Launch trouble by Nineruna
1st bake ever: https://www.reddit.com/r/ooni/comments/1tt5wba/first\_2\_pizzas\_in\_o9ni\_koda\_16from\_a\_disaster\_to/ 2nd bake: https://www.reddit.com/r/ooni/comments/1tw6qro/2nd\_trial\_i\_think\_i\_might\_have\_overproofed\_the/ 3rd bake: https://www.reddit.com/r/ooni/comments/1tzwskw/3rd\_trial\_went\_from_underproofing\_to\_overproofing/ 4th bake: https://www.reddit.com/r/ooni/s/a8kJND4NBU 5th…
Made three pizzas from Sisofo's hybrid dough recipe; preferments (24-hour fermentation) followed by 24-hour bulk fermentation; and 48-hour balled fermentation.…
65% hydration with 40% poolish, 24 hours at CT and 3 hours at ambient temperature by kyronthewind
400dc Stone First time trying the Preferment-Dough. 48h CF by creationbakery
San Marzano tomatoes, garlic, Sicilian oregano and olive oil finished with fried capers by avocadofan
Pistachio Pizza by Quysolilo
100% Biga (50%) 2.5g Instant Yeast 24h CF Refresh 220g 💦 30g Salt 24h CF Baked 450dc Stone by creationbakery
It's been awhile since I went with a direct dough method, and this one was a delight. Bulk fermented for…
I tried Julian's latest recipe (Here it is) except I made 8 balls and went down to 63% hydration. I…
Hey guys! These toppings are typical of my hometown, Modena, which is why this combination is called 'Vecchia Modena' (Old…
Beef short ribs braised in Chianti, black pepper, and garlic. Fresh mozzarella, Pecorino Romano, salsa verde, and roasted then pickled…