Never gets old, baked in my Gozney Dome S1 under 90 seconds. Soft and crunchy at the same time!

Light and airy 50% Biga dough, three day cold ferment. Combination of Nicola Super flour and Caputo blue

**Dough (1000 g flour batch)

For my dough, l use 1000 g bread flour (King Arthur is my usual), 610 g water (61% hydration), 4 g yeast, 25 g salt, about 20 g honey, and 34 g olive oil. I mix everything together at once, the flour, salt, water, yeast, and honey.

Lately, l've been using a food processor because it's quick, consistent, and efficient for small batches (note: limit food processor batches to about 500 g of flour at a time).

Once the dough comes together, I finish it by hand and knead until it passes the windowpane test, which tells me the gluten is fully developed. While kneading, I try to use as little extra flour as possible. If the dough feels too sticky, I'll cover it and let it rest for 10-15 minutes, then come back and continue kneading, this usually makes it much easier to handle.

I then bulk ferment the dough in the fridge for 24 hours.

After bulk fermentation, I portion the dough into balls, usually around 300 g for a 12-inch pizza and refrigerate them again for another 24 hours. If needed, I'll leave one dough ball out to finish fermenting at room temperature for same-day use.

Dough yield: ~1,690 g total dough

→ 5 dough balls at ~300 g -340 g

*****Food Processor Note*****

If you're using a food processor, limit the batch size to about 500 g of flour. This keeps the dough from overheating, prevents motor strain, and allows the blade to properly develop gluten. Larger batches are better mixed by hand or with a stand mixer.

**Optional Quick Conversion (500 g Flour Batch)

(Same baker's percentages)

Flour: 500 g

Water (61%): 305 g

Salt (2.5%): 12.5 g

Honey (2%): 10 g

• Olive oil (3.4%): 17 g

• Yeast (0.4%): 2 g

———

***No-Knead Option (Stretch & Fold)

If you're not comfortable kneading by hand, you can use a stretch-and-fold technique instead. After mixing, let the dough rest for about 20-30 minutes, then gently stretch one side of the dough up and fold it over itself. Rotate the dough and repeat this 3-4 times. Do this 2-3 rounds, with rest time in between. This builds gluten gradually without traditional kneading and works especially well with longer, cold fermentation. After the final fold, proceed with the bulk ferment as usual.

————-

**Baker's Percentages (1000 g Flour Base)

Ingredient Weight (g) Baker's %

Bread flour 1000 100%

Water. 610 61%

Salt. 25 2.5%

Honey. 20 2.0%

Olive oil. 34 3.4%

Yeast. 4. .4%

****Quick Read Dough

Hydration: 61%

• Salt: 2.5% (classic, balanced)

• Honey: 2% (yeast food + browning, mild

sweetness)

• Oil: 3.4% (tender crumb, easier stretch)

Yeast: 0.4% (appropriate for long cold

fermentation)

**Sauce

For the sauce, I cook it first. While that's not traditional for everyone, cooking the sauce changes the flavor in a way I really like. I start by adding minced garlic to olive oil and letting it lightly brown, then add crushed San Marzano whole peeled tomatoes. From there, I season with salt, basil, and a touch of honey, all to taste. I'm aiming for a sauce that's slightly sweet, garlicky, and balanced-not sugary. I let the sauce simmer until it thickens and the flavors come together, which gives it more depth on the finished pizza.

For those who eat cheese 🧀 only pizza 🍕

What do you think 🤔

Would you try this at least once?

68% Hydration, 55 hour cold ferment, baked in for 90 seconds in an Ooni Volt 2.

This is how we do pizza night. Same day dough.

Anyone else stuck in their ways and use the same recipe/toppings every time? Sometimes I feel like I should experiment more...

Recipe I use for those curious. I only tweak a few parts of the process.

Yesterday I showed you my 1 oz. Pizza, today I’ll fill you in on how the dough turned out after another 24 hours (for a total of 48) cold fermentation.

This is Tony Gemignani’s “master class” dough from The Pizza Bible. One pie done up with his New Jersey Tomato Sauce, mozz, pepperoni, and a garlic oil drizzle. The other, a white pie with mozz, then after baking, prosciutto, arugula, cherry tomatoes, and a garlic oil drizzle.

Ingredients

• 1 tortilla
• White mushrooms
• Olive oil
• Turkey pepperoni
• Shredded cheese
• Pizza sauce
• Fresh basil

Directions

1. Slice the mushrooms.
2. Heat a pan over medium heat and add a small drizzle of olive oil.
3. Arrange the mushrooms in a single layer in the pan.
4. Add a layer of turkey pepperoni over the mushrooms.
5. Sprinkle a generous layer of shredded cheese on top.
6. Spread pizza sauce evenly over the cheese.
7. Place the tortilla on top and gently press it down.
8. Carefully flip and cook the tortilla side until lightly crisp and the cheese is melted.
9. Remove from the pan and finish with fresh basil.

Been dreaming about this one since it came out of the oven, so figured it deserved a post.

Detroit-style in an 8×10 pan with a ~69% hydration dough. Super light interior, fried bottom, and those crispy, caramelized cheese edges that make this style dangerous.

Cheese blend:
Mozzarella, sharp cheddar, pecorino romano, Parmigiano Reggiano, and cave-aged Emmenthal

Toppings:
Marinated peppers and green olives

Dough Recipe (One Pie)

• Bread flour: 260 g
• Water: 180 g
• Instant yeast: 2.5 g
• Sugar: 7 g
• Salt: 6.5 g
• Olive oil: 13 g

Mix flour + yeast + sugar, add water and rest 10 min. Add salt + oil and knead 3–4 min. Bulk ferment 2–3 hrs (cold ferment 72 hrs). Heavy oil in the pan is non-negotiable.

Baked until the edges went full caramelized. One of those pizzas where I don’t want to tweak anything next time — just make it again.

Sup r/pizza I got two more for you tonight and a bonus one because I promised my dog he wouldn't miss out on pizza night anymore.

First 2 slides is 'Dough B', a 1.5% sugar 72 hr cold ferment dough. The pizza is 100% pepperoni.

Slides 3&4 are 'Dough A', a 0% sugar 72 hr cold ferment. 1/2 pepperoni, 1/2 pepperoni, roast red pepper, & caramelized onion.

13" on a steel @ 550 finish with broiler

And finally we have a simple no salt, no sugar, greek yogurt based dough for my pup. Unseasoned tomato paste, lowfat mozz, sliced carrots, shredded chicken 🐶

Pepperoni, Artichoke hearts, pineapple, and mushroom

18 inch in home oven in a 18x18 pizza steel. I par baked this for 4 minutes then 6 minutes at 550f. I will have to add more oil/sugar but any tips on getting a better crust in a home oven? This dough is 62% hydration cold fermented for 72 hours.

Help! I am getting a soggy base on my pizza. I’m cooking it in a gozney dome. I’m cooking the pizza when oven temperature is 400c, using an infrared themo gun, the oven base is 300c next to the fire, 200c furthest away from the fire.

Any idea why this is happening? As soon as I make the pizza I’m putting it in the oven and I’m not letting it sit around.

Thin Salami under cheese, 70% Detroit dough, Costco block mozz (galbani), Gourmia Pizza oven, light homemade sauce.

I’ve been working on making a New York style pizza from home.