Gozney roccbox on propane 🔥 (no apropriate tag) Baked in 490-530 degrees c Caputo soccorosso / 70% 💦 Recipe linked…

Pizza salami piccante 🔥 70% 💦 48 ore by future__expat

ate pizza, now im happy 🙂 direct dough 00 flour W350 65% hydration 3% salt 0,3% fresh yeast 2% non-diastatic…

Pizza margherita e margherita con stracciatella by future__expat

Tomato polpa, fdl mozzarella, basil, olive 2 and 3. Tomato polpa, fdl mozzarella, basil, spianata piccante Caputo pizzeria, 66% hydration,…

Green olives, green onions, parmesan, Calabrian Chilies by whitefoot

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