Always striving for that perfect pie.

I've been in the pizza game for about a year now, and I changed my dough recipe probably 20 times 😂. Finally, I'm starting to get close to my ideal pizza. I just need to find the best cheese in my area, but again, im getting really close. honestly, I think i will always be chasing that perfect pizza, but that's just my personality.

This is a 65% hydration dough, cold proofed for 72 hours. Baked in a 550 degree oven on a pizza stone. I do start my pizzas on parchment and then remove after a minute in the oven. Just haven't invested in a peel yet.

Jalapeño, bacon, pineapple, and a spicy olive were this weeks pizzas.