70% hydration, dough made and left in fridge overnight, taken out in the morning and doughballs made a few hours…
High hydration by Mastanto_official
24h for Caputo Nuvola at room temperature (about 19°C) by Mastanto_official
Ooni koda 12 is starting to behave 🙂 by AllaPalla
When the prep is done 🙂 by AllaPalla
Tried 50% hydration with a 24hr RT proof. It was not an easy dough to stretch. by breadinmyface
Molino Pasini Verde. 16 hour bulk, 8 hours in dough balls. 61% hydration by TheWhiteYeti33
Which color Famag would you get: white or silver? by TotallyNewNewNew
Fresh basil gives an exceptional aroma to pizza margherita by Mastanto_official
75% ish Sourdough – recipe tweaked now with a half hour Autolyse by tacomancini
My pizza can whistle by Mastanto_official
The pizza must be cooked well both above and below by Mastanto_official