Smoked Brisket, black olives, red onions, jalapeños, pepperoni, mozzarella and provolone cheeses. 72 hour poolish dough, 70% hydration by buckner_harold
Hi, I’m just starting on my pizza journey. I did my second bake today and have a few questions -…
Dough flattens and doesn’t hold its shape during price. Any suggestions? 00 flour. Fleischmans instant dry yeast. by ReturnExpensive1456
How long will Neapolitan pizza last in a hot box? Wondering if I can hot hold and deliver off site…
First run at it. by bedn0009
Pizza Margherita with a little cracked pepper and red pepper. 72 hour Poolish dough. by buckner_harold
Slowly getting there! by Rude_Basil9564
Finally, after over a year, nailed down the dough we want for our food truck! by shunanigans
Another Sunday, another pizza by toukkas
Keeping it Straight AVPN by maythesbewithu
Canotto and friends by Unibran
Following this recipe from Vito Lacopelli https://www.youtube.com/watch?v=Qbw5DUDK7Fs the process looks to be a 3 step process; step 1, biga, step…