Supreme Neapolitan: 48 Hour Cold Ferment – 70% Hydration by tuxedoed-satyr
a puffy little Margherita by Knappster33
Today’s pizzas, didn’t turn out the way i wanted, but tasted great! by vinylhorse
Pizza Marinara with pesto. 22 hour bulk rise, 2-8hour dough ball rise, cooked in Roccbox. by alexd3483
Sourdough levain/poolish 96 hours CT 5.5 hours RT 70% Hydration by 3995346
60 second Filetto di Pomodoro. by Amhk1024
Few Neapolitan style Pizza. 69% Hydration, Caputo Cuoco and Manitoba (25%) by trooper1889
Thick Cut Ronis and Basil by tuxedoed-satyr
Puffy margherita a couple of weeks ago by vinylhorse
Baked a dozen Neapolitan pizzas in the backyard a few weeks ago. Dough made using a sourdough starter. by Fire_Flour
Sourdough poolish, ya’ll! by 3995346
Ok, so I built a badass outdoor oven a couple months ago and i’ve been trying to get on your…