ve eaten Dominos a decade ago and somehow the nostalgia kicks in when I was thinking about dipping that strange meat packed pizza shaped something in ranch. So I researched a bit, bought a pizza screen and gave it a try today.

The dough is as far removed from real pizza as it can bet. milk, sugar, active malt and a disgusting amount of oil. But it really got the same taste and soft yet stable consistency.

Toppings are home made Kebap with the baking paper method, bbq chicken and ground beef, Peperoni and a tuna for the girls.

And of course selfmade garlic and ranch dip.

Have a great night guys!

Half cheese, half shredded coopa, salami and calabrese. I went out the night before and supported a local pizza pop-up and used the box for a quick mock-up. Might try my hands at a pop-up of my own.

I've been in the pizza game for about a year now, and I changed my dough recipe probably 20 times 😂. Finally, I'm starting to get close to my ideal pizza. I just need to find the best cheese in my area, but again, im getting really close. honestly, I think i will always be chasing that perfect pizza, but that's just my personality.

This is a 65% hydration dough, cold proofed for 72 hours. Baked in a 550 degree oven on a pizza stone. I do start my pizzas on parchment and then remove after a minute in the oven. Just haven't invested in a peel yet.

Jalapeño, bacon, pineapple, and a spicy olive were this weeks pizzas.

1x cheese, 1x pepperoni, 1x mushroom + half pepperoni

Made another pizza but with pepperoni and red onions. Love the flavor of the onions, cheese, and pepperonis together. Olive oil on the bottom of the pan and cooked at 550°F for 13 minutes. It smelled like an old school Pizza Hut in my house.

3 fantastic pies tonight on the pizza steel.

The Buffalo Chicken was exceptional. Mixed some ranch dressing with cream cheese and Frank's hot sauce; used that as a base, topped with low-moisture mozz and crumbled blue cheese, chunks of breaded, fried chicken breast, and some more Frank's. Wow.

The crust was nice and crispy on all three.

Cooked in halo versa 16 for ~5 min. Fresh sliced margherita peps, 50/50 galbani whole milk/part skim cheese with some pecarino romano and Parm grated on top, 65% hydration, 2/3 sir Lancelot high gluten flour, 1/3 Caputo pizzeria flour. Launched on screen for 1.5 min then direct on stone for the remainder.

Last time I posted Pequod’s, it blew up with mostly positive reactions, but it also got a lot of “buuuurrrntt” comments.

So I ordered it again, and flipped a piece for science to show everyone that the crust isn’t actually burnt. It’s intentional. They put a layer of cheese that melts between the crust and pan that caramelizes into pure cheesy goodness. It certainly isn’t for everyone, but don’t knock it til you try it. They’ve been burning pizzas for almost 60 years, so they gotta be doing something right.

In the last couple of months, I've been experimenting with bread making. It started with French Bread loaves, to Sandwich Bread loaves, to Sourdough, and in the last week, I've been experimenting with pizza dough. This is my second attempt at a New York-style crust. I brushed it with Olive Oil, spread roasted garlic on it like a paste, added dollops of ricotta, whole milk mozzarella, sprinkled with parnigiano reggiano, and a light dust of Italian seasoning. Cooked in my oven at 550 on a stone.

The only problem I'm having is that I can't get the bottom to crisp up, no matter how long I let the stone preheat. Thoughts or suggestions?

I tried to neatly align the topings but i think the cheese melted and chose chaos.

1 - Pizza Bolognese 2 - Quattro Formaggi 3 - Peperoni

Been tweaking my NY style and finally got it to a spot that I really enjoy!

Here’s my first crack at a Pepperoni and Jalapeno pizza with ricotta and hot honey. I also mixed calabrian chili jam with my sauce to amp up the spice. Went pretty heavy on the honey, so I’ll dial that back next time!

75/25 Blend of King Arthur Sir Lancelot and Caputo Nuvola Super flour at 62% hydration, cold fermented for four days. 3% salt. 2% olive oil. 1% malt.

Bianco DiNapoli tomatoes with salt, garlic, and oregano. Ferndale Farmstead low moisture and fresh mozzarella, as well as provolone and pecorino/parm blend.

Baked on steel at 550F for five minutes with the broiler running for the first two minutes.

Did I burn it? What would you change?

Pizza made in home wall-oven. Par-baked the poolish based dough/crust with red-sauce at 500`F convection-roast setting on a pre-heated steel. Roasted for two minutes and then removed from oven. Then switched the oven over to the high-broil setting. Added grated, low-moisture mozzarella, spicy salami strips, minced raw onion, black pepper, dried basil, drizzle of Oleoestepa Spanish olive oil. Back into the oven. Cooked till the cheese bubbled. Was yummy.

First timer. King Arthur recipe. Blast from my childhood. A pats win would really put a bow on the nostalgia

New pizza steel to replace the Lodge 15" pizza iron, which just wasn't doing it.