r/Pizza

Have been making pizza in my home oven for years but nothing I’ve ever made has come close to how well this came out

I normally prefer a 3 day cold fermentation but don't always have one ready. I used the beer "cheat" for this. I started the dough at about 8:50 pm and pulled it out of the oven a little before 11. So about 2 hours from measuring out flour to slicing into it.

I can post more details if anyone cares.

Progress! 72 hour cold ferment. Low hydration dough. Delicate hands. Oil on rim. 575 ish degrees. And some other factors that I may or may not be able to replicate.

This happened — personal styles. High protein flour, 77% hydration, five day refrig ferment. 500° oven, 5mins on hi broil on middle rack (perhaps one min too long) and 4mins bottom rack. Once out of the oven: Garlic oil drizzle around the crust, sprinkle lots of oregano, and a bit of kosher salt around the rim. Also made same sized flat bread for my sweetie. It was so right 💯 Caught the sun at the end of golden hour for the pics

recipe I used:
for the dough:
flour 250 g
water 150 ml
dry yeast 5–7 g
salt 1/2 tsp
sugar 1 tsp
olive oil 1 tbsp

toppings(I threw together everything I had in my fridge):
mozzarella
sausage
red bell pepper
pickled chili
corn
tomato sauce

came out fire

The dough for this bad boy was a 63% hydration, 72-ish-hour cold fermented dough based on a modified recipe from Ted Kim (teds_zaza). Cheese was Saputo Deluxe Pizza Mozarella, a rather rare variety of Saputo Mozarella that I’ve only been able to find at Costco up here in Quebec. Normally I don’t love mushrooms on pizza, but we had some in the fridge that needed to be used up and I found they paired very well with the pep on this guy

Haven't done a 24-hour room temperature fermentation in quite some time. I went with Adam Adkins working dough recipe. kneaded all by hand, 20-24 hours room fermentation. 80% Pizzeria, 20% Caputo nuvola super.

Pizzas were, upside down, Margharita, Grimaldi's Neapolitan & Pancetta and vidalia onion.

All the kids were happy, mine and they're friends. All the pizzas were eaten 😂

62% hydration, Gozney Roccbox.

I am remembering why I moved to a lower hydration. I like the loss of structure but the crisp isn’t staying, maybe I should have removed malt to allow more time for water evaporation. I do like the flavor profile of adding semolina however.

I spouse prefers this because it’s a little less dense but I was telling to her if we just let the dough overproof on the lower hydration she can get a pretty similar crumb and structure change.

Anyways one more pizza tonight and I will be going back to 63% and cooking my new koda 2 max I got off marketplace. Bigger pies sounds fun.

A marg from the neo-Neapolitan shop I work at.

Alta cucina plum tomatoes

Shaved garlic

Basil

In-house fresh mozz

Parm

EVOO

Dough is 70% hydration, blend of high gluten flours

3 day cold ferment

Originally was going to be fired in the Gozney before it got put in storage, but the dough was underproofed last night so home oven it was.

Sauce cooked on a very high heat for 5 mins to remove moisture and heavy on Oregano, Garlic powder, Salt, Honey and MSG (can definitely get away with putting more flavour in the sauce because of how thick the pizza is vs NY or Neo style)

Max oven temp at 250C (482f) for 8 mins with frozen shredded mozzarella, then sauced and Cheddar around the corners for 7 more mins (broiled mid way through second cook for a few mins to crisp up the top)

I’ve never seen anyone sell this in the U.K. and it could be my favourite style of pizza.

Hi,

New to pizza making and really struggling with my dough sticking to my pizza tray. This time it was fully stuck except for the crust

I'm using the calculator dough guy https://doughguy.co/pages/dough

Using home oven on highest temp along with pizza trays which have been oiled with olive oil.

Was my dough stretched to thin? Do I need to flour my trays?

Duck stick pie, new creation, definitely now a staple.

(1) 16” dough bal

Flour 284g

Water 176g

Yeast 1-1.5g

Salt 7g

Sugar or honey 6g

Olive Oil 9g

Rest at room temp for an hour and then a cold ferment in fridge for 48 hour.

After years of frustration i finally spent the money on a home pizza oven. $200 well spent for the Chefmate

Work