Made a truffle Neapolitan pizza, the dough is 70% hydration, it fermented 120 hours (counted from the poolish), flour is…

I make my pizza dough 70% hydration, 100% sourdough only 00 flour (using caputo nuvola), water and salt by HeadShotzOG

Tried out baked potatoes (and ragù) by _Nomet

Leftover dough by LordLost96

Saturday night’s Margherita by LorenzoCol