This is a 58% hydration dough that started with a poolish. Tons of flavor…might be my best yet. I used…
cacio e pepe but im bad at plating by ElasticEpoxy
Pasta with peanut, paprika, meat, carrots, milk and cheese by siekajator
Used caputo 00 and King Arthur bread flour poolish and dough formation about 70/3 with caputo used for majority for…
Three P’s for lunch. Rockin’ the old school Koda 12 as usual. Like an old Audi. Overnight poolish: 1g dry…
Cauliflower and veggie lardon shells in creamy Alfredo sauce by djazzie
First time making Buffalo Chicken Pizza. Definitely not the last. -Dough: 70% hydration (70% Tony G 00 flour, 20% whole…
all the veggies were from our local farmers markets:) by TheRedditor560
Last pizza of the night is always for the chef. Habanero garlic sauce, jalapeños, roasted tomatoes, cup pep, and hot…
On my first attempt, the pan was still a bit too hot when I added the cheese so it ended…
68% hydration. Used my kitchenaid for the first time instead of just stretching and folding. Worked great but the dough…