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#pizzanapoletana #cornicione #bufala #takeaway #brno #brnocity
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70%hydration, 5% levain, 3% salt 24 total at 25C, 8 after shaping. 70 secs in forno Ardore by @pizzapartyovens
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Bırak dağınık kalsın, bu börekte kural yok lezzet var, aklına esti mi çıkart malzemeleri-buruştur gitsin! Bu Yunan tarifi aslında tatlı, o halini baklava hamuruyla yapmıştım bir kere, ben tuzlucuyum diye boşuna demiyorum, bizim bildiğin kalan yufkalar, eski kaşarlarla bu hali, tatlısından bin kat daha da güzeli, kahvaltı, çay, öğlen... See more
instagram.comNeapolitanish Pizza Dough
Alexandra Stafford • Pizza Night: Deliciously Doable Recipes for Pizza and Salad
This butterfly pea flower focaccia was inspired by a famous painting! Can you guess it? 🌝✨🖼️ Butterfly pea flower has a delicate sweetness with a mild floral note.
Making this a departure from the normal garlic, herb, & cheese focaccias we all know and love. This one is an excellent vessel to many different flavors! I really enjoy... See more
instagram.comSINGLE NAPLES DOUGH BALL AT 70% HYDRATION If you’re baking at 500° to 600°F (260° to 316°C) and want a single Neapolitan pizza tonight, try this dough recipe. A stand mixer does all the work. After mixing, you let it sit on the counter for a couple hours, ball it up, and let it sit again until you’re ready to make pizza. Simple! You can also double
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