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Piggybacking off my last post. - Here are the two pizzas. The top is the sausage crust keto pizza topped with my same housemade sauce using San Marzano tomatoes, parmesan, low-moisture mozzarella, basil, and pepperonis. The bottom is my regular dough pizza, using my housemade tomato sauce, basil, parmesan, and fresh mozzarella. - The reason I don’t use fresh mozzarella on the keto pizza is bc it’s being cooked in a different oven that doesn’t get hot enough to evaporate the excess water from fresh mozzarella like a wood-burning oven does. Low-moisture mozzarella tends to brown well, and generally does better in more conventional ovens. At the end of the day, I just like the overall end product doing it this way as it’s more reminiscent of the type of pizzas most people in the ketosphere are missing in terms of taste and texture that other keto pizzas lack.

My regular dough balls vs my keto sausage “dough” balls. - Once I get the biz up and running for @pizzabugalu, I will be offering my sausage crust pizzas on a regular basis. For now, they’re just a special order item requiring a minimum of 24 hours notice. The sausage crust pizzas will be more akin to American style pizzas rather than the Neapolitan-inspired pizzas I normally make, which means I’m using different ingredients and different cooking methods to yield a better end product.

You already know!

Tried something. Not sure tho. It was tasty, but I just need to tweak it here and there. - Pesto with a little tomato sauce, fresh mozzarella, ricotta, and topped with prosciutto. - Also, this was my first time using the @970gear flame guard. Pretty happy with it. Can’t wait to play around a little more with it.

I’m currently in love with my @napoli.pizza.oven but am very interested in seeing how it holds up or differs from the @roccbox by @gozney or Ooni Pro from @oonihq. . If i had the money, I would get all three and test them side by side. Just from what I’ve seen, they all have their own individual strengths. Maybe one day, I’ll be able to save up and get a Roccbox and/or Ooni Pro.

Documentation of my first fail using wood in the pizza oven. I definitely learned a few things. I can’t wait to try again. Your boy’s determined. . This is my pizza journey. Thanks for coming along for the ride!🍕♥️

Another chapter in my pizza journey. My @napoli.pizza.oven came in today and it couldn’t have come at a better time as my indoor @wincofoods commercial countertop pizza oven died on me. . This is a whole new world for me bc the last time I cooked with fire was in the 90s. Suffice it to say, I have no idea what I’m doing. Luckily, the internet exists. . I’m 100% certain I’m gonna mess up, but I welcome it bc from failure comes learning and growth. . Let’s get this baby up to 900°, y’all. . This is my pizza journey. Thanks for coming along for the ride!🍕♥️

I had to finish up that Jalapeño Cheese Sausage, so I made this! The addition of sliced, fresh jalapeño was 👌🏾!!

Okay, I think I’m almost there. I found the ratios of ingredients that work best in my kitchen environment, I figured out about how long I need to let the dough proof at room temp, then refrigerate, and how long before using the dough to give it’s best texture and taste in the end product. - I loved the taste and texture of this one! Now, I just have to replicate for consistency and figure out any micro-adjustments that need to be made. - UUUGGGHHHHH!! I’m excited!! - This is my pizza journey! Thanks for coming along for the ride!🍕♥️

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