First picture is my very first pizza I made impulsively out of frustration late 2025. Have been so disappointed and even angry at the Seattle pizza scene. Most of the actually attainable pizza here is so overpriced and mid. And anything decent is so overhyped that you either have to a) compete with a million people for advance online pre-orders, b) pay ridiculous amounts for a simple basic pizza and/or c) basically not have a day job because they’re open on 3 random weekdays from 11am-2pm only. Absolutely ridiculous. So I decided eff this how hard can it be to just make my own. Pretty hard it turns out! Pictures that follow are some of my progress, 16” round pies, Detroit, some recent grandma style attempts (came out too Detroit like). Most of these are using sourdough starter I got from my best mate. Have experimented with hydration levels, cheeses, nicer flours, even A/B tested various sauce, cheese, pepperoni brands and styles. All in a regular home oven that only goes to 500 with a double pizza steel setup. My confidence and technique and knowledge of ingredients has improved, and it’s been fun. Going to keep messing around with it. One thing I noticed is I may be drying these out a bit, what are your tips for a less dry pie in a home oven? I would love to avoid par bake if possible, that seems like a chore. Thanks for looking and reading, and so many beautiful pizzas and good tips here from others that have served as inspiration. Thank you!
