Stoned Crust • By JU

11/07/2026

Leopard crust meets ultimate comfort food! 🌭🍕 Tried out this PizzaDog featuring our absolute fave New yorker Virginia hotdog, sauced up with a spicy kick of Sriracha and Kewpie mayo. That snack upgrade! 🔥

08/07/2026

And I'm feeling good.... when the pie is completely bloat-free. 🍕🔥

Traditional Neapolitan is proof that you don't need heavy toppings to make something taste incredible. Keeping this one clean and balanced with a base of fresh tomato sauce, creamy cheese, savory anchovies, juicy cherry tomatoes, and sliced olives. 🍅🧀🐟🍅🫒

Just pure, slow-fermented magic that leaves you feeling light. ☁️✨

06/07/2026

The 36-Hour High-Hydration Challenge: From "Pancake" to Perfection! 🍕✨

Swipe to see the process.

36 hours of patience. A little bit of panic. Handling 62% hydration dough isn't just about the recipe; it's about mastering the touch.

Today's bake was a reminder that you don't need a perfect start to get a perfect finish.

The result? An airy, beautiful cornicione with that crisp bacon, bianca base with shiitake mushrooms, and a whole lot of lessons learned in the heat of the Barrel Pro. 🔥

06/07/2026

04/07/2026

Expectation: Eating fresh, stone-fired pizza on weekends. 🍕

Vs

Reality: Lifting heavy flour sacks and managing our setup. 💪

Thank you for fueling the obsession and carrying the weight of this pizza journey, LITERALLY ! Couldn't tame the 400°C flame without you. ❤️🔥

27/06/2026

48 hours of strict silence. 🤫⏱️

Good dough isn't rushed,it's rested. Giving the dough 24–48 hours in the chiller allows natural enzymes to break down heavy starches before it ever hits the 400°C fire.

The result? A weightless crust, zero bloating, and maximum flavor. Now, close the door and let the magic of cold fermentation work. ☁️✨

26/06/2026

The pizza that started it all.

Back in 1889, a Naples chef leveled up the classic street food to impress Queen Margherita. The toppings were chosen specifically to mirror the vibrant colors of the Italian flag 🇮🇹:

🟢: Fresh basil
⚪️: Melty mozzarella
🔴: Rich tomatoes

No crazy toppings, just simple, premium ingredients, a hand-kneaded 65% hydration dough, and a blazing 450°C bake. 🔥

Pure, rustic comfort food, made completely from scratch right at home.

24/06/2026

Slowing down the process changes everything. ⏳

Perfection is a trap, but excellence is a practice.You don't need shortcuts to create something incredible-true craft happens in the repetitive, hands-on work.

I'm leaving the mixer off for this one because there is something unmatched about the structure you get from manual kneading and timed stretches/folds. For high-hydration dough, this slow development allows the gluten to layer gently, ensuring a final bake that is beautifully light and airy instead of dense and bready. 🍕

No shortcuts, just the joy of the craft. Hands, patience, and heart. A Loving the process, over and over again. ❤️

22/06/2026

A good crust takes a lot of trials, slack dough, burnt edges, irregular shape etc. but a little tear in the dough won't stop me!

Far from perfect, but we're getting there. 🍕Just embracing the mistakes because that's the only way to learn.(it still tastes amazing anyway)

Dusting off the peel and planning for another pizza night. 🍕🌱🇮🇹

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