Caputo flour, 62% hydration, 36h cold fermentation, about 8 hours room temp. samolina for stretching, unfortunately my oven only goeth…
This pizza was stupid simple, just a canned tomato paste sauce that I packed with seasonings and a dash of…
I've been working on making pizza at home on and off for the past year or so and I was…
Small combo. And absolutely amazing. This is the second location. The original is in Little Italy, this one opened down…
Pizza from our in-house wood fired pizza oven by ultraleet
Day 116 of making pizza every day. by IndicationSea1410
Happy with the results, but need to adjust my rack height, and try standard instead of convection. Nice crunch on…
My first failure to launch in more than 20 years. I hope I can salvage some flavor. by DarthReagansCat
3-day cold ferment. 62% hydration. Formed the shell like canotto, stabbing the fingers in to lock in the crust. Brushed…
56 hour straight dough, 75% hydration, Caputo Flour Blend, 90 second bake in Ooni Volt 2. Crushed tomato, basil, oregano,…
First timer here. Low moisture mozzarella, pecorino, and crushed san marzano, dash of salt and oregano. Cooked 550⁰ for 7…
I made some New York style pizza dough and some Neapolitan pizza dough for tonight. We are four weeks in…