Peperoni, chorizo, candied jalapeños & hot honey by Crazy_Fig6507
Nduja – San marzano, Nduja, Burrata, Aged Balsamico by Mister1two
72hr cold ferment – 72% hydration by pontus3345
Want some 🦆🦆🍕🍕🍕, by GigiBrit
recipe I used: for the dough: flour 250 g water 150 ml dry yeast 5–7 g salt 1/2 tsp sugar…
Progress! 72 hour cold ferment. Low hydration dough. Delicate hands. Oil on rim. 575 ish degrees. And some other factors…
Work by Godd9000
Hi, New to pizza making and really struggling with my dough sticking to my pizza tray. This time it was…
I normally prefer a 3 day cold fermentation but don't always have one ready. I used the beer "cheat" for…
The dough for this bad boy was a 63% hydration, 72-ish-hour cold fermented dough based on a modified recipe from…
I am remembering why I moved to a lower hydration. I like the loss of structure but the crisp isn’t…
Margherita by nihkla