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…
really happy with my results lately. cheese + sausage and onion. by _bhall
Given the recent bragging about microblisters with no info on technique, I decided to test a few of the variables…
3.13? Due to a scheduling change, I had to make my Pi Day pizza a day early. I guess the…
Hey y’all! I just got a Ninja Woodfire 8 in 1 pizza oven for my birthday. I love this thing!…
Home oven, stone read 575 when I launched. Pepperoni, mozz, red onion, green pepper and fresh parm after its out.…
I used a higher % yeast than I usually do and and it came out much nicer than expected. I…
Really happy with the sausage/pepperoni, white needs work. Any tips to not stretch the dough too much? Some spots are…
Friday night pepperoni Grandma pie, garlic bread crust – from the toaster oven by Jacob520Lep