I tried a 100% poolish recipe, and seems to work well for a home oven. This is just my 17th…

I know the shape isn’t the best so I’ll try to focus on keeping it more spherical next time around…

So it’s been 50 days of experimenting with Neapolitan pizza. I’m not a chef far from, just an enthusiast. The…

I’ve started chatting to a friend who runs a coffee shop about doing a lunchtime pizza pop up on a…

Second time using a baking steel. A little over done for my liking, next time I would cook it maybe…

Almost-Detroit Sourdough Discard Pizza by QuiteBearish

I’ve been using Trader Joe’s pizza dough but struggling getting it crispy the way I like without overcooking the cheese.…

Pizza dough prepared around 9 am, baked around 12 pm Used commercial baker's yeast (I know) Pizza al crudo Mozzarella,…

I’m planning to open a pizzeria after we sell our current business, and I’ve been testing our grandma-style pizza (most…

Is this a Trenton tomato pie? by PinesOfRomeFan

I tried making Detroit style pizza for the first time yesterday and had serious issues. No rise in the pan…

Second time trying to make pizza – limited to using my oven with a pizza steel. any tips? by motleycrue555