Day 145 of making pizza every day. I love pizza. by IndicationSea1410
Brought this home from a little wood-fired pizza place in the neighborhood. by waldo_wigglesworth
Direct dough, cold fermentated for 40 hours. ( No Alfa ovens in Flairs? Pretty big and well known brand) by…
After couple months of experimenting and improving the dough, I’m finally pleased Sourdough poolish, 75% hydration, novula super. by MrManChild9
16″ Napolitan with Molinari salami and Gaeta olives by Ashamed-Way1923
Domestic fan oven at 250 Celsius on a stone. Dough recipe: https://www.insidehook.com/food/make-tavern-style-pizza-other-chicago-pie by GrowleryKing
Had a bunch of filling left from yesterday’s ravioli (Ricotta, mozzarella, basil, parmigiano, s&p). Thinned it slightly and used it…
Since everyone was so critical of my first attempt… here's some progression of my Detroit style in a 9 inch…
First Time trying Detroit Style Pizza 😮💨 by Deep_Method_820
Neapolitan-style pizzas (66% hydration) Dough fermented at room temperature until doubled in size (~20 hours). Ooni Karu pro (Wood) Pizza…
With ninja artisan pizza oven by sandro2409
This is my third batch of my 72 hour cold fermented, neo/new york hybrid. Really starting to get it dialled…