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
“Queso sauce base topped with mozzarella, chicken, diced tomatoes, fresh sliced jalapenos, cilantro, and finished with our legendary avocado cream…
66% hydration, 24hr poolish, 3-day cold ferment Mutti tomatoes, cubed provolone, king oyster mushrooms, onions, cherry peppers, and green bell…
Orange chicken, sriracha mayo, furikake seasoning by DamnShaneIsThatU
We’ve been doing pizzas for a couple years now and I’ve shared a few here – but we finally found…
My new and first ever new oven is the Unold Luigi, very happy with it so far , has a…
Garlic herb cream sauce base, mozzarella and cheddar, thin sliced potatoes, Italian sausage, rosemary. Post-bake topped with pecorino romano and…