I had some ripe sourdough starter and pizza has been on my mind. Watched Kenjis No Knead PD on you…
Tried a new pepperoni today—great flavor, but not quite the cup and char I’m looking for yet. Back to the…
Day 138 of making pizza every day. Apparently my post yesterday did not post. by IndicationSea1410
Sausage, Kalamata Olive, Jalapeno at my favorite local place by asromatifoso
Pizza 1 = crushed Italian tomatoes, mozzarella and sausage Pizza 2 = white pizza with mozzarella, ricotta, roasted garlic and…
80% hydration. I’ve played with different flours, bread flour and AP, different mixed ratios of the 2 and I just…
Lessons were learned! Second pizza came out much better! by moabu08
King arthur organic bread flour. Instant yeast and a 24 hour cold ferment. Rosa grande pepperoni. Whole milk low moisture…
trying out Lloyd's smallest pan…soppressata, olive and pesto for Easter 🐣 by Fugg_A_I
70% hydration 24 hour dough, cooked in a oiled sheet pan. This was just a mash up of a few…
Direct dough. 67% hydration, bulk ferment at room temp for 17 hours, balled and then left to finish proofing for…
Chilli chorizo, mozz, basil, cherry tomato topped with basil. Still an issue with slight burning on the bottom, I think…