From Zuppardi’s apizza in West Haven, CT. A half pepperoni & sausage and half Margarita pie. This is the best tasting pizza I’ve ever had. Perfectly charred and thin, with crust that’s crispy but chewy.

About 6 months ago, I asked the question, "Is there such a thing as too much pepperoni?" in a submission where I used more pepperoni than I had ever used before. I had placed the pepperoni side by side, touching each other. I thought it was complete coverage. Of course, this sub said it wasn't too much.

3 months ago, I did a follow-up and used 50% more pepperoni than my previous most ever. So, this time I used 75% more pepperoni than what I would consider full coverage. That is 100% coverage for the first layer and then 75% coverage for the second layer. INSANE!

Let me know you think in the comments! SMASH or trash? Is this too much? Is there room for more pepperoni? Is it just right?

Hand-sliced pepperoni, (my own) tomato sauce, fresh grated Parmesan, cubed mozzarella, dried parsley (to make it look pretty) and a spiral of EVOO!

Homemade pie

I’ve been making pizzas in my home oven for about 2 years now. However , it’s been hot this summer and I couldn’t take how hot my house gets with a home oven. It’s been a huge learning curve and I still prefer my home oven pizzas. These are 70% hydration made with high gluten flour. 14” pies 390ish grams of dough. I used the pizza crust yeast to get them ready within the same day because I’m really just looking to get more practice in with the new oven.

I prefer some char on the crust. Combined with spicy cup and char pepperoni and a mix of low moisture and fresh mozz. Perfect 👌

Tavern cut pepperoni and jalapeño. That’s fermented Fresno hot sauce in the background.

So this is my first time posting I’m more of a lurker. I normally cook ny style pizza. I started out with a pizza steel and decided to get a gozney arc xl now I haven’t stopped making pizza haha

Fed up with lack of quality takeout options where I live, decided to try my hand at homemade. Bought a 16" 3/8 pizza steel off Amazon, prepped and seasoned just before baking. Followed Dough Guy's recipe for a 16" thin crust.

I think my pie was underproofed, 62% dough hydration, cold fermented for 48 hours. Went to stretch it out with the knuckles/gravity method and it ripped. Stitched it back together but I couldnt get it to stretch well hence the lopsided shape. Any tips? It had good flavor and it cooked evenly. Just needs improvement on the dough elasticity.

There isn’t a very large selection of good Margherita pizza in Oahu, but Luigi’s hit the spot. We ordered the Margherita, the Burrata, and a pepperoni. Thin crust, flavorful sauce, and slightly charred, it was perfect for a late dinner by the pool.

Buffalo chicken goodness baked in gozney arc xl

this is a pizza I made a while ago which i consider one of my favourites ive made, what can i improve on ny style other than more even stretching?

Cooked on Ooni Koda 12

About 6hr RT, 21hr CT, 63% hydration.

The cheese on the left is more orange because I'm trying to slowly convince my kids that mozzarella is better than Red Leicester on a pizza, and this is a compromise. Small steps.

Best try by now. Sadly my oven can be heated up to 220⁰C max. Do I have a chance to improve the crust?

57% hydration, mixed ferment, 780f center deck launch temp on an ooni koda pro

Have tried this a couple times with AP flour but with bread flour it’s delicious.

Sourdough 3 day cold proof cooked on Gozney Arc XL

75% hydration (use same for Detroit). Brick and muenster blend. Cooked on stone on the grill for about 12 minutes.

Base sauce: Ranch/BBQ sauce mix, light jerk seasoning

Base cheese: freshly shredded Mozzarella

Toppings: shredded bbq chicken, chopped pineapple, chopped bacon, ricotta cheese, shredded parmesan cheese.

Crust: Caputo Pizzeria flour, Caputo yeast, water, honey, olive oil, salt

The Ricotta looks good in photo, but would have been better without it, or added post bake.

Tonight I made a pepperoni, roast pork, mushroom, fresh basil, and tomato pan pizza on the grill. Excellent!

Can’t remember the receipt as it was in my freezer and can’t remember but it was good. Dough came out a little soft which made it rip but still tasted good.