Thanks, I have let a few of them sit for up to 5 days if I don't make all 4 the next day.

I'm using KA Bread flour, but I have multiple 00 flours (Caputo and KA currently) I use for Neapolitan.  KA semolina on a wooden peel (oiled after each pizza night) to launch onto the stone.  I don't like using the cast iron as it has a lip on it.

I've been using this recipe for the last few months, 61% hydration in a kitchen aid with a dough hook.

3g yeast in 66g warm water (~110F) with some SUGAR
600g flour
19.2g salt
18g oil
12g sugar
300g water

Sauce is uncooked, just blended with a stick blender.

28oz Redpack crushed tomatoes
2g salt
12g sugar
2tsp dried oregano
~3 cloves garlic (up from 1/4 cloves)
14 small-medium Basil leaves (I am using dry basil so about 2 tsp)
Few shakes of fennel seed (added as I like it)

I slice fresh pepperoni stick, I like the small diameter for the cupping.  Just bought a meat slicer so will be slicing some ham and such in the future.

I use a laser therm to read the stone, I like to get it to 550-560.  I will try the broiling method to cook the cheese faster, I hadn't thought of trying that for some reason.  I go by having all the cheese bubbling, some crust browning, and looking under it for leoparding.

I have 20 basil plants sprouted and working on 6 oregano plant sprouts.  6 kinds of tomatos seeded.  Will be growing my own stuff for the sauce by summer.

The RedPack were hard to find.  I ordered 2 cases back to back from Amazon and they sent Puree both times so I got refunded for both and switched to a NY based supplier for 10# cans.  Once I got the 10# I found them to be too thick so I'm cutting it with the Puree lol.  The puree is about the consistency I shoot for after blending anyway.

Thanks for all the links, I will go down the rabbit hole.  I was using this guy's method where he was going for Scar's style in an oven.
https://www.youtube.com/playlist?list=PLWKCVGwB1Bg1HK5CbBs4CGuVhE1mYkMPu

This is on my wishlist but I want to screen in my back porch first so I can leave it outside without it getting dirty.  Maybe I can just set it up in my shop.
https://ooni.com/products/ooni-karu-16

This is my peel, it is perfect:
https://www.amazon.com/gp/product/B0B6Q1H85M/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

My very picky daughter tells me it takes like a great restaurant so I must be on to something.  It also tastes better than all of the local NY Pizza places here in north Dallas that I've tried.

Cast iron pizza, but it's been awhile since I've made some.


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Lucky Slice ain’t so bad.

This thread tells me that there is hope for GD.  Some solid pizzas on display and not a single mention of Little Caesar's on page 1.

Check out Charlie Anderson and Brian Lagerstrom on YouTube.

I've been on a quest for NY style pizza but haven't got it there yet either.

Lagerstrom has some great non NY style recipes too.

Needs more fire on top. I don't have any cooked cooked pie pics the kids ate them as fast as i could make them. I think i did 12 8 inchers that night. At 750  they take about 90 seconds. I use a 3/16 steel instead of the stone it came with. Attached File

More Za!

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Very cool OP.  

I've been looking at Gozney ovens, but I'm on the fence since it might be something I use infrequently and sits.  Not that I haven't wasted money on way dumber stuff

I am a food nerd though, and this thread isn't helping me not buy a pizza oven.

I thought King Arthur baking lost a customer around here.

That's what I was using.

Yeah my main concern is leaving it on the back porch and it getting dusty, we get a lot of wind.  I may go ahead and do it though, I could put it on wheels and roll it into the shop to store :D

Just get a pizza steel. No maintenance other than wipe it with some oil, easy to store, can be used as a flat top, cheaper. Its maybe not 100% as good as using a proper pizza oven, but good enough.

Best pizza i ever had is from a guy that will go to your home and cook a pizza for you out of his truck. He has a real deal legit Itallian Pizza over in the back. He also orders his flour from Itally and he only uses Itallian spring/mineral water. As for the toppings...it's all fresh legit.

Dude is kinda odd but next level pizza

I'm on a quest to draw you the perfect customer to buy your pizza.  

^ water is key

Also, this may help

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He's magnificient.

Made another tonight.  I'm out of pepperoni.

I added a bit more sharp yellow cheddar and used broil for the last minute.  She oily.

Side shot and under skirt.

OP is the reason why Texas is not known for pizza.  

Good news is almost all pizza is edible.

I am a Pizza junkie and will eat all of it. But nothing posted is NYC style pizza.

You'd eat it and you'd enjoy it.

Hey I made fun of OP's ugly pizza too.  But I'd eat it.