I made a run of 8” diameter Margherita pizzas for college daughter to keep in her apartment refrigerator.

Way better than the Top Ramen I lived on.

One of my newbies is still figuring out pie launching😂😂😂 this one came out particularly freakish lmao. My bartenders love a mistake pie tho 🤷🏻‍♂️

Made it thinner than usual so it’s healthy

first try at an 18” Ussually do 16”, cook was a little uneven but good overall

I've wanted to make a Detroit Style pizza for many years and only recently moved out on my own so I wanted this to be one of the first things I cooked! It didn't really come out right sadly; I think I didn't let the dough rise long enough and I used way too much olive oil so the dough didn't stick to the sides of the pan well enough but I think I did a pretty good job for my first try all things considered~

A few months ago I did my first post on here to get help with solving my crispy base issue!

The issue: Witt oven is too powerful on high and low settings, too much oil in dough and straight out onto a wooden board.

The fix (with your help!):
Oven preheated to 450 degrees Celsius > switched off oven for 3-4 minutes > turned on again on low until desired colour on the crust > cool rack

Finally got that crunch!

Thank you pizza lovers 🍕

Salami, pepperoni, sausage, mushrooms green peppers and olives.

I made my own dough following thedoughguys recipe to a T. I used a kitchen aid blender and my dough kind of went flat when it was cold fermenting in the fridge. I don’t know if it’s because I used wider containers, which let the dough expand that way, or if I didn’t fully close the not in the dough ball. Either way, the pizza still came out good besides the crust was kind of thin. The dough were 16 inch balls. Any suggestions why my dough may have flatten out in the fridge? And why my crust came out thin. On this pizza, I had the dough in the fridge for about 2 days, and had it on the counter for about 2 hours before cooking.

I will say that in general I’m quite happy with the overall outcome of my Detroit pizza. Flavor is amazing, texture is ok. That said I’m still struggling to get the inside to be more poofy and less like a sponge structure as you can see. I’ve tried everything from 70,75 and 80% hydration. I typically use 200 grams of bread flour (8x10 pan), and around 1 gram of yeast. No sugar, room temp water. But somehow no matter what I do, it seems to deflate when I start doing light dimples and even after hours rising in a warm room (live in a hot place around 27 c with aircon), it also won’t quite fill the pan and still snaps back. I’ve tired same day rises, over night proof, just a light mix with my hands, one round of stretch and fold, several rounds of folds over a few hours. I’m kind of at a loss. My guess is it’s maybe over proofing, but I can’t seem to get it to a place where it wants to come close to filling the pan without it over proofing and therefore deflating when I start working with it. My one major hold back is that I live in a small apartment/condo and I’m limited to a quality but small Ninja countertop oven. Obviously far from ideal but it is what it is.

I’ve been at it only for a month or so, if anyone has any tips please chime in. Happy to clarify or answer more questions.

After 2 years of work, I finally finished my homemade wood-fired brick pizza oven in the garden. Built it completely from scratch.

63% hydration sourdough on baking steel. A bit of fine semolina in the dough for extra crunch in my shitty oven.

Thin sliced mozz under San Marzano sauce, organic hot salami, red pepper flakes, olive tapenade, reggiano & fresh basil.

The salami seems to be very happy when in direct contact with the sauce.

Dough: 48 hours with 24 as biga pre-dough. 70% hydration.

Top: Spinach, Mozzarella, Sheep's cheese, Garlic

Bottom: Mozzarella, in garlic-oil pickled Paprika, salame neapolitana

61% hydration. Wanted to make a Neapolitan crust but didn't have 24 hours to let it rise. Excited to try again with a different recipe and more time.

San Marzano tomatoes, mozzarella from Sam's club, basil, and pepperoni. Pizza steel was around 700f with a short preheat time, each pizza took around 4 minutes to cook.

Burned wood long enough to get a solid bed of coals, threw in a cast iron Dutch oven to give the pizza steel some lift. Also pictured: a small little test pizza that was cooked directly on coals and was black within 30 seconds 🥸

Tried bruschetta toppings, it worked well. I let paper towels suck most of the moisture out of the tomatoes before putting it on the pizza… tastes phenomenal.

Stopped by for lunch while I was in the city this Saturday, had two slices the street corn and the Cacio e Pepe, both were delicious!

48h dough

Tomato sauce

Mozzarella

Gyros

Olives

Chili Pepper

Onions

Used 1% diastatic malt, 5% wheat flour, 75% hydration 3 day cold ferment. I did not really taste a difference with and without the wheat flour. I definitely got a better rise with the diastatic malt but looking for other tips.

Olive oil and garlic base, low moisture mozzarella, sausage, topped with Parmesan cheese, a balsamic glaze, and fresh basil. In hindsight, I probably should have used fresh mozzarella to help prevent it from eating a little drier. Cooked in my Gozney!

Dough:

250 bread flour
125 water
.38g yeast
5 g salt

Stretch and folds over 3 hours. Into fridge minimum 2 days. Better at 4-5. Pull out of fridge 4 hours before baking. Bake at max temp on stone or steel for 8-11 minutes depending on doneness preference. This was 10:15 or so.

Sausage:

1# ground pork 80/20
3/4 tsp salt
1/2 tsp granulated onion and garlic
1/2 tsp ground fennel or 1 tsp toasted whole fennel
1/4 tsp red pepper
Black pepper-some cranks
Light pinch sugar

Sauce
28 oz can crushed tomatoes
Small can paste
1 tsp salt
1.5 tsp sugar
1/2tsp garlic
1/2 tsp onion
2 tsp oregano
Splash of fish sauce
Blended together.

Low moisture whole milk mozz. 215g for this pizza. Happened to be smoked mozz. A nice twist but not essential at all. Part skim mozz will be fine too.

Finish with micro planes hard cheese of preference. This is pecorino.

I like banana peppers or sauerkraut more than giardiniera. But that’s just me. An acidic topping works really well with the fresh sausage.

Enjoy.

Crush