Game day pizza! by supernicedog
Feeling pretty happy about it. Launched it when the center of the stone was 420°C/790F. However i do feel like…
Supreme calories by spoonlickerbiscuit
68.5% hydration Poolish starter 96 hour cold ferment. 320 gr portion 14” by Advanced_Giraffe_424
What do you guys think of that leoparding? by Equivalent_Bid4560
Made a 20" NY style pepperoni pizza tonight after a less than stellar outing last time. Went back to basics…
Made in my Ooni Koda 16. This was the last dough ball of a batch I made a couple weeks…
I’ve been making sourdough bread loaves for about 6 months now and this was my first attempt at sourdough pizzas.…
A little snack i made in the 10 degree weather getting ready for the snow. by Worldly_Middle_634
Fluffy pizza by marcizzo2
Same setup as last time, but I used the sear burner the entire cook. Left and right burners on high…
Came home at 1am, fired up the Gozney and scraped the fridge for toppings. by rockadoodledobelfast