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
Margherita monday ๐ by mrpenisripper
Most proud pizza yetโฆ Diavola, Gozney Dome by scdance
Diavola baked in the gozney dome! by mrpenisripper
Pizza margherita! by mrpenisripper
Sourdough Margherita pizza by mrpenisripper