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******************PIZZA THREAD******************

127,201 Views | 534 Replies | Last: 4 days ago by Outdoorag011
Outdoorag011
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8:26p, 12/28/25
Probably my best overall bake so far in the home oven.

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Backyard Gator
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In reply to Outdoorag011 • 11:38p, 12/28/25

Did it come out crispy/crunchy?
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Outdoorag011
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In reply to Backyard Gator • 12:18a, 12/29/25
Sure did. I prefer mine that way. The bottom was perfectly crispy and the crust was crunchy and chewy. 14th time's the charm. I did a three cheese this time. Romano, parmigiano reggiano and mozzarella.
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Backyard Gator
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In reply to Outdoorag011 • 7:00a, 12/30/25

Excellent! I try to hit that balance where it is crunchy enough that there is no flop but also gives me that pillowy crust I want.
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Cowboy Curtis
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10:10p, 1/2/26
AG
Used Central Market frozen dough, deli sliced whole milk mozz, canned whole tomatoes (blended with seasoning) on the steel plate baked at 525*

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VP at Pierce and Pierce
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8:54p, 1/3/26
Central Market pizza crust is legit.
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Max06
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9:26p, 1/3/26
AG
Supreme, and caprese pizza. Both very excellent
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Backyard Gator
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In reply to VP at Pierce and Pierce • 6:35a, 1/4/26
VP at Pierce and Pierce said:
Central Market pizza crust is legit.

$2.50 for a dough ball? I'm in the wrong business.
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Backyard Gator
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1:43p, 1/6/26

First attempt at panuozzo:









Great success!!

Topping were turkey, salami, pepperoni, provolone, then lettuce, tomato, sweet onions, and mustard.
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Outdoorag011
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In reply to Backyard Gator • 4:41p, 1/6/26
Looks good. I'm doing two 16 inch pizzas this weekend. I'm gunna try a 72 hour ferment instead of 48. Im curios if I noticed any difference good or bad.
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