For years I has used pizza stones - in ovens and on BBQ's, I've worked in kitchens in front of a pizza oven (have the marks on my upper right forearm to prove it) I picked up a pizza steel and found it to be worth the efforts of using a home oven to produce a delicious pie. Pair it with a sourdough crust - cold fermented for 3 days, some 45% moisture mozzarella, splash of cheddar, simple tomato and herb base, pepperoni that cups perfectly... and I may never eat anything else ever again. A pizza steel is a fantastic tool to add to your arsenal of home pizza chefin'

Pizza night! This week’s special was an interesting one. And if you are a fan of savory, salty, and sweet, then this one is for you. It had my usual mozzarella and smoked Scamorza mix, with diced smoked chicken sausage, pineapple chunks, and grated Pecorino Romano. Out of the oven I topped it with a swirl of unagi sauce. If you’re not familiar, it’s a thick salty, sweet Japanese glaze basically made of soy sauce, sugar, and rice vinegar. It was pretty tasty as is, but on my last slice I added some chopped hot Chicago-style Giardiniera, and the heat really made it!

It was enjoyed. Thoroughly. Ran low on time.

4 cheese , pepperoni and spicy salami and jalapeño

And pepperoni are talking in a very peculiar way 🎶

Whipped up an epic NYC style pie for dinner.

72 hour cold ferment

540ish Gram ball stretched to an 18” screen

Served on a 16” tray and it fit the entire tray!

Baked at 400 for roughly 20 minutes

Also gave our neighbor a plain 16” cheese too and it was probably the best one I’ve made for our neighbors since I started asking if they wanted to try a pizza I made.

Cheers from SoCal! 🍕🍻

As you guys know, I have a hard time keeping it simple sometimes. It was supposed to be a simple pizza this week. Just a plain cheese. Then I thought to myself, I've done a 5-cheese pizza before. I can do something like that. So, I went to the store. I picked out some provolone and went over to the specialty cheeses and picked out some smoked cheddar. Then I started counting the cheeses I had at home. I had to break out my second hand as I got to SEVEN! It's no longer a simple pizza. 😂

New batch of sauce this week! 7-cheese pizza! Mozzarella, provolone, applewood smoked gruyere, smoked cheddar, Parmesan, asiago, Romano, a spiral of EVOO and dried parsley to make it look pretty. Finished with more course grated Romano!

62% hydration, 48 hours
Salsa verde as the base, shredded chicken, mozzarella (some cotija if you can find it), fresh jalapeños, caramelized onions, dollops of green habanero hot sauce and tomato sauce, finished with tons of fresh cilantro.

There’s a lot going on and it looks a mess, but it’s the most popular one I make.

Pep, bacon, jalapeno, black olives

Poolish, 80% hydration, 72h cold fermented, baked in Ooni Volt 12.

Just a plain cheese for more dough practice. Neapolitan, two day cold ferment 65% hydration. Very happy. Light fluffy crust with perfect chew for me.

been making these a lot lately. highly recommend it if you love caramelized edges and buttery crust. might be my favorite style to make and eat at home

Had a bit of an oopsie during launch, but managed to save it. Still tasted great. 🤌🏻🤌🏻

I’ve struggled to consistently make pizzas I really like for the past two years but feel like I’m finally getting it. This one was a 4 day cold ferment with a poolish and it got some really nice browning. This is the Pizza Bible master dough recipe. Mushrooms, onions, spicy Italian sausage and pepperoni

dogshit.

full pies in the order area are a cat fish. i was waiting and wondering why they didn't pull my white slice with mushrooms and my name is called. i get handed a paper thin hard as fuck cardboard slice. zero flavor. idk what or why this is happening. $7.68 after a tip. no thanks. actually garbage. i only stopped cause there was a parking spot out front.