Detroit style in the Ooni. Did 6 total pizzas tonight for the final 4. So fantastic having pizzas done in 90 seconds
i was scrolling down and it felt like an old porno, I was really skeptical until the money shot came in
that might take a while to explain, sit down and let me pour you a glass of my favorite box wine. I let it sit in the basement for a few years waiting for the perfect occasion
Pizza has found its way to my algorithm so this girl shows up a lot and my biggest takeaway is how on earth does she wear white and not end up dirty af.
getting a jets pizza here in town. is it good? if so, what do i get? not really a deep dish guy but looks like that’s their thing
They do Detroit Style pizza so maybe not what you’re thinking of when you see Deep Dish? Anyway, Detroit style is amazing. I haven’t had Jets sober ever, so I can’t speak specifically to them but I know friends from Michigan like it
any pizza oven recs? i really want to get one but wife is not feeling it. might get my own fathers day gift
Reggiano. I think they put it on everything. Or at least my vodka and spicy sausage slices had it too.
It wasn’t as thin as it looks but I ate three and could’ve easily had more but I needed to get to the concert across the street.
Probably goes against the original intent of this thread, but I've had a bunch of drinks today and want to rep cheap ass Little Caesars. Underrated "Detroit style" deep dish and also getting a normal round with the crazy bread garlic/parm on the crust?! >>>>
This was L’industrie in Brooklyn. Was disappointed tbh, probably overhyped it. Flavors were kinda muted. Could’ve been I was already wiped out food wise. Also ate at Scarr’s and Mama’s Too but didn’t snap pics. Both ok but didn’t do much for me either. I’m not a food snob whatsoever so was caught off guard by not being blown away by any of these. Couldn’t get to Lucali. Gotta visit next time. Have done all the spots near Bleeker.
That makes me sad Got this "NY Style" the other day at a place called Uncle G's the other day and was pretty happy with it
Made one of the best pizzas I’ve created so far tonight. Fig jam base with goat cheese and perfectly ripe pear slices. Topped with a little honey, prosciutto, and arugula after firing. It was like a charcuterie board on a pizza.
Absolutely no idea what I'm doing. First one didn't come off the peel right and 1/4 of it rolled over so the topping were on the stone. Second one was too big so the back was always up against the fire and the crust got a little burnt, probably just needed to turn it more. Both were edible so I'm calling it a success. Oh got the crust from a local pizza place. I think it each one was for a large pizza and suing the whole thing caused the crust to be too thick. Next time I'll ask for small pizza dough or cut them in half. Using the whole thing will be too big and/or too thick. And I love ricotta cheese but it was too runny, may need to add halfway through the cook.
Been making pizzas in my oven for a while. Wife got me an Ooni. Didn’t have a ton of ingredients, but wanted to test a few same day doughs out. Wasn’t too bad. Excited to get creative with it
Last minute pizza lastnight. Used a 8 hour ferment and it actually turned out pretty good. Generally not a fan of the warm ferments.
Finally decided that hand kneading is bullshit and busted out the stand mixer to make this 48 hour fermentation dough, using a poolish. Will report back later tonight. Should have yielded 8 dough balls. But I made mine a little bigger for 6
it’s a non-slip silicon pastry mat from Amazon. I usually use the counters, but my wife is going to murder me if I continue to fuck up her brand new countertops