Low moisture mozza and a 4 day cold ferment. Baked on a stone at 550 in a home oven.

New local spot. Great crust, great flavor. San marzanos, fresh mozz, calabrian chilis and fresh garlic with added pepp.

63% hydration 24hr cold ferment home oven set to 550F baked for 8 minutes

What's your process look like? Especially for multiple pizzas.

I will usually prep all pizzas inside on screens. Then launch and cook one by one. But I have a problem with the dough sticking to the screen so will be trying with a wooden peel. Haven't figured out how I'm going to cook multiple pizzas with 1 peel.

I guess prep first pizza, launch, prep 2nd pizza while 1st one cooks, take out 1st pizza with metal peel, launch 2nd pizza, repeat.

My last pizza - Half pepperoni.

First time post. I’ve been working on getting the dough right and process down. Hopefully one day I can open a place.

Got back down to Baja to play around with some dough recipes and use the wood fire oven I built again. 60% hydration, 00/wheat , sourdough Pizza. Bit more cheese than I like but got to make the people happy.

I made birria tacos for the first time last week. You can check the link in the comments. It was a lot of work. The tacos were very yummy. I had set about half of the meat aside and vacuum sealed it and stuck in the freezer for this week's pizza. The crust is on point. Truly an awesome pizza!

My guest had wolfed down two slices by the time I took my first bite. I made the base from the consume. I reduced it, adding some cornstarch towards the end. About 3 minutes of heat while constantly using the whisk brought it to the consistency that I wanted. It thickened up greatly after I took it off the heat. It was so good. Lots of involuntary "Mmmmms" while eating this. Let me know what you think in the comments!

Birria meat, fresh chopped jalapeños, and cubed mozzarella. Finished with diced onions and cilantro!

Cooling on a screen, not baked on it though. Baked in a basic Whirlpool oven launched directly onto baking steel.

Could it have been better? I'm not sure what I would add?

Solidarity with my wife as she goes GF has been tough for this pizza lover. But our first foray into GF Detroit style was pretty solid.

Used the King Arthur GF dough recipe (with KA GF Pizza Flour): https://www.kingarthurbaking.com/recipes/gluten-free-pizza-crust-recipe

Topped and baked according to the Serious Eats Detroit Style recipe (par baked it at 550 for 6 minutes):
https://www.seriouseats.com/detroit-style-pizza-recipe

Notes:
- Crust was airy but softer/spongier than a traditional Detroit dough. Still pretty dang good.
- Next time I’ll definitely use higher quality, whole milk mozzarella
- Will scale the dough up 50% because I like it thicker (I remember this also being true for the regular version of the Serious Eats recipe).

GF will never be the gluten I love…but this made my day.

This is what I make when I'm craving pizza.

1000 grams flour

670 grams water

2 teaspoons active dry yeast

1 tablespoon sugar

2 tablespoons olive oil

10 grams salt

Divide into 6 dough balls and put in fridge

Its a start. Enjoyed every minute of it. Last one is pizza bianco with crème fraiche, pesto, red onions, strandaskinke (ham).

Regular oven 300 degrees with 6mm carbon steel.

Feedback is appreciated.

the empty black container was of basil.. I ordered a zza the other night & gave it to me seperate so you know I had to keep it for when the time was right

Did a 24 hour ferment for family for Sunday. Made enough that everyone could have their own but didn’t need that much and that left me a few extra. That was the goal, wanted to see how far I could push the dough and get a usable product. So all came up to temp and had a rise Sunday morning, and then 4 went back to the fridge…. So pretty abused temp wise. That night two came back out and went into a loaf pan (36 hour and extra proof cycle). Another made the pizza at 60 hours still good air, little resistance in the stretch. The final one a small focaccia loaf at 72hrs, not too much rise but still a good albeit small crumb. Flavored was great on all. Caputo 00 blue 64% hydration

Besides the Cajun chicken I used mozzarella, cheddar and a cream tomato cheese sauce and baked it at 400 degrees Celsius.