Homemade Pizza

Skier76 or buzzsaw. Have u tried christos in Wallingford or mangia in north haven. Christos is my new favorite over the big New Haven ones. Zupparardis is in my top 5 as well

 

Yes! Christo’s is excellent. They do an awesome New Haven. Their Detroit is amazing as well. While I haven’t been, Fuoco in Cheshire is supposed to be really good. It’s a family member from the Christo’s family. I’ll have to check out Mangia in North Haven; that’s not far at all.

Making some apizza tonight. I’ll post pics.

 

Went to fuoco twice. Once really good the other just so-so. We are spoiled with all the good Apizza we have in our area. Our mediocre pizza is everyone else’s out of the world pizza. We live in the pizza capital of the world.

 

I’m really happy with how this one came out! I was looking to recreate a Sallys Pie and I feel it came out really good.

 

Looks great. Thin crust is the only crust. Lol

 

You mean to tell me not all people in the Midwest are into that Chicago style pizza with the 6" thick crust?!?!

 

Yuk. No. I prefer 1/4" or less.

 

That looks really good. Gonna have to fire up my pizza oven this week. Supposed to be in the 50s

 

I haven’t made pizza in months; partially due to a kitchen remodel. Last week, I made 4. LOL. Hoping to get back into the weekly or at least biweekly pizza cooks.

 

Did another New Haven Friday night in the Ooni. Came out excellent! Looking forward to making more of these.

 

I've been thinking of ordering: Amazon.com and I'm going to take this as a sign from the heavens that I should... But now I sort of want that "OONI" one.

 

Been happy with our Ooni. We’ve had it for just over three years now.

 

Big pizza day today! Made this dough two days ago: 6 dough balls with 00 flour, two with bread flour for the New Haven pizzas. This morning, gonna make some dough for a Detroit style.

 

Detroit style needs some pics, please!

 

We would have gone a touch lighter on the cheese. Still came out really good. Used a Lloyd’s pan and cooked it in the regular kitchen oven at 550.

 

Aesthetically, these could have been a bit better. However, they were tasty and the guests really enjoyed them. Nothing like brining everyone together over a good meal. My wife and I really enjoyed the entire process today.

 

Looks great!

 

Thanks! It was a hit. Most of them hadn’t had that style of pizza before.

 

I’ve been on a New Haven style kick lately; very easy to make with bread flour and a 48 hour cold proof. Cooked this one up Friday evening and used a little fresh basil on top. The 711 tomato sauce really stands out on these pies.

 

More New Haven pizza! This one was delicious; topped with mushrooms and pepperoni.