[https://www.youtube.com/watch?v=n1O3uHPCOLA&feature=emb\_title](https://www.youtube.com/watch?v=n1O3uHPCOLA&feature=emb_title) ​ Babish says to use 12 g (12!!!)… Isn’t this much? I want to do 3 day dough but…
Smoked Pork BBQ pizza with red onions, jalapeños, bacon, and cilantro. It has 4 cheeses, mozzarella, provolone, smoked Gouda and…
* chef kiss * by DatGums
50% Poolish, 160g balls 12”. Rega San Marzano, Calabrian Chile oil. by Calxb
Pizza Margarita-Neapolitan Canotto Style. 72 hour cold ferment cooked in the Ardore Pizza Oven. It’s soft….it’s crunchy….At the same time.…
Pepperoni pizza using my 72 hour dough and cooked in an Ardore Pizza Oven. by buckner_harold
Vito’s double fermented poolish 70% hydration in Ooni Fyra!! 😍 by springchick101
Vito’s next level on the Alfa One tonight by jaysvw
Mozzarella and bufala by DatGums
My shrine to the greats. Pocketed napkins from Sorbillo and Da Michele, along with photos of the pizzas we got…
Does this recipe make sense for a double fermentation? by benvang
Is gluten-free allowed here, too? by pizzaiolowatson