What can I do better to puff up the crusts? by Smokedbutteescotch
Very happy with how this came out. Used Caputo red 70% hydration by SleepyRocket
My very first neapolitan pizza by ProteinPapi777
Oh my, tasted like sourdough, very flavourful, light and puffy, no crisp at all. 80s at 500*C. Caputo Pizzeria Flour…
Last time I posted about struggling with the dough. Does passing the windowpane test rule out the possibility that I…
Anyone know where I can buy some plates like this? The little bumps keep the pizza out of the grease.…
Hi, I used to be able to make very decent Neapolitan style pizza dough a few years back. My last…
Calabrese salami, roasted red peppers, red onions, black olives, garlic and mozzarella cheese. by buckner_harold
Margherita pizza by buckner_harold
Big Sting. Little Sting. 🐝 by melvin445
1st Go at proper Neopolitain Pizza – Black Pudding, White Pudding, ham, chorizo, green chilli. by ColdAndSnowy
Pulled some dough out of the freezer yesterday and this one came out quite nice. Dough is (likely) Vito’s poolish…