I hope you followed all healty rules to avoid botulism

Great harvest tho

Ooni is amazing but you have to make the dough "alla napoletana" and it will Cook in 1-2 minutes max at 350 °c. Search a video of italian people preparing it

It wont make a great "pinsa" or "NY style" but the napoletana is on his own league

"Pizza sauce" Dont you just put tomato sauce?

Good to know

The key point is that the avocados go on top of the sauce layer but underneath everything else. That way they stay soft and green and good. If you can pull it off it's a really amazing pizza.

When I looked at the photo I was " is that avocado?" I wasn't sure. But having grown up in San Diego it was totally a possibility in my mind. And I can make out a little bit of artichoke. Growing up Italian that was totally an option as well. If I showed an artichoke and avocado pizza to my wife she would demand I make it that day. Even if the avocados weren't ripe yet.

Full disclosure: I've made many crazy pizzas, including an entire Thanksgiving dinner where each main and side and dessert was a different pizza, for example. This one was first inspired by a mission in cyberpunk 2077 where you can choose A&A as an option for pizza delivery, and I was like, well shit, yer goddamn right.

Been using this recipe (serious eat is my goto) in a (big, oblong) air fryer that only does 210C, so you have to par bake it on baking paper for ~ 6 min before toppings. Comes out as good as delivery pizza (so not as good as it could be, but I no longer have a normal oven). The food processor thing works surprisingly well, but you have to be careful in timing, too long and it gets super sticky and annoying (equivalent to over kneading I guess), pull it when it's in the ball phase (like 12 seconds) and knead a bit manually with flour, divvy into balls and fridge for a few days.

Now I'm going to experiment with cast iron and/or the Weber, thanks for the inspiration.

Thanks! I'll give it a try

I love homemade pizzas! Nice toppings. On the subject of toppings and price, if you do want something delicious and a bit more expensive: Fig & Prosciutto pizza.

• Flatbread
• Fig Spread + a little pizza sauce
• Fine shredded mozzarella
• Prosciutto

If you count the brown sugar, the white sugar, the turbinado sugar, and the powdered sugar I could be at 4 for this. Just single cookie thiugh

Personally I love a French bread pizza. Go to the day old bread section and get a loaf for 74¢ and cut out a lot of the work. But my wife hates it so I seldom do it anymore.

My sister uses the one from gluten free on a shoe string

I make French Bread Pizzas with a big Cuban loaf from the grocery store. The trick is to coat the bread with garlic olive oil, and toast it for about 5 minutes before putting the sauce, cheese, and toppings on. That way, it's toasted all the way through, without burning the toppings.

Aldi fridge pizzas punch so far above their weight.

Anyone know a good gluten free base recipe? Tried and tested if possible!

Charlie Anderson is also great.

I ended up using 12:7:1 bread flour:water:olive oil. 1.5mL fine salt and 1mL of instant yeast per 100 total grams.

So, 720g flour, 420g water, 60g olive oil + 1.5 tsp salt and 1.5 tsp yeast gives you 4 300g crusts.

That yields a crust firm enough that you can eat the whole pizza out of your hand if you want, which I usually want because then I don't have to wash a cutting board.

Scratch is the best way for sure, but those square Detroit pies are like crack. Very tasty…and salty!

Agreed. Really the only time we use ever frozen is if it’s been a busy day and we failed to plan dinner.

We just got a Costco, we'll have to check that out.

To be honest, the Aldi Pizza... Wasn't that good. It's the second time we've gotten it, the first time we were really rushed and didn't doctor it at all, it wasn't great.

I thought maybe doctoring it and smoking it would help, and it did, but not enough to make it worth it.

Really we should just make pizza from scratch like OP intended.

Much appreciated 😊

I frequently use a no knead dough myself. It lasts for about 14 days in the fridge. Days 3 to 10 are the best for pizza.

I used to doctor pizza. I'd grab a $5 freezer cheese pizza and add my own toppings. But these days that's almost twice as much as it costs me to make from scratch.

I'm using unbleached all purpose. Walmart Great Value brand to be even more specific. $2.38 for 5 lb.