r/Pizza • u/Swimming_Otter98 • 1h ago
Looking for Feedback Thoughts on this ghostbuster pizza I made?
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r/Pizza • u/AutoModerator • 2d ago
HELP Weekly Questions Thread / Open Discussion
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For any questions regarding dough, sauce, baking methods, tools, and more, comment below.
You can also post any art, tattoos, comics, etc here. Keep it SFW, though.
As always, our wiki has a few sauce recipes and recipes for dough.
Feel free to check out threads from weeks ago.
This post comes out every Monday and is sorted by 'new'.
r/Pizza • u/Drift--- • 28d ago
Looking for Feedback Pizza dough scheduler app
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Hey guys, would just like to contribute a little something to the community. I've been using a spreadsheet for a while to work out when I need to start making my dough to work around... work and sleep. I've just been developing an app for myself to better manage this process, and recently I've added a few features to make it more user friendly, and thought I'd share.
It's free, no ads, nothing to install. Would love feedback, especially on any feature requests anyone might have. There's a bit of a tutorial when you start which should give you a good understanding, but let me know if you have any questions.
UPDATE 7 Oct: Added ability to drag the 'active' sections around on your plan so that you can do your own manual adjustments. Drag it on PC, or tap to make a section active on mobile. Let me know if there are any issues, this is a fairly complex feature to test so I may have missed some edge cases.
UPDATE 29 Sept: everything from the test site is now live. * Support for oil and sugar * Automatic yeast adjustments, including simulating dough cooling in fridge and warming up after * "Optimise plan" button: finds the best room/fridge choices and proof time for your chosen method * Room temp rise after fridge added to plan * Renamed and updated built-in methods (existing users will need to "Restore starting methods" to see these changes. This will replace your custom methods, so consider exporting them first.) * Various UI improvements
r/Pizza • u/GrouchyDepartment871 • 3h ago
TAKEAWAY East Village Pepperoni
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Sexton’s Pizza
r/Pizza • u/vanillagorilla25 • 3h ago
INDOOR PIZZA OVEN Crab rangoon pizza from underground pizza in Baltimore MD
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r/Pizza • u/Relative-Medicine443 • 5h ago
Looking for Feedback How did I do?
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Been making pizzas on a stone in my oven for a couple of months but recently switched to an ooni, kind of getting the hang of it.
r/Pizza • u/Coinflipper_21 • 24m ago
TAKEAWAY Stopped in at Dino's in Burbank for lunch today
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It was just my wife and I but their pizza reheats so well that we get a large and take half of it home to freeze. Although my microwave has a really good frozen pizza setting I prefer to defrost and reheat in the oven.
r/Pizza • u/Fishwhistle10 • 3h ago
NORMAL OVEN First attempt at a pan pizza. How’d we do?
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r/Pizza • u/f0r3aL84 • 14h ago
NORMAL OVEN 14 inch pepperoni pizza from scratch in my piaya pan.
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r/Pizza • u/-iamLEEROYJENKINS • 26m ago
INDOOR PIZZA OVEN Days 332 & 333
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Sanity check and me checking in, for those that were wondering if I'm alive and okay. 😂
Yup I'm still making pizzas every day.
Yesterday's and today's lunch.
Dough is Dave's 24hr
Oven is a budget electric counter top: Bighorn 14"
r/Pizza • u/bigboxes1 • 12h ago
NORMAL OVEN I want my baby back baby back baby back... Baby back ribs pizza SMASH!
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Well, I guess third time is a charm! This is my third time making baby back ribs pizza. I finally nailed it. I made a whole rack of baby back ribs, ate half and then shredded the other half for the pizza.
I took your guys advice and thinly sliced the onions and cut them in half. Then I sweated them before giving them a single shot of olive oil, lightly sauteing them at the end.
The last thing to prep was the jalapeños. I normally like them cut chunky with the seeds left in them. This time, I was looking for them to be a bit more subtle. So, I cut them in half, deseeded them and cut them thin.
The crust was really on point! Thin and crispy and the semolina gave it a great crunch. Even with all the toppings, the crust held up easily. What does everyone think of the char? Too much?
Shredded baby back ribs, sauteed onions, fresh cut deseeded jalapenos, Sweet Baby Ray's™, cubed mozzarella, fresh grated smoked cheddar and a spiral of EVOO. Finished with drizzle of Sweet Baby Ray's!
r/Pizza • u/Fun_Tomatillo_1551 • 2h ago
NORMAL OVEN Chicken, cheese and tomato
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2 day cold fermented dough with an egg in it. Turned out great!
r/Pizza • u/Immissilerick • 42m ago
TAKEAWAY Vodka Chicken Pizza - Pizza Divita , Fairless Hills, PA
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Vodka Sauce , breaded chicken , Hot Honey and Fresh Mozzarella.
r/Pizza • u/Oniguini • 5h ago
NORMAL OVEN My latest bake!
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Just wanted to share one of my most recent bakes. I improve each time! I definitely am enjoying this and am considering investing in a pizza oven of some sort.
Baked at 500° F for ~10 minutes in an electric oven.
Dough made with 00 flour, olive oil, water, salt, honey, and yeast at 74% hydration and a 2 hour ferment.
Sauce made with Mutti tinned tomatoes, hand crushed with salt and garlic powder.
Couldn’t get my good mozzarella. Used the in-store brand deli sliced low moisture mozzarella. Sprinkled with grated Parmesan right before bake
Tomatoes, jalapeños, garnished with a few measly leafs of spinach and arugula.
Hands down the best one i’ve made yet. I want MOREEE! So proud and have had so much fun learning.
r/Pizza • u/MoMoney---MoProblems • 14h ago
NORMAL OVEN My second batch of pizzas
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I screwed up the pepperoni launch, so the back side is squished. They turned out much better than my first batch, which wasn't worth taking pics of. I use the dough guy's sauce recipe (mostly), but I omit the basil and use Pomi crushed tomatoes with basil as the base. I'd like them a bit thinner, so I'm going to use less dough next time. Cooked in the regular oven with a pizza steel.
r/Pizza • u/Jinky522 • 5h ago
NORMAL OVEN 48 hour cold ferment, Home Oven with 3/8 pizza steel at 270°
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Provolone, jalapenos, chorizo and pineapple
OUTDOOR OVEN Biga 16" in a Dome
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I didn't notice that a biga made much of a difference, but not bad. I still prefer a long ferment straight rt dough.
Cooked this in a gozney dome for 2-3 min.
NORMAL OVEN I followed your advice and bought a pizza steel, results were night and day so thank you! Pork and fennel sausage with some salami I needed to use up.
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Bread flour using the doughguy's recipe for a 15" and 72-hour cold ferment.
I live in Melbourne and bought the pizza steel from Bunnings which set me back a measly $63AUD ($44USD).
r/Pizza • u/beep-beep_lettuce • 57m ago
NORMAL OVEN Been dabbling back into the homemade 'za dark arts.
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I know I'll catch hear for my toppings, Canadian bacon, onion, mushroom and pineapple but this pizza was absolutely fantastic.
r/Pizza • u/ColoColetta • 5h ago
Looking for Feedback Smoked Provolone
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A quick POV making a smoked provolone pizza last saturday.
62% hydration - 18hs cold fermented.
Oven 380ºC at the bottom.
r/Pizza • u/Rojelioenescabeche • 1d ago
TAKEAWAY Tavern style square cut and some fresh hops.
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Pepperoni and pickled jalapeño really hit the spot.
r/Pizza • u/Travyscott90210 • 23h ago
NORMAL OVEN Pizza on steel @555F
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16hr poolish and 4day cold ferment. Pretty happy with results. Its holding me off until I can get an Arc XL
r/Pizza • u/ElenaUltima • 4h ago
INDOOR PIZZA OVEN Pizza by me
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