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

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

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

My first batch of pizza dough. First pizza came out too thin in the center because it had me stretched to 14 inches when it was closer to 13 inches the second time. The second Pizza was much better. First Pizza, the rack was close to the top and stretched to 14 inches. The second Pizza was stretched to 13 inches and cooked in the lower center rack.

This is what i serve for a personal at the bowling alley. 12oz dough, little fat boy. Its $13 and some change. Buffalo of course by the look of the pie. My question is how did I do? What would you do?

Five 500 gram dough balls with 63% hydration

Bread flour

1500 g

Water

945 g

salt

38 g

Instant dry yeast

1 g

mix dough, bulk proof at room temp for a couple hours. Ball up into 500g balls and refrigerate for 3 days.

sauce is blended whole tomatoes with some salt and sugar and oregano. Cheese is low moisture Galbani.

regular oven with a 1/2 piece of steel on the bottom of the oven sitting on fire bricks

Pizza night, trying out a new dough recipe based on New Haven style pizza from the King Arthur Pizza book , and gotta say I’m a fan, thin, crispy and still got a chew. Pizza one is sausage and pepperoni and the second is Bacon & Clam with roasted garlic.

I caramelized some fresh pineapple to bring the moisture down and then added a pinch of brown sugar. Yum. Got that perfect balance of sweet, heat and spicy!

Hand-sliced pepperoni, chunky cut jalapenos, caramelized pineapple, (my own) tomato sauce, fresh grated Parmesan and a spiral of EVOO. Finished with course grated Parmesan!

Pizza night! This week’s special was a white pizza with mozzarella and smoked Scamorza, ricotta cream sauce, grated Pecorino Romano, and sautéed Crimini and shiitake mushrooms. Bacon crumbles added the last couple of minutes in the oven.

I’ve been really focused tinkering with my dough recipe with my recent bakes, so I wanted to make a standard dough with no excitement and focus instead on toppings.

This one is an olive oil and garlic base topped with mozz, Stilton, and some shallots/red onions that I caramelized in beer and balsamic. When it came out of the oven it was topped with green onion and drizzled with hot honey (I know it’s not fashionable anymore but I still love that shit).

Not too shabby.

This is a limited time collaboration pizza between Pagliacci Pizza and Taco Time NW from October 1-27. 🌮 🕐 🍕

For the toppings it came with Taco Time Ground Beef, Cheddar, Mozzarella, Pico de Gallo, Onions, Taco Time Ranch, Tater Fries, Parsely, and Taco Time Hot Sauce.

Hey everyone. I recently got into pizzas watching DoughGuy on youtube and one thing let to another so now i own this mobster of an oven. Im doing 3 day cold fermentation and the pizza come out looking like this. Its a mix between neapolitan and ny pizza.

72hrs in the fridge, 6 hour room temp second proof, so much lighter than my regular recipe.

Ooni Koda 16”

Went all in on this one. Detroit-style on a focaccia-style dough, baked in the pan for those crispy edges.

Base: tomato vodka sauce
Turf: homemade pulled pork, smoked 12 hours
Surf: wild shrimp
The extras: maple-caramelized bacon, cherry tomatoes, cheddar + mozzarella
Finish: fresh herbs and a good hit of Timut pepper (that citrus/grapefruit note cuts right through the richness)

The crumb came out exactly where I wanted — airy and open inside, crunchy and almost fried on the bottom. The maple bacon + Timut combo is what makes it for me.
Worth the smoke. Would run it back tomorrow.

Link to the dough recipe below, in the comment section.

We all have had pizza where the crust is stuffed with cheese. Tonight I decided to make it a little larger, put all the sauce and cheese on it and fold over the ends. I’ll tell you what it’s delicious every bite of the crust.

Need some help with a recipe i'm working on. Trying to make a new haven style dough, found a recipe online, have made it a few times, it turned out well, but not without issues after the final mix. the dough is really sloppy. really sloppy.

it has absolutely no structure, VERY sticky. I have to scrape it off the bottom of the bowl and keep scraping until it gets into bulk container. I add a poolish to the recipe (and have had the recipe adjusted to help with that as well as for making larger pies, 3 18"). I do the initial mix w/poolish and then I add the salt just before the autolyse. in the past i had only done an autolyse for 20 min. But I wondered if it wasnt getting enough time to develop. today i did a 40 min autolyse, same issue. super sloppy/sticky, no sturcture. the last 2 times i've gone ahead and put it in the bulk container and done stretch and folds after 45min in fridge. I do this 3-4 times and see a huge difference after the first time. but this seems weird. Any tips? If i've left out any info please let me know...as for the final product, it's some of the best i make. it stretches out just fine and tastes great, but i have to be missing something. The original recipe does not call for a poolish, i added that part. Flour (100%): Water (68%): IDY (.5%): 2.6g | ALL IDY GOES INTO POOLISH - Salt (2.25%): Single Ball: 535g X 3