What's up pizza people! I think I've settled on a dough recipe. These are 50% biga made with Caputo Nuvola…
Italian Classic!🇮🇹Margherita #pizza #itspizzatime #italianpizza #pizzalover #neapolitanpizza
63% 48h i think next time i try 70% by PsychologicalEar2877
Eggo waffles? Cereal? Na Imported San Marzano tomatoes?, handmade fresh mozzarella? Imported long fermented flour? fresh basil? Yes! Got this…
Ingredients * Tipo 00 flour * Lukewarm water (63% hydration) * Fine sea salt (about 2.5%) * Active Dry Yeast…
Cuoco and Manitoba Blend, Poolish fermented, 75% Hydration, total of 30 hours, Chilli and Mint, Ooni Volt 2 by JazzHatter357
48h Cold ferment recipe – Instagram reel format by CapnJarJar
Trey checks out Acappella Italian Restaurant in Fallston, MD to review their Quatro Formaggi pizza.🍕 Trey breaks down every bite…
So I made this Bianca over the weekend. I think that was the best dough I have ever made (flavor…
caputo nuvola 70% hydration 2.5% salt 0.2% dry yeast. any feedback is welcome by sideboob-bob
Trey checks out J’Villle Grille in Jarrettsville, MD to review their Mr. Jalapeno pizza.🍕 Trey breaks down every bite in…
Gozney roccbox on propane 🔥 (no apropriate tag) Baked in 490-530 degrees c Caputo soccorosso / 70% 💦 Recipe linked…