Thomas recipe: Caputo Cuoco // 82,5% hydration by ForniPizzaParty

Following a recipe on yt: https://youtu.be/CJ7p-UuMJ3Y?is=q3ogmsucnF0SyJuP Satisfied with results but would like to get more rising in the crust-airy. What…

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…