70% – 36 Hour Cold Ferment – Central Milling Reinforced “00” by tuxedoed-satyr
Sourdough pizza with a knife and fork like a dork 🙂 by 3995346
This year’s first pizza by toukkas
I’ve (obviously) still got a lot to learn, but this is the best tasting pizza I’ve ever made! by averysuspiciousmoon
48hr Cold Fermentation- Njuja/Pepporoni/Roasted Red Pepper Pizza & Garlic Bread with Rosemary by jimcus84
36 hour Sourdough Marg. by Amhk1024
70% Hydration, 36 Hour Cold Ferment – King Arthur “00” by tuxedoed-satyr
Salami. Caputo pizzeria, 64% hydration, naturally leavened. by ricosroughnecks7
My new local pizza place that just opened up – Slow Rise – Lincoln UK by Enyjh3
67% Hydration, 48 hours, Caputo Cuoco (+25% Manitoba) by trooper1889
Has anyone used this? Thoughts? by mrjmw84
Usually I go full Cannoto. I dialed it back on this back. Might keep it like this by 3995346