Hayden mills flour ( I think I need to try adding gluten to strengthen), 60% hydration, 2% salt, 2.5% oil…
Used diastatic malt powder – definitely helped with browning. Didn’t mean for the crust to get that big, but first…
20″ Pepperoni, Bacon and Olive by iheartbicycles
48 hour cold ferment at 64% hydration out of the Arc XL by Nuggs4Lyfe
Plain cheese parbaked at 475F for 5 minutes then baked topped for. 15-16 minutes. Dough recipe is 1000G flour, 720g…
Started teaching my 15 year old son how to make pizza. He had questions about how long I had been…
I’m pretty happy with it! by jewishsandal
Hi folks, I just did my first bake since I got the DoJoe pizza insert for my Kamado Joe grill.…
Saturday Night Pan by DRF19
Loosely based on Dave’s pizza kitchen and kenji recipes. by Wildeface
Third time making this. Homemade sauce too. by kvnhntn
I sauteed the toppings a bit in a pan to remove some of the moisture before cooking. by Ultra_HNWI