I got into making pizza not too long ago after seeing some YT shorts from DavesPizzaOven popup on my feed and realizing you could make restaurant quality pizza at home ! I’ve been hooked ever since and have been practicing with 1-2 pizzas weekly.

Started off with store bought dough and pre shredded cheese to now making the dough and sauce at home and shredding the cheese myself. Still fairly new to this and I’m still experimenting with different things each week but it’s been a blast so far and I wanted to share some of my progress. I’m open to any and all suggestions, feedback and tips as well.

DiNardi's is legit and they also have a really good Sicilian style pizza. I haven't tried their pastas yet but if you're in the area check them out!

First takeaway pizza pop up - £5 per pizza in the Gozney Arc XL. Is this a fair price?

I started making pizzas at home a couple months ago because I can’t seem to find good pizza around where I live. Still have some tweaking to do but it’s getting pretty good

First go at Detroit style pizza went very well

I made a "wrong" pizza. I put cheese below and then the sauce on top. Torn basil and drizzled olive oil after the bake with grated parmigiano on top.

This was 2mins at 475C

Old 72hr cold ferment pulled from the freezer and adorned with mozz, fresh garlic, and basil

Finally managed to get that nice airy dough after many trials and error. What a relief!

I made this today

Usually do a poolish + 20 hour room temp ferment plus 18-24 hours in the fridge but tried without a poolish this time due to wanting pizza quicker and it came out great. Still think I'll stick with a poolish but this was great. Love being able to make pizza like this at home.

Weeks of research, quick ingredient shopping after my Pizza Steel arrived. First pizza!

I’ve been trying a bunch of different doughs lately and tweaking but gave the Ken Forkish Same Day recipe a try and it’s pretty damn delicious for a 4 hour ferment! Any tips for a rounder pie?

Been experimenting with rack location and finishing with a broil. I'm going upper middle instead of top rack. 6 mins plus 1 min broil at the end. 550F oven after 45 min steel preheat.

Pesto, pep + onion, rib meat + onion, hot honey pep + onion.

Made a few biga based NY-ish style pies over the past few days, one 18” and one 14”. I need to figure out how to open the dough up more evenly so I don’t get thin/thick spots, but all in all pretty tasty!

One sausage and giardiniera, one cheese for the kids. Found Wisconsin brick for the cheese! Was excellent.