Margherita by nihkla
Margherita by nihkla
Working with what we got. Didn’t thaw out sausage in time but no complaints. Homemade dough with org spelt flour…
Duck stick pie, new creation, definitely now a staple. by Kgklose15
This happened — personal styles. High protein flour, 77% hydration, five day refrig ferment. 500° oven, 5mins on hi broil…
Good day for a Good Friday pizza by NoStructure7083
home oven, no steel. c250g ball, 151g flour, 91g water, 4.5g salt, 4g olive oil, 0.2g ID yeast, 2 days…
Have been making pizza in my home oven for years but nothing I’ve ever made has come close to how…
Heya there! After seeing Julian Sisofo's video, I decided, following my own recipe (with PizzApp), to go for a long,…
Mozarella Parmaschinken Parmegiano Reggiano Cherrytomaten Burrata Balsamico Olivenöl Ofen: Effenuo p134ha by Repulsive_Horror_490
Mozarella Parmaschinken Parmegiano Reggiano Cherrytomaten Burrata Balsamico Olivenöl by Repulsive_Horror_490
Title kind of says it all. I think I under mixed my dough before putting into cold fermentation. The dough…