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Pepperoni pizza. 72 hour poolish dough 70% hydration.

by buckner_harold

8 Comments

  1. ivehaddiarreahsince

    That looks 100% professional- great job!

  2. darkmanx04

    This is a solid pizza, what kind of pepperoni did you use?

  3. Useful-Ad-385

    Well done Ardore. I also always cold ferment, Well either the effort

  4. TheZag90

    Can’t really call that a Neapolitan. It’s drowning in cheap, nasty dried mozzarella.

    Dough looks excellent, though.

  5. carozza1

    The crust looks EXCELLENT. Looks good but it’s an American pizza, certainly not Neapolitan. Pepperoni? You would never get pepperoni on a Neapolitan pizza and with so much cheese.

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