Was waiting for the NG version and finally it landed in Aus. XL Gen 2. Traded down from a Stefano…
Weather getting real nice here in Seattle, so it’s time for some outdoor oven action. Julian Sisofo poolish recipe (https://juliansisofo.com/blog/poolishpizza)…
I’d say not too bad for the second time. Used Julian Sisofo recipe and let it sit on the fridge…
Made a few changes to my dough prep (67%). Bit more kneading and more resting. They stretched really well. Olive…
I'm having a blast with my new pizza oven, after the first failure (isn't that a rite of passage, though?).…
800 grams total recipe. 2 – 400 grams dough balls. 24 hour cold ferment. Baked in a Gozney ArcXL at…
We ate at popular pizza place while on vacation, but we weren't really impressed by it, it tasted like they…
Pepperoni mushroom, Margherita, figgy arugula with hot honey. 55 hour biga in the ooni by Torkin
Oh you guys require a pizza tax to post? Deal – my most recent attempt! So I’ve been lurking for…
GOZNEY ARC XL by Efficient-Guidance-3
Pizza two ways: the Ankh-Fourpork (smoked pulled pork, chorizo, pepperoni, and champagne ham) with a spicy red sauce, and a…
Stretching a 625g dough ball to 20 inches by TurrettiniPizza