Tonights Mushroom Ricotta by Aless-dc
Hallo, ich mache gerade Pizza. zuerst habe ich den Teig zu lange gehen lassen so daß er verlaufen ist. dann…
Hello to everyone .This is my pizza with smoked salmon and olives. by Burger1011
the works. by glmii15y
After a long time of testing, I'm reaching my best product. the Margherita with basil cream is baked in a…
Took orders Thursday/Friday. 8 in total. all amazing. by Muppet83
Hayden mills flour ( I think I need to try adding gluten to strengthen), 60% hydration, 2% salt, 2.5% oil…
Used diastatic malt powder – definitely helped with browning. Didn’t mean for the crust to get that big, but first…
20″ Pepperoni, Bacon and Olive by iheartbicycles
48 hour cold ferment at 64% hydration out of the Arc XL by Nuggs4Lyfe
Plain cheese parbaked at 475F for 5 minutes then baked topped for. 15-16 minutes. Dough recipe is 1000G flour, 720g…
Started teaching my 15 year old son how to make pizza. He had questions about how long I had been…