Been busy….65% Caputo 00 1gm fresh yeast 24h bulk 24h proof all at 62 F by Mdbpizza
Two 48-hour Neapolitan hot honey pizzas made on a rainy day🌧 by WpgsGoldenBoy
Pesto Shrimp in the wood fired oven by Mdbpizza
70% hydration, 16 hr cold poolish, 96 hr cold bulk. by most-things-dont
Has anyone had Neapolitan from a trailer that has a wood fired oven? by whatrueatingnow
My personal best Margherita. Looks better in person. by Supafly36
![Starter(100%] 15% 00 Caputo 65% hydraton](https://www.cfood.org/wp-content/uploads/2022/11/u97geibq8a981-370x245.jpg "Starter(100%] 15% 00 Caputo 65% hydraton")
Starter(100%] 15% 00 Caputo 65% hydraton by Mdbpizza
First bake with my new Ooni Fyra. In love with it already! 24hr dough, 60% hydration with Caputo Blue. by…
Overnight cold poolish, 48 hr cold bulk, 2 hr RT balled. by most-things-dont
70% hydration 48 hours. Garlic oil base, cashew mozzarella, tofu ricotta. Roccbox! by Bksoloman9000
White pizza with roasted mushrooms and a locally made salami. by KindaIndifferent
Almost perfect Margherita cooked in my Dome by jimblenikrap