63% hydration sourdough on baking steel. A bit of fine semolina in the dough for extra crunch in my shitty oven.

Thin sliced mozz under San Marzano sauce, organic hot salami, red pepper flakes, olive tapenade, reggiano & fresh basil.

The salami seems to be very happy when in direct contact with the sauce.

Dough:

250 bread flour
125 water
.38g yeast
5 g salt

Stretch and folds over 3 hours. Into fridge minimum 2 days. Better at 4-5. Pull out of fridge 4 hours before baking. Bake at max temp on stone or steel for 8-11 minutes depending on doneness preference. This was 10:15 or so.

Sausage:

1# ground pork 80/20
3/4 tsp salt
1/2 tsp granulated onion and garlic
1/2 tsp ground fennel or 1 tsp toasted whole fennel
1/4 tsp red pepper
Black pepper-some cranks
Light pinch sugar

Sauce
28 oz can crushed tomatoes
Small can paste
1 tsp salt
1.5 tsp sugar
1/2tsp garlic
1/2 tsp onion
2 tsp oregano
Splash of fish sauce
Blended together.

Low moisture whole milk mozz. 215g for this pizza. Happened to be smoked mozz. A nice twist but not essential at all. Part skim mozz will be fine too.

Finish with micro planes hard cheese of preference. This is pecorino.

I like banana peppers or sauerkraut more than giardiniera. But that’s just me. An acidic topping works really well with the fresh sausage.

Enjoy.

Crush

Getting closer and closer to making that New Haven style pie I’ve always dreamed off

Every time I visit Connecticut, I gotta get ah-beetz. I have tried many, many pizzas in other states and overseas, but Zupps holds a special place in my heart. To me, it can't be beat.

Going back tomorrow for the broccoli with white sauce and mozz!

Just a little countertop electric oven.

Bighorn 14" electric.

Dave's 24hr dough. This is after 48hrs, pulled from fridge.

Oven temps: 850F roof temp, floor temp set to 700F

Cook time: 2min 42seconds

Hi! First time posting and looking for some honest feedback.
Me and a few family members started a pizza pop up about a year ago and we have been gigging almost every weekend. We moved to a wood fired oven because the events we are getting booked for are starting to get a lot bigger, and the oven we purchased can cook 3-4 12 inch pies in about 90 seconds. My question is whether the pizzas look too charred. I personally love the char, but we get some requests to undercook them, which is easy enough. But I got wrapped up in my head about it. It’s a 100 percent sourdough crust and all ingredients are top of the line. At first glance does this look any good?

Used 1% diastatic malt, 5% wheat flour, 75% hydration 3 day cold ferment. I did not really taste a difference with and without the wheat flour. I definitely got a better rise with the diastatic malt but looking for other tips.

I love Pizza 🍕

Mozzarella fior di latte, spianata picante, tomato sause. 3 days dought

And cheese pastry experiment using the same dough. Came out excellent. Will do this again

We had some friends over and I had a ball of dough ready to go. Some wanted cheese, more wanted pepperoni. Why make 3 pizzas when I can make one huge one? That 1/4 cheese section is equal to an entire 10" pizza (by area)!

62% Hydration 96 hour cold ferment Natural casing pepperoni

New York style 14 inch pizza 48hr cold fermented baked in home oven. Chicken and mushroom and spicy buffalo and butter chicken variants. Gave it a 6.5 minute bake as I did not want it too dried out and too crispy so it will be good for leftovers. Pushed air into the rims to get a nice puff and crisp on the rims.

Please give me feedback on looks and crust and toppings. I have never had NY pizza from an established pizzeria in my life. I want to start selling from home as nobody in my city sells this style and many have never heard of New York style. They used to commercial pizzas like Pizza Hut and Dominoes.

A few days cold ferment with 75 to 80% hydration. I think it's actually around 76 or something.

Did spicy Italian sausage, nduja, basil fresh and dried from my plant(different one for each, respectively), spicy eggplant in olive oil with that olive oil drizzled on top as a finish and red peppers.

Made a hot honey pep with ricotta and spinach. For only being my 4th pizza, I'd say I'm pretty happy with the results!

I'm so excited to make my first post. My apologies if I forgot anything important.

I used a pre-made dough from my local grocery chain but everything else is from-scratch.

Despite fully assembling the pizza before cooking, I somehow managed to not burn the herbs at all. I have never or even heard of anyone using lemon pepper chicken on their pizza and it is simply divine. I'm going to try layering more sauce on both the chicken and just drizzling it around for more of a lemony bite next time.

I have to get caught up on making my own dough and this will be really dialed in.

Enjoy the pics and let me know what you think!

Standard same day bread dough recipe

Felt pretty good about these bakes tonight.

Pizza 1 - Caprese.

Pizza 2 - Mashed parsnip base, parmesan, mozz, pistachio, prosciutto. Topped with lemon zest, honey, and arugula.

Dough is sourdough biga. Petra 0102HP and Molino Pasini Verde. 67% hydration

Sourdough 70% hydration, 72 hours cold ferment.

Pumpkin cream base, mozz, bacon, fresh cherry tomatoes, parmesan, crushed pistachios and homemade spicy oil.

Best one I've made so far.

RECIPE LAST PHOTO / IN COMMENTS
This is my standard go-to, non-complicated recipe.
It's tried and true and will not disappoint you (if you do it right). There's a lot of things that I learned that l've incorporated into this recipe. If you have any specific questions about it, feel free to post in the comments. But if you really wanna step up your Pizza Game, I would start with this and that deviate from it if you feel like you want to experiment. Enjoy! Save* *this post if you ever end up making a pizza based off of this recipe. I'd love to see the results below.