Probably my best overall bake so far in the home oven.

Used Central Market frozen dough, deli sliced whole milk mozz, canned whole tomatoes (blended with seasoning) on the steel plate baked at 525*

First attempt at panuozzo:









Great success!!

Topping were turkey, salami, pepperoni, provolone, then lettuce, tomato, sweet onions, and mustard.

Tried my hand at this tonight - turned out pretty good

https://www.kingarthurbaking.com/recipes/flaky-puff-crust-pizza-recipe

So we finally popped our proverbial pizza cherry! We got a Gozney Roccbox right after Christmas. Did a ton of reading/research because I was hellbent on not ruining the first several pizzas we made as I went through the "learning curve." Oh don't worry, we still ruined one . But honestly all but one turned out great, and we love that for the most part last night's pies will be the worst that we will ever have/make.

My wife made the dough. She's already a very accomplished baker so I let her run with it. We bought the sauce for our favorite pizza place. (We'll make our own sauce in the future but it was perfect for what we were trying to do.)

All in all we made 4 pies. The last one got too hot and stuck to the peel and ended up a giant unsalvageable mess. Hanging out with friends and glasses of wine will do that lol.

We did a margherita pizza, pepperoni and onions and peppers, just pepperoni and then another of the pepperoni, onions, and peppers that we ruined.

I was already hooked before we bought this, but I know I already have a problem. Already excited about upgrading in the future.



The emoji is supposed to be a thumbs up

I'm about out of the pizza game other than detroit style. I'm convinced something in my skin prevents dough from behaving as it should.

I buy quality ingredients, measure by weight, and do not improvise. Only once or twice have I made a 72 hour dough pizza that resembled a round shape. Last night I said f&&& it and tossed the dough in the trash. Of the 30 pizzas I've made the past few years, 28 have looked like a science expirement. Last night's tore while stretching and any attempt to fix just seized it up more and more.

Insanely frustrating. I'll give it once last shot with gloves to see if my skin is actually creating issues.

Round 2!

First attempt at cold ferment dough cooked in a home oven. I really liked the final result.

Have done pizza night every Friday since getting our Ooni for Christmas. Continually getting better.

Have only done store bought dough to this point. May try my own dough this week.

This Friday was my first time doing one larger pizza vs smaller. I liked it better, but need a bigger peel. Was nervous as hell launching that thing with it hanging off all 4 sides….

3 day cold ferment. Turned out really well. Crispy on the bottom and airy/chewy and crispy crust. Perfect combo.

Have you tried a no-knead dough so you can go Roman style? Pizza al taglio is closer to Detroit style, and if your issue is the dough not behaving when you're kneading it, a no-knead approach is probably ideal for you.

Cast iron, par baked, whole mozz and sharp white cheddar cheese. Nice results!

Pepperoni rolls for dinner tonight....and lunch tomorrow....and maybe dinner again if any are leftover.

how long are you preheating the oven and are you shooting the temp of the stone before putting the pizza in?