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not a pizzeria | homemade pizza

@notapizzeria

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teaching you how to make good pizza at home
📩: [email protected] for collabs

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is this not the best day of the week? Lock in your pick(s) for your fav featured pizza.
1️⃣ @angelospizzabar
2️⃣ @notapizzeria
3️⃣ @themayorofpizza
4️⃣ @bobbysfiredup
5️⃣ @pizza.jams
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Tag @bobspizzatour in your pizza posts for a chance to be featured!

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Homemade #pizza just hits different. 👌 🍕🔥 @oonihq

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Must say it was good 😌

#japanesepizza #tokyopizza #pizzainjapan #japanfoods #japanitalianfood

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Sun’s out, boards out ☀️🍕
Ready for all your spring pizza night hosting moments.

Repost: @notapizzeria

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Proper steamy pizza, almost like an episode of stars in your eyes! The grand reveal is a tasty fennel salami and pepperoni pizza!

Cooked in the ooni koda2Max

#pizza #NeapolitanPizza #yummy

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I've been working hard on my latte art, here's some recent pours, what do you think?

#latteartgram #latteart #sagecoffeemachine

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Some beautiful beans on the go from @hubbcoffeeco @sageappliancesuk #flatwhite #espresso #coffeereels

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Oh how I long for dry sunny days! This was cooked in the koda 2 pro, pepperoni, sausage and lots of @jdshothoney

#hothoney #pizza #cooking

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Check out that booty shot.

#pizza #ooni #fyp

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We love seeing what you’re making with Atlas 🤍
Huge thanks to @notapizzeria for sharing this. Keep tagging us so we can see your creations too!

Repost: @notapizzeria

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FLOUR experiment day 🍕🧪

Two flours. Two methods.

Caputo (Pizzeria) X Molino Pasini (Soffio Medium)

Both flours have very different specs, so I treated them differently:

• Caputo (Type 00, W260–270, P/L 0.50–0.60) → Poolish, 72h in total.

• Pasini (Type 0, W265–285, P/L 0.45–0.50) → Autolysis, 60h in total.

By theory, both methods should allow each flour to shine, and visually 👀 , they totally did !!

Great oven spring on both 💨💨 Spectacular lift and high cornicione. Caputo puffed up a little higher, with more uniform leoparding and no oversized blisters 👌

But when it came to taste & texture ❓

Pasini was the clear winner 🏆

Softer chew, more tender bites, slightly nutty and grainy, with a balanced saltiness and gentle natural acidity from long fermentation 🔥💯💯

Even more interesting, Pasini’s dough held its texture over time ⏰ !!

Did a follow-up taste test 1 hour AFTER bake,
Pasini was still soft and enjoyable, while Caputo “tightened up” and turned noticeably tougher to chew.

Which would you choose❓❓

The classic Neapolitan Caputo puff or the long-lasting softness of the Soffio?

Let me know below! 👇

#FlourTest #PizzaScience #DoughScientist #Caputo #MolinoPasini #Autolysis #Poolish #PizzaNerd #Canotto #PizzaExperiment

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