Pulled some dough out of the freezer yesterday and this one came out quite nice. Dough is (likely) Vito’s poolish…
Neapolitan Marguerita by Mac_rrb
I think it turned out pretty well! Though I accidentally managed to coat a bit of the crust with soot……
Pizza Ortolona … this was really good ! by SneakerHead1993
First time making pizza dough, I followed to the letter everything this guy said, my dough looked pretty damn similar…
Hi folks, I live in Seattle and have been trying to find the right cheese for my pizza napolitana endeavors.…
🍕🍕🍕 by anaste6688
I’ve spent hours trying to research why is it that the 3 pizzas I had in Naples, Italy from the…
Margherita is always my favorite by CorgiLady
65% hydration, 24 hour polish, 24 hour cold ferment. 700 F floor, 950 F dome. by Eyes000
Prosciutto + pickled squash pizzas. by namisunny
Olives, capers, anchovies by importantartifacts