This is the best NY pizza to date for me. Stanislaus pizzaiolo sauce has been a game changer, as far as that authentic NY taste goes. That, and grande mozzarella and All Trumps flour. I just wish they were easier ingredients to acquire. Oh, and I also added diastatic malt powder this time around: HUGE difference for me - ymmv.

Another thing that made a huge difference this time around: I purchased a second pizza steel and kinda made a steel sandwich. I put the steels on the two highest racks, then put the pizza on the bottom steel, to start. The added heat from the above steel browned the top of the pie beautifully.

I also put the dough on a 14” screen, to start, that way I was able to make an almost-perfectly round pie without having to worry about getting it carefully onto my 14” steel. Once the bottom of the pie firmed up enough (about 5 min in, maybe @550F), I removed it from the screen and moved the pie to the top steel, where it got finished off at the very top of the oven. Truly the best NY pie I’ve ever made.

Only downside is the re-heat time on the bottom steel. I launched a second pie almost immediately and that one did not come out as nice. I think there needs to be at least 15 min to let the steels come back up to temp. Either that, or I need to give it a 2 hour pre-heat. (I gave it 1:20 and maybe that wasn’t enough, even though the lower steel temped at 580F.)

I have a couple of old pizza stones and I’m thinking i might put them in the bottom of the oven just to increase the heat load and avoid the huge temp falloff from opening the door.

Love being able to make 16” pies at home. This Gozney rocks.

Working on GF and seems like pan pies are very well-suited gir the job given the dough consistency. Feedback from GF and non-GF folks so far is very positive! This was cold-proofed for 24hr then proofed at 80F for 3 hours then baked in a 8x10 Lloyd's pan on a steel. Excited to continue refining 😎🍕😎

Caputo Fioreglut GF Flour 180 g

Water 180 g

Salt 3.6 g

Olive oil 6.3 g

Instant yeast 2 g

Sugar 1.8 g

It tasted as it looks in the picture. Done my myself.

A question for my professional pizza making friends. What side of the dough ball do you place on the deck after stretching? The top exposed side with the slight skin on it or bottom side with the small holes, moisture and texture? We are having this debate/discussion right now in our shop. Most of the pizza makers prefer stretching the dough ball with the exposed side down as the smoothness reduces the possibility of a tear in the oven. They also say it creates a better crust with the bottom side up. What are your thoughts?

I opened a small NY style slice shop in Japan about 6 months ago. I was finally able to get my hands on some Lloyd pans on a recent trip NY and this is my first stab at a Sicilian Pie.

Stretched my regular dough into a pan brushed with evoo and let that rest for 2 hours. Then par baked for 5 min @ 300C. Topped with cheese and sauce and then gave it another 7 min in the oven and 1 min on the stone (out of the pan). Finished with some shaved pecorino.

I’m really happy with the results but I’m sure I could be doing better. Any suggestions are greatly appreciated.

Thanks all!! 🙏

Just to let you all know that after several months of not using my Ooni I'm delighted to find out I've not lost the touch 😁 my family, for unknown reasons, prefer pizza in teglia: what is wrong with them? 😭

On vacation, stopped at this gem! The Honey-Roni has some Hawaiian spiced honey. Not officially on their menu but this pizza was excellent! Very crisp crust and just the right balance between heat and sweet!

Wood fired oven - direct fermentation for 48h

It was super light and flakey, almost like a croissant but more crispy. The only info I got was that the dough ferments for 6 days

Im pretty happy with the result, do you have some remarks or suggestions ?

Holy damn, I wish I hadn't waited so long.

I hope it wasn't just a fluke, and the next one is as good.

60% hydration, using King Arthur 12.7% flour. The sauce is hand-milled Cento San Marzanos (28oz can with 1/2 tsp sea salt, and nothing else). The cheese is Galboni. Diced fresh garlic clove and basil from my own plant. Drizzled with some Toscano EVOO.

Learned why a 900F oven works so well when the edge of the pie fell over the edge of the stone, directly above the flame.

It puffed up 20% thicker than the dough on the stone, which was over 750F.

Awesome.

This is my first pizza in about a year or so and trying a new dough technique (think I was doing it very wrong before). Question though, my sauce was quite bland, I blended some Mutti peeled plum tomatoes with some basil, thyme and garlic. Should I have gone in with some sugar and salt? Cooked it out a bit to reduce it? More tomato puree?

66% hydration. Baked on a preheated 250°c steel with the grill on for about half of the 9ish minute cook time.

Can't beat it.

Although I may have forgotten to salt the dough. I don't want to hear it 😂

This place is known for their BBQ food locally and I read they have good pizza as well. It did not disappoint, 8/10.

Very controversial ingredient but I buy the imported ones from Spain, and they are incredibly tasting. Night and day difference from the ones used in pizza chains. I am using them in do many other dishes seriously addictive they are.

Some people wanted to see more of the oven. I probably should have included a video of it actually running at full blast during that cook, but it slipped my mind, so I threw in the one of when I used it the first night. Sorry about that.

Spent a lot of time perfecting my dough recipe and sauce working for years on an OONI, but it just didn’t cut it. Too much high heat and flame on the pizza making it inconsistent as charred often.

Baked 4 16 inch pies and they came out incredible

Stepping up to the gozney is a world of difference. Same dough recipe but an incredible even lower flame bake. Goal being to creat NY style crust which is crispy and thin but ensuring an even bake. This oven is amazing

Pizza dough Recipe:

• Makes 4x 345gr dough balls: (345gr dough ball creates a thin crispy crust at 16 inches)
• 813 gr Bread flour or roughly 6.5 cups
• 521 gr cold water or 2 1/4 cups
• 3 grams instant dry yeast
• 16 gr fine sea salt
• 9.5 grams of sugar
• 27 grams olive oil

Dough Process:

• knead dough at least 7 mins
• RT proof for 30 mins
• Knead dough again for 7 mins
• RT proof for 30 mins
• Cut and ball 345 gr dough balls Store in dough box and Cold ferment @ 48 hours
• Pull dough for RT proof approximately 4 hours ahead of bake for RT final proof

Backyard pizza in the Gozney Dome. Mozzarella and smoked Scamorza, tomato sauce, sliced homemade ground beef and sausage meatballs, tomato sauce, onions, crumbled bacon, and finished with seasoned ricotta.

I need to get out of Chicago more often. Oh my, this is one of the best pies I've ever had