Poolish base, 72hr cold fermented. Toppings are La Fede DOP tomatoes, Cipollini onions marinated in balsamic, imported ricotta Salata, and…
Delish 🙂 by Minute_Impress5693
Excuse the suboptimal photos but it was a pizza party and first time using a proper pizza oven. 24 hour…
Used Julian Sisofo's OG Poolish recipe. 2x Margherita, 1 Caponata, 1 imported Cipollini onions & balsamic, 1 Nutella pizza (not…
Been making pizza about 9 months now. Tried the skillet method, tried a Weber attachment, made some NY pies in…
Getting closer. This is using Vito’s Biga recipe. Home oven at 525degF and using King Arthur 00 pizza flour. by…
First post here. One is a Margherita, the other one is mushrooms and smoked cheese. 65% hydration, made with Caputo…
Peddling pizza 24h room temp dough by EyeAlternative1664
Neopolitans from work by Aromatic_Cabinet8326
Balling 75kg of dough this morning. Should take around 2 hours total by HenArm
Some before and after pictures of pizzas I baked with the new Ooni Koda 16 pizza oven I just got.…
Smashed out a few 14” pizzas this weekend by jimblenikrap