Getting closer. This is using Vito’s Biga recipe. Home oven at 525degF and using King Arthur 00 pizza flour. by…

Neopolitans from work by Aromatic_Cabinet8326

Balling 75kg of dough this morning. Should take around 2 hours total by HenArm

First time trying to use a wood oven by SH3V44R

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

Tipo 00. 63% hydration, 2% salt, 0.3% dry yeast (ratio to flour). Total 48 hour fermentation, 40 hours cold and…

Congratulations /r/neapolitanpizza! You’re Subreddit of the Day! by SROTDroid

Reposting as my first post was removed due to insufficient recipe. by MarkyAdrian

Pics 1-4 with ooni koda, pic 5 with gozney roccbox. All dough 6-10 hr room temp fermentation followed by 24-36…

69% hydration Ooni koda bake by Equal_Rice_4955

Starting to get some air and leoparding! by McBloggenstein