Bought the Cozze Pizza Oven Electric 13″ recently, still getting used to it. Pizzas from yesterday evening. (Reposted from r/Pizza,…
Finally after a heap of work I’m starting to gain a bit of confidence on my pizza. It’s not perfect…
After 2 months of frustration, Vito has finally saved my pizza game. Made with Cozze 17″ by sct_nicolaus
First time with good flour, never wanna go back 🤌🏻 by Alternative-Chart-99
Recently got my first proper pizzaoven and tried it first time today. Worked like a charm! by Alternative-Chart-99
Oh yah – i made a pizza by bluemonday138
I think I just achieved creating my ideal dough recipe and I’m hyped as hell by BooRocknRoll
Neapolitan Marguerita by Mac_rrb
65% hydration, 24 hour polish, 24 hour cold ferment. 700 F floor, 950 F dome. by Eyes000
Margherita with Sliced Prosciutto by xordis
One martgherita and one white with red onion, mushroom, scamorza, mozzarella, pecorino, grana padano and chopped garlic. by vinylhorse
Months of practice and inspiration from this group has helped me with my neapolitan inspired pizza. Thanks for the tips…