Caputo โBlueโ Pizzeria Flour, 67.5% hydration, 72 hour cold ferment. Topped with Calabrian chili oil and post-oven basil. by f_cinergytraining
72 hour CF, 400c stone temp and bake temp Ooni Koda 16 Margherita: San marzano tomatoes, pecorino, basil, buffalo mozz…
Baked at 950F for 50 seconds. 275 dough ball pulled to 14 inches. I accidentally made a poolish of 300g…
Come da titolo una biga 100% a cui non ho aggiunto il malto diastasico. Ha perso un po' di colore…
Pretty happy with how it turned out, couldโve done with some more air in the crust, wasnโt as puffy as…
Mix by hand flour, water , salt, yeast โ cold ferment for 2 days โ bake. by Katosar
70% Idro , 2,5% sale , una crudo e mascarpone buonissima. by Ucciopino
Artichoke heart and mozzarella pizza by Luis85Luis
68% idro diretto by rincenzio
Sourdough pizza by kyronthewind
Hot and Spicy ๐ฅ๐ at pub by Mr_Brogon
Biga Giorilli classica con 1% di malto diastasico cotta nel forno Effeovens N3 a 420ยฐ (sulla pietra). Impastata con planetaria.…