I'd like to open a small pop-up store in cooperation with a local pub. Would you pay for the pizzas?…
I don't know what the hell I did right, but it was something 😂. 20% Caputo Nuvola Super + 80%…
60% hydration, 23 hr bulk fermentation, proofed 4 hours – cooked in the Tucci indoor pizza oven. Pretty happy with…
56 hour straight dough, 75% hydration, Caputo Flour Blend, 90 second bake in Ooni Volt 2. Crushed tomato, basil, oregano,…
Second batch of dough. 16h in the fridge before freezing and 5 after taking it out of the fridge. I…
Still working the kinks out of my recipe and technique, but it’s coming along. Been making them for my boys…
75% hydration, 52 hour cold ferment, Caputo flour blend, 90 second bake in Ooni Volt 2 by JazzHatter357
Triple blend 72hr cold fermented 40% Caputo 00 pizzeria 20% Caputo Tipo 1 40% Caputo Nuvola Super (poolish) by skylinetechreviews80
70% Biga. Forza Napoli by Viitek94
Just sharing my first "beautiful" pizza 🙂 Made with levain (sourdough pizza, 65% hydration), mozzarella, parmesan, gorgonzola (don't know how…
Cornicione has entered the chat! We have pretty much been stuck in a frozen tundra here in New York for…
This is my version of the "caprese pizza". Tomatoes, fresh mozzarella, basil and homemade olive pesto. by SnooApples2483