They did not list the size of the pizza anywhere before ordering. This was supposed to be shared. by ReeseFoodScience
Margheritta pinza with bacon by LucianoKapurso
Just getting into making pizza and been working on my dough for a while now – curious what you all…
1kg caputo pizzeria 650ml water 25g sea salt 2g fresh yeast Mixed in a stand mixer, 2 hours bulk ferment,…
My take on a certain chain pizza topping combo. Serious Eats Detroit dough recipe x1.5 for a bit of a…
Yes, I'm bad at cutting slices. Cooked in a Koda 16. Next time I do the chicken I'll probably use…
Pizza salami piccante 🔥 70% 💦 48 ore by future__expat
This one only lasted 9 minutes on the counter… 😂 She was good. I hope you all enjoy the pics.…
![[homemade] Sourdough soppressata pizza](https://www.cfood.org/wp-content/uploads/2026/03/yjom7w6iz7rg1-370x245.jpg "[homemade] Sourdough soppressata pizza")
Two day cold ferment in the fridge, turned out delicious. Extremely thin and zero flop. by Hootiehoo92
This was my uncle’s response to me sending him a couple of homemade pizzas I made a while back. by…
Come da titolo ho provato a fare un prefermento biga idratato al 47% tenendolo in TC ( frigo a 5°c)…
Tried making homemade mozzarella (on the left). Sadly, it didn't turn out great—it was pretty dry. I tried a 50/50…