S T A R N G A G E
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oughtazapizza

Oughta 'Za 🇨🇦

Biography

Pizza creations straight from the home oven. New York inspired 18" pies. Ottawa, Canada.

Followers 389
Engagement Rate 15.398%
Engagements / post 60
New followers / day -
Global Rank 5.85M
Worldwide
Country Rank -
-
Category Rank
Audience
Topics
Gender
Age
Countries
Languages (beta)
Audience Brand Affinity

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Engagement

Engagement Rate

Avg Likes 53
Avg Comments 7
ER Rate 15.40%

• Compare the engagement rate of oughtazapizza with similar accounts

Likes and Comments

Comments per 100 Likes

• Relationship between likes and comments in recent posts

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Growth

Follower and Post Growth Trends

389

Engagement Rate Growth Trends

15.398%

Notable Engagers

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Mentions
Stats
Engagement rate 15.398%
Posts per week
Mentioned accounts
R
robinhoodbaking
B
botteganicastro
A
armstrongcheese
B
bakingsteel
B
bobspizzatour
F
fromageriestalbertcheese
S
saputo_foodservice
Mentioned hashtags
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food
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pizza
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homemadepizza
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pizzaporn
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foodporn
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cheesepizza
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homemade
#
pizzalover
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pizzagram
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dailypizza
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foodstagram
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newyorkpizza
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pizzatime
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pizzanight
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pizzaparty
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foodies
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foodie
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yummy
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yum
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love
#
foodblogger
#
dinner
#
italia
#
restaurant
#
pizzaiolo
#
italianfood
#
foodphotography
#
instagood
#
hungry
Recent Posts
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Last pie of 2023! Finishing off the year with an OG New York (my take). 72 hour cold ferment. 61% hydration. 9 minute bake. @bakingsteel 20" x 15" @robinhoodbaking Bread Flour @botteganicastro Toma…
2023-12-27
Est. reach 117 - 194
38 8
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A little spicy pepperoni for a Sunday night. 24 hour cold ferment. 62% hydration. 9 minute bake. @robinhoodbaking Bread Flour @botteganicastro Tomatoes @armstrongcheese Mozzarella @bakingsteel Bake …
2023-11-13
Est. reach 117 - 194
68 10
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Pepperoni. Lots of pepperoni. 48 hour cold ferment. 59% hydration. 9 minute bake. @robinhoodbaking Bread Flour @botteganicastro Tomatoes @armstrongcheese Mozzarella  . . . #pizza #pepperoni #homem…
2023-11-30
Est. reach 117 - 194
62 8
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Trying something new tonight. Same day dough fermentation at RT and a slight drop in the hydration. 8 hour room temp ferment. 57% hydration. 8 minute bake. @robinhoodbaking Bread Flour @botteganic…
2023-12-19
Est. reach 117 - 194
38 11
...
Another classic pepperoni. 72 hour cold ferment. 59% hydration. 9 minute bake. @robinhoodbaking Bread Flour @botteganicastro Tomatoes @armstrongcheese Mozzarella  @ezzosausageco Pepperoni . . . #…
2023-12-08
Est. reach 117 - 194
98 9
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Mozzarella and a bit of Provolone tonight. 48 hour cold ferment. 61% hydration. 9 minute bake. @robinhoodbaking Bread Flour @botteganicastro Tomatoes @armstrongcheese Mozzarella  . . . #pizza #chees…
2023-11-24
Est. reach 117 - 194
58 7
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Classic pepperoni from last tonight. 24 hour cold ferment. 61% hydration. 8 minute bake. @robinhoodbaking Bread Flour @botteganicastro Tomatoes @armstrongcheese Mozzarella  . . . #pizza #pepperoni #…
2023-11-18
Est. reach 117 - 194
83 9
...
Pepperoni pie for a Wednesday night. 24 hour cold ferment. 62% hydration. 8 minute bake. @robinhoodbaking Bread Flour @botteganicastro Tomatoes @armstrongcheese Mozzarella @bakingsteel Bake . . . #…
2023-11-09
Est. reach 117 - 194
44 3
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Straight cheese. 72 hour cold ferment. 62% hydration. 7 minute bake. @robinhoodbaking Bread Flour @botteganicastro Tomatoes @armstrongcheese Mozzarella @bakingsteel Bake . . . #pizza #pepperoni #ho…
2023-11-06
Est. reach 117 - 194
43 6
...
Spicy pepperoni with a dash of pineapple. 72 hour cold ferment. 62% hydration. 9 minute bake. @robinhoodbaking Bread Flour @botteganicastro Tomatoes @armstrongcheese Mozzarella @bakingsteel Bake . …
2023-11-03
Est. reach 117 - 194
30 3
...
Back to a classic pepperoni for Sunday night. 48 cold ferment. 8 minute bake. @robinhoodbaking Bread Flour @botteganicastro Tomatoes @armstrongcheese Mozzarella @ezzosausageco pepperoni . . . #piz…
2023-10-30
Est. reach 117 - 194
38 4
...
Another week another pizza! 72 hour cold ferment. 8 minute bake. @robinhoodbaking Bread Flour @botteganicastro Tomatoes @armstrongcheese Mozzarella @bakingsteel Bake . . . #pizza #pepperoni #homema…
2023-10-27
Est. reach 117 - 194
56 5

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