i made 3 doughs. all 3 failed. not is not that stretchy and crumbly. need help i think it requires…
I used my effeuno p150ha by InternationalDog7896
70% hydration 1wk cold ferment 2kg Wallaby bakers flour 7gram IDY 40 grams salt by No-Income-183
I finally managed to achieve a so so proper home made pizza using an electric oven. In case someone is…
So, despite the wonky shape, taste wise this is my favorite. The thin crust (that’s what I’m always after) was…
Hello guys. I’m wanting to up my pizza game and was thinking of making a pizza steel for the oven…
I wasn't sure how much I'd use my oven in the winter. Less for sure, but sometimes you just have…
Pepperoni, pineapple, jalapeno, ricotta, vodka sauce, and hot honey. by FiraNayshun
genuinely the best pizza i've made honestly by IAmADreamcast
Got some Molino Pasini flour. Tricky to shape, but great taste! by foxbizjs
Pizza night. 400g dough. 65% hydro. 48 hr cold ferment. San marzano, grande mozz, pecorino, evoo. Bake 550°F 8~10 mins.…
Day 135 of making pizza every day. Cheese with Oregano. by IndicationSea1410