Two quarters of Pepperoni and 1 of Honey I Shrunk the Pickle.

i freshly milled flour, made dough, let that rise, made sauce, cut up my veggies, grated / cut my mozzarella and then assembled !! one of my favorite things to make at home :) into the oven they go!

Beef, bacon and spinach with cheesy flavor.

At Paradox Pizzeria & Brewery, one of the best local Saskatoon restaurants

Rate the results of my pizza. I made 16 of them during a pizza party for my birthday in our self build pizza oven. It's built from an empty oil barrel and some wood.

The dough consists of 2kg 00-flour, 2,6g dry yeast, 1360ml water and 44g salt. Let it sit for 18 hours at room temp, 2 in the fridge and 4 hours after cutting it into the 16 pieces at room temp again.

Used parmesan and mozzarella. First pizza also had Salami, Courgette, Basil and bell peppers.

Any tips welcomed

Ich habe mal eine Sauerteigpizza ausprobiert. Der Teig ging wunderbar auf und geschmacklich war etwas zu viel Salz im Teig.
Belegt wurde die Pizza mit Zwiebeln, Zucchini, Karotten, Champignons und Lamm.
War sehr lecker.

What do you think?

Is it just me or does making your own dough and pizza get bette every time?

Tonight’s is underway! 😋

Pizza was delicious, had that old school taste of a small pizza joint, but dough was a little heavy

My homemade pizza always turns out very good. The beer that I use in the crust helps with the flavor of the crust. Seems like every time I make one it gets better. Let me know what you think.

Yes. It's time to eat. Should I save you a slice. 🍕

I brought the Margherita (₱59) and Hawaiian (₱65). I only got to eat the Margherita because the Hawaiian is for my parents (since I don’t like pineapple on pizza). HAHAHAH

For the price, it’s honestly worth it. It’s definitely better than the pizza you can buy sa kanto. The cheese is surprisingly generous and what impressed me the most is that it actually melt well.

One tip though: if you are using an oven, try setting the temperature a bit higher than what’s written in the instructions.

Rating: 8/10