Truffle cream and basil by gilgermesch
one of the best biga dough recipes i’ve ever made!! by Advanced_Show9555
1kg blue caputo flour 65% hydration 2% salt 2% evoo 3g IDY RT 8hrs then balled and in fridge for…
Came back from Rome a couple days ago and this was the Neapolitan style pizza I ate , well at…
I’m slowly getting the hang of it! by easycredit
Tipo 00. 63% hydration, 2% salt, 0.3% dry yeast (ratio to flour). Total 48 hour fermentation, 40 hours cold and…
Sour cream base, butter roasted chanterelles, Västerbotten cheese (could be replaced with parmesan), sprinkle dill and some lemon juice after…
i normally use Vitos next level pizza dough with poolish. this time i tried Venchenzos plate Napoleon pizza dough! its…
Margheritta by alechko
Hey all, Recently i bought the ooni 16 and yesterday i did try him out for the first time. I…
Basil had gone bad unfortunately by secondbestidea
Calabrian chili & Cacciatore by FrenchAffair