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[Free Mr. Tony]

I would rank the cheese as the number 1 thing to use the highest quality you can find for pizza.

I think, if necessary, you can get away with cheap flour or cheap tomatoes, but not the cheese. If the cheese is garbage, the pizza is probably going to be the same.

[02ebz06]

Made three for poker night last night.
Everyone though they were the best I've made, except me.
Well they were good, but I was pretty busy and did poor fire management.
Just down to coals.  I should have gotten the fire going before starting but everyone was getting hungry.
Consequently, bottom cooked faster than the top.
By the time I got a little tan on the top, the bottom was way too crispy for me (NY style). Difficult to slice.
Everyone else liked that though.

The two NY style were done in the pizza oven using Caputo Blue Pizzeria flour.
First one was the Buffalo Chicken.  Just wing sauce, mozz/prov 50/50, and par-cooked chicken that had marinated over night in the wing sauce.
Second one was my new sauce recipe, the mozz/prov cheese, par-cooked Italian Sausage, mushrooms, onions, and bacon on half.

Last is the South Shore Bar Pie. Made this one with KA Sir Galahad All Purpose flour, my new sauce, brick cheese, smoked sausage, and diced Hatch chilies.
This was done in the kitchen oven at 500f for 12 minutes and was the favorite of the three.

I think part of the success of these was the fact the I changed sauce recipe, and put more of it on the pizzas.
Before couldn't really taste the sauce, think I had 6 oz.  This was 12 oz. on the 14" pizzas.

[Bar-B-Lew]

I bet can't wait for poker night at your house.  Pies look great!

[Free Mr. Tony]

Nice looking pizzas. When I've made several at a time in the past in the wood fired oven I've cooked multiple with just coals to get the bottom right. Then after they are all par cooked with blonde tops I put a couple sticks on the coals to get a rolling flame. Take each one out and dome them to finish off the top. They are all hot at the same time that way as well.

[02ebz06]

Normally don't have any issues, just too busy with other things this time that I neglected the oven.
Will have to make sure sure oven has top priority. 

[02ebz06]

I  call this Left Over Pizza.  Not the dough or sauce, but all the toppings.
Made the 3 pizzas above last Saturday, and not all the toppings made it on to the pizzas, so the leftovers are on this one.
Italian Sausage, Buffalo Chicken, Smoked Sausage, Onion, and Bacon.
Really like the Smoked Sausage, will have to do that more often.

[Bar-B-Lew]

I envy you pizza makers who do it from scratch

[02ebz06]

Give it a shot.  Pick a recipe and do it until you are happy with the results.
You can make any kind of pizza, other than Neapolitan, in your kitchen oven.

[Bar-B-Lew]

Give it a shot.  Pick a recipe and do it until you are happy with the results.
You can make any kind of pizza, other than Neapolitan, in your kitchen oven.

I have not interest in it until I retire, but I appreciate these posts for me to learn.

[02ebz06]

First pizza of the new year.

Went with bacon topping and 1/2 with green chilies for me, then ground some Pecorino Romano on it post bake.
First time making a NY style in the kitchen oven.
Was too cold to go outside and use the pizza oven. 
Oven was 525f with convection on.   Won't go to 550f in convection mode.
Came out great. Nice crispy crust.

[02ebz06]

Pizza day.  Whoo hoo!!!

Sausage, Onion, and Green Olives.
Basic NY recipe.
Done in kitchen oven at 500f.  Too cold outside to use the pizza oven.

[Free Mr. Tony]

We've been busy getting ready to move so I haven't been on the site much. 02, your last few posts all look great. Really like the look of that buffalo one.

[Free Mr. Tony]

As stated above, we have been preparing to move so I haven't cooked much lately. Yesterday during a break, my wife asked if it was too late for pizza. It was 2:30 and we usually eat around 6. I typically like a 24 to 48 hour rise, but said I could figure something out.

I made a simple dough with about 50 g of sourdough discard and some extra active dry yeast to boost the rise time. I shot for a new york style, and the pizzas turned out great. Without ever having a new york pizza in new york this seemed to have hit all the notes that I see in pics and videos. Thin rim, dark brown not black spots, foldable but still crisp in every bite. Really hit the spot.

[02ebz06]

Looks like a last minute dough came out great. 
The PM forum has several Emergency Dough recipes.
The one i use is for only 2 hours.

[Free Mr. Tony]

I always like to bulk rise then ball. So this was about 45 minutes to double during bulk. 300g balls then another 45 minutes or so before stretching and baking.