Since we have a bread thread, why not a pizza thread where everyone can post pics of their pizzas...

My Saturday pizza NY Style pepperoni.
Will be doing my first attempt at Neapolitan for dinner tonight.
Need to get the pizza oven temp up higher for it though.

Very nice. Love the pepperoni cups.

Saturday is Pizza Day. 
Third attempt at Neapolitan crust.
Improving, but still have a ways to go to get what I would like.
Didn't have any fresh basil, so substituted pepperoni slices.  :-D
Going to wait until summer before trying again.
Too difficult to get oven up to temp in the winter for Neapolitan.

The bottom looks very Neapolitan. The top looks a little less. I actually prefer something more similar to yours than true blue Neapolitan. Either way, it sure looks good.

Aren't you in NM?  How cold can it be?

Not below freezing (except a few days a year).
High 30's to low 50's mostly.
Problem is wood is cold, and a lot of mass in the oven to heat up.
Takes a lot more heat for Neapolitan than NY style.
600-700 for NY, 900+ for Neapolitan.

Where did you get the pizza board with the grooves in it for slicing the perfect size pcs.

Where did you get the pizza board with the grooves in it for slicing the perfect size pcs.

+1

It appears to make it easier to cut through the crust with one of those rolling blade pizza cutters.

I made the board. It's some purple heart wood I had. Used my router to make the grooves.
The blades are nice. Wheels work good to, but blade is easier to clean IMO.

It's been ages since I've bought a chain pizza.  Has anyone tried the Pizza Hut Detroit style pizza yet?  It sure looks good on the commercials.

Saw a brief documentary the other day. If not for Pizza Hut and Dominoes in the 50's the pizza craze may never have happened. Two started about the same time and cornered the business early. Now the most popular of all "American" foods.  I am told in old Italian families mama would take left over bread dough scraps, flatten them and bake em while baking the bread.  Then would smear the universal tomato sauce (always simmering on the stove) on it for a tasty appetizer or snack.  All the rest is innovation.  Sounds reasonable to me. 

Yesterdays pizza.
Only one picture, was too busy working with making the bread.
Toppings were leftovers - chicken pepperoni, and jalapenos.

I thought this was an interesting article after a quick glance on my phone.  I am going to attempt to go through it in the next day or so to see how many of these different styles I may have eaten.

https://www.yahoo.com/lifestyle/big-honkin-guide-america-regional-163400319.html

I thought this was an interesting article after a quick glance on my phone.  I am going to attempt to go through it in the next day or so to see how many of these different styles I may have eaten.

https://www.yahoo.com/lifestyle/big-honkin-guide-america-regional-163400319.html

Quite a few on that list that I've never heard of..
I make NY Style pretty regularly.
Have been branching out a little trying thin crust (Pizza Hut style), and Neapolitan.
There are one or two others I may try once I get the thin crust and Neapolitan dialed it.
No interest in any of the deep-dish styles. Too much dough for me.

I thought this was an interesting article after a quick glance on my phone.  I am going to attempt to go through it in the next day or so to see how many of these different styles I may have eaten.

https://www.yahoo.com/lifestyle/big-honkin-guide-america-regional-163400319.html

Quite a few on that list that I've never heard of..
I make NY Style pretty regularly.
Have been branching out a little trying thin crust (Pizza Hut style), and Neapolitan.
There are one or two others I may try once I get the thin crust and Neapolitan dialed it.
No interest in any of the deep-dish styles. Too much dough for me.

I like the cracker type like pizza hut thin quite a bit. I haven't made that style a bunch but I do know from experimenting that at least 24 in the fridge is key to get the cracker type layers with the various size bubbles to separate while baking giving it the light and crisp texture.

I'm not sure the science behind it, but I've never been able to get to puff and separate without the fridge rest.

I like the cracker type like pizza hut thin quite a bit. I haven't made that style a bunch but I do know from experimenting that at least 24 in the fridge is key to get the cracker type layers with the various size bubbles to separate while baking giving it the light and crisp texture.

I'm not sure the science behind it, but I've never been able to get to puff and separate without the fridge rest.

Going to do a cracker crust this weekend.
The first ones I made were all same day dough/cook.
Stumbled across a comment by The Dough Doctor in a thread on the PM forum last week about the 24 hr CF.
So I updated my instructions and will be doing that Friday for Saturday pizza.

I've been par-baking the crust.   Do you do that?