65% hydration, 24 hour polish, 24 hour cold ferment. 700 F floor, 950 F dome. by Eyes000
Prosciutto + pickled squash pizzas. by namisunny
Olives, capers, anchovies by importantartifacts
Margherita with Sliced Prosciutto by xordis
One martgherita and one white with red onion, mushroom, scamorza, mozzarella, pecorino, grana padano and chopped garlic. by vinylhorse
Peperoni, Onions, Fior di Latte by importantartifacts
This is the video #short version of my full video of the hydration differences and I made 50/60/70/80% which one…
My best shot for pizza in home oven by Tin13245
So these are probably my best looking pizzas to date. Strong flour, 75% hydration plus a tiny bit of olive…
65% Ooni Fyra 12 by rpietrowski
An even BETTER video about working with sticky dough from the master, this time with better camera work and first…
Le 5 stagioni, 63% hydration, 3% salt, 20h RT The last one though was for me as I managed to…