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Pizzaioli
Wall.

Every pie posted to esposito.pizza, in one feed. Open a card for the pizzaiolo's notes, and jump straight to the recipe they used.

Pizzaioli

Pies baked

Countries

@hydration72Tokyo, JP

Crumb shot from last night's 72-hour ferment. Open and airy — finally cracked it.

@cold_prove_coBerlin, DE

Day 3 of cold ferment, bubbles for days. Yeasty smell when I cracked the fridge — you know it's right.

@dough_dadBrooklyn, NY

Pulled this off the peel just now. Patted the fior di latte super dry — biggest unlock so far.

@nonnas_ovenChicago, IL

Pizza party with the neighbors. Steel on top rack, broiler high, 6 minutes — no fancy oven needed.

@za_labAustin, TX

Roccbox at full chat. Stone reading 850°F. 70% hydration is the move.

@slice_lifeQueens, NY

First clean launch, no shake. 48h is the minimum, 72 is the sweet spot.

@brooklyn_bakeNaples, IT

Gluten window from this poolish — translucent. Made this with my zia in Napoli last week.

PizzaioliWall.