Corn cream, roast corn, poblano pepper, jack and cotija cheese, lime crema, Tajín. 40% biga dough, room temp. 90% Molina…
The details… 720g Caputo Pizzeria 470g cold water (65% hydration) 0.7g yeast (instant or active) 17g sea salt Mix everything…
70% hydration, 24h fermentation. by Vayos92
Hi there, Recently started this journey and I've been following the Stadler Made recipe – 00 flour, 65% hydration, 0.06%…
Masala sauce, roasted chicken thighs, red onion, mozzarella, cilantro by avocadofan
Made 900g of poolish 24hr fermented (7hrs rt, rest cold). Pizzas were 67% hydration 2.5% salt. Used remaining 600g poolish…
70% was lovely. by EyeAlternative1664
Crushed tomato, olives, capers, red onion, oregano, chili flakes, olive oil, cured anchovy filets Dough: 50% room temp Biga using…
Caputo “blue” pizzeria flour, 67.5% hydration, 72 hour cold ferment. San marzano tomatoes, salt, fresh garlic, fresh basil, oregano, EVOO.…
Hi everybody! So I been working as a pizzaiolo for over 6 years now in different countries around Europe but…
Lately i've seen more and more Videos where professional and hobby pizzaiolos use their dough balls directly from the fridge,…
Hello! I have 5 years experience working in pizzerias. I am hoping to spend italian ski season working and snowboarding.…