65% hydration, New York style dough cooked on my RecTec on a pizza stone. by sawyer_reynolds
65% hydration, New York style dough cooked on my RecTec on a pizza stone. by sawyer_reynolds
Left that one side of the pepperoni in the back too long but otherwise happy with the char. by Equivalent-Dingo7913
Yes, I'm bad at cutting slices. Cooked in a Koda 16. Next time I do the chicken I'll probably use…
Arugula/Sun-Dried Tomato/Cashew Pesto w/red sauce by Godd9000
Gozney came in clutch by Impressive_Peach_69
Ricotta pie by s1cWid1T
Made these while doing arts & crafts with my kid. Dough details: – 65% hydration – 48-hour cold ferment -…
We’ve been doing pizzas for a couple years now and I’ve shared a few here – but we finally found…
Cook smarter with gas, wood, and rotation. 🔥 Bertello SimulFIRE 16″ Rotating Outdoor Pizza Oven …◾️ Follow👉 @officialbertellopizzaoven (website link…
Just got the Halo Versa 16. Trying to up my pizza game from home oven and eventually do pop-ups/farmers market’s.…
Finally seasoned my screen enough so it doesn’t stick. This is crucial to making it thin but still cookable for…