[Esteban]

Originally Posted by AlpineBoost

We always do thin crust square cut, everything else is normal cut.

So does Dominos.

I like their thin crust with pepperoni.

[JJ 911SC]

Breakfast of Champion...

[RickFLM4]

Broke out the Emile Henry pizza stone today, which I don’t use all that often because I find using a peel to be a PITA. Anyway, dough fermented for 2 days in the fridge and it came out great.

[SpeedBuggy]

Named the "Brier Hill Pizza", a local flavor of Youngstown Ohio.

Thick crust, pizza sauce, peppers and romano cheese. A number of pizza shops in the area make em,kinda pratial to Bruno Brothers.

[Tommy-G]

Got an Ooni for Christmas, had to order some tools and a table but was craving pizza last night.
-1st pizza a week ago was a total flop.
-Last night, although not where I strive for it was a great success compared to the 1st one. Little too thick and needed a little more sauce. Ill keep messing with it and get better with time

Worst thing was my wife had a little buzz going on and I would turn my back and she was putting more stuff on it. DAMN IT WOMAN, this is my toy....go away!

[RickFLM4]

Originally Posted by Tommy-G

Got an Ooni for Christmas, had to order some tools and a table but was craving pizza last night.
-1st pizza a week ago was a total flop.
-Last night, although not where I strive for it was a great success compared to the 1st one. Little too thick and needed a little more sauce. Ill keep messing with it and get better with time

Worst thing was my wife had a little buzz going on and I would turn my back and she was putting more stuff on it. DAMN IT WOMAN, this is my toy....go away!

That’s looking pretty good! Have had my eye on those Omni’s for a while now.

[Tommy-G]

Originally Posted by RickFLM4

That’s looking pretty good! Have had my eye on those Omni’s for a while now.

They’re fun, if it’s more than you and your wife get the 16” instead of the 12”

[o_g]

We normally make pizza on the BBQ in the summer using a pizza stone. I think this one was a veggie pizza, but wife normally sautees some chicken, onion, and peppers on the stove, before we layer on the pizza. It's not a thin crust due to all the toppings.

[wanyewonderlvr]

some of the best pizza: Margherita Pizza on Guy Brewer Blvd in Queens NY

[Tommy-G]

Originally Posted by wanyewonderlvr

some of the best pizza: Margherita Pizza on Guy Brewer Blvd in Queens NY

I wished I had been to Spumani Gardens I think it’s called before I moved from NJ

[JJ 911SC]

Pizza Night, Leftover from the Better Half Bonus...

[JJ 911SC]

Perfect for a cold morning: -5.8°F

[Tommy-G]

Tried my hand at another pie, this sh!t's hard.....getting it round is the hardest part so far

[KenB925]

Made sourdough pizza again last night, I didn't bother taking picture as I have littered this thread with them already.

The only thing worth mentioning (maybe helpful to others), is I let my dough balls overproof because the kids were having fun at the park, and I left them on top of the range where it is pretty warm. Its not a huge deal, but it makes handling the dough and shaping it MUCH more difficult. It also can make your formed pizzas stick to the peel and not slide off nicely. I had two pizzas stick for the first time in years of making pizza.

Anyway, if you are having problems with handling and shaping or sticking and you are using a proven recipe (water content and such), you may be over-proofing your dough.

[RickFLM4]

Originally Posted by Tommy-G

Tried my hand at another pie, this sh!t's hard.....getting it round is the hardest part so far

How long did you let it proof?

[Chappers 71]

Originally Posted by Tommy-G

Tried my hand at another pie, this sh!t's hard.....getting it round is the hardest part so far

Looks great...would be better with pineapple

[ryan stewart]

Originally Posted by Tommy-G

Tried my hand at another pie, this sh!t's hard.....getting it round is the hardest part so far

How are you working the dough? Throwing or rolling? Because I never shoot for perfectly round but never had much trouble getting close enough.

Tonight is a salumi pizza, had a party over the weekend and going to use up the leftover whores dervs.

[Tommy-G]

Originally Posted by RickFLM4

How long did you let it proof?

I'm using grocery store pizza dough until I get the hang of it. I really just need to watch some videos, I thought I could just figure it out on my own

Originally Posted by Chappers 71

Looks great...would be better with pineapple

I'm not opposed to that....eventually

Originally Posted by ryan stewart

How are you working the dough? Throwing or rolling? Because I never shoot for perfectly round but never had much trouble getting close enough.

Tonight is a salumi pizza, had a party over the weekend and going to use up the leftover whores dervs.

I tried a rolling pin, I tried just using my palm, I tried spinning and pulling.....striking out on all of them so far

[ryan stewart]

Rolling pin should work you just have to turn it a lot. I wouldnt worry about getting it perfectly round anyway, as long as it fits on the stone.

[RickFLM4]

Originally Posted by Tommy-G

I'm using grocery store pizza dough until I get the hang of it. I really just need to watch some videos, I thought I could just figure it out on my own

I'm not opposed to that....eventually

I tried a rolling pin, I tried just using my palm, I tried spinning and pulling.....striking out on all of them so far

When you get that grocery store dough (Publix? If so Whole Foods is better FYI), you need to let it rest in an oiled bowl at room temp for at least an hour and preferably longer.

But, homemade dough is actually easier to work with when it comes to stretching (and tastes better too). If you can find some Caputo 00 flour at a local Italian market (or buy on Amazon or elsewhere), there are plenty of easy pizza dough recipes that are pretty simple to set up in the morning and let rise all day (or multiple days if you put in the fridge). You will be much more satisfying results. However, don't sweat it about the shape, as others have said.

[Tommy-G]

Originally Posted by RickFLM4

When you get that grocery store dough (Publix? If so Whole Foods is better FYI), you need to let it rest in an oiled bowl at room temp for at least an hour and preferably longer.

But, homemade dough is actually easier to work with when it comes to stretching (and tastes better too). If you can find some Caputo 00 flour at a local Italian market (or buy on Amazon or elsewhere), there are plenty of easy pizza dough recipes that are pretty simple to set up in the morning and let rise all day (or multiple days if you put in the fridge). You will be much more satisfying results. However, don't sweat it about the shape, as others have said.

Yes Publix, but I have a Whole Foods and fresh market close by.
I did buy Caputo 00 but some people said don’t ruin the “expensive” ingredients so I was just using crapola until I got the hang of it.

Thanks for the advice, I’m going to watch some videos and make some of my own dough and give it a whirl
THANKS 👍🏆

[ryan stewart]

Yeah I moved on to the 00 ages ago. A good 4 ingredient dough is simple and makes a great high-heat pie