I'm pretty happy with my first attempt. Crust tasted amazing with a good chew. I'd have liked the cheese to…
The journey continues. by gadgets230
Base is light brush of vodka sauce, then topped with mozzarella and cheddar. Layered with sautéed corn/plantain mix (corn, plantains,…
Don't you just love it when your experiments turn out great? Here I am planning out a second pizza for…
I only did a 24 hour fermentation because I was hungry but it was still delicious by Makers402
wisconsin brick cheese, pepperoni, ricotta, scotch bonnet hot honey,& basil. 48hr 72% hydration hybrid with 10% sourdough starter. by ImChrjs
Loui’s, the original Detroit style pizza by i-like-carbs-
They can be very tough to shape, and this is far from my best shaped one. However, it might be…
Another burnt pizza, the Meat bus by Ashamed-Way1923
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