Chef Akos' Pizza Project

My new blog post is live now with my take on the current pizza market. I hope it can give you a different perspective. https://aspizzaproject.com/is-his-pizza-as-good-as-papa-jo/ Happy reading!... Stay safe and healthy!

Mexican Pizza with black bean salsa base and incredible flavours.

Another beautiful and very cosy winter hat from my super talented wife.

Here is a very inspiring story for everyone thinking about jumping into the pizza game. The story is about Tim, an amazing guy, eager to learn new things. Tim has always been a lover of handcrafted, artisan pizzas. When he received #oonihq’s Ooni Koda 16 from his lovely wife as birthday present, the time has come for Tim to start his own pizza journey. To learn how to make his own dough, Tim used my blogpost Let’s Make Our First Pizza Dough (link: https://aspizzaproject....com/lets-make-our-first-pizza-dough/ ) as a starting point to learn the basics. Then he dug into endless and sometimes quite contradicting written and video materials on social media to learn more about the small details to make his dough better and better. It was my pleasure to navigate him through the maze of information he gathered from the internet, helping him with all my practical experience from the last 17 years. In only a few weeks time, Tim was able to make this beautiful, Neapolitan style pizza at home in his Ooni Koda 16, using a high hydration (72%) dough made from tipo 00 flour. Thank you for your trust in my method, and I am gladly here for you to help in the future. The most exciting thing about the real handcrafted pizzas is there is always room to grow and getting better, as the learning never ends. . . . #doughisart #tipo00flour #artisanpizza #pizzaiolo #realpizza #aspizzatruck #newmarketontario #pizzatruck #handcraftedpizza #neapolitanpizza #brie&mushroomspizza #pizzalife #oonihq See more

Halloween pizza with butternut squash, fresh sage, caramelized onions, crispy bacon, mozzarella and Parmesan cheese. My Hybrid temperature baking method. Less than 2 minutes at 800F and then another 3 minutes at 600F. The dough gets the vital initial heat boost for lightness and fluffiness from the high temperature, then the crust gets the perfect firmness and crunch from the lower temperature part. 16 hours straight fermentation on room temperature. No bulk fermentation as... re-roll destroy the texture that never comes back later. . . . #doughisart #tipo00flour #artisanpizza #pizzaiolo #realpizza #aspizzatruck #newmarketontario #pizzatruck #handcraftedpizza #neapolitanpizza #halloweenpizza #pizzalife

Brie & Mushrooms with aioli base and mozzarella. Tipo 00 Flour, single fermentation for 16 hours in room temperature. Hybrid temperature baking, starting at 800F, finishing at 600F for the light and crispy crust. . .... . #doughisart #tipo00flour #artisanpizza #pizzaiolo #realpizza #aspizzatruck #newmarketontario #pizzatruck #handcraftedpizza #neapolitanpizza #brie&mushroomspizza #pizzalife See more

Gluten free crust being parbaked in my Ooni Pro. Caputo Fioreglut flour was used with my own gluten free sourdough starter instead of yeast. It gives an amazing flavour to this excellent flour mix. Parbaking this crust on very high temperature brings out a fluffiness and lightness that is normally not associated with a gluten free base. . . . #doughisart #caputofioreglut #artisanpizza #pizzaiolo #realpizza #aspizzatruck #newmarketontario #pizzatruck #oonihq #oonipro #handcraftedpizza #neapolitanpizza #tacopizza #pizzalife

Here is a cheerful, Sunday night read for you. My new blog post celebrates a major achievement done by A’s Pizza Truck. Happy reading! Link: https://aspizzaproject.com/a-tale-of-200-pizzas/ . .... . #aspizzatruck #foodblogger #foodlover #pizzablog #neapolitanpizza #newmarketontario #yorkregioneats #auroraontario #pizzatruck #pizzatruckcanada See more

Beef taco pizza with tortilla chips, tomato salsa and fresh lettuce. Single fermentation in room temperature for 12-16 hours. Baked at 700F. . .... . #doughisart #tipo00flour #artisanpizza #pizzaiolo #realpizza #aspizzatruck #newmarketontario #pizzatruck #handcraftedpizza #neapolitanpizza #tacopizza #pizzalife See more

Cheese calzone with San Marzano Tomato, fresh basil and mozzarella. A rare occasion for me to make a calzone, since my high hydration dough is not for wrapping heavy toppings inside. Neapolitan-style dough, single fermentation in room temperature to the level that provides the lightest crust with the necessary firmness to provide an airy, but solid base for Canadian style toppings.... . . . #doughisart #tipo00flour #artisanpizza #pizzaiolo #realpizza #aspizzatruck #newmarketontario #pizzatruck #handcraftedpizza #neapolitanpizza #calzone #pizzalife See more