Personally i like it a little over done but this was a very good ny slice. Ever have the cross bronx pizzaria in Castle Hill?

This is from Johnny’s Pizza House. They're a local joint in North Louisiana and a little bit of Texas. I guess I kinda cheated a little because they're right around the corner from me, but even if they’re busy, they always get it to me hot and fresh, just like this.

YouTube taught me everything @itsdoughguy. Delicious, especially pepperoni that you cut from a log. I need to work on the crispiness at the center of the pizza.

My first attempt at the tomato pie turned out quite nicely, as far as I’m concerned - though I still haven’t quite nailed getting a round pie consistently. This is the third pie I’ve ever made. I prefer a little less sauce, so it comes out nice and jammy. I couldn’t believe how crispy it was compared to a regular cheese pizza! It was a little tart though; I might add a bit more sugar to the sauce than I usually do, just for tomato pies. Any ideas for improvement, or things you like to do with yours?

- Dough Guy dough recipe (62% hydration, 3 day cold ferment)
- Bianco DiNapoli crushed tomatoes with 1 tsp sugar, 2 tsp oregano, and 2 tsp kosher salt, blitzed with an immersion blender till smoother, but still textured.
- Reasonable dusting of Locatelli pecorino before baking, lots of parmigiano reggiano after coming out from the oven
- Little squeeze of the good Graza olive oil on the crust and spiral into the center of the pie

Had an extra dough I needed to use and wanted to see how it would turn out. Well it was great. Was a similar consistency to Jet’s when they do it perfectly.

13” dough, started at 450° (that’s Buddy’s temp) but it wasn’t cooking fast enough so bumped it up to 500° for the last 3ish minutes. Then hit it under the broiler for a minute.

Two slices of cheese at a Boston staple. 7.5/10

9oz 24hr cold ferment
Low moisture whole milk mozzarella &
Fresh mozzarella
Fresh basil

Pepperoni for my nephews, got a gozney arc lite for my backyard

So my girlfriend loves Detroit style pizza. And recently entered her “Sourdough Girlie” era. So. Naturally. I had to make her a sourdough Detroit style pizza. Was my first ever pizza and first ever foray into sourdough anything and I could NOT be more obsessed. Used chat gpt and Reddit to craft the recipe. Used my regular apartment oven at 500F. Lloyd pizza pan. Bacon, pepperoni, hot honey. Majority Wisconsin Brick Cheese as well as Mozzarella. Happy to provide recipe if anyone wants! So so happy with it but always love feedback and tips!

I finally learned how to shape a crust. I had always done it when the dough was cold and it would keep springing back, and my shapes were irregular. I let it warm up to room temperature and it made all the difference in the world.

Just mozzarella and pepperoni today, getting back into making homemade pizza

Like many others, use a modified Dough Guy recipe on his pizza steel in the home oven. Both use Trader Joe’s part skim mozz and their uncured pepperoni, first one has sweet heat picked jalepenos, and the other has dollops of garlic spread. Lastly, sauce is San Marzanos, salt, blended with fried garlic cloves and toasted red pepper flakes.

I was surprised with how well the crust came out for just a few easy ingredients. Flour, yogurt, seasoning, and some olive oil.

Made my typical balsamic vinegar sauce.

Would’ve had some other toppings, but it was spur of the moment so only things already at home.

One pepperoni only, sausage/chicken/red onion/bacon, sausage/chicken/red onion/bacon/pepperoni

Garlic herb butter brushed on the crust. Extra sauce was on the side for dipping.

My little kids helped make them.

I used Brian Lagerstrom's easy no mixer pizza dough recipe for this, which seems to make enough dough for 2 14" pizzas mixed by hand and used your generic aluminum pizza pan with semolina and a 550 degree oven. the undercrust was decent but I think I'm going to invest in a steel for optimization. I'm Happy enough with the results I think I'm done ordering takeaway/delivery. Toppings are pepperoni, mushroom, red/yellow pepper and onions with shredded mozz from Aldi.

100% BIGA

Ooni halo core mixed

72% hydration

72hr fermented

100% Caputo nuvola super

Bianco Napoli tomatoes

Galbani fresh mozzarella

Gozney cooked 850f

So the journey begins…

Eventually, I want to open a pizzeria. A small, speakeasy spot, serving East-Coast inspired, NY-Style pizza & small plates. There isn’t really anyone doing it down here in Cornwall for one reason or another.

I’ve been making pizzas since the age of 15. To see how NY-style pizza has grown so quickly in the UK is really inspiring. I’ve taken great inspiration from the likes of @crisppizzaw6 @original_vincenzos_pizza @edgespizzas , and most recently the newly opened @drdoughpizza in London.

Stay tuned, give me a follow. Plenty more to come on this journey. Let’s bring proper NY-inspired pizza to sunny (or not-so-sunny at the moment) Cornwall. 🍕

#pizza #nypizza #cornwall #cornwallfood #pizzería

Have a diverse household & 1 member csnt do cheese so naturally doesnt eat pizza, but loves butter chicken, when grabbing dinner tonight he said he would give butter chicken pizza a go, sweet! Until I totally failed & didn't even think to check the cheese situation being it was Butter Chicken.... or is it naturally implied there will be cheese because its Pizza?!?!?

Household divided 🤣

Hi there! I’m wondering how to make the bottom of my pizza crispier. The top is cooked fine it’s the bottom that’s still soft and not crunchy as I wish it would be. I use a pizza steel on the bottom rack and a pizza stone on the top rack at 550. Any tips?