Margherita monday 🍕 by mrpenisripper
48 hr cold fermented sourdough using Caputo Chef’s flour and a white whole wheat starter (~11%), 67% hydration, 3% salt.…
Great pizza in Paris, added mushrooms too by Something_About_Her
Egg yolk jam, pancetta, melted leaks, mozz, pecorino cheers y’all by MikeBibby05
Poolish Dough 48 hours ! I still prefer Biga but this was nice too. Cheers from Greece! by anaste6688
Finally dialing in the dough (with some Thai inspired toppings) by __mauzy__
After 2 other dough recipes disasters, I finally made it! by H__Dresden
First try with the Effeuno P134h yesterday. Still need some practice to learn correct temperatures by Tontac
Airy, crispy corniccione of a traditional Neapolitan pizza, cooked in a Gozney Roccbox! by Roccboxboy
Most proud pizza yet… Diavola, Gozney Dome by scdance
Garlic olive oil base, fresh mozzarella, ricotta, spinach, basil and parmesan. Cooked in our Ooni Koda 12. by CorgiLady
Sunday night on the Ooni Koda 12 by brodywm