Marg + ‘Nduja by TATCmaybe
![[Homemade] 72 hours pre fermented Neapolitan pizza with a cream based sauce blanched spinach dried shiitake cream and an egg yolk.](https://www.cfood.org/wp-content/uploads/2022/11/gfm8fk935hw91-370x245.jpg "[Homemade] 72 hours pre fermented Neapolitan pizza with a cream based sauce blanched spinach dried shiitake cream and an egg yolk.")
[Homemade] 72 hours pre fermented Neapolitan pizza with a cream based sauce blanched spinach dried shiitake cream and an egg…
Margherita with DOP bufala from the pizza trailer by shunanigans
How wide do you make your cornicione? by scottiebaldwin
Vito Iacopelli’s 48 hour double-fermented dough is the best! by scottiebaldwin
No red sauce by scottiebaldwin
Margherita monday 🍕 by mrpenisripper
48 hr cold fermented sourdough using Caputo Chef’s flour and a white whole wheat starter (~11%), 67% hydration, 3% salt.…
Great pizza in Paris, added mushrooms too by Something_About_Her
Egg yolk jam, pancetta, melted leaks, mozz, pecorino cheers y’all by MikeBibby05
Poolish Dough 48 hours ! I still prefer Biga but this was nice too. Cheers from Greece! by anaste6688
Finally dialing in the dough (with some Thai inspired toppings) by __mauzy__