We started with Al Taglio 80% hydros dough, let it cold ferment for 60 hours, then we put thin layer…

Might have over baked this one a bit trying for leopard spots but it was still fantastic! This was done…

I bought ingredients in bulk, have been making and eating pizza everyday for a month by CalifornianBall

Specifically the “Popper” from Del Rossi’s. Tastes great, but not as light, airy, and crispy. by Calzone38

Turned out pretty good. No measurements used, dough is just flour yeast water and honey by hotnspecies

Kind of took a bite out of it before taking the photo by Jzaharek53

Same day foccaccia recipe and decided to make a pizza with it. Turned out great 🍕 by crentist1897

Tried something new! I added rye flour (2%) to my normal 65% hydration dough recipe for the 2 day cold…

Topped with sundried tomatoes for extra tomatoness, pecorino and fresh basil by de_parc

Been making pizzas for a while now, but first time posting here. This is a one half pepperoni, mushroom, and…

Detroit-style Big Mac pizza. by Alextricity

First home oven NY pizza, forgot to shake off excess flour from the dough but pretty happy about the overall…