NY STYLE SOURDOUGH PIZZA w BURRATA by michaelcola
Biga recipe, 48h in fridge, 67% hydration, 5h in balls at room temperature. Nduja, burrata and red onions by Leaumai
Decided to switch from skim milk Kirkland mozz to whole milk. This was the result. Tasted great, crunchy crust but…
My own NY style recipe. Dough is a Mix of 00, bread flour, semolina, olive oil. My best NY Style…
Tomato polpa, fdl mozzarella, basil, olive 2 and 3. Tomato polpa, fdl mozzarella, basil, spianata piccante Caputo pizzeria, 66% hydration,…
NY Style Sourdough Pizza 68% Hydration. by michaelcola
We started with Al Taglio 80% hydros dough, let it cold ferment for 60 hours, then we put thin layer…
Might have over baked this one a bit trying for leopard spots but it was still fantastic! This was done…
I bought ingredients in bulk, have been making and eating pizza everyday for a month by CalifornianBall
80% Barton Springs Mill Butler’s Gold 00, 15% sifted Marquis, 5% sifted Kamut with 75% hydration and 3% salt. HEB…
Sometimes hard work isn’t enough. by Byrdetheus
Specifically the “Popper” from Del Rossi’s. Tastes great, but not as light, airy, and crispy. by Calzone38