Sauce on top or cheese on top? by TurrettiniPizza
Burrata Caprese Pizza (first time using Ooni) by Afraid-Rate-5961
cooking temp 350c medium fire by Allison_91
Super happy with how this turned out. I’ve only really done Neapolitans in my outdoor (I’ve done a few Detroits…
A pizza I made to get in the spirit of yesterday's "holiday". Direct dough, 60% hydration, 24 hr RT ferment.…
White clam and combo. 4th cook on the Box feeling like I’ve finally figured it out. Toppings a little heavy…
Settling into my dough and technique. Time to expand on flour and other ingredients. Cheers! by walchkee
NY style dough Béchamel base, smoked cheddar/low moisture mozzarella, Smokey bacon, roasted potatoes. Finished with fresh chives and sour cream…
Had a pizza night at my buddy’s with a woodfire oven. My fav was the carbonara pizza by Jim_theflagexpert
And it’s sourdough, so it’s gut healthy by Chegit0
Ooni Karu 12G 66% hydration dough with 12h room temperature + 6h cold fermentation Could have kept another 45s in…
Right before the neighbor’s ball hit me and I dropped the pizza by hefald