SUBSCRIBE https://www.youtube.com/user/maestrovitoiacopelli MY MASTER CLASS PIZZA: https://www.master-class.pizza/ 🇮🇹🍕 Can you make authentic Italian pizza in Berlin Germany and get the…
Genuinely can’t believe the results but still room for improvement and experimenting by themohammad
As the birthplace of pizza, Naples is a nonnegotiable stop on any food lover’s culinary tour of Italy. Named by…
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…