Cuoco and Manitoba Blend, Poolish fermented, 75% Hydration, total of 30 hours, Chilli and Mint, Ooni Volt 2 by JazzHatter357
48h Cold ferment recipe – Instagram reel format by CapnJarJar
So I made this Bianca over the weekend. I think that was the best dough I have ever made (flavor…
caputo nuvola 70% hydration 2.5% salt 0.2% dry yeast. any feedback is welcome by sideboob-bob
Gozney roccbox on propane 🔥 (no apropriate tag) Baked in 490-530 degrees c Caputo soccorosso / 70% 💦 Recipe linked…
1kg caputo pizzeria 650ml water 25g sea salt 2g fresh yeast Mixed in a stand mixer, 2 hours bulk ferment,…
Pizza salami piccante 🔥 70% 💦 48 ore by future__expat
Come da titolo ho provato a fare un prefermento biga idratato al 47% tenendolo in TC ( frigo a 5°c)…
Tried making homemade mozzarella (on the left). Sadly, it didn't turn out great—it was pretty dry. I tried a 50/50…
Mutti Polpa, Cento anchovies, olives, capers. Recipe: 20% Caputo Nuvola Super 20% Caputo Americana 60% Caputo Pizzeria Poolish & Biga…
Tuna red onion basil tomato sauce mozzarella fresh n grated hot honey drizzle Wholemeal test , 100 % brown bread…
Made these while doing arts & crafts with my kid. Dough details: – 65% hydration – 48-hour cold ferment -…