1kg 00 flour 690 ml water 2.5 grams dry yeast 23 grams salt by Greedy-Comment-6176
Pizza Margherita fresh from the oven! by namisunny
A classic style. 60h fermentation 65% hydration by Mdbpizza
Giant bubbles that come to the surface of the ball. Then when I flatten the balls to make the pizza,…
Looks like they make it very simple for someone new to pizza to make dough. https://www.prepapizza.com by GreaterThanHatfield
Pepe in Grani – La Ritrovata (Dedicated to Franco’s father) by xordis
First pizza night of the year. Always making progress! by Pellit
65 hydration. 265g dough balls on 13″ pans. I think the one in the background looks nicer. by overdose6
Pizza “Bolognese” in the Roccbox by remzoo
Italians will tell you this is why Tucker was fired by hyperactiveme1
SUBSCRIBE ❥ https://www.youtube.com/user/maestrovitoiacopelli 👉 MY MASTER CLASS PIZZA : https://www.master-class.pizza/ 👈 BECOME A MEMBER AND GET IN DIRECT CONTACT WITH…
Company cafetaria can’t compete by ikilledmypc