Been making pies weekly for 2 months. Pizza pros, what should I experiment with next?
4 hr bulk, 72 hr cold ferment dough. 65% hydration. Cooked in a home oven on a 1/4” steel at 550F/Broil.
by sakrojones
19 Comments
The_PACCAR_Kid
Nice!!! 😁
Mobile_Aioli_6252
Great looking pizza pie
rectalpuddingpop
Maybe stop calling them pies. That would be a good start
n5nnnnn
What was all on the second one? Pineapple, bacon, bbq sauce? Last one looks delicious btw.
Croc_47
Fig jam, prosciutto, goat cheese and arugula. I made it once and was phenomenal! Oh, think it had caramelized onions on it too. Search for it and you’ll find a few recipes.
That-Beagle
I think you’re missing Balsamic and Arugula, with some fresh Mozz.
ShamansShare
Try some higher hydration dough. 75% is nice IMO and can keep everything else the same.
Key_Committee_6619
Ameci’s has one I consider the best pizza taste. Bbq sauce. Bbq chicken chunks. Ren onion. Cilantro. It’s so good.
Majestic-Talk7566
You should experiment with sending out pizza slices to guys like me for tasty tasting😃
PMBaxter
One of my favorite pizzas ever: roasted Brussels sprouts, caramelized onion, bacon, and Asiago and Parmesan cheese pizza.
Every time I read someone calling pizzas pies it hurts me a little. I wonder if it has something to do with being Australian
Joeburrowformvp
Try different types of the same toppings. Different pepperonis are very interesting and I’m always looking for new ones
donktastic
I think you should experiment with a whole different type of pizza style. Detroit, Chicago or Sicilian style are some of my other go to for oven pizza.
starsgoblind
Make that same size with half the amount of dough. Ferment dough for 2-3 days in the fridge.
19 Comments
Nice!!! 😁
Great looking pizza pie
Maybe stop calling them pies. That would be a good start
What was all on the second one? Pineapple, bacon, bbq sauce? Last one looks delicious btw.
Fig jam, prosciutto, goat cheese and arugula. I made it once and was phenomenal! Oh, think it had caramelized onions on it too. Search for it and you’ll find a few recipes.
I think you’re missing Balsamic and Arugula, with some fresh Mozz.
Try some higher hydration dough. 75% is nice IMO and can keep everything else the same.
Ameci’s has one I consider the best pizza taste. Bbq sauce. Bbq chicken chunks. Ren onion. Cilantro. It’s so good.
You should experiment with sending out pizza slices to guys like me for tasty tasting😃
One of my favorite pizzas ever: roasted Brussels sprouts, caramelized onion, bacon, and Asiago and Parmesan cheese pizza.
https://preview.redd.it/82uvxgrngiwe1.jpeg?width=720&format=pjpg&auto=webp&s=b7f33f627aec7e8a19f3fe62316914ba15bd9cea
Shrimp scampi
Mmm, yummy pizza 👍
Kite flying?
this looks amazing
Every time I read someone calling pizzas pies it hurts me a little. I wonder if it has something to do with being Australian
Try different types of the same toppings. Different pepperonis are very interesting and I’m always looking for new ones
I think you should experiment with a whole different type of pizza style. Detroit, Chicago or Sicilian style are some of my other go to for oven pizza.
Make that same size with half the amount of dough. Ferment dough for 2-3 days in the fridge.
You need to have a pizza party
And I will take a dozen to-go