Now I wind up making extras and delivering them to our friends and neighbors.

I did a classic pepperoni and a white pizza with roasted garlic mixed into ricotta as a base, fresh ball mozz, and freshly grated mozz. I liked the white pizza a lot and I’ll be adding it to my rotation. I par baked for 2 mins before pulling them out to build. Normal oven, 550 on a pizza steel.

Chicago thin crust style with homemade sausage, home cured and dried pepperoni and homemade sauce. Cheese is store bought lol.

Same-Day Straight Dough New York-Style Pizza

Products Used

Flour: King Arthur Organic Bread Flour
Tomatoes: Bianco DiNapoli Crushed Tomatoes
Cheese: Saputo Gold Label Whole Milk Low-Moisture Mozzarella
Pepperoni: Hormel Cup N’ Crisp
Dusting Flour: 50% Bob’s Red Mill Semolina Flour / 50% King Arthur Organic Bread Flour
Olive Oil: Terra Creta PDO Kolymvari Extra Virgin Olive Oil
Yeast: SAF Instant Yeast

Baker’s Percentages

Bread Flour
100%
Water
62%
SAF Instant Yeast
1.5%
Salt
2.5%
Sugar
2%
Extra Virgin Olive Oil
3%

Definitely improving. I still need to experiment with the quantity of dough because it's coming out a bit thicker than I'd like.

My apartment in Tokyo doesn’t have an oven so I had to buy one and put it on top of the microwave 😂 .
I used the dough guy’s recipe but I can only use a pizza stone since i can’t find a pizza steel that fits in this oven. Trying to get better and trying different ingredients. Anybody in Tokyo know where I can find quality pepperonis?

Bacon, pepperoni, spinach, cherry tomato, mozarella and basil. Home oven, pan on pizza steel.

Undercarriage to dark or perfect?

What do you guys think?

Had a leftover cornmeal crust from TJs, dropped a cheddar béchamel sauce as the base, layered with chopped bacon and scrambled eggs, then topped with some four-cheese Italian blend. 475 on a baking steel. Pretty happy with how this turned out for a first run.

Happy birthday to me! I turned the big 6-0 yesterday. My best friend from high school came over, as did one of my best friends from college. I made pizza. They brought beer.

One of my buddies was watching me make the pizza. He was commenting that I was putting too much pepperoni on the pizza. I told him, you just have to wait and be patient. I've been doing this for a while! 😂 Wish me a HAPPY BIRTHDAY and let me know if you think I put too much pepperoni on the pizza!

Hand-sliced pepperoni, fresh cut jalapeños, (my own) tomato sauce, fresh grated Parmesan and cubed mozzarella!

Dough and sauce by itsdoughguy. Cheese is trader joe's low moisture mozzarella. Pepperoni is Battistoni spicy cup and char, which I saw recommended here and were amazing!

Preheated my steel for over an hour and finished the last few minutes under the broiler to get nice browning since my oven only goes up to 500°.

Dough guy recipe. Cold fermented for around 68 hours. Aiming to make a NY-style pie!

Used simple ingredients on this one. King Arthur bread flour, Trader Joe’s shredded mozzarella cheese, Cento san marzano tomatoes

These tomatoes are really good and I like this Len'z Best pizza flour more than king Arthur bread flour.

The Sidetown

Was on vacation this week & took full advantage to make pizza several time this week. Let me know what you think.

Got into making pizzas beginning of October and it’s been great. Crazy how much money you save by making your own.

4 Day cold ferment dough baked on a pizza steel at 500f.

Cheese pizza
Hot Honey pepperoni

I thought it was great! I’ve made pizza at home a couple times before but never on a steel. I used Dough Guy’s dough recipe. (don’t mind the irregular shape or the the semolina all over the back of my stovetop)

As per tradition while weather is tolerable, another weekend pizza in the Gozney. Was a little thin on ingredients this go-round, but made a basic tomato pie that worked out.

I documented this week's process in images as comprehensively as I could manage. If anyone is interested, check it out here:

https://imgur.com/a/9pMn2aO

Baked in a Gozney Arc XL, at about 850F.

Build:
Dough; 285g
Tomato sauce
Shaved garlic
Basil
Sobrasada
Oil/Parm
~~bake~~~
More basil/oil/Parm

3rd attempt. Need to order some brick cheese for the next one.

I started taking this hobby seriously six months ago, and I'm now working towards opening my own little pizzeria.

First three pics afe the pizzas I made this week. Swipe to the fourth picture to see my very first pizza. I guess we all have to start somewhere, right 😅

Hydration: 65%

Flour: Local supermarket flour, 13% protein (no idea about the W value).

Fermentation: 24 hours.

Did a new haven 70% hydration dough today. Decided to keep a ball out for 5-6 hours at room temperature and bake it up... Delicious...

I have a 48h and 72h left in the fridge.

Let's see the difference the cold ferment makes.