This post shares my pizza photo journey over the last three years. I began making pizzas as a student with a basic home oven and little experience—but lots of curiosity.
Over time, I experimented with different flours, dough hydration levels, and fermentation techniques. I documented my results with photos to see what worked (and what didn’t). From dense and pale crusts to airy, blistered edges—my pizzas slowly improved.
A major breakthrough came when I invested in an outdoor pizza oven: the Gozney Roccbox. The high heat and fast cooking time changed everything. It allowed me to achieve the “soft and crunchy” crust I had been chasing.
Below you’ll find photos from my homemade pizza evolution. Each one tells a part of the story—highlighting how technique, time, and the right tools shaped my results.
