first attempt at neapolitan pizza, quite happy. by robertovdp
Napoli style pizza with red onion,cream cheese, cold smoked salmon, salmon caviar, capers and parsley leaves by ElephantInfinite3692
Fiore, Salami Napoli, Olives, Artichoke, Rocket & Pecorino. by DaleySmith
My Margherita. by breadinmyface
Neopolitan in Sage Pizzaiolo by jparrrry
Ok so I have this issue from time to time. I am pretty consistent at 62% hydration, 48-72 hr fermentation.…
First Attempt Thanks to this Sun and the Pizza Calculator by Morepastor
80% hydration, 80 hours of fermentation, 100% naturally leavened by 3995346
My take on a diavola pizza 👨🏻🍳 by Mathiasris
Buffalo Mozzarella Margherita 50% Biga 66% Hydration by AlteredStateOfMind
I perfected my Neapolitan – but looking for a *less* chewy and more crispy dough – how? by LucyMor
Specks in matured dough – is this an issue? I don’t recall seeing this last time. by skeeter2112