So, I've been trying to dial in my sourdough NY style pizza. My neapolitan pizza is pretty solid and have…
Hi all! I’ve learned so much from this board the last few years. Wanted to share recent success. Have spent…
Menu at the end. 100% Biga Dough – 64% hydration by secondbestidea
Had some leftover dough from the other night that had probably fermented a bit too long. Decided to try and…
48 hour cold ferment dough at 67% hydration out of the Arc XL. Homemade pizza sauce, pepperoni, sausage, white onion,…
48 cold ferment, cooked in an Arc XL – 650° launch. by mrs_mocha_
Took advantage of the amazing weather we had this weekend… Had some really nice wines, got a wild hair up…
Ooni karu 16 on propane. First once since before winter. Pepperoni and mozz by Gonna_Get_Banned99
Ground lamb with minced garlic and red onion. Topped with a tzatziki, and a cucumber onion tomato salad by spoonlickerbiscuit
First time firing up the Gozney dome for spring here on the east coast! Used flour I had around the…
We made a sourdough Detroit style with pepperoni, meatball, roasted garlic, onion, mushroom, and giard. My son made himself a…
Sauce was on point my favorite so far for both and the barbecue chicken was yummy except want better dough…