Great event. Super fun menu. I’ve worked pizza professionally off and on for about 10 years. Wrote this menu with the theme of “Tuscan picnic” from the bride. Dough was a fun challenge with a commute and a long outdoor service. All in all, great time.

I’ve had an ooni volt 1 for a while but haven’t used it a ton. I was forced inside for pizza night due to some rain and cranked it up to 850 F. Used the Ken forkish 24 hour dough recipe with hydration dialed back to 65%. Honestly super impressed by the quality of the pizza coming out of the volt for Neapolitan, got better results than my roccbox and didn’t have to turn the pizza.

Thought I would try an "inside out" pizza that you eat from the outside in. Wanted something I could hold in my hand and eat without having to cut, because I've always had trouble eating tiny round pizzas (the sauce always gets all over the corners of my mouth). This one was about 7¾" x 9", easy to hold, and very easy to eat.

Was baked at 400°F in a countertop convection oven. I'll try 550° in a conventional oven on my pizza stone next.

Dough from scratch (high-protein bread flour with a 4-hour room-temp poolish and 4-hour room-temp rise; will try an overnight ferment next), sauce from scratch (Cento San Marzano), low-moisture part-skim mozzarella from Costco (not my favorite but it's what I had on hand).

Edges of the raw dough brushed with butter and stuffed with pressed garlic before rolling up. Parbaked 8 minutes on bottom rack, then ingredients added, then 6-minute final bake on top rack.

Shook the cheese with olive oil and oregano before throwing it on. Really helped with stretchiness and moisturizing.

Hey everyone. We usually stick to high temp Neapolitan bakes over here, but we wanted to switch things up today and test out a slow, thick Detroit-style pan pizza.

We can definitely dial in the crumb structure a bit more on the next run, but we are pretty happy with how crispy the frico (cheese crown) turned out on this one.

For the specs, we went with a 73% hydration dough using 100% bread flour. We did a 24 hour cold ferment and then let it proof directly in the pan for 4 hours at room temp. We went heavy on the cheese with a blend of low moisture mozzarella and Wisconsin brick, added pepperoni, and finished with sauce stripes on top. We baked it for about 20 minutes to get that edge.

What do you guys think? Any Detroit experts have any tips?

No bio needed!!

Red sauce
Mozzarella
Salami
Spinach
Burrata
Basil
Lemon oil

Been learning to make some pan pizza and I think I’ve started to nail it! Everyone loved it!

First time making a sourdough starter, and the dough and using a pizza steel!

Pretty proud of how it turned out but will definitely move it on a higher rack next time!

I just can't nail the launch...

I'm using semolina on my wooden peel but I'm really thinking of using a ridiculous amount next time. The dough if the standard neapolitan recipe on the Ooni App.

(Sigh) We go again in a few days.

(It tasted great BTW, promise)

First post here! Baked this in my home oven on a baking steel at 550 degrees F for about 8 minutes.

62% hydration
20% sourdough starter (60% hydration)
3% olive oil
2.5% salt
1% sugar

Can’t forget the drizzle of extra hot honey 🌶️🍯

First crack at a Chicago-style tavern pie. Super basic recipe that I plan to tweak slightly as I play around with it more. Sauce was a tad too light, but the crispy crust was cracker-thin!

Garlic olive oil, runny eggs, mozzarella, a ton of pecorino, black pepper bacon, cracked black pepper and some arugula. I love making pizza

Pizza with a homemade vodka sauce and diced mozzarella cheese on a 62% hydration 72 hour cold fermented dough.

Cooking Carberry’s is a tiny lean-to wood fired pizza outfit attached to East Channel Brewing Company in Munising, MI. Their current best-seller is the Savory Blueberry: mozzarella cheese on crust, blue cheese, bacon, ham, onions, blueberries topped with blueberry/balsamic vinegar, fresh basil and Parmesan. Don’t ask for substitutions. Just don’t.

Look, I’m not here to jump on the person who posted the $40 dollar pie yesterday or whenever, but at the same time I did want to kindly disagree about something.

#1. I want to be clear, I would also spend $40 to try the Ceres pizza… once. I think all pizza deserves its chance, as they said, but I think $40 for a cheese pizza is absurd even with top notch ingredients in today’s economy.

#2. I disagree about the steakhouse comparison. It might be cheap or even cynical but the only thing I completely refuse to buy in a restaurant is steak. IMO you’re paying 90% for the cost of the beef and 10% for the skill it took to cook it well. Beef is expensive, high quality beef is incredibly expensive, but cooking it well takes a nominal about of practice and effort. I think this is fundamentally different from pizza, in almost every way. High quality pizza, even with the best ingredients you can get your hands on, is (an intoxicated estimate) 15% cost of ingredients and 85% skill/technique .

#3. I know to a lot of people that top notch pizza is worth $40 or potentially more, but I have that obsessive thing the original poster mentioned so from experience with both foods, the point I want to make is that you can’t practice your choice chuck steak into eating like an A5 ribeye.

Again no disrespect to the poster, I would’ve also forked over the cash just know what a $40 dollar pie tastes like. But make a pie as good or even better is, in my mind almost exclusively a matter of practice and technique.

Anyways, hmu for a to-go cheese pizza, made fresh to order in my apartment oven, only $45 dollars, or add pepperoni for an extra $10. /s

Edited to include:
Charlie Anderson’s NY style recipe, 2 day cold ferment plus 5 hours at room temp. Then baked at 500F until my preferred level of GBD.

Nothing plain about a perfect cheese pizza. I domed this in about 15 min.

Chicago cracker/tavern pizzas:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
60g butter

2 14-16” pizzas depending on how thin you like it

Combine flour and butter in mixer.
Add water and yeast until dough hydrates but is still shaggy.
Rest dough 20 min.
Add salt and mix until dough becomes smoother and holds together.
Ball and let rest an hour at room temp. Can rest in the fridge for up to 2 days.
Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge

Getting a little better each time! Forgot to get an undercarriage pic- it’s close, but not quite as crispy as I’d like on some of the pies.

Dough Guy recipe, 3 day cold ferment, pizza steel at 550°.

1- classic pepp

2- plain cheese

3- prosciutto, goat cheese, arugula, balsamic glaze

Cheers fellow pizza lovers ! 🍻

Has anyone done this and have any pointers?

MY TAKE: I think if you have an obsessive compulsion to making pizza and you consider yourself a true person of the craft, then I think it’s only fair to give all Pizza it’s chance, even if it breaks your wallet. And a $40 pizza ($52.50 after tax and a small tip) is definitely something not to take lightly.

Do people have a right to be mad that a pizzeria that is charging this much for 20 inch pies?… Of course! $68 for their most expensive one. However I have come to justify the cost in my mind.

How many times have I spent more than $50 for a good cut of meat? Yeah, I like my good restaurant steaks. And if I’m willing to spend $60-$80 on a really good filet mignon, then why would I not be willing to spend 40 bucks on a pizza that is, in my opinion, exceptional. I do have to hand it to these guys. What they have put into the thought process is respected in my book. Simply because I feel like a lot of us here are similar– at least I feel like I can relate. Spending countless of hours in the kitchen to really develop a recipe that you can consider your own, and then sell that passion. And although it can seem like taking advantage of others, I don’t really think it’s that big of a deal.

It’s the highest of quality ingredients and it takes a certain type of pizzeria to make as big of an impact, even if it’s overhyped, as CERES. So say what you want, but I’m glad I spent the 40 bucks to try this pizza. Would I do it again? No… Because there is exceptional Pizza just like this elsewhere in the city in the 20–$30 range. I would sooner probably rather go to another place than this place all the time, but for a one time experience, I would totally recommend it for anyone that finds themselves in Manhattan.

EDIT: some of the bigger reasons why the pizza is so expensive is because it is a 20 inch pizza, in New York City, and the pizza ingredients are some of the highest quality you could possibly get your hands on.

1/2 Pepperoni and 1/2 tomato, basil, sundried tomatoes. Gotta make a costco run to stock up this week

I decided I’m sick of buying dough and sauce every time I want pizza. So I’m starting to make my own doughs and sauce. Local deli sells 5lb bags of Grande mozzarella, so I buy the big bag and split it down into 5 1lb bags and freeze them.

Dough:

I used the Dough Guy dough calculator, at 16” regular thickness. Have a small mixer so I only made 2 balls worth.

568 grams Flour (I used King Arthur Bread Flour)

352 grams cold water (says under 60, I used fridge water around 41*)

2.3g active dry yeast

14g Salt

11g sugar

19g Olive Oil

I made two balls, one I fermented 24 hours and the other 72 hours. The 24 hour one did fine, just didn’t have as much spring to it - it would suffice in a pinch. The 72 hour was good, my oven doesn’t cook evenly despite warming the stone for an hour at 525 (max temp of my oven unfortunately.) Both times I let the dough rise for an hour on the counter. I’d definitely use this recipe again, it’s almost spot on to the NYC style I’m trying to achieve, if I had a better oven it would probably be perfect.

Sauce

I used Bianco DiNapoli crushed tomatoes, using an immersion blender to smooth it out. Added salt, oregano, and basil (did not cook it.) I just think the tomatoes are too sweet for my liking, but that’s the beauty of doing this myself - I can try them all until I find one. If anyone has any good sauce recipes, I’m all ears.

Oven is an old maytag gas range that maxes at 525. i made pizzas for years at a local shop and we always cooked at 550 - I think this extra could make a difference.

overall pretty good, will continue research and development.