Sauce on top or cheese on top? by TurrettiniPizza
Super happy with how this turned out. Iโve only really done Neapolitans in my outdoor (Iโve 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 Iโve 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 Bรฉchamel base, smoked cheddar/low moisture mozzarella, Smokey bacon, roasted potatoes. Finished with fresh chives and sour cream…
Had a pizza night at my buddyโs with a woodfire oven. My fav was the carbonara pizza by Jim_theflagexpert
Ooni Karu 12G 66% hydration dough with 12h room temperature + 6h cold fermentation Could have kept another 45s in…