How are you getting that char in your oven though? I set mine to 550, the highest it can go, and never come anywhere near that level of char. I’m using a stone.
Barepickle
I found an instrumental version of dr octagonecologist at a cd store in 1998 and I still have it.
Tig3rviet
You make it look so effortless man. How many years it take to get this good?
pizaster3
incredible
SeattleBrother75
Bravo
thiccadam
Do you use a stone or steel?
donburnerburns
Bro toook a fat shit before making this vid and didn’t wash his hands
well_jackson
Dr Octagon. Nice
dasfonzie
Did you work at Marco’s/ Domino’s?
Mr_JoJo24
Praise to doc oct
LocalFeature2902
Repost
mehnotsure
My man. So tight.
farah7f
Like I was hypnotized! You are really good and fast 😍
Lopsided-Cry4616
fun to see your shaping process. and you competently fixed the little hole like no big deal.
17 Comments
yeasted dough – KA AP + WW ~ 63%
Red
mozz
salami
Serrano
Red onion
Oregano
grated parm (fucking kraft, i love it)
beats:
Dr. Octagon – 3000
[https://youtu.be/TNibFepxT7g?feature=shared](https://youtu.be/TNibFepxT7g?feature=shared)
Dr. Octagon – 1977
[https://youtu.be/GNLhrYJJ3Cs?feature=shared](https://youtu.be/GNLhrYJJ3Cs?feature=shared)
That looks amazing. The green can is confounding.
What’s your oven?
How are you getting that char in your oven though? I set mine to 550, the highest it can go, and never come anywhere near that level of char. I’m using a stone.
I found an instrumental version of dr octagonecologist at a cd store in 1998 and I still have it.
You make it look so effortless man. How many years it take to get this good?
incredible
Bravo
Do you use a stone or steel?
Bro toook a fat shit before making this vid and didn’t wash his hands
Dr Octagon. Nice
Did you work at Marco’s/ Domino’s?
Praise to doc oct
Repost
My man. So tight.
Like I was hypnotized! You are really good and fast 😍
fun to see your shaping process. and you competently fixed the little hole like no big deal.