Day 117 of making pizza every day. by IndicationSea1410
Tried my hand at tavern style to test for the next pop-up. Here are my takeaways: Curing the dough at…
Charlie Anderson dough recipe with pep, basil, whipped ricotta. 525F oven (no convection), temp laser checked the baking steel at…
I don’t observe Ramadan, but I did inadvertenly fast for over 16 hrs, so this pesto pizza was heaven 😮💨…
Happy pie day! by NonchalantRubbish
Another Detroit style tomato and pesto pie by Initial-Movie2286
I’m trying to get a light, large, and air filled crust which I thought high hydration was the route to…
Pepperoni, smoked sausage and onion. by Cayenneman50
14" plain cheese, 72 hour cold dough fermentation, baked in a home oven at 550F on a steel for 7…
Cheese and then Meatball & Cheese. Made for my brothers birthday, his gift from me 🙂 by Klonopussy
The pizza was good, it was just a little thick for me. Heavy on the bread, The crust, you were…
New to pizza making. Got a feeling this over proofed but not sure as not had an over proof yet?…