Julian Sisofo's OG poolish recipe. Cold fermented 48hrs. One margherita with Mutti polpa and a second with 3 large garlic…
Tonno E Cipolla with an egg by Viitek94
62% hydration, cold fermented for 44 hours, pizza stone was at around 820 F. Turned out amazing imo, can't wait…
Excellent taste. A couple of leaves of basil would have made a better picture tho. Baked in Alfa Forni 2…
I've been practicing cooking pizzas in the home oven for some time now. Saturday was my birthday and got the…
Hi everyone, I’m looking for some advice on improving my Neapolitan pizza dough. I’ve been making pizzas at home for…
Wood fired Neapolitan pizza. Tried two pizzas: Three Wise: pepperoni, pesto, ricotta Culture Abuse: peaches, prosciutto, arugula, fiore di latte,…
Caputo pizzeria flour, 67.5% hydration, 48 hour cold ferment. Topped with cherry tomatoes marinated in EVOO, garlic, and basil with…
I was doing some experiments today, mostly for romana in teglia/pizza bianca. So I had: strong flour (W360) 80% hydration…
Excellent pair of pizzas. 90% Caputo Pizzeria 10% Caputo tipo 1. Instant dry yeast, cold water. Mutti polpa, fior di…
Working with our dough at work lately, trying to find a nice rustic/Neapolitan personal pizza look. 65% hydration on this…
I only make a couple of gluten-free pizzas per year, so nailing the process has escaped me, but I'm getting…