After testing a 100 % whole wheat doughover the past week, the adhd brain hits hard and my mission has…
Meatball?! YESSS!!! by PizzaEmbarrassed6367
By no means an expert, but thought my wife’s photos of last night’s pizza came out nicely! Old photo is…
63% Hydration 24h dough by fxkths
Margherita, hand torn fresh mozzarella, hand crushed tomato sauce, 65% hydration dough by dihydrogen_monoxide
3hr RT 65 hr CT 4hr RT Caputo 00 and Caputo AY 63% hydration, hand kneaded, 1/2 inch baking steel…
The absolute best Margherita I've made. by KaousJudo13
Just wanted to show off this one . I am still learning a lot about how to make a nice…
What's up pizza people! I think I've settled on a dough recipe. These are 50% biga made with Caputo Nuvola…
63% 48h i think next time i try 70% by PsychologicalEar2877
Eggo waffles? Cereal? Na Imported San Marzano tomatoes?, handmade fresh mozzarella? Imported long fermented flour? fresh basil? Yes! Got this…
Ingredients * Tipo 00 flour * Lukewarm water (63% hydration) * Fine sea salt (about 2.5%) * Active Dry Yeast…