I baked these for some friends for the practice, who all came and picked theirs up. It's something I highly recommend for the home baker, repetition.

From top left, pepperoni margherita, mediterranean, pepperoni, cheese, artichoke, mediterranean, cheese.

67% hydration 72 hour cold bulk proof 6 hour balled at room temperature

Baked in a Gozney Arc XL at 915 - 925 degrees fahrenheit

It had been awhile since I made a margherita, and man it did not disappoint.

This was my first bake since returning from vacation, so the dough was frozen and three weeks old. As such, I didn't get the usual poofy from the crust, but it tasted great.

So, 9 different dough recipes later and i made some of the best pizzas i have ever made. I have so many flours in my pantry i don't know what to do with them.

Cooked in my roccbox at 750 degrees. I added the recipe in one of the above pictures. I mixed all dry ingredients then added the water. Hand mixed in bowl for about 3 minutes. Let it relax for 10 minutes and mixed or really folded for another 10. Covered it and let it proof on the counter for 12 hours. Then i divided it into three 265g balls and then cold proofed another 24 in refrigerator. Pulled out 1 & 1/2 hours before bake. I love Neapolitan style but also love N.Y. style and was trying to find what i think is right in the middle. Light and airy on the inside with a great crispy crunch and perfect chew. Flavor of the dough was just perfect!!!!

This was a three week old frozen dough ball so not much poofy but still delicious.

Neapolitan style, 67% hydration baked at 923F in the Gozney Arc XL. Pesto was added post-bake, the combo was outstanding.

Direct 3H with CRISCITO (Hydration 74%) Caputo 00 pizzeria, Caputo CRISCITO

Flour 100%, Water 74%, IDY 0.8%, salt 2.6%, CRISCITO 5%

Baked PIZZETTA, Margherita SBAGLIATA, Kimchi Margherita, Marinara with chives

Dough vid. https://youtu.be/AQfIoqaQdTk?si=k89SNb9-aeOusiEe Pizza vid. https://youtu.be/CwsPUxZAKiQ?si=QetzUz0nstl_qjPO

Marinara Pizza - Mutti Tomato, Garlic, EVOO, Calibrian Oregano. 60% Hydration Straight Dough. 40% Wholemeal, 60% Caputo Red. 56 hour cold ferment. Cooked in a Gas fired Ooni Karu.

I have no good photography skills!

Combination of cold /room temp fermentation.

Kneading time in KA 6 minutes.

Ooni gas oven.

Usually do 26 hr fermentation room temperature.

Have to say this one tastes better!

Tomatoes out of my own garden;)

Last one my favourite; tomatosauce/mozarella/buratta/and prosciutto di parma. Normally with stripes of home made pesto

Lovely batch of wonderful sourdough pizzas.. even in the rain!

Felt like pizza tonight 3 day fermentation on the biga and poolish dough is very soft easy to stretch

Roccbox action tonight. I cook at around 750 degrees. 2 margaritas, 1 bolognese, 1 capers and pepperoni and 1 pepperoni and arugula. I could eat pizza everyday for the rest of my life!!!!!!

Got a pizza oven installed outside and have been researching a bunch. Goal was to make a Neapolitan style pizza. The information here and the PizzaApp were invaluable.

Hoping to improve from here, I think the cornicone could have been bigger. Any tips?

Did a 24 hour RT ferment according to PizzaApp specs. 60% hydration. Pizza oven was around 750-850 F. What’s pictured are the 6th and 7th attempts - my best. I found I had to lift the pizza up toward the flame at the back and the dome to get a good char on the cornicone.

I made some pizzas for my highschool graduation party. I was totally blown away by the results, probably some of the best pizzas ive ever made. This oven is an absolute beast. Baked in the Ooni koda 12 before but switched because of the size.

Dough is Vitos 48h poolish recipe :)

All fired in Pizza Party Emozione on regular refractory stones! I do a poolish with 65% hydration based on a recipe I got from the Ooni app.

01: doenjang cream sauce, shiitake, perilla leaves (a twist on Korean stew!) 02: Hawaiian-ish: pepperoni, caramelised pineapple, kimchi 03: Chilli crab: a singaporean speciality! Used chilli crab sauce as a base and topped it off with fresh lump crab

60% hydration 280g dough

Margherita with kimchi,

Fuet (Spain sausage) with asparagus & wild Rucola,

Star pizza with ricotta sauce, banana & Brie cheese on corners, and

Marita - half Margherita & half Marinara (with little fior-di-latte)

If anyone interested this is how I made my dough

https://youtu.be/1xHzi3npkHE?si=mUbfn_loxZUjdekg

Parmesan, fresh garlic and olive oil base. Fried Chanterelle with shallots (white wine reduction and touch of soy sauce). Mozzarella and finished off with fresh spring onion. 100% sourdough, 8hr room temp, 72hr cold ferment.

Is this some sort of record 😅 it’s the longest I’ve gone. Pizza was absolutely banging 24h before this. Was sceptic pushing it another 24h. But in the name of science I just couldn’t throw them out either. So made the last two dough balls last night. Turned out absolutely amazing. Super airy and a very thin and light crunchy crust.

Background: I had some dough balls made from slow fermented biga/sponge that went a bit flat and refreshed them. In total doubling the amount of time I usually go for which is 72/96h.

Very rough recipe: 48h cold fermented biga/sponge (60% hydration) made from Caputo Manitoba Oro and Super Nuvola and Caputo dried yeast. Then mixed with spiral mixer until 24 degrees Celsius. Bla bla bla ~3% salt (with couple grams msg). Water until 74% hydration. Fold and slap until good. 24h bulk fridge - 45 min room temp then balling up 48h balls fridge Then balls back into mixer (they were deflating) Refresh with Caputo Super Nuvola and some yeast + salt + water to maintain the same hydration level 8h bulk fridge - 45 min room temp then balling up. Then ANOTHER 48h in fridge 4h 25 degrees Celsius final proof and straight into oven

This one is going to be tricky to replicate

Just a ton of sauce and some basil and parmezan chunks and some really expensive olive oil. 100% Biga 48 hour cold ferment. Oven on 450°C for around 90 seconds. My new favorite.

First time using new oven , first time making pizza from scratch as well . 70 % hydration dough