68% Hydration Margherita by jjchoi
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My favourite dessert pizza. Ricotta, fior di latte, caramelised and flambéed kumquats. by aPinchOfThyme
Hello, fellow pizzaioli! I want to share an interesting technology I developed for making pizza and I think it is…
I’m already just about burning the base and cheese, don’t want to leave it in any longer. There is definitely…
Pizza with Pistachio Pesto, Fior di Latte and Mortadella. Made with 15% Whole Wheat Poolish. by aPinchOfThyme
Pizza with pesto, ricotta and prosciutto at Lombardi, Napoli by YogurtclosetClean410
Margherita With Poolish by aPinchOfThyme
Italy: 2000 year old fresco found in ancient ruins of Pompeii – Experts say that the ancient fresco, which depicts…
Is this the solution when you only have charcoal? by No-Coconut4265
60% hydration direct dough with a 24 hour RT proof, made with 90% Caputo pizzeria & 10% Caputo semola. Topped…
Hi guys, Not a bad result on my second attempt of my sourdough journey. I wanted to share this with…