Green olives, green onions, parmesan, Calabrian Chilies by whitefoot
Another week another pizza. Recipe 557 g Caputo pizzeria 238 g Caputo nuvola 509 g water 19g salt 150g sourdough…
Prosciuto cotto e funghy by thomkka
Pesto base, mozzarella, parmigiano, mortadella, pistachio, fior di latte. This was my favourite from a small pizza night at my…
It was one of those “I need pizza now” kind of days. 72% 4 hour bulk RT, 3 h proof.…
Recently got a KitchenAid so I had to try some neapolitan dough with it. I used the wet kneading technique…
Simple Marinara with some pecorino by thomkka
Pocket Margherita by Quysolilo
This one is from last night: – Rosemary potatoes cream – Italian sausage – Sicilian provola 67% hydro, baked at…
Caputo “Blue” Pizzeria Flour, 67.5% hydration, 72 hour cold ferment by f_cinergytraining
65% hydration 15% SD inoculation Doughball was frozen/leftover from last week by FrankyFratelli
Tikka masala, chicken, crushed cachews, red onions, and cilantro. Dough fermented something like 3-4 days? by bpat