What's in your (PIZZA) oven?

[Zak]

I had a lot of leftover poolish. I don't like wasting things and I do like science. So this is what I did.

100% poolish loaf

View attachment 148152

That looks great for mopping soup and sauces!

 

[Evan B]

That looks great for mopping soup and sauces!

It's actually pretty good. Would make again.

I mean, not super surprising. It's just bread with a 100% hydration ratio that fermented overnight on the counter.

 

[O' Clarkii Lewisi]

It's actually pretty good. Would make again.

I mean, not super surprising. It's just bread with a 100% hydration ratio that fermented overnight on the counter.

I do something similar with discard starter. Mix in some herbs and salt, and fry in ghee. Great fry bread.

 

[flybill]

I do something similar with discard starter. Mix in some herbs and salt, and fry in ghee. Great fry bread.

I do the same, except use olive oil and sprinkle a little salt and pepper and occasionally some basil or parsley!

 

[Evan B]

I have plans....

 

[mcswny]

I have plans....

View attachment 148365

What book?

 

[Evan B]

What book?

The Pizza Bible by Tony Gemignani: 9781607746058 | PenguinRandomHouse.com: Books

A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone...

www.penguinrandomhouse.com

 

[mcswny]

The Pizza Bible by Tony Gemignani: 9781607746058 | PenguinRandomHouse.com: Books

A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone...

www.penguinrandomhouse.com

Some of my favorites

 

[Evan B]

Plans underway

 

[Evan B]

Salami / hot capicola


Margherita


Fig gorgonzola


Five cheese


Anchovy special


Candied jalapeños and hot capicola


Dessert pizza

 

[Porter2]

Damn. Yum !!!!

 

[Porter2]

Yum yum yummy. That looks awesome!!!!

 

[Evan B]

View attachment 148451

Yum yum yummy. That looks awesome!!!!

It was definitely one of the two favorites tonight. Margherita made a strong showing too.

 

[Evan B]

Probably not running out of wood any time soon

 

[albula]

Salami / hot capicola
View attachment 148431

Margherita
View attachment 148432

Fig gorgonzola
View attachment 148433

Five cheese
View attachment 148434

Anchovy special
View attachment 148435

Candied jalapeños and hot capicola
View attachment 148436


View attachment 148437

 

[albula]

Looks like you dust your proofing tray with flour rather than a light coat of olive oil. Correct? I admire the fact that your dough balls retain some semblance of shape. With your dough recipe three of my dough balls in one tray soon morph into one.

 

[Evan B]

Looks like you dust your proofing tray with flour rather than a light coat of olive oil. Correct? I admire the fact that your dough balls retain some semblance of shape. With your dough recipe three of my dough balls in one tray soon morph into one.

I use flour for neopolitan balls, and oil for Sicilian.

 

[mcswny]

One of last nights pies. Finally back to out door pizza.

 

[Porter2]

Pizza night. Homemade in a pinch regarding crust.. What we got going….three.pizzas.
Simple one for the finicky 16 year old.

then ours with adult toppings. And





The simpleton 16 year old pizza.

Some fresh arugula … why not?


Yeh supreme (our version)



This is a nice addition

 

[Semper_Fly]

Last night was an indoor oven pizza night. Detroit style pan but layered like a regular pizza. Simple easy toppings to keep everyone happy but this style is always a hit. Been making these for the last few winters to get us through .

Been a fan of the Trader Joes super sweet Marzanino 14oz tomatoes for the sauce. I'll add a few ingredients to make it how we like it. The dough is pretty simple and proofs for about 3 hours.

Still need to dust off the ol' OONI.