Not quite classic Neapolitan with the toppings, but tasted brilliant. 65% hydration, overnight poolish + 4 hour bulk ferment. In…
ate pizza, now im happy 🙂 direct dough 00 flour W350 65% hydration 3% salt 0,3% fresh yeast 2% non-diastatic…
A few pizzas from the new oven , I am loving the process by rainbowsaintreal
After 4 or 5 months of only making pizza in teglia, I have finally returned back to my loved neapolitan.…
I’m really happy with how this turned out. I changed my dough recipe and this was easier to handle and…
Thomas recipe: Caputo Cuoco // 82,5% hydration by ForniPizzaParty
Pizza margherita e margherita con stracciatella by future__expat
Margherita by Ashamed-Way1923
Following a recipe on yt: https://youtu.be/CJ7p-UuMJ3Y?is=q3ogmsucnF0SyJuP Satisfied with results but would like to get more rising in the crust-airy. What…
A simplistic pie that when done correctly, has an explosion of flavor. I have about a dozen pizzas that I…
Spent a few years switching recipes and getting inconsistent results. Then I realised there’s basically one base dough — and…
Homemade Neapolitan-style pizza. Dough fermented for 48 hours. Tomato sauce, mozzarella and salami. Baked at high temperature in a pizza…