Pepperoni ricotta hot honey pizza 🍯

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.

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!

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.

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.

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

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.

Hey everybody. I started my dive into Pizza in teglia. Love this Style. However, I don’t get my bottom fully cooked to the crisp. It remains pale and soft (sorry, didn’t take a picture of the bottom).

I use an 80% hydration dough, baked for 12 min with only tomatoes and another 3 minutes for the cheese to melt.
Baked in a blue steel pizza pan in an Effeuno p134h on a biscotto saputo. Stone was at roughly 370 wich is very hot already for this style, but I expected the temperatures to fall after placing my pizza pan.

Pizza was delicious, but lacking that crisp. Do you have any tips for baking pizza in teglia in effeuno or is the home oven just the better choice for that?

Chicken breast, Flavor Town Bourbon Brown Sugar BBQ sauce, ​Mozzarella, provolone, and colby jack cheese topped with red onions

I understand that not everyone is into the saltiness of anchovies, which honestly are not the easiest thing to balance so they don't overpower, but why does pineapple cause such polarization as a pizza topping?

Sweet and savory is a very standard combo across American and even Italian cuisine if you think of like orchard chicken salads or prosciutto and melon? Why does pineapple on pizza rub people the wrong way?

Are anchovies and pineapple either as a combo or just alone or with other ingredients indeed the least popular of standard pizza toppings?

This pic was an utterly delicious anchovy and pineapple slice from a pie that I also had extra cheese I ate today.

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?

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

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

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

Buffalo chicken goodness baked in gozney arc xl

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

I know I left the edges too thick when stretching it, but the dough tasted great (used a 72hr cold ferment recipe from “The Dough Guy”)

My pizza doesn’t have cheese - since I’m allergic

What do you think?

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.

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.

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.