70% hydration with Caputo Nuvola Super and 5% Caputo whole wheat. Cold fermented 48 hours, 6 hours room temperature. Baked…
Not much explosive gonna change some fermentation shit and report back. by xue-hua-piao
I love pizza sundays by Viitek94
Second batch of dough. 16h in the fridge before freezing and 5 after taking it out of the fridge. I…
Tried something new today and made a pizza with wild garlic pesto from ramsoms I foraged in the forest this…
Still working the kinks out of my recipe and technique, but it’s coming along. Been making them for my boys…
72h Salsiccia, Chester, Mozarella by Uli_G
75% hydration, 52 hour cold ferment, Caputo flour blend, 90 second bake in Ooni Volt 2 by JazzHatter357
I had this oven for a couple of months now and I finally getting consistent results with my Neapolitan pizza.…
65% hydration, about a minute in the Koda. Pulled to 14 inches, rolled about an inch of it inwards to…
I have been learning how to make neapolitan pizza in a home oven for the last couple of months. I…
Made this at an event by Valkein