Poolish 24 hr dough. by Mechabite
Trying to better my stretching. I’ve tried the finger tip pressing technique, but it doesn’t seem to get me anywhere…
Smoked brisket mushroom pizza, cream of mushroom sauce, 60% hydration. Belated cake day post by db17k
Margherita and Mortadella/Pistachio by most-things-dont
Home oven, tipo 00, 76%, 3 day bulk ferment by TimeAd8689
crème fraîche, pepper, mushrooms. 60%,10h by mokoteli
Margherita after a two day poolish by grplu
Margherita made with central milling 00 flour by RoastedTomatillo
Made some pizza this weekend…What do you think? by Supafly36
I would appreciate your feedback. Still learning how to make pizza. 3 days ferment. Thank you 🙏 by InterestingBasil8590
Zucchini Blossom Pizza by Alwaysfavoriteasian
Best Crust Yet by ribbygoose