A few of my pizzas from the past few weeks… All types of styles! NY, Sicilian, Grandma, Detroit, Cast Iron and Neapolitan.
Recipe wise, it changes with each one I do honestly. I'm not a "stick to a recipe" type of person, so the sauce changes, dough percentages, types of flour, cheese mix and types, etc. Always experimenting and having fun with it. But simple is key, my most used sauce base is just tomatoes, salt and garlic (usually).
The only constant would be Stanislaus Tomatoes (7/11 or Tomato Magic) for the sauce base on all these.
Oven wise, I utilize a pizza steel, and my oven will go to 550F (steel will go over 600F prior to launch).
by ruppert777x
7 Comments
All of them look so good 🤤
Yes, I would like #1 #2 #4 and #6
all looks good but the 2nd and 3rd one omg..
I really shouldn’t subscribe to this sub. I get ravenously hungry way too often because of this place.
I am literally drowning in my own drool 🤤
You love pizza!
What were your specs on the Neapolitan and the Detroit, and what type of oven did you use?