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…
Originally was going to be fired in the Gozney before it got put in storage, but the dough was underproofed…
Wife wanted extra cheese, no basil. by MrSuits_
Pizzeria Astra in Noboribetsu by professorpixel
Started with the King Arthur Weeknight Detroit Pizza recipe. Made with mozzarella and a good British cheddar. Used green olives…
A marg from the neo-Neapolitan shop I work at. Alta cucina plum tomatoes Shaved garlic Basil In-house fresh mozz Parm…
Just got a steel and I love it so far. Can’t take credit for the dough, it’s from a local…
(1) 16” dough bal Flour 284g Water 176g Yeast 1-1.5g Salt 7g Sugar or honey 6g Olive Oil 9g Rest…
Pretty happy with the results! Last min or two I tried to rotate to get some char on the edges…