Hayden mills flour ( I think I need to try adding gluten to strengthen), 60% hydration, 2% salt, 2.5% oil…

Used diastatic malt powder – definitely helped with browning. Didn’t mean for the crust to get that big, but first…

20″ Pepperoni, Bacon and Olive by iheartbicycles

48 hour cold ferment at 64% hydration out of the Arc XL by Nuggs4Lyfe

Neapolitan-style pizzas (66% hydration) Dough fermented at room temperature until doubled in size (~20 hours). Ooni Karu pro (Wood) Pizza…

With ninja artisan pizza oven by sandro2409

This is my third batch of my 72 hour cold fermented, neo/new york hybrid. Really starting to get it dialled…

After last week’s 75% hydration disaster… (I couldn’t handle the wetness of the dough) , I dropped down to a…

Used Molino DallaGiovanna 00, 70% hydration by dihydrogen_monoxide

Last nights pizza – pepperoni, prosciutto, basil and mushrooms by Left_Blackberry_4081

Starting to feel good with the ooni. by Torkin

Homemade spicy vodka sauce 36mos Parmesan Low moisture mozz Pepperoni Basil What do you think? by Sad-Tip-8556