Second round from my new Karu – never going back, but I’ve got a lot to learn! by navigator87

Progress! This is my latest pizza, it tasted very good and looks quite a bit better than my last post!!…

Margherita with scamorza smoked mozzarella. by Mechabite

Last night’s dinner. 64% hydration 24h fermentation caputo pizzeria. by CaptnCorrupt

First time trying 70% hydration 1 hr autolyse + 48 hr cold fermentation w/ Caputo Pizzeria flour by caridimondo

Friday Night Pizza – 67% hydration by ryanaz3

Spicy chorizo pizza from leftover frozen dough balls by caridimondo

I’ve (obviously) still got a lot to learn, but this is the best tasting pizza I’ve ever made! by averysuspiciousmoon

Pizza Puttanesca (San Marzano tomatoes, anchovies, capers, black olives) by caridimondo

a puffy little Margherita by Knappster33

61% 72h cold ferment. Prosciutto, Arugula, Parmesan by MistaSuits

65 % same day dough. Caputo cuoco. Fior di latte and chipolata. by mokoteli