My First Effeuno P134h pizza test, also a 37cm one ! by furrok
Third go ‘round on my new 16” Ooni Koda by austendogood
Margherita at Sorbillo (Napoli) by pulcinella_
Pizza with datterini tomatoes, cooked ham and fresh mozzarella by Mastanto_official
65% 72hr cold ferment. Stone was a bit hot and the base was harder than the cornicione. by Phil-Brews
Tell me your thoughts on this beauty by Alternative_Use_7268
Pizza bianca with yellow tomatoes (Naples) by pulcinella_
Just visited the holy land. by breadinmyface
Crazy Neapolitan pizza shapes with my portable electric oven 520c 60sec 62% hydration by furrok
Discard dough held up heroically by twack3r
First Pizza in Months by robenco15
Lunch time bake! by AmeriPolitan