Tikka masala, chicken, crushed cachews, red onions, and cilantro. Dough fermented something like 3-4 days? by bpat
Basil had gone bad unfortunately by secondbestidea
Fresh neapolitan pizza – advice welcome! by Acceptable_Class_479
Margherita! by psssat
24 hr marinara by psssat
36 hr margherita at 72% hydration by psssat
I have been working on a Contemporanea style Neapolitan dough at 75% hydration for a while now with only a…
68% Hydration Margherita by jjchoi
Mozzarella di bufala Neapolitan by mrpenisripper
100% preferment w300 101 hour fermentation checking in. by 3995346
Wood fired Margherita in gozney dome! 60 % hydration. by mrpenisripper
Diavola pizza- 1 of 36 pizzas by mrpenisripper