, then topped with a combo of thinly hand-sliced fresh mozzarella and some Tillamook Whole Milk Low-Moisture mozz slices when the fresh stuff ran out. Then some more dollops of vodka sauce and some lines of pesto, then back in my Ooni Koda 2 Max for another 4-ish minutes. During the par-bake, I had pre-heated the oven at around 550 f for almost 90 minutes, then after I took it out I cranked the heat to 750 while I topped it with the rest. Did my usual kill the flames entirely for 1/2 of the bake after the first 30 seconds, but I think it may have been a little too hot the second time around, I would have preferred the bake time be slightly longer on the second half. But overall not too big of a deal.

Dough was 63% hydration, mostly All Trumps Bleached & Bromated flour mixed with 5% rye flour, .25% instant yeast, 2% salt, 1.6% sugar and 1% olive oil. Cold fermented 72 hours and room-temp for 1-1.5 hours before stretching and par-baking.

A takeaway for someone we made.

Another one sold. The box I usually use is sold out at the minute and so I have to use the next size up.

Self taught and have been trying to dial it in for the past 6 months or so. Open to feedback!

This is my 3rd time making my own pizza dough, how did I do? Any tips? I know it's a pretty small pizza but thats just so that I could make 2 different pizzas. I use a wood oven. I can also give the recipe if needed for tips.