Launch trouble by Nineruna
1st bake ever: https://www.reddit.com/r/ooni/comments/1tt5wba/first\_2\_pizzas\_in\_o9ni\_koda\_16from\_a\_disaster\_to/ 2nd bake: https://www.reddit.com/r/ooni/comments/1tw6qro/2nd\_trial\_i\_think\_i\_might\_have\_overproofed\_the/ 3rd bake: https://www.reddit.com/r/ooni/comments/1tzwskw/3rd\_trial\_went\_from_underproofing\_to\_overproofing/ 4th bake: https://www.reddit.com/r/ooni/s/a8kJND4NBU 5th…
Made three pizzas from Sisofo's hybrid dough recipe; preferments (24-hour fermentation) followed by 24-hour bulk fermentation; and 48-hour balled fermentation.…
65% hydration with 40% poolish, 24 hours at CT and 3 hours at ambient temperature by kyronthewind
400dc Stone First time trying the Preferment-Dough. 48h CF by creationbakery
San Marzano tomatoes, garlic, Sicilian oregano and olive oil finished with fried capers by avocadofan
Pistachio Pizza by Quysolilo
100% Biga (50%) 2.5g Instant Yeast 24h CF Refresh 220g 💦 30g Salt 24h CF Baked 450dc Stone by creationbakery
CAST YOUR VOTE IN THE COMMENTS TODAY! Who truly owns the pizza game? 🇮🇹 vs 🇺🇸 The ultimate showdown is…
It's been awhile since I went with a direct dough method, and this one was a delight. Bulk fermented for…
I tried Julian's latest recipe (Here it is) except I made 8 balls and went down to 63% hydration. I…
Hey guys! These toppings are typical of my hometown, Modena, which is why this combination is called 'Vecchia Modena' (Old…