Had a bunch of filling left from yesterday’s ravioli (Ricotta, mozzarella, basil, parmigiano, s&p). Thinned it slightly and used it…
Since everyone was so critical of my first attempt… here's some progression of my Detroit style in a 9 inch…
First Time trying Detroit Style Pizza 😮💨 by Deep_Method_820
Neapolitan-style pizzas (66% hydration) Dough fermented at room temperature until doubled in size (~20 hours). Ooni Karu pro (Wood) Pizza…
With ninja artisan pizza oven by sandro2409
This is my third batch of my 72 hour cold fermented, neo/new york hybrid. Really starting to get it dialled…
Quick chicken bacon ranch for lunch today. Ranch base, mozzarella, bacon, grilled chicken. Finished with pecorino romano, green onions and…
With a side of sliding lava cheese due to delivery 🥲 From Saluggi’s East in NYC by andylui8
After last week’s 75% hydration disaster… (I couldn’t handle the wetness of the dough) , I dropped down to a…
67% hydro, caputo nuvola super, 24H (10 RT) Baked in Diavola pro V3 Tomato sauce, mozzarella, spianata Piccante, olive oil…
Store bought dough but turned out great. Used mutti tomatoes, Cabot mozz, & a heavy dose of Romano! by Standard-Classic-608
Prosciutto pie. by SettingOwn2701