L’Antica Pizza da Michele (Rome) by UnChorritoDeLimon
Pizza hawaii rovescio. 62% hyd. 90% 00, 10% Integrale. Direct dough, 24 h at RT. Say what you want but…
Did you already check the following sources? Frequently Asked Questions Recent Q/D Threads Beginner's Guide and Image Guide Glossary If…
Test bake. 90% Tipo 00, 10% Integrale. Direct dough, 24 hours at RT. 63% Hydration. Classic Neapolitan pizza. by UnChorritoDeLimon
Upsidedown “Margherita”. 62% hydration. by UnChorritoDeLimon
Hi guys, what do you think of some of my pizza’s? Been trying for about 5 years now and also…
Panuozzo. Not exactly pizza but it’s the same dough and was baked in the same way as Neapolitan pizza. by…
I wish they all looked like this! by Mdbpizza
Margherita, 70% hydration by UnChorritoDeLimon
Neapolitan pizza i made when i started vs now (2 years later) by Shrimp111
These are anchovies, tuna & baby artichokes by Mdbpizza
Classic Margherita, trying to achieve Enzo Coccia’s style. by UnChorritoDeLimon