Direct dough as per the Neapolitan Pizza STG recipe by Mastanto_official
Pizza hawaii rovescio. 62% hyd. 90% 00, 10% Integrale. Direct dough, 24 h at RT. Say what you want but…
Test bake. 90% Tipo 00, 10% Integrale. Direct dough, 24 hours at RT. 63% Hydration. Classic Neapolitan pizza. by UnChorritoDeLimon
Panuozzo. Not exactly pizza but it’s the same dough and was baked in the same way as Neapolitan pizza. by…
Margherita, 70% hydration by UnChorritoDeLimon
Classic Margherita, trying to achieve Enzo Coccia’s style. by UnChorritoDeLimon
Margherita with nduja by UnChorritoDeLimon
First attempt with Napolitan pizza with my new spiral dough mixer by FraBiffyClyro
Recipe: 1kg flour W300-350 750ml extra Cold water 32gr Salt 3gr yeast * Most important thing, put your water in…
Toppings: Pumpkin cream, blue cheese, pancetta Recipe: 1kg flour W300-350 750ml extra Cold water 32gr Salt 3gr yeast * Most…
Toppings: Green peas cream, smoked provola , cooked ham Recipe: 1kg flour W300-350 (molino Vigevano) 750ml extra Cold water 32gr…
1st Go at proper Neopolitain Pizza – Black Pudding, White Pudding, ham, chorizo, green chilli. by ColdAndSnowy