The Pizzatarians

09/15/2024

We piling

09/13/2024

Everyone’s invited tomorrow

16 x 12.0” (30 cm) Pizzas
206 g dough ball
3300 g total mass
Total Fermentation 1 day (24 h)

FULL RECIPE
FLOUR 2010 g 100 %
WATER 1246 g 62 %
SALT 43.6 g 2.2 %
YEAST 0.576 g 0.03 %

1/2 RECIPE
FLOUR 1005 g
WATER 623 g
SALT 21.8 g
YEAST 0.288 g

09/09/2024

Nothing like being in front of a pizza oven when it’s 80F at night 👹❤️‍🔥

11/06/2023

06/21/2023

Yesterday’s leftover dough is this week’s awesome breakfast bread!

04/30/2023

Sriracha’d onions and anchovies 🥹💨

02/12/2023

Marinara 09/10 🍕

09/14/2022

no-regrets afternoon snack
📝 https://matic.pizzatarians.com/ #/8/12.0/100.0/62/4/75.00/24/42

08/15/2022

More small -> 🥰😎😏🔥

07/25/2022

but pizza

07/13/2022

More of the same 😍😍😍

07/05/2022

Very happy 4th! 😍🍕

06/26/2022

Classic “salame piccante” (pepperoni in the 🇺🇸), Experimental “peperonata e salame piccante” - where the base is a tomato-based slow cooked stew of bell peppers, onions and jalapeños, and “bianca acciughe e salame piccante”, no tomato, anchovies and … pepperoni (lower temperature cool = lower crust)

06/20/2022

Always

05/27/2022

New 00 flour to try this weekend - 🤓 🍕

04/29/2022

WE BACK. 😎

11/12/2017

Another fun training session with and featuring

Flour: Molino Grassi W400
Hydro: 65%

24 hours room temp