Vegan and Gluten Free by Kanstul1600
Welcome to Bruno’s Pizzeria! Let’s spend some time sketching and eating in this authentic Italian restaurant. Thank you guys for…
Patate with fior de latte and rosemary. 48 hours sourdough fermentation and 70 % 💦 Baked in wood fired Alfa…
A few Margherita pizzas from the weekends cook by jimblenikrap
Poolish Margherita by WackoSamurai
Wife got me an ooni for Father’s Day. Dough came out great by sdaws
Classic by notabot_27
Mushroom and truffle oil by grplu
Sourdough Marinara with garlic, burratta and fresh oregano. 3 h RT + 46 h CT, 70 % hydration by SignalFoundation6908
70% – 36 Hour Cold Ferment – Central Milling Reinforced “00” by tuxedoed-satyr
Sourdough pizza with a knife and fork like a dork 🙂 by 3995346
This year’s first pizza by toukkas