65% 72hr cold ferment. Stone was a bit hot and the base was harder than the cornicione. by Phil-Brews
Salami, mushroom and onions by smoking_tutu
Today’s sourdough pizzas by vinylhorse
Addicted to margherita by vinylhorse
Trying it on the BGE by swallowlady
Sourdough pizza with truffle, ricotta, lemon zest and e.v.o.o 🍕❤️ by SignalFoundation6908
Sourdough pizza with pepperoni, fior de latte and basil oil. Wood fired in Alfa One. 🔥🍕 by SignalFoundation6908
Patate with fior de latte and rosemary. 48 hours sourdough fermentation and 70 % 💦 Baked in wood fired Alfa…
Sourdough Marinara with garlic, burratta and fresh oregano. 3 h RT + 46 h CT, 70 % hydration by SignalFoundation6908
Today’s pizzas, didn’t turn out the way i wanted, but tasted great! by vinylhorse
Puffy margherita a couple of weeks ago by vinylhorse
Using Pear wood for a blazing hot oven by 4000xxl