Not I.  I think I made Neapolitan once, rest have all been NY style.

Sausage and mushroom today.

Looks great, my favorite toppings if a dew onions were on it yet.

Looks great, my favorite toppings if a dew onions were on it yet.

I agree a few onions and bingo.
That’s not to say I wouldn’t do some real damage to that one.

I like it with onions too.  Just didn't think of it.   
Too much going on with planning and doing.
Cooking a brisket point last night, Pastrami making, Jerky making this week, Costco trip, and cooking another rack of ribs this week.

Looks great!
Is that an Ooni pellet oven or one of the inserts for a grill ?

It’s an off brand like an ooni

All AP, not for me.  Been using 50/50 with OO.  I think I am going back to all OO.

All AP, not for me.  Been using 50/50 with OO.  I think I am going back to all OO.

It looks good from here. May I ask what you see different between the 2 flours? I have looked but only ever found 00 in a pizza crust kit, never just bags of it. I have used bread flour and I have used AP and even a mix of the two, I really couldn't tell much difference in the end product. Just curious on what I am missing or maybe not looking for in the finished pizza.

All AP, not for me.  Been using 50/50 with OO.  I think I am going back to all OO.

It looks good from here. May I ask what you see different between the 2 flours? I have looked but only ever found 00 in a pizza crust kit, never just bags of it. I have used bread flour and I have used AP and even a mix of the two, I really couldn't tell much difference in the end product. Just curious on what I am missing or maybe not looking for in the finished pizza.

Following

Its probably lack of dough knowledge, but in a word chewyness!

The one thing about 00 flour is it has a higher protein content than AP.
Which makes it necessary to bake it at a higher temp (850+) to brown.
50/50 AP/00 would help some with the browning some.
Adding sugar or DMP (Diastatic Malt Powder) can help with browning if using all 00 flour.

Pizza does look good.

100% OO, about 55% hydration. Memphis Pro @ 550° for 7 minutes, 5 minutes @ 450° and 2 minutes on off!  Hot Sausage, Salami does not belong on Pizza and black olives!  Live and learn!

I thought salami was kind of like bacon it went with everything.

I would eat your salami and black olive pizza.

I thought salami was kind of like bacon it went with everything.

I would eat your salami and black olive pizza.

That makes 2 of us, looks great.

Hadn't posted any pizza pics in a while as they have all been Sausage pizza.
Have a whole bunch of sausage I'm trying to get rid of as I am not that happy with and too cheap to throw it away.

Making an exception today as this is a new Italian spice recipe and I really like it.
Will be using this recipe from now on, so I guess I will have to put the other sausage in eggs and pasta dishes.