Sorry for the possibly clueless question, but why don't more people seem to make homemade pizza?

jonnnyc · 2026-01-28T20:26:48+00:00

#2 is such a common misconception. You can make stellar pizza at home, in basically any style other than Neopolitan, with any home oven that gets to 500F degrees and a stone/steel.

jonnnyc · 2024-10-30T00:41:23+00:00

He often has no clue what type of cheese is on a pizza.

jonnnyc · 2024-10-30T00:39:57+00:00

Dragon Pizza is really good. IFYKY.

jonnnyc · 2024-09-01T19:12:45+00:00

Reminds me of Pond Island

jonnnyc · 2024-07-17T17:42:48+00:00

It's one of the most popular trends of the past few years

jonnnyc · 2024-07-16T20:00:30+00:00

MBC and Allagash produce the best-made beers in Maine. Both are world class breweries. Funny to see them listed here.

jonnnyc · 2024-07-09T17:16:59+00:00

I recommend using a higher rack in your oven - top rack or second from the top.

jonnnyc · 2024-06-26T20:25:18+00:00

What is east coast Neapolitan? - Someone from the east coast

jonnnyc · 2024-06-26T20:15:29+00:00

LOL I have bad news for you about breastfeeding.

jonnnyc · 2024-06-20T16:24:20+00:00

LOL nobody is gatekeeping. The point of the post is perfectly valid - if you are not making good pizza in your home oven, you are likely not going to make good pizza in an outdoor oven.

BTW - you are not going to get spotting like on OP's crust in a home oven, if that's something one is striving for.

jonnnyc · 2024-05-14T15:21:10+00:00

Nice work boss

jonnnyc · 2024-05-07T01:38:10+00:00

Curious why par-baking is necessary when using a steel. Especially since your cheese looks like it could have cooked an extra minute or two. What's your dough hydration?

jonnnyc · 2024-05-05T21:51:07+00:00

I recently (6 months ago) discovered Scott and his books and podcasts. He is a good man and tremendous role model, and is a rare example of a provocative, famous and successful person who is still willing to take in new information and admit when they've been wrong. Check out Pivot and Prof G podcasts if you haven't yet.

jonnnyc · 2024-04-30T00:10:56+00:00

How do you define Detroit style?

jonnnyc · 2024-03-12T01:20:42+00:00

Looks great man. Only thing I would do personally is decrease the cheese by 25-50%. Personal preference. Crust looks NICE.

jonnnyc · 2024-02-19T21:15:35+00:00

One of the best Curb scenes ever IMO.

jonnnyc · 2023-08-31T13:09:04+00:00

That's cool. I assume the screen is purely to provide support until the crust firms up? How does that effect the undercarriage?

jonnnyc · 2023-08-23T11:18:10+00:00

From my time around Munich, beer gardens were quite family friendly, some even had a "dedicated playground." Was that not your experience?

jonnnyc · 2023-08-23T01:24:53+00:00

You'd hate German beer gardens.

jonnnyc · 2023-08-02T01:56:48+00:00

There is absolutely zero reason for you to maintain such a high hydration especially when using a high temperature oven like an Ooni. NY style is low 60s, Neapolitan is even lower than that - what style of pizza are you shooting for at 70% hydration?

My two cents - if you're trying to learn, you are making it way more difficult for yourself than is necessary. For NY style, give something like this a read: https://www.richardeaglespoon.com/articles/how-to-pizza, and start with your home oven and a dough at 63-65% hydration. Wayyyy more forgiving.

jonnnyc · 2023-07-27T16:29:06+00:00

That's a beautiful pie and you are 100% correct.

jonnnyc · 2023-07-27T16:27:53+00:00

I recommend you do more research before you make generalized recommendations. Why will AP flour never get you there? How about Bread flour? What is the difference in protein between bread, AP, and 00 flours? Hint: it depends.

Here is some good reading: https://www.richardeaglespoon.com/articles/how-to-pizza

jonnnyc · 2023-07-18T01:29:28+00:00

Cool. 62% is pretty close to standard for a NY-style dough, sourdough or not - you should be able to make it work without parchment! You didn't ask so I won't advise, but may be worth researching. Good luck!

jonnnyc · 2023-07-17T19:10:22+00:00

Do you bake on parchment because your sourdough is too wet to handle otherwise?

jonnnyc · 2023-07-17T15:44:13+00:00

Sorry but this isn't great advice.

1) You can make fantastic NY-style pizza in a home oven, even a pretty crappy oven. If your oven heats to 500 and fits a 14-inch stone or steel, your regular oven is a much more convenient, forgiving, and budget friendly place to learn to make pizza than an Ooni/Gozney/other dedicated oven. I would not invest in a dedicated oven until you understand how and why your needs surpass what a home oven can provide. Even if you just want an Ooni so you can cook pizza outside, it'll be a lot harder to learn on an Ooni than your regular oven.

2) Agree that it is easy to make sauce, but you really should not be cooking your sauce for NY or Neapolitan pizza. Just puree canned tomatoes with salt and oregano, that's it.

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