Another pizza night, another success. Over topped the mush/olive but otherwise I’m very proud of these.

Homemade pie

Pepperoni ricotta hot honey pizza 🍯

About 6 months ago, I asked the question, "Is there such a thing as too much pepperoni?" in a submission where I used more pepperoni than I had ever used before. I had placed the pepperoni side by side, touching each other. I thought it was complete coverage. Of course, this sub said it wasn't too much.

3 months ago, I did a follow-up and used 50% more pepperoni than my previous most ever. So, this time I used 75% more pepperoni than what I would consider full coverage. That is 100% coverage for the first layer and then 75% coverage for the second layer. INSANE!

Let me know you think in the comments! SMASH or trash? Is this too much? Is there room for more pepperoni? Is it just right?

Hand-sliced pepperoni, (my own) tomato sauce, fresh grated Parmesan, cubed mozzarella, dried parsley (to make it look pretty) and a spiral of EVOO!

All shredded mozzarella and light on the tomato sauce. Cranked the oven up as high as it would go. Loved the bubbles and had a firm crispy bottom. Enjoyed with a glass of red wine. Hope you dig it.

From Zuppardi’s apizza in West Haven, CT. A half pepperoni & sausage and half Margarita pie. This is the best tasting pizza I’ve ever had. Perfectly charred and thin, with crust that’s crispy but chewy.

I am well aware that a same day pizza dough does not produce the same flavor profile as a 24-72 cold ferment. For experimental purposes only, I went ahead and did a same day dough recipe. Turned out okay. My sauce, cheese and seasonings however tasted fantastic so I’m happy about that. Moving forward, I will never use a same day dough recipe ever again lol, for obvious reasons. This wasn’t terrible, but def not the best pie I’ve had. You of course note the poor digestion as well from the lack of a cold ferment. Side note- had a really hard time getting the crust to brown on this one. I’m sure someone knows why, I’m assuming it’s bc the yeast didn’t have time to do its thing with the sugars in the dough naturally.

6.2/10 for me on this pie.

Made Pizza alla Palla for the second time from King Arthur Book of Pizza — 80% hydration dough, overnight cold proof.

Here is both a cheese pizza and a chicken parm grinder.

I’ve been making pizzas in my home oven for about 2 years now. However , it’s been hot this summer and I couldn’t take how hot my house gets with a home oven. It’s been a huge learning curve and I still prefer my home oven pizzas. These are 70% hydration made with high gluten flour. 14” pies 390ish grams of dough. I used the pizza crust yeast to get them ready within the same day because I’m really just looking to get more practice in with the new oven.

Is the mere existence of Altoona Pizza a pizza crime? Idk. But this turned out way better than I could have hoped. The cheese, sauce, salami, and pepper flavor combo was amazing. But that said, I may have taken too many liberties, and I think the flavor of this is probably far off from the real thing.

But, at the end of the day, I can’t believe I’m saying this, but it was delicious.

Steps I took to “make it good”
-fire roasted peppers instead of raw
-spicy salami instead of a more neutral one
-no sugar in the sauce
-homemade American cheese
(500g cheese blend, 250g milk, 20g sodium citrate - all heated and blended together and set in a mold)

I basically treated this like a Detroit or Sicilian. Parbaked at 500, then topped and baked again.

Got a little more color than I’d like on the top, but under that is an ooey gooey cheese mess and you don’t get any burnt or bitter flavor.

I know, I await the judgement of r/pizzacrimes

Tavern cut pepperoni and jalapeño. That’s fermented Fresno hot sauce in the background.

I prefer some char on the crust. Combined with spicy cup and char pepperoni and a mix of low moisture and fresh mozz. Perfect 👌

Fed up with lack of quality takeout options where I live, decided to try my hand at homemade. Bought a 16" 3/8 pizza steel off Amazon, prepped and seasoned just before baking. Followed Dough Guy's recipe for a 16" thin crust.

I think my pie was underproofed, 62% dough hydration, cold fermented for 48 hours. Went to stretch it out with the knuckles/gravity method and it ripped. Stitched it back together but I couldnt get it to stretch well hence the lopsided shape. Any tips? It had good flavor and it cooked evenly. Just needs improvement on the dough elasticity.

So this is my first time posting I’m more of a lurker. I normally cook ny style pizza. I started out with a pizza steel and decided to get a gozney arc xl now I haven’t stopped making pizza haha

There isn’t a very large selection of good Margherita pizza in Oahu, but Luigi’s hit the spot. We ordered the Margherita, the Burrata, and a pepperoni. Thin crust, flavorful sauce, and slightly charred, it was perfect for a late dinner by the pool.

I’ve never ordered from this place before, the reviews were good. Got this delivered and I’m a little thrown off by the colour of the halal pepperoni. I’ve also never had halal pepperoni before so I’m not sure if this is normal.

this is a pizza I made a while ago which i consider one of my favourites ive made, what can i improve on ny style other than more even stretching?

Buffalo chicken goodness baked in gozney arc xl

Cooked on Ooni Koda 12

About 6hr RT, 21hr CT, 63% hydration.

The cheese on the left is more orange because I'm trying to slowly convince my kids that mozzarella is better than Red Leicester on a pizza, and this is a compromise. Small steps.

Best try by now. Sadly my oven can be heated up to 220⁰C max. Do I have a chance to improve the crust?