We do have power and pan pizza ingredients. Try putting the pepperoni a bit on the pizza and a bit…

36hr fridge rise, 8hr room temp rise. 8oz brick, 5oz provolone, 3oz sharp cheddar. Extra large Columbus pepperoni. 550°F Par-baked…

Testing out a 69% hydration dough ball. 400g. Baked at 550 for 8 min on a Pizza Steel! Feedback is…

Cooked in a cast iron skillet by Mel_Zetz

I get the dough stretched a little thinner every time . by TeachingTop5152

Pepperoni, long hots, red onion, fresh garlic, ricotta, pecorino, hot honey on a sesame seed crust by Pasta-Pizza-Tacos

Better crisp on sauce on bottom. Better flavor with sauce on top. Overall great bake. Thin. Crispy. by 10-0Nylon

plain pies are a thing of beauty by DesignerOk8657

I put off making this forever because it just didn’t sound good to me. How can you make a pizza…

Hot italian sausage and hot giardinara. Steel, convection 500 degrees. by tandystratford

Still working on getting this figured out, but damn was this good. by runner2rower

Frying Pan / Grill pizza by Technical_Desk_1109