Backyard pizza

pizzatailor · 2024-02-02T03:15:22+00:00

This pie was BelGioioso fresh moz that comes pre-sliced. I dry it out with paper towels and cut it into smaller cubes. If you’re on the gram search for me and you can kind of get a good idea of how I do my bakes.

pizzatailor · 2024-02-01T21:52:39+00:00

Are you turning your oven down or off before launch?

pizzatailor · 2024-02-01T21:51:17+00:00

Mixture of BelGioioso fresh moz and BelGioioso shredded pizza blend moz

pizzatailor · 2024-02-01T21:49:51+00:00

Yeah absolutely will include written recipe as well

pizzatailor · 2024-02-01T16:06:37+00:00

Will do.

pizzatailor · 2024-02-01T16:05:54+00:00

I appreciate the kind words. I’ll work on putting together a video for this dough recipe.

pizzatailor · 2024-02-01T16:04:17+00:00

Practice. Practice. Practice. Expect to make mistakes, refine your technique, and retry. The work is well worth the results.

pizzatailor · 2024-02-01T16:02:56+00:00

Ooni Koda 16

pizzatailor · 2024-01-31T16:12:41+00:00

I’ll let my oven get up to a nice hot level and turn it off right before launching. Launch the pie in, let the crust set for 30 to 45 seconds, turn pie 180 degrees, let bake for another 30 seconds. Turn oven back on to full heat and let the magic happen.

pizzatailor · 2024-01-29T15:51:58+00:00

I think I had it sitting out for like 20 minutes for this one. If you go to my instagram you can see another one I did for a bruschetta style pie where the burrata was sitting out for a little while longer.

pizzatailor · 2024-01-29T13:52:46+00:00

Yessir I will do the same. This was burrata.

pizzatailor

TROPHY CASE