@7thfloorpizza: Just a perfect homemade Neapolitan-style slice. Enjoyed every bit. 😋 🍕 Ingredients: 🔘 Tomato Sauce 🔘 Low-moisture Mozzarella 🔘 Chorizo 🔘 Frsh Basil 🔘 EVOO 👨🏼‍🍳 Dough: Direct Method, 65% hydration💧 🔘 720g "0" Flour 🔘 470g Water 🔘 0,7g Instant dry yeast 🔘 17g Sea salt ⚖️ 4x290g Dough balls 🌾 Flour: Molini Pizzuti Costa D’Amalfi 39 hours fermentation - 12 hours RT Bulk fermentation - 24 hours CT Balled fermentation - 3 hours RT before baking 🌡 RT - Room Temperature (22°C) 🌡 CT - Controlled Temperature (4°C) 🔥 Baked in the Ooni Koda 2 Pro at 430°C for 90 seconds! #pizza #homemade #food #Love #7thfloorpizza

Alfie Butler :

How much does a pizza oven help with the crust

shanzeli_0704 :

How many of gram wet yeast

Break 'n Bake :

i wanna ask. if its cold, it is hard to bite ??

BASES :

Them crusts 👌🏻🍕

Nolan :

Super🙌🎉

Chris :

Looks delicious 👍👍👍👍👍👍👍👍

aku_ dan :

woww... 👍👍

DimaCheff :

Рецепт тіста Будь ласка ))

user545789 :

Perfection! Biga or Poolish?

Insouni :

👍👍👍👍👍👍👍👍👍🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥😋😋😋😋😋😋😋😋😋😋 perfect 👍👍👍

Alfie Butler :

Xinhexing EPDM :

🤩🥰😊

suphabmaecheam :

😳😳😳

cookwithsmyra :

🥰🥰

Chef Ibrahim 🍝🇺🇲 :

😍😍😍