C by onlynoraworld
Caputo “Blue” Pizzeria Flour, 67.5% hydration, 72 hour cold ferment. Topped with Calabrian chili oil and post-oven basil. by f_cinergytraining
70% Biga. Forza Napoli by Viitek94
Top was pepperoni and jalapeño. Bottom was prosciutto, salami, olives, parmesan and extra mozzarella. by Yemen420000000
1 with mortadella and burrata, and 1 with salsiccia and spinach by mokafire1334
This was baked in my Diavola V3 pro (sorry, i could not find the appropriate flair) Dough : 67% hydratation,…
3 of my latest pizza’s by mokafire1334
100% Biga by Hendrik-_
Today’s pizza party by PizzaEmbarrassed6367
Ooni volt 2 Biga by ocrlqtfda
Diretto 24 ore 70%idro by Ucciopino
Also, what is your favorite canned tomato/passata sauce? by marcothecapi