Margherita with poolish. by aPinchOfThyme
70% hydration. 2.5% salt. 36h ct 2h rt Last one was precooked with olive oil then topped with sun dried…
Neapolitan Pizza Meets Tarte Flambée (aka Flammkuchen/flammkueche). Same dough as yesterday but an additional 24 hours at 9°C. by aPinchOfThyme
I know this will upset a lot of people here.. but it’s an idea that I had for a long…
First time with good flour, never wanna go back 🤌🏻 by Alternative-Chart-99
Neapolitan pizza leavened with Lievito Madre. by aPinchOfThyme
Did you already check the following sources? * [Frequently Asked Questions](https://www.reddit.com/r/neapolitanpizza/wiki/faq/) * Recent [Q/D Threads](https://www.reddit.com/r/neapolitanpizza/search?q=flair_name%3A%22QUESTION%2FDISCUSSION%22&restrict_sr=1) * [Beginner’s Guide](https://www.reddit.com/r/neapolitanpizza/comments/14lbyb2/rneapolitanpizza_beginners_guide/) and [Image…
Pizzeria Regina Farina (after 7 days in Napoli, this is my winner) by tschmar
Margherita from L’Antica Pizzeria da Michele (not worth the waiting) by tschmar
Neapolitan Pizza Capricciosa … from a Neapolitan pizzeria (or so they say they are) by SneakerHead1993
Recently got my first proper pizzaoven and tried it first time today. Worked like a charm! by Alternative-Chart-99
68% Hydration Margherita by jjchoi