Post a Pic of Your Pie - Daily Update

[Santo]

 

[Quebert]

Made white pizzas with olive oil garlic base+Asiago+WMLM Mozz+Provolone+Ricotta+fresh Mozz.  Went to get the tiny one out of the oven and people had already taken half of the big one before I could even take a pic.  1st time I successfully made a 16" that actually came out 16" in my new Karu 16. It's AWESOME eating big slices from a 16" when you were used to making pizzas in a Koda 12/Roccbox for years. And I might be in the minority here, but I might like a white pizza better than a traditional one. Don't make em that often but when I do

[RHawthorne]

Today’s bake with the directly heated steel method. Dough was a 50/50 combination of Caputo Nuviola Super “0” and Bob’s Red Mill all-purpose flour, 60% hydration with 25% poolish, 3 days cold fermentation. Added shredded mozzarella halfway through for creamier texture. Topped with homemade Italian sausage, mushrooms, sun-dried peppers, tomato sauce, Grana Padano, and Calabrian oregano. Crust was quite good but I think I will go back to using a higher hydration rate. This method of super heating the baking steel gave the outer rim quite large bubbles in less than one minute.

[foreplease]

Step 2 on the road to New Haven. Same dough as Friday’s but this has 72 hrs CF. This was baked in my Ardore, on steel, at 650° for 4 minutes. The last one, baked indoors, had a bottom crust than browned more nicely than tonight’s, which surprised me. Taste was very good.

[Pizzaman106]

32 hour room temp ferment at 68 F. 62% hydration and 5.5 minute bake.

[jkb]

Nice!  I  see you accidentally posted it in the NY thread.

[Pizzaman106]

Nice!  I  see you accidentally posted it in the NY thread.

Oops, yeah. Only about 30 times. Mods can delete it if they please lol.

[OhioGuy]

Ooni Fyra pies-
 Red sauce pie is from YT'er Brian Lagerstrom Trenton style sauce and dough-250 gram dough balls, CF for 24 then RT for 8 hours
Papa Johns garlic butter pie

Native NE Ohio so always 100% provolone cheese

[pizzaguy24601]

Hey! Been a while since I've posted. But I finally have time to make pizzas at home again! Of course New Haven is one of the first I make.

[jvp123]

Hey! Been a while since I've posted. But I finally have time to make pizzas at home again! Of course New Haven is one of the first I make.

Very nice! 

[TXCraig1]

I tried to launch an 18 inch in pizza onto my 17.5 inch baking steel lol.

Respectable!

[RHawthorne]

Ooni Fyra pies-
 Red sauce pie is from YT'er Brian Lagerstrom Trenton style sauce and dough-250 gram dough balls, CF for 24 then RT for 8 hours
Papa Johns garlic butter pie

Native NE Ohio so always 100% provolone cheese

I'm curious- what is Trenton style sauce?

[woodfiredandrew]

Started out to make pizzas but changed course halfway and made breads, stuffed some olives along the way.

[Ian]

Last night's Detroit - Pepperoni, Beef, Green pepper.

[pizzaguy24601]

Experimenting some more in my home oven!

[Pete-zza]

Last night's Detroit - Pepperoni, Beef, Green pepper.

Ian,

Very nice. Good to see you back. Our members may not know this but you became a member of the forum in 2005.

Peter

[jsaras]

First Neapolitan pizzas of the season.  60 second bakes in the Pizza Party Ardore oven.  Strianese tomatoes, Angelo & Franco mozzarella, Hormel Rosa Grande pepperoni, Pecorino Romano, Temecula Olive Oil Company EVOO.

[nickyr]

Detroit.

Neopolitan-ish with 10% fresh milled rye. Star has broccoli rabe and sun dried tomatoes.

[aSliceofHeaven]

Two pies baked last night.  Pepperoni/onion and a plain square.

[Jon in Albany]

A couple from yesterday. A Vodka-ish Roni and a puttanesca that went next door.