It’s gluten-free btw… because my body refuses to let me enjoy the finer things in life. by TalkativeDoggy
Day 126 of making pizza every day. by IndicationSea1410
Pizza’s I made at work by dome-man
Ricotta pie by s1cWid1T
Has Sally's fallen off? This was still quite good but could tell they are focused on quantity over quality, at…
The shape isn’t great but it tasted amazing. Used Davespizzaoven’s 72 hour dough recipe. by -JudgeFudge-
Debating if I should move the steel up one notch in my oven. Didn’t taste burnt or anything. Cooked for…
First time using sourdough. Single Pie 102.5 g KA 00 flour 75 g KA Bread Flour 25 g sifted KA…
Made these while doing arts & crafts with my kid. Dough details: – 65% hydration – 48-hour cold ferment -…
Made these while doing arts & crafts with my kid. Dough details: – 65% hydration – 48-hour cold ferment -…
Tried Pepe’s pizza dough at 450F and Grande Mozzarella. Turned out good for what it is. I need to take…
Mozz, Prov, Parm, Cheddar, Feta, and Ricotta. Almost reminds me of stuffed shells. by thatlonghairedguy