Recipe: 315 g water 12 g salt 450 g 00 flour 90 g sourdough starter It was tasty by feesh3
Croatians enjoying their vacation 🙂 by Acceptable_Class_479
First try at Neapolitan style pizza in the home oven. by Bringsally
Truffle cream and basil by gilgermesch
one of the best biga dough recipes i’ve ever made!! by Advanced_Show9555
1kg blue caputo flour 65% hydration 2% salt 2% evoo 3g IDY RT 8hrs then balled and in fridge for…
Came back from Rome a couple days ago and this was the Neapolitan style pizza I ate , well at…
I’m slowly getting the hang of it! by easycredit
Tipo 00. 63% hydration, 2% salt, 0.3% dry yeast (ratio to flour). Total 48 hour fermentation, 40 hours cold and…
Sour cream base, butter roasted chanterelles, Västerbotten cheese (could be replaced with parmesan), sprinkle dill and some lemon juice after…
i normally use Vitos next level pizza dough with poolish. this time i tried Venchenzos plate Napoleon pizza dough! its…
Margheritta by alechko