when the moon hits your eyes

like a big pizza pie

that's amore

ok my obsession with pizza started last year. I borrowed my friends ooni and proceeded to have the yummiest home made pizza of my life - emily was a big influence in this so thanks baddie. we came up with mascarpone, italian sausage, caramelised onions, jalapeños, rocket and hot honey omg. I was hooked watching gozney youtube videos and was uber keen to make my own pizza oven purchase. i was due to go overseas though but the more I was without a pizza oven the more i NEEDED a pizza oven. big inspo came from dough hands, a lady in London serving insanely awesome pies out of pubs. so once i came back from my travels my first purchase, with no hesitation, was a gozney roccbox.

this was my second pizza:

i thought it was a bad omen. i sucked at making pizza, i told myself. and much like most of my hyperfixations, the allure of making pizza vanished into thin air and the small but mighty contraption started gathering dust in my parents garage. and then i moved back to the mount... with my roccbox in tow. it quickly became a weekly occurence, cooking pizza with my mates in their back garden or out by the beach. heck that was brilliant. and it still is brilliant, we did a mid-winter pizza session a couple weeks ago at pilot bay (aka peebs) and it was all round great vibes.

i made some tshirts when i first got my oven and mocked up a couple logos, just a bit of fun really - no intentions to make my own pizza business, just intentions to create and eat good kai. okay maybe there were some intentions of a business in palmy but unfortunately that would mean living in palmy which was so off the cards.

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here are 6 pretty pizzas!

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i am super fortunate to have now done a few shifts with leopard boy pizza, learning from the best! i may be biased but definitely the best pizza i have eaten. full stop. i hope one day my pizzas can be half as good.

in terms of dough, almost ALWAYS long fermented. after all, great pizza is not spontaneous. about 62-65% hydration and sourdough or commercial yeast is used depending on whether I can be faffed with sourdough. i find i get more leoparding with sourdough bases but the general consensus from friends is they prefer the commercial yeast - it has less chew. i mainly just used edmonds high grade flour as that is what i buy in 5kg lots for my sourdough so i always have it on hand. i have tried other flours, they do behave differently and italian flour (such as caputo) definitely digests better for me personally but it's harder to come by (ie. not at the supermarket) and i am a poor student we must remember.

making merch lol:

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