Two sourdough New York style pizzas for tonight's dinner (recipe: https://pizzalogic.app/s/7IiNpz). I planned to cook them on my Koda 16 on "secret low" but realized too late we don't have any propane. I had to use the old pizza stone in the oven (I should probably upgrade to a s
Like a lot of you I'm sure, I started making pizza at home a few years ago and got really into it. What started as the ocassional pizza night evolved into trying out cold ferments and different styles. Like a lot of people, I was recommended and used PizzaApp for a few years t
@ajdexterI made this sizzler last night for my partner and I. Cold ferment. Got a nice rise out of the dough and good flavor. I still struggle with the magic of dough and getting consistent results. Slowly but surely I reckon.
@muppet83Detroit style has a signature frico crust, formed from edge to edge coverage of cheese. The result is a delicious, toasty cheese crust that's as enjoyable to eat as the rest of the pizza. No wasted crusts here!
@muppet83Topped with buffalo sauce smothered chicken, homemade ranch and fresh parsley.
Today, I had some beef curry leftovers from the other night, so I decided to try making them into a pizza. I made the dough in a breadmaker; this time, I timed the process. It took about 75 minutes to knead and ferment in the machine. I heated up the beef curry slightly and r
@muppet83Charlie Anderson's NYS recipe with low moisture mozzarella and a sprinkle of oregano on top. These pizzas were 14 inches.
@nonepizzaleftbeefI created /pizzamaking in hopes of solving the problem reddit has, where home pizza making discussions and photos from professional pizzerias end up all in the same place (r/pizza), and it can be hard for either kind of content to reach the intended audience. I wrote more over
@muppet83Made for dessert on Christmas Day. Christmas is in summer here in Australia, so I wanted to make something light and refreshing for dessert. My father in law was sceptical at first but he demolished 3 slices. (I made 2).
@muppet83I'll kick things off with two Chicago Tavern style pizzas. One is a plain cheese/Margherita and the other is topped with sweet Italian sausage.
@muppet83The Chicago Pan pizza was invented in 1963 by Burt Katz. This is not a Chicago deep dish or a tavern thin crust. This is my take on the Chicago deep dish from Milly's.
@juturnaAs much fun and impressive as pulling off a good Neapolitan is, I’ve been trying to make a NY-style pizza in my Ooni Volt 12. Turns out that’s not so easy! There’s a lot fighting against you when doing this kind of pizza in this format, and in this kind of oven. You have to
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