First pizza in my new Ooni Karu 12 by Robertobeekos

48 hr cold fermented sourdough using Caputo Chef’s flour and a white whole wheat starter (~11%), 67% hydration, 3% salt.…

Finally dialing in the dough (with some Thai inspired toppings) by __mauzy__

Some pizzas made during the week First pizza: 50% Biga 70% hydration 48h ct (24 in bulk+24 in balls). 2h…

pepperoni for yesterdays dinner by eggpassion

pizza margherita 🍕 cooked in wood fired oven by korays23

36h 65% hydration. Ooni karu gas by CaptnCorrupt

4th times a charm by eggpassion

You can use overproofed dough all the way to the next day (un-refrigerated) by reachdru

Tokyo marinara from modernist pizza and 5/6 cheese one( Buffalo and cow’s milk mozzarella, comté, parmigiano reggiano, cream cheese mixed…

Poolish 24 hr dough. by Mechabite

crème fraîche, pepper, mushrooms. 60%,10h by mokoteli