My first neapolitean style pizza i actually got satisfied with by AviciiFanBoi
Today’s Pizza. Made with king Author 00. Bulk 24 Hr 55 degrees and 17 hrs CT. Took out 4 hours…
Starting to get consistent! by AmeriPolitan
🍕🍕🍕🍕🍕 by pizzabomberfanclub
Just picked up a Gozney Dome, finally by cheechmeruu
Second attempt ooni koda 12 by [deleted]
Last nights bake! by AmeriPolitan
finally made some pizzas with a nice puff 😁 by oschg12
Biga 100%, 68% hydration, chorizo + pickled chilli! by jamescockburn
Roccbox Neapolitan pizza with prosciutto by motiv8ted1
This turned out pretty good for off the shelf bread flour. Had to use gold medal bread flour for this.…
Maiden voyage of my Roccbox – Pepperoni Pizza by Neeerdlinger