Neapolitan Marguerita by Mac_rrb
I think it turned out pretty well! Though I accidentally managed to coat a bit of the crust with sootโฆ…
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.…
๐๐๐ 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
Margherita with Sliced Prosciutto by xordis