Had this pizza in Haarlem, Netherlands. Nice soft open crumb, just a tad too charred at some spots. But overall…
I used 5stagioni dry yeast, it was opened a minute before I made the pizza dough. Is it just dead?…
I think I just achieved creating my ideal dough recipe and I’m hyped as hell by BooRocknRoll
Hello dear pizzaioli! The Mod-Team here at r/neapolitanpizza hopes that you’re all enjoying your time and the many delicious pizza…
Pepperoni pizza by buckner_harold
Fresh mozzarella and American pepperoni by buckner_harold
What can I do better to puff up the crusts? by Smokedbutteescotch
Very happy with how this came out. Used Caputo red 70% hydration by SleepyRocket
My very first neapolitan pizza by ProteinPapi777
Oh my, tasted like sourdough, very flavourful, light and puffy, no crisp at all. 80s at 500*C. Caputo Pizzeria Flour…
Last time I posted about struggling with the dough. Does passing the windowpane test rule out the possibility that I…
Anyone know where I can buy some plates like this? The little bumps keep the pizza out of the grease.…