Pizza takes practice! Don't be discouraged by first attempt results. Here's a look back at my progress over 5 years of pizza making in a conventional oven. I do most of the bake these days on a steel in the dedicated broiler drawer of my old oven. Early attempts used 00 Flour which sucks for conventional ovens since it doesn't brown at lower heat. KABF for the win. Recipe below.

Recipe measurements for 3 dough balls about 290g.

King Arthur Bread Flour - 100% - 530g

Water (90-95 degrees F) - 61% - 323g

Sea Salt - 2% - 16g

Instant Dry Yeast - .25% - 1.3g / or two-thirds of a half tsp

Steps:

1. Dissolve salt in lukewarm water by swishing around in large bowl or food container

2. Add yeast, and swish around to dissolve

3. After a minute or two add flour and mix by hand until just incorporated

4. Cover and let rest for 20 minutes

5. Remove dough and knead for 30-60 seconds on lightly floured surface

6. Bulk ferment for 2 hours, covered, at room temp

7. Divide dough and shape into balls.

8. Put dough balls on floured plate. Sprinkle with flour, and cover plate with plastic wrap. Or use sealed food containers that provide space to ferment.

9. Ferment dough in fridge for 24-48 hours.

10. Remove dough balls 90-120 minutes before baking, during that time preheat your pizza stone at the hottest temp. Roll dough on lightly floured surface to about 13-14 inch diameter

I used pizza dough from Aldi as well we there pizza sauce. It turned out really good.

Peppe Pizzaria, Paris, France. Shop was rated best pizza in Europe in 2021 and 2022. The front pizza is the "CAMPIONE DEL MONDO" with yellow tomatoes, jambon, provolone, mozzarella di bufala, grilled almonds, and fig jam. Behind a more standard Pizza PIccante with a spicy ham (not sure if sopressata, salami, or something else) and onion confit.

A few weeks ago I posted about the trouble I had with 100% whole wheat pizza crust. I've been tweaking the recipe since then, so I think it's time for an update. The summary is that the most recent recipe works pretty well.. as long as I don't let the dough get over-proofed. Decent structure, crumb, and taste. The big innovation isn't too surprising: Adding vital wheat gluten to strengthen the dough.

The recipe for two NY-style pizzas: 562 grams home-milled white whole wheat flour, 370+ grams water, 120 grams ripe sourdough starter, 28 grams vital wheat gluten, 19 grams olive oil, 11 grams salt, and 6 grams sugar. Optional: Half a teaspoon each of onion and garlic powder. Knead, divide, 72 hour proof in the fridge, bring to room temp, shape, top, and bake (preheated to 550°F then switched to broil, baked 5 minutes on steel).

Pictured here: Kale, potato, red onion, and fennel seed.

Better success with my 3rd roccbox attempt. Sourdough at around 65% hydration. My peel skills are weak as evident by the odd shaped but still delicious pizza.

I've been making sourdough bread for the past 2 years and got very good at it. About 9 months ago, I started working out a sourdough pizza dough recipe and began learning how to make my own homemade pizzas.

After much trial and error, and a lot of experimentation, my pizzas started getting much better. Here's my latest.

Details: 100% sourdough pizza dough - 70% hydration. Custom cheese blend: 60% mozzarella, 15% cheddar, 15% sharp provolone, 10% parmesan. Sauce base: made from scratch using canned whole san marzano tomatoes & some seasonings/spices. Toppings: mushroom, green bell pepper, red onion, and hard salami.

The most awesome part is that we no longer order pizza delivery - my pizzas are coming out better than anything we used to get delivered (and it saves a ton of money)!

I froze a few balls of pizza dough last time I made a big batch. I put the in oiled zip lock sandwich bags.

It was less than an hour from remembering I had the dough to eating. The bags let me defrost in a waterfilled bowl which made it extra fast.

Now to make more dough!!!

Made with KA 00 flour and a 12" ooni

This is one of the best pizzas I've ever made.

Used this whole wheat crust and sprinkled Everything Bagel seasoning around the edge.

Used these toppings, replaced the goat cheese with feta, and added dollops of ricotta and walnuts. I used the strawberry balsamic glaze from Aldi. Baked at 350 for 35 minutes.

All in all, first real pizza fail in like, ten years. I've dropped them, torn them, had to repurpose some as calzones.

Bottom on this one got too thin and wet while teaching my daughter how to make her own pie. Went to turn it in my dome and it ripped right through. Fortunately, I was able to burn the oven clean in 5-10 minutes and get another one on.

Made in the Ooni.

Homemade dough, hydration level same as New York style pizza.

Pizzas are the best.

I am currently on vacation so i can't make pizza, this is a pizza i made before i went, in my effeuno oven.

I was in (northern) italy just now and ate lots of pizza there, all of them were great really.

Got an Ooni for my birthday on the weekend and made my first ever pizzas. How did I do folks?

cross-posted from: https://lemmy.world/post/701495

Pretty happy with how this turned out. Based on Kenji's NY style dough recipe. Pizza stone @ 550F

Anyone have a good approach/recipe for 100% whole wheat pizza? I'm pretty experienced making pizza at home, but my usual pie is only 40% white whole wheat and 60% white bread flour. Now I'm trying to go to 100% whole wheat for health reasons, which I realize is a tall order for pizza.

The last time I tried this, I did a short knead and then a bunch of stretch and folds over a couple hours to develop more structure. Then I refrigerated for my usual 72 hours (because sourdough). But I think due to all the time at room temp with the stretches and folds, the dough got too active and was overproofed by the time I got to shaping the pie. And then it tore and was a big mess.

So any tips? Anyone else brave enough to try this? I'm not above adding gluten. Should I just lose the stretch and fold and knead longer so as not to get the starter too active? Alternatively, if this is just plain dumb, what's the highest percentage you can go with whole wheat on pizza before things get silly?

Current recipe for two pies:

• 562 grams white whole wheat flour
• 370 grams water
• 120 grams ripe sourdough starter
• 19 grams olive oil
• 11 grams fine salt
• 6 grams sugar

(It's vaguely NY style, in case that matters.)

EDIT: I posted an update on this.

cross-posted from: https://lemmy.world/post/544715

Did a yeasted medium ferment (6 hours). It's always interesting to see how commercial yeast compares to sourdough. I always find the yeast is much stickier and it can't handle the heat as well.

Used KA 00 pizza flour and cooked in a 12" ooni

Constructed a temporary placement for my new Edil Planet Nonno Pepe oven. Should have taken into account how flammable the materials I used were. Got up one morning to find my oven busted and charred on my newly placed terrace.. Good thing it was 3m away from my house.

Still works fine after hammering out the biggest dents, 3 weeks in, the oven already had a history and a lot of flare..😅

I've been playing with temp settings on my GMG pizza oven (a pellet grill attachment). This one turned out pretty well!

• Mushrooms fried in garlic and butter
• Caramelised red onion
• Ricotta cheese

66% Hydration in a home convection oven. Served with homemade pesto.