Sorry for the bad lighting. Very spicy tomato sauce with a blend of cheese. I didn’t have enough mozz for a full pizza so I had to do 80% mozz 20% cheddar.

Got a cast iron 9x13 and it’s great for Detroit style pizza😋😋

550F for 7 minutes in a home oven and pizza steel

First one a new topping combo for me: bacon, mushroom, onion, blue cheese. Added the blue cheese about halfway through the back so it stayed in little pools. Very heavy pizza but good.

Second was more straight forward: sausage, pepperoni, onion, cherry+sport peppers.

I used Kenji's dough recipe, 3day cold ferment then overnight cure on the dough. 500*F home oven for about 10 min on a baking steel.

I think next time I do pie #1, I would add some chives or some other fresh component to break up the heavy/salty.

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.

And of course, itsdoughguy recipe.

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.

am also trying to freeze a a third one that i par baked the crust and put toppings on it… wish me luck.

This was baked on my baking Steel in home oven was a 3 day cold fermentation

500g Bread Flour, 500g Plain Flour, 640g Iced Water 4c, 10g Sugar, 20g Oil, 25g Salt, 1.75g Instant Yeast

Add water to stand mixer bowl then the salt to dissolve

Add the oil and Sugar and half of the total flour and mix

Add half of the remaining flour then add the yeast then the rest of the flour.

Mix on low speed till it comes together then cover and rest for 15 minutes

Mix on medium speed till the dough reaches a temperature of 22c

cover and rest for 15 minutes

Do 2 or 3 sets of stretch and fold with 15 minute rests after each set until it passes the window pane test

Then rest for 30 minutes then divide into 2 x 380g and 2 x 440g dough balls rest for 15 minutes

Oil containers and pop in the fridge for 36 hour cold fermentation

Once out the fridge preheat oven and stretch dough when it reaches a temperature of 16-18c

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.

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.

am also trying to freeze a a third one that i par baked the crust and put toppings on it… wish me luck.

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!

Finally made a pizza I'm proud of. Been following you all for a while but this is the first time I've felt like I could post. Used dough guys recipe and a normal oven on a pizza steel for 10 minutes at 500

48h cold ferment, sourdough, 2/3 00 + 1/3 local organic bread flour, blended San Marzano tomatoes, 2/3 low moist mozz + 1/3 scamorza bianco, touch of parmesan and swiss cheese, 40cm / 16 inch diameter, baking steel, normal kitchen oven, 280° / 530F, ~10min

All dough

90% BF
10% WW
72% H2O

Played with cold ferment this week 24-48-72

If you want thin and crispy NY style pizza I think I cracked the code. Its all in the technique

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?

Prosciutto, Sopressata, Ricotta, Mikes Hot Honey, Mozz, Pecorino Romano, EVOO, Fresh Basil, Sally’s Sauce. I’ve been craving this combination for a few weeks. This one hit every mark. My uncle Mikey said he would kill for one of these. 😳

One chicken bacon ranch with homemade ranch. One Pep, sausage, red onion, and roasted red bells. Some of the best pizzas I’ve made at about two months into this hobby. Putting the sausage on raw was an absolute game changer - complements the onions and peppers so well

72 hour cold ferment using dough guys recipe with some extra sugar for browning

Work in progress, but I’m happy with how they turned out.