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[02ebz06]

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

[02ebz06]

Sausage and mushroom today.

[BigDave83]

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

[yorkdude]

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.

[02ebz06]

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.

[Quadman750]

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

It’s an off brand like an ooni

[Bentley]

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

[BigDave83]

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.

[urnmor]

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

[Bentley]

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

[02ebz06]

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.

[Bentley]

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!

[BigDave83]

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

I would eat your salami and black olive pizza.

[yorkdude]

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.

[02ebz06]

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.