Cooked on a stone at 600F by LaFlamaBlanca_pizza
Made a Chicago style pizza to celebrate Illinois losing the national championship. by Gutcheck21
Really solid. Every ingrediant was full of flavor. by Select_Safe548
Pizza time by Less_Afternoon1859
Day 142 of making pizza every day. by IndicationSea1410
Started with 8 dough balls and put a post on our neighborhood Facebook page. Posted a menu with 4 pizzas…
75% hydration, 32 hour room temp. very good, but over proofed I think. it was tough to stretch. by Jokong
Vodka sauce base, mozzarella, provolone, pepperoni, jalapeños. Finished with hot honey, basil, and piped ricotta. Poolish dough made with King…
Home oven, Lodge cast iron pan! by bullrun001
Chicken, pesto, mushrooms, tomatoes, and balsamic glaze by ElkBitter6096
Today’s pizza was a 48 hour sourdough cold ferment. All flour was King Arthur. 80% 00 flour, 10% whole wheat,…
mix of zucchini, egg plant and bell peppers by saru-sanjay-549