It was one of those “I need pizza now” kind of days. 72% 4 hour bulk RT, 3 h proof.…
Recently got a KitchenAid so I had to try some neapolitan dough with it. I used the wet kneading technique…
Simple Marinara with some pecorino by thomkka
Pocket Margherita by Quysolilo
This one is from last night: – Rosemary potatoes cream – Italian sausage – Sicilian provola 67% hydro, baked at…
Caputo “Blue” Pizzeria Flour, 67.5% hydration, 72 hour cold ferment by f_cinergytraining
65% hydration 15% SD inoculation Doughball was frozen/leftover from last week by FrankyFratelli
Tikka masala, chicken, crushed cachews, red onions, and cilantro. Dough fermented something like 3-4 days? by bpat
After a horribly failed first attempt at biga where I ended up with a clumpy mess, I finally attempted it…
Pretty happy with this, my 5th attempt. Using Mike Fitzick Neapolitan pizza recipe https://youtu.be/SldxDx-5ykI?si=JX1ZQZO9-1hzaBIi but as noted in the comments,…
Caputto pizzeria flour, 67% hidration, 0.2% instant dry yeast, 2.5% salt, 2% olive oil, 2x280g dough balls. Balled up and…
Chorizo + olives, yes or no? Tasted amazing by thomkka