This is the “domenica” by Francesco Martucci in Caserta(Naples). A pizza topped with “ragù”😍 by Luk0852
100% preferment w300 101 hour fermentation checking in. by 3995346
Flora Farms, Cabo by Useful_Pen303
One from today. by DaleySmith
Made in my backyard. by Amhk1024
Dough’s finished for Tomorrow – the showdown of champions by Rude_Basil9564
Hi friends, Hoping those of you with more years in the community can answer something for me. I’ve seen represented…
Wood fired Margherita in gozney dome! 60 % hydration. by mrpenisripper
66% hydratation dough, any tips on the crust? by CommandAmbitious9512
Is this Roccbox normal after first use? by maxbit919
Been making high hydration [canotto](https://lovemypizza.com/wp-content/uploads/2020/09/image-2.png) style pizzas and they while they look light and airy inside, the crust ends up…
Why is the Mediterranean diet, impact life expectancy? Italy is among the countries in Europe where people live the longest,…