Tried something new today and made a pizza with wild garlic pesto from ramsoms I foraged in the forest this…
Still working the kinks out of my recipe and technique, but it’s coming along. Been making them for my boys…
72h Salsiccia, Chester, Mozarella by Uli_G
75% hydration, 52 hour cold ferment, Caputo flour blend, 90 second bake in Ooni Volt 2 by JazzHatter357
I had this oven for a couple of months now and I finally getting consistent results with my Neapolitan pizza.…
65% hydration, about a minute in the Koda. Pulled to 14 inches, rolled about an inch of it inwards to…
I have been learning how to make neapolitan pizza in a home oven for the last couple of months. I…
Made this at an event by Valkein
Triple blend 72hr cold fermented 40% Caputo 00 pizzeria 20% Caputo Tipo 1 40% Caputo Nuvola Super (poolish) by skylinetechreviews80
I traded my Ankarsrum for a Wilfa and the dough makes all the difference. 68% Hydration handled perfectly! Before that…
Midweek bake after work. 72h cold fermentation, around 65% hydration, baked in a gas-fired oven. I’m happy with the oven…
I did the thingy. (Home oven edition, 68% Hydration) by Puzzled_Kiwi_3251