Post a Pic of Your Pie - Daily Update

[DDT]

A couple Monday night pizzas. Both started as margs. One got grilled zucchini, roasted peppers, garlic & lemon seasoned bread crumbs, Calabrian chili. The second (1/2 of a small travel pizza I made for wife's road trip) got potatoes, green onion, chorizo, cheddar. 
   3-4 min bakes in a Halo. 3 day CF direct dough. I raised a glass in memory of Forplease before dinner.
RIP. 

[Yuvalvv]

Two 17" pizzas, baked on a 16" steel 🙄

Ran out of mozzarella, so these are 100% gouda. Great melt and flavor!!

[gcpizza]

My latest attempt at recreating what I call Missouri "Greek" style. Similar to Chicago thin. This round was better 43% hydration 9% oil. Maybe a little too dry but the pepperoni one soaked up the pep grease nicely. Very crunchy/crispy. These were gone in short order.

I never had that style before so I don't know if you're close or not, but they look tasty.  What cheese did you use?

[gcpizza]

Two 17" pizzas, baked on a 16" steel 🙄

Ran out of mozzarella, so these are 100% gouda. Great melt and flavor!!

I played around a bit with gouda in blends, but never used it at 100%. I'll have to try that one of these days.

[Yuvalvv]

Try it! This one was 27% fat, I imagine that different types, brands, or aging durations will yield different results, but this one was a winner, especially in terms of flavor. (Disclaimer: I prefer strong, rich flavors; most mozzarellas are too mild or bland for me, so I usually mix them with other cheeses. The flavor of this gouda was great on pizza)

[brownSys]

I never had that style before so I don't know if you're close or not, but they look tasty.  What cheese did you use?

It was half whole milk mozzarella and half part skim mozz. Walmart brand. Walmart was out of the whole milk mozz otherwise I would have used it on the entire thing.

Just trying to nail the dough right now so going very basic on toppings/cheese until I'm happy with the crust. At which point things will get interesting.

Almost forgot to mention. This style uses deli slices of mozz. Don't have an affordable option for good deli sliced mozz around so not doing that right now. Just hand grating blocks.

[gcpizza]

It was half whole milk mozzarella and half part skim mozz. Walmart brand. Walmart was out of the whole milk mozz otherwise I would have used it on the entire thing.

Just trying to nail the dough right now so going very basic on toppings/cheese until I'm happy with the crust. At which point things will get interesting.

Almost forgot to mention. This style uses deli slices of mozz. Don't have an affordable option for good deli sliced mozz around so not doing that right now. Just hand grating blocks.

Tillamook has sliced whole milk low moisture mozzarella that is very good. You might have to check at different stores. Around here some carry it and some don't even stores of the same chain.

[brownSys]

Tillamook has sliced whole milk low moisture mozzarella that is very good. You might have to check at different stores. Around here some carry it and some don't even stores of the same chain.

Thanks. Will look for it but I've not once heard of Tillamook anything.

[Santo]

My neighbor gave me a box of Pizza bagels from aldi so i added some sauce and cheese, olive oil on top to make em better. Stuck em in the air fryer for 8 mins. Quick side dish for my pork chops.

[TXCraig1]

My neighbor gave me a box of Pizza bagels from aldi so i added some sauce and cheese, olive oil on top to make em better. Stuck em in the air fryer for 8 mins. Quick side dish for my pork chops.

I'da put the pork chop between a couple and made some sammies.

[Santo]

Same day dough, 68% hydration
Mozz + some provolone

[Decoy205]

Todays bake. 

[Grease Wheel]

Joy divine.

[PapaJawnz]

Another beauty Grease!

[Cheazy E]

Chicago thin with grande mozz, giardiniera, and sliced field roast pepperoni.

[dcap11]

Haven't made any pies in ages so had some friends over for a little pizza party.  This was one of the better looking ones.  Excuse my poor choice of drink for the evening! 

[brownSys]

The latest in the Missouri "Greek" quest. 47% hydration 10% shortening (crisco). Seems a step in the right direction. Thanks to TXCraig1 for the shortening suggestion and repeated advisement. 
More pictures and details to come soon in thread here: https://www.pizzamaking.com/forum/index.php/topic,86811.0.html

[TXCraig1]

Looking good.

[Davydd]

My 14 inch pizza of the week is a prosciutto, caramelize onion, jalapeños, red peppers and sliced Pecorino Romano and Parmesan cheeses.. I fried the onions in olive oil, a bit of salt and a shot of brandy to a golden brown. Baked in a home range oven at 450 degrees for 12 minutes.

[junep]

I haven't posted for a while, just dealing with life. Still making pizza. Here's Saturdays Grandma pie.

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