I’m slowly getting the hang of it! by easycredit
Tipo 00. 63% hydration, 2% salt, 0.3% dry yeast (ratio to flour). Total 48 hour fermentation, 40 hours cold and…
Sour cream base, butter roasted chanterelles, Västerbotten cheese (could be replaced with parmesan), sprinkle dill and some lemon juice after…
i normally use Vitos next level pizza dough with poolish. this time i tried Venchenzos plate Napoleon pizza dough! its…
Margheritta by alechko
Hey all, Recently i bought the ooni 16 and yesterday i did try him out for the first time. I…
Basil had gone bad unfortunately by secondbestidea
Calabrian chili & Cacciatore by FrenchAffair
I am used to a WFO so this was a change. The small opening and size was a bit of…
Just wanted to share some of my home oven pizzas, any tips welcome. I'm getting a cozze electric oven soon…
Neapolitan pizza gocce di peperoni by UnChorritoDeLimon
Pizza Margherita and Salsiccia with Friarielli (Sorbillo) by UnChorritoDeLimon