We do have power and pan pizza ingredients. Try putting the pepperoni a bit on the pizza and a bit…
Pocket Margherita by Quysolilo
Made 6 pies in the Gourmia pizza oven, and one sicilian in the home oven, all sourdough. Spent the whole…
36hr fridge rise, 8hr room temp rise. 8oz brick, 5oz provolone, 3oz sharp cheddar. Extra large Columbus pepperoni. 550°F Par-baked…
Found myself out of dough and needed some pizza. Had just seen the It’s Dough Guy post about making a…
Day 76 of making pizza every day. by IndicationSea1410
72 hr ferment/62% hydration + first time trying Red Rose Electra Light flour by romonumber9
NY Style dough (Ooni’s recipe), baked in a Koda 16. Loooooove using leftovers on pizza – in this case, Kathmandu…
Testing out a 69% hydration dough ball. 400g. Baked at 550 for 8 min on a Pizza Steel! Feedback is…
Cooked in a cast iron skillet by Mel_Zetz
What do you guys prefer 😬 by Alexxc789
This one is from last night: – Rosemary potatoes cream – Italian sausage – Sicilian provola 67% hydro, baked at…