First time sourdough pizza by ChukaMendoza
Fitnessziel heute: Pizza sicher zum Mund bewegen. by MaLiTi86
70% hydration by Nineruna
By no means an expert, but thought my wife’s photos of last night’s pizza came out nicely! Old photo is…
The absolute best Margherita I've made. by KaousJudo13
63% 48h i think next time i try 70% by PsychologicalEar2877
Eggo waffles? Cereal? Na Imported San Marzano tomatoes?, handmade fresh mozzarella? Imported long fermented flour? fresh basil? Yes! Got this…
Mutti Polpa, Cento anchovies, olives, capers. Recipe: 20% Caputo Nuvola Super 20% Caputo Americana 60% Caputo Pizzeria Poolish & Biga…
Alfredo base, wild wonder gourmet medley tomatoes, basil, locatelli pecorino, basil. 61% hydration using the gozney overnight method. Hand kneaded.…
Just another pizza by qAstrov
Not quite classic Neapolitan with the toppings, but tasted brilliant. 65% hydration, overnight poolish + 4 hour bulk ferment. In…
A few pizzas from the new oven , I am loving the process by rainbowsaintreal