First attempt at a lower hydration
/r/PizzaI was inspired by this sub to make my first pizza from scratch, the pan and I had a disagreement. Crust turned out okay though.
/r/PizzaHomemade onions, oregano and cheese pizza
/r/PizzaMk.2. Less is more approach, with red onion, chorizo, mozzarella and tomato (hint of hot chilli) sauce.
/r/PizzaGrandma Pie. Half margherita half delicata, caramelized onion and fried sage
/r/PizzaBBQ Last Dab XXX Chicken Pizza
/r/PizzaFirst pie in the P134H!
/r/PizzaBasil from my new aerogarden :) recipe and feedback request in comment
/r/Pizza[HOMEMADE] Delicious, mushroom, olive, mozzarella, cheddar, jalapenos. Taste buds activated.
/r/PizzaOrder up hot off the grill
/r/PizzaS'mores Pizza- marshmallows, choc chips, pretzels, on fudge base
/r/PizzaNY Style pizza. First in a while. Yum!
/r/Pizza6 day fermented dough on a stone
/r/PizzaTonight’s effort. Cast iron. 74% hydration. 10g sugar, 10g ady, 18g salt, 30g evo. 10 min knead. 48 hr refrigerate. Warm 4 hours before using. Still not very airy. Home oven 480°. Ezzo pepperoni. There is air in the dough before the oven then it finishes dense. It’s good. Not great.
/r/PizzaBubbly! Pepperoni, sausage and bomba!
/r/PizzaI'm on a roll!!!😁😁😁
/r/PizzaShortrib and mushroom provolone caprese pizza
/r/Pizza2nd and 3rd attempt. Grandmother is Sicilian and remember watching her growing up. I'm gettin' there.
/r/PizzaCan we eat now?
/r/PizzaSlices from Mama's Too, near 105th and Broadway, NYC
/r/PizzaEasily my best one yet
/r/PizzaCheese Sicilian from Pizzeria Canova - Attleboro, MA.
/r/PizzaGarlic and pepz
/r/PizzaFirst Homemade Pizza. Ignore the shape :)
/r/PizzaOne of the best pizza in MTY, Mexico
/r/PizzaI’m a 17 year old Norwegian, so of course I had to make moose carpaccio pizza
/r/PizzaBrick fired and beer