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…
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