63% Hydration 24h dough by fxkths
Margherita, hand torn fresh mozzarella, hand crushed tomato sauce, 65% hydration dough by dihydrogen_monoxide
3hr RT 65 hr CT 4hr RT Caputo 00 and Caputo AY 63% hydration, hand kneaded, 1/2 inch baking steel…
The absolute best Margherita I've made. by KaousJudo13
Just wanted to show off this one . I am still learning a lot about how to make a nice…
What's up pizza people! I think I've settled on a dough recipe. These are 50% biga made with Caputo Nuvola…
63% 48h i think next time i try 70% by PsychologicalEar2877
Eggo waffles? Cereal? Na Imported San Marzano tomatoes?, handmade fresh mozzarella? Imported long fermented flour? fresh basil? Yes! Got this…
Ingredients * Tipo 00 flour * Lukewarm water (63% hydration) * Fine sea salt (about 2.5%) * Active Dry Yeast…
Cuoco and Manitoba Blend, Poolish fermented, 75% Hydration, total of 30 hours, Chilli and Mint, Ooni Volt 2 by JazzHatter357
48h Cold ferment recipe – Instagram reel format by CapnJarJar
So I made this Bianca over the weekend. I think that was the best dough I have ever made (flavor…