I refuse to quit! Slowly learning special techniques with this wood oven. by OMGitsEntropy
Dough • 1 cup self-rising flour • ⅔ cup (170g) nonfat Greek yogurt • 1 tbsp nutritional yeast • ¾…
Store bought dough, jarred red sauce (local brand), remnants of a bag of shredded mozzarella, fresh mozzarella, mushrooms, black olives,…
Three and a half day cold ferment. 62% hydration. 2.5% salt. 2% olive oil. Blended King Arthur Sir Lancelot and…
I’ve been using a steel, and recently got a ooni. Didn’t have any neopolitan flour on hand so used bread…
I always have good luck with Whole Foods pizza dough, got this batch on sale because it was packed 4…
Detroit style by ROGUE_QC_GUY
Day 118 of making pizza every day. by IndicationSea1410
Did a direct dough build and let it cold ferment 4 days. Still too dense without the open crumb I’m…
So, for my first ever pizzas I cannot believe how good they turned out. Did a 3 day cold ferment…
Sauteed baby bella mushrooms, bacon, and roasted garlic. (Mozzarella added after taking pic – sorry -was so good we ate…
I used Kenji NYT recipe using Italian turkey sausage and red onions. by nilla_truffle