SUBSCRIBE ❥ https://www.youtube.com/user/maestrovitoiacopelli 👉 MY MASTER CLASS PIZZA : https://www.master-class.pizza/ 👈 Here i show you some tricks and best pizzerias…
One from today. by DaleySmith
Made in my backyard. by Amhk1024
Dough’s finished for Tomorrow – the showdown of champions by Rude_Basil9564
Hi friends, Hoping those of you with more years in the community can answer something for me. I’ve seen represented…
Wood fired Margherita in gozney dome! 60 % hydration. by mrpenisripper
66% hydratation dough, any tips on the crust? by CommandAmbitious9512
Is this Roccbox normal after first use? by maxbit919
Been making high hydration [canotto](https://lovemypizza.com/wp-content/uploads/2020/09/image-2.png) style pizzas and they while they look light and airy inside, the crust ends up…
White pizza chorizo by CommandAmbitious9512
80% hydration 100% prefermented dough @ 80 hours. W300. 100% naturally leavened. by 3995346
2 homemade Margheritas and a basil pesto pizza with fried zucchini by Greedy-Comment-6176