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
marinara has to be my favorite pizza. absolute GOAT 4 pizzas poolish 350 Caputo pizzeria 350 water 5 fresh yeast…
Some weekend pizza. Margherita with pepperoni. 70% preferment using Caputo Pizzeria. by bigj097
C by onlynoraworld
Caputo “Blue” Pizzeria Flour, 67.5% hydration, 72 hour cold ferment. Topped with Calabrian chili oil and post-oven basil. by f_cinergytraining
70% Biga. Forza Napoli by Viitek94
Top was pepperoni and jalapeño. Bottom was prosciutto, salami, olives, parmesan and extra mozzarella. by Yemen420000000
1 with mortadella and burrata, and 1 with salsiccia and spinach by mokafire1334
This was baked in my Diavola V3 pro (sorry, i could not find the appropriate flair) Dough : 67% hydratation,…