430g ball at 60%, 0.25g idy for a good overnight proof and a counter rise for poof. Proof & poof never fails.

4oz ground tomatoes, 6oz mozzarella. Nice treat for a Monday!

Howdy all, I've been dialing in my tavern style pizza using Kenji's recipe and got it almost where I want it now, but I've been using jarred sauce and would like to start making my own.

In the video, Kenji said Chicago style sauce is generally a cooked sauce that is seasoning heavy and should contain some variation of:

Canned tomatoes

Tomato paste

Oregano, marjoram and/or Italian seasoning

Fresh garlic

Granulated garlic (I have garlic powder, assuming it's basically the same)

Sugar

Maybe some vinegar

Anyone got a good recipe for something like this? I'm just a little lost in terms of amounts and process. I poked around a bit online, but there's so many options and I figured you guys would have better recipes anyways. Ooni website has one that contains fish sauce, not sure how I feel about that. Cheers pizza gang!

I made a few pizzas a couple nights ago for a pizza party.

Finally after 6 years of tinkering I’m happy with my process.

Been wanting to make a pizza and today was that day. Tried a new recipe for the crust to pair with my home canned sauce. Crunchy on the outside, chewy on the inside and loads of flavor.

One of my more recent pan pizzas. I usually use my pizza steel and do NY style but I've honestly been a sucker for the ease of pan pizzas lately.

On the road to blister city 😉 let me know what you think!

Some of my best work so far.

Neapolitan style 70% hydration dough, tomato sauce, pecorino romano, fresh mozzarella, pepperoni & basil

Fresh crunchy dill pickles really made a big improvement. Whole milk mozzarella and provolone cheese melted nicely. Baked in my wood fired brick oven. Finished with a little dried dill.

Made my first pizza from scratch!

Sourdough dough, my own simple tomato sauce, 50% hydration mozza, jalapenos from the garden, turkey meat I smoked last Friday, pineapple, and topped with some ghost pepper cheddar.

I made a couple mistakes like adding too much flour to the board when shaping it that led to a harder crust than I wanted, and my coals were on the sides of my grill when I think they should have been at the centre of the stone since it's a bit undercooked in the middle and overcooked on the edge.

Regardless, I'm pretty happy with the first shot and excited to try another one in a couple weeks!

400g dough (flour, water, garlic salt, yeast)

140g Low Moisture Mozz

Did not measure sauce

70% hydration, cold poolish, 60 hrs. Why cold poolish? To ease control of final dough.

The taste was out of this world, tbh.

Reheat after 15 min of rest is the key to real NY, in my opinion.

Sauce goes on top is a key to get rid off moist.

Slice pepperoni logs, shred cheese blocks and even make dough all for $65 with this thing.

I wasn't expecting much for this price point but I've been using it for a month now and it's pretty solid. Of course you can get much better food processors but this gets the job done for amateur pizza making and you can't beat this price.

Could preheat a bit longer maybe. My kids and wife love cheese (as do I) so there’s about a pound and a half of moz and cheddar on that bad boy

Baked in the pizza party Ispirazione. 750f stone temp, flame turned off, then on a screen to inhibit further cooking, and the flame put on low.

I used Petra 5037, 0102, and 9 for the flour blend.

Gustarosso San marzano DOP
Caputo creamery fior di late & fresh mozzarella
Ezzo cup n char pepperoni

Higher quality ingredients definitely make a difference, but getting good with the dough is definitely the priority! Getting super set on my dough specs, and I feel comfortable letting people outside of my family try it haha

S/O to my neighbor for taste testing it.

Sauce, dough, and chicken cutlet are all home made. Vodka sauce across the entire pizza, but I can never just make one kind, so I did 1/2 chicken parm and 1/2 pepperoni.

I’ve been on a massive vodka sauce kick lately with my pizzas.

P.S. This pizza was unbelievably tasty, but I am unfortunately a terrible photographer.

I feel like I’m finally dialing in the dough. NY/Neo 2 day cold ferment with KA high gluten dough and AP, 65% hydration. 1-Tomato pie. 2-Cheese. 3-All meat plus mushrooms. 4- White pie with prosciutto, Brie, fig jam, red onion. 5- Pepperoni , hot Italian sausage, Fresno chiles, mushrooms.

So having a debate with my husband. He says the whole planet makes pizza layered - dough, sauce, cheese, toppings. I like the cheese on top so it gets more bubbly and crusty.

This pic is from a while ago. Tonight’s pizza I told him to make the pizza however he wants it. I don’t get why this is a big deal.

Tried using salsa verde as a pizza sauce, it worked out great! The pizza had mozz, zucchini (salted and patted down for 30 minutes before so it didn't release too much water during the bake), red onion, jalapeno and dabs of goat cheese. After the bake added a little cilantro.

Really delicious pizza and going to add it to the rotation, especially during summer when zucchini is in season! The salsa verde was a bit more watery than ideal, so next time might cook it down to thicken it a little before adding to the pizza.

Baked at 685 for ~4.5 minutes

Pizza steel @ 550
72 hour fermentation
65% hydration (DavesPizzaOven recipe)

I have recently gotten the itch to get back to making pizzas at home. Been really enjoying seeing y’alls photos on the sub. Am happy with how tonight’s came out, figured I’d post it. Happy to hear any thoughts, if anyone has any!