Stuffed crust by Ashamed-Way1923
60% hydration, 23 hr bulk fermentation, proofed 4 hours – cooked in the Tucci indoor pizza oven. Pretty happy with…
Travel at work, found this Italian restaurant that made pizzas aswell. Came back for seconds and probably more. by Ambellyn
56 hour straight dough, 75% hydration, Caputo Flour Blend, 90 second bake in Ooni Volt 2. Crushed tomato, basil, oregano,…
Toppings: – yellow tomato sauce – Squash blossoms – Italian bacon – caramelised onions 67% hydro by PizzaEmbarrassed6367
Bought new gi metal azzurra with the same size of the stone (almost 😅) and did some tests and as…
Woman’s Day poolish Neapolitan pizza @ spice diavola pro by stjimmyjos
70% hydration with Caputo Nuvola Super and 5% Caputo whole wheat. Cold fermented 48 hours, 6 hours room temperature. Baked…
Not much explosive gonna change some fermentation shit and report back. by xue-hua-piao
I love pizza sundays by Viitek94
Second batch of dough. 16h in the fridge before freezing and 5 after taking it out of the fridge. I…
Tried something new today and made a pizza with wild garlic pesto from ramsoms I foraged in the forest this…