The 72h pizza! the dough I used was
fermenting for 72h… I made a classic margherita, prosciutto e
rucola, and a olive base pizza with mozzarella and
Looks good to me, I would totally eat that
Looks very good and better than lots of pizzas you would find here in Italy
OP, please post it on r/Italiansratemypizza .
Congrats, here’s your honorary pastaporto: 🪪
You are officially entitled to Italian citizenship, feel free to contact the nearest Italian embassy
(In all seriousness, it looks delicious as fuck, man. Great job!)
Damn it looks tasty
Jesus christ that looks good
This is good pizza. 100%.
🤤🤤🤤🤤
10/10, would eat gladly!
Hey, great job!!! 😍🤌🏽
Looks good!
Nice look
I’d fuck with it.
Amazing, really amazing
It looks delicious. Excellent job, OP!
I applaud your work and dedication
It looks fantastic!
My guy, that looks perfect. I wish I had a pizzeria close by that made pizza like that
Spot on, sir 👌
Oh, finally someone that makes a pizza worth being called pizza. It looks absolutely well made and, needless to say, delicious (as I bet it surely was). Bravo 🙂
Fluffy as it should be with a nice crust. Excellent, would make sweet love to without hesitation.
Best of luck with your ambitions, with this kind of attitude you can only succeed.
Waiting /u/lorenzocol
Damn bro good job. Looks awesome
Wow
as long as it does not taste like yeast, looks good
Wow! That looks absolutely delicious. I live in Firenze and if you’d serve me that I’d be happy!
Also it seems you put the basil on the pizza after it went in the oven! Bonus points. Too many pizza places put the pizza with the basil in the oven and serve you burnt basil..
PS: Definitely look into the pizza fritta recommended to you here throughout the tread – I’m sure you’ll love it and it makes for great food-truck food.
& Maybe some coccoli!
I have been working as pizza maker for long time in Caserta and Naples, trust me this is much better than what a lot of pizza makers there can do! Well done!
30 comments
Is this to the Italian Standard
The 72h pizza! the dough I used was
fermenting for 72h… I made a classic margherita, prosciutto e
rucola, and a olive base pizza with mozzarella and
Looks good to me, I would totally eat that
Looks very good and better than lots of pizzas you would find here in Italy
OP, please post it on r/Italiansratemypizza .
Congrats, here’s your honorary pastaporto: 🪪
You are officially entitled to Italian citizenship, feel free to contact the nearest Italian embassy
(In all seriousness, it looks delicious as fuck, man. Great job!)
Damn it looks tasty
Jesus christ that looks good
This is good pizza. 100%.
🤤🤤🤤🤤
10/10, would eat gladly!
Hey, great job!!! 😍🤌🏽
Looks good!
Nice look
I’d fuck with it.
Amazing, really amazing
It looks delicious. Excellent job, OP!
I applaud your work and dedication
It looks fantastic!
My guy, that looks perfect. I wish I had a pizzeria close by that made pizza like that
Spot on, sir 👌
Oh, finally someone that makes a pizza worth being called pizza. It looks absolutely well made and, needless to say, delicious (as I bet it surely was). Bravo 🙂
Fluffy as it should be with a nice crust. Excellent, would make sweet love to without hesitation.
Best of luck with your ambitions, with this kind of attitude you can only succeed.
Waiting /u/lorenzocol
Damn bro good job. Looks awesome
Wow
as long as it does not taste like yeast, looks good
Wow! That looks absolutely delicious. I live in Firenze and if you’d serve me that I’d be happy!
Also it seems you put the basil on the pizza after it went in the oven! Bonus points. Too many pizza places put the pizza with the basil in the oven and serve you burnt basil..
PS: Definitely look into the pizza fritta recommended to you here throughout the tread – I’m sure you’ll love it and it makes for great food-truck food.
& Maybe some coccoli!
I have been working as pizza maker for long time in Caserta and Naples, trust me this is much better than what a lot of pizza makers there can do! Well done!
I wish I hadn’t seen this at midnight
Mmmm