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 -…
My new and first ever new oven is the Unold Luigi, very happy with it so far , has a…
Been watching his videos for a short while now after multiple people mentioned him in the comments on here (thanks…
Alfredo base, wild wonder gourmet medley tomatoes, basil, locatelli pecorino, basil. 61% hydration using the gozney overnight method. Hand kneaded.…
Just a quick dough sling 🙂 Testing out the new 0 flour that I purchased, I’ve also bought the pizzeria…
100% Biga dough Baked in Alfa Forni Moderne 2 pizze Don’t know which flair to use, since the correct one…
This is my home made neapolitan pizza by benicio6