[ProtectOurFreedom]

I've made a lot of pizza dough from scratch for our Ooni pizza oven. I really like fontina, Gouda, Jack, and low-moisture mozzarella on our pizzas.

I also like Vito Iacopelli on YouTube for instruction.

[Tijeras_Slim]

I like Vito’s videos, but his recipes don’t work for me. A lot of compromise is needed at my altitude, and humidity. To get the dough to initially rise I let it sit (in the bowl) on a gardener’s germination mat for a couple hours before staring the cold fermentation.

[blackdog]

I’m from Philadelphia, home of the “Tomato Pie” pizza. I always make that for family gatherings and parties. I prefer the New York style round hand tossed pizza, myself.