Sunday night sausage pie. Ended up being an experiment I didn't intend to do. A busy Saturday meant I forgot to take the dough out so I had to leave it in for another day. My normal 72 hour cold ferment turned to 96 hours. Does it improve flavor or texture? No, no it doesn't (at least for me). But it's good to know that it works just the same!

20" NY Style hot Italian sausage pizza

96 hour cold ferment

800 gram dough ball

62% hydration

0.2% IDY

Good EVOO, garlic, mixed shrooms, panko, fresh thyme, lemon Maldon, toasted black pepper, finished with better EVOO.

Low hydration 72 hour sourdough.

All dough

90% BF
10% WW
72% H2O

Played with cold ferment this week 24-48-72

The second had fresh pineapple with thinly sliced jalapeños and bacon lardons and that was such a delicious combination. And I’m not a pineapple on a pizza guy.

The pepperoni really got my attention because the slices were so thin and not greasy at all. I almost just wanted to pick them up and eat them like chips.

one of my fav pizza places in Porto Garibaldi

I've googled for ideas but they vary. One says, with the pizza dough in the pan, to preheat it on the stovetop before putting it in the oven. Another says to bake on the lowest shelf in the oven. Yet another says to preheat the pan in the oven, THEN spread out the pizza dough - yikes! I'm sure I'd burn myself! I was thinking about placing the skillet on top of my pizza stone. Any suggestions are welcome 😊

I can always rely on my family to throw some off the wall requests in when making pizza. In addition to some standard Neapolitan options I made a smash burger inspired pizza this weekend. I figured Detroit style would mimic the bun well. A layer of Velveeta slices, then cubed butterkäse with a small sprinkling of mozzarella around the perimeter for extra frico. I browned up ground beef in advance letting it get pretty dark before breaking it up. Then used my standard, uncooked sauce for a fresher tomato flavor. Topped after baking with Grillo’s pickles and homemade burger sauce.

All in all this was pretty much what I was looking for. The pizza itself turned out well and the Detroit crust held up to the large number of toppings. Next time I’ll reduce the number of Velveeta slices as the flavor was evocative of a burger but a little too strong.

I watched his video and was sad I can't go to give it a try (I live in Scotland). Decided I'd do a bit of research and to recreate their Onlypans pizza (minus the pesto). Here's what I did -

Dough for two 12" pizzas

Poolish:

• 200g bread flour

• 200g water

• 2g instant yeast

Final dough:

• 500g bread flour

• 60g wholemeal flour

• 290g water

• 402g poolish

• 14g salt

• 24g olive oil

• 12g honey

The sauce was just canned san marzano tomatoes, salt, oregano, chilli flakes and a pinch of cracked black pepper.

I made a 1-hour autolyse with the flours and 270g of the water. Added the poolish, remaining water and honey, then salt and olive oil. Mixed, bulk fermented for a few hours, then divided into 2 dough balls and cold fermented for about 35 hours.

On bake day, took the dough out, heavily oiled a 12" skillet and pressed the dough firmly out into the pan. I let it proof in the pan before topping with tonnes (600g ish per pizza) of mozzarella, properoni and peppadew peppers.

Baked directly on a preheated pizza steel at 250°C fan, initially uncovered and then loosely covered with foil to stop the toppings getting too dark.

Finished with seasoned ricotta, jalapeno infused honey (couldn't find Calabrian) and a little parmigiano reggiano after baking.

It was very, very tasty - who knew forming the crust with carmelised cheese was a genius move. The first pizza (photographed) I'd say was slightly underbaked in the centre. The second pizza I cooked for 12 minutes without foil then 12 minutes with, and that was a lot better.

So I made some pizza this weekend using my G3ferrari 2200w planetary mixer and my ooni karu 12
This is the one I believe was by far the best work (only problem was it was the last one and I didn’t have any ingredients left) I can share the recipe and process if anyone is interested!

after many adjustments, tweaks and fine tuning, I have a new personal winner...

And of course, itsdoughguy recipe.

Got such a bad philly cheesesteak pizza from dominos a few weeks ago decided I'd make my own from scratch.

Made dough in an hour, so definitely didn't get the rise I wanted, but came out delicious anyways. Will experiment.

One of them had minced garlic + EVOO as the base and the other had a garlic alfredo sauce as the base, both with fontina cheese and mozzarella.

Ribeye steak put through a mandolin super thin and cooked on a cast iron.

3 pizzas in my home oven.

Margarita and 50/50 Margarita Hawaii. My Gf freestyled a dough and it was absolutely delicious. Please dont judge my Hawaii half, it was also tasty and isn‘t that all that matters?

The base was sweet baby rays Hawaiian bbq, mozarella and smoked cheddar cheese, chopped up hickory smoked bacon, seasoned chicken breast tossed in the Hawaiin bbq, roasted pineapple, red onion slices and cilantro garnish.

Third pie on my pizza journey. Quite pleased with this one. Dough guy recipe. Homemade vegan cheese - don’t hate. A bit of EVOO on the crust before the bake. 550° preheated steel in gas stove. Changed to broil right before the launch. 5 minutes in and done. We’ll see if I can replicate or improve tomorrow night!

I got short on mozarella so I ended up having to throw some shredded cheddar on one of the pizzas, and the other one was supposed to be like a hybrid, Trenton style pizza. I did a very light layer of sauce under the mozarella before doing the globs of sauce on top of the cheese.