If someone got some feedback I'll be happy to take it so that I can perfect the pizza (as much…
Any hints to help prevent them getting stuck on the pizza shovel? Also is it OK to shape the pizza…
Recently moved out of NYC to rural Texas so of course bought a steel and a peel to get my…
Two different recipes. I think the first had more flavour. But the second had better aesthetic. What do you think?…
My 2nd attempt at Detroit style in the Ooni 🔥 by allgood25
My first ever homemade pizza. Advice is welcome by 1_21_18_15_18_1
Mushrooms, dill, ham, ketchup and mayo. Not authentically Neapolitan but we all have to start somewhere. Ok fine, I paid…
The scary pizzas that I make. The smaller one is mozzarella and Parm and the larger one is pepperoni, mozzarella,…
Been making pizzas on a baking steel for a few years, but mostly just 1-offs, trying different dough recipes and…
I’ve been making pizza with a 12” Roccbox pizza oven for about a year now and have slowly gotten better.…
My oven doesn’t heat up passed 250°C/482°F, unfortunately, but I tried my best! I’m also allergic to dairy which does…
Used Charlie Anderson’s NY pizza dough and sauce recipe. Pizza stone on bottom rack set to 585F (550 +35 calibration…