Doughlys Pizza

Doughlys Pizza Join me on a journey filled with love for pizza. Posting my pizza creations, recipes, and much more!

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Rezervacije za evente, privatne zabave, ali rojstne dneve na:

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Join me on an adventure full of pizza creations, tricks and tips for pizza making and pizza recipes๐Ÿซถ๐Ÿป๐Ÿ•

Winter Lullaby in frame ๐Ÿ•โ„๏ธ- olive oil- mozzarella - gorgonzola - pear ๐Ÿ - coppa- walnuts- rocket- pomegranate seeds- gr...
16/12/2025

Winter Lullaby in frame ๐Ÿ•โ„๏ธ

- olive oil
- mozzarella
- gorgonzola
- pear ๐Ÿ
- coppa
- walnuts
- rocket
- pomegranate seeds
- grana padano cheese
- balsamic reduction

๐Ÿ’ฅ The perfect taste circle ๐Ÿ’ฅ

This 70% Hydration Spelt/Rye sourdough bread was quite an experience๐Ÿ˜ (RECIPE BELOW)Working with these two flours was so...
12/12/2025

This 70% Hydration Spelt/Rye sourdough bread was quite an experience๐Ÿ˜ (RECIPE BELOW)

Working with these two flours was something new to my baking knowledge. These two flours are different from regular bread flours, they don't make that strong gluten and are sticky to work with. Also when making a bread like that its recommended to go "lower" hydrations like 70%. It also don't need that much working time but still some nice stretch and folds or a good mix in the mixerโ˜บ๏ธ

The taste of the bread is phenomenal ๐Ÿ˜ pure old school memories on spending time at grandmas and eating her fresh bread ๐Ÿ˜

๐Ÿž The recipe for this one ๐Ÿ‘‡๐Ÿป๐Ÿ‘‡๐Ÿป
- 510g of flour (70% spelt and 30% rye)
- 350g of water (leave 50g for the end)
- 120g of levain
- 10g of salt

I did an autolyse for 1h 30min before adding my levain which I mixed in a mixer for roughly 10min.
Then I added the salt and mixed a bit more. Took out the dough shaped it in the ball and left it on my counter covered over the night to double in size. In the morning I shaped the dough and I put it banneton and into the fridge for roughly 8h or so. Took it out and baked it in my kitchen oven for 15min covered and 15min uncovered and voila๐Ÿ™Œ๐Ÿž

The process and passion ๐Ÿ˜๐Ÿ• ๐Ÿ“ธ:
29/11/2025

The process and passion ๐Ÿ˜๐Ÿ•
๐Ÿ“ธ:

Sourdough bread attempt  #3 ๐Ÿ™Œ๐Ÿž๐Ÿ˜I have to say, third time is a charm. This one really came out perfect! No big holes in t...
26/11/2025

Sourdough bread attempt #3 ๐Ÿ™Œ๐Ÿž๐Ÿ˜

I have to say, third time is a charm. This one really came out perfect! No big holes in the middle, the crust just enough crunchy and soft! and the best part I finally got THE EAR ๐Ÿ˜‚๐ŸคŒ

This one was made from:
- 30% organic spelt whole wheat flour
- 30% whole wheat
- 30% bread flour
- 10% rye flour

Went crazy on this blend๐Ÿ˜‚

Hydration was 80% ๐Ÿ’ฆ

Backdrop from .backdrops ๐Ÿ˜

One of my new onesโœŒ๏ธ๐Ÿ˜ Basil pesto ๐ŸŒฟ Fior di LatteMinced bork and beef meat ๐Ÿ– Portobello mushrooms ๐Ÿ„โ€๐ŸŸซ Fresh basil
22/11/2025

One of my new onesโœŒ๏ธ๐Ÿ˜

Basil pesto ๐ŸŒฟ
Fior di Latte
Minced bork and beef meat ๐Ÿ–
Portobello mushrooms ๐Ÿ„โ€๐ŸŸซ
Fresh basil

Its is always a good time with pizza ! ๐Ÿ•๐Ÿ”ฅ    Thanks for believing in us ๐Ÿ™Œ๐Ÿ”ฅ
19/11/2025

Its is always a good time with pizza ! ๐Ÿ•๐Ÿ”ฅ





Thanks for believing in us ๐Ÿ™Œ๐Ÿ”ฅ

My first Sourdough Neapolitan Pizza ๐Ÿ•๐Ÿ˜Recipe:- 30% 0 flour- 70% 00 flour- 68% water- 10% sourdough starter- 2,8% saltTop...
17/11/2025

My first Sourdough Neapolitan Pizza ๐Ÿ•๐Ÿ˜

Recipe:

- 30% 0 flour
- 70% 00 flour
- 68% water
- 10% sourdough starter
- 2,8% salt

Toppings:

- truffles ricotta cream
- mozzarella
- radicchio
- fresh bresaola
- basil
- Mayo and hot sauce mix ๐Ÿ”ฅ

Sourdough NY style 14" ๐Ÿ•๐Ÿ˜Here we go first one made with sourdough Doughly๐Ÿ˜ I have to say I love the taste and the lightn...
10/11/2025

Sourdough NY style 14" ๐Ÿ•๐Ÿ˜

Here we go first one made with sourdough Doughly๐Ÿ˜ I have to say I love the taste and the lightness of the dough I could easily eat two ๐Ÿคฃ I need to work on the aroma a bit, but that comes with time๐Ÿ™Œ

This was a salami picante with NY sauce, shredded mozzarella, mushrooms and fresh onions, classic ๐Ÿ˜โœŒ๏ธ

Time for the next adventure and next chapter in my pizza world. Introducing DOUGHLY ๐Ÿ˜Doughly is a sourdough starter whic...
09/11/2025

Time for the next adventure and next chapter in my pizza world. Introducing DOUGHLY ๐Ÿ˜

Doughly is a sourdough starter which I will now study to the core, because I want to learn as much as I can about sourdough and its maturity. I feel like I have achieved a lot in a pizza world, recipe and dough wise so why not taking a different path and learn some new stuff ๐Ÿ˜

Also I will have more free time since the pizza events season its over untill spring so definitely expect more delicious pizzas, bread etc. โœŒ๏ธ

Halloween is 24/7 for us ๐ŸŽƒ Last event we did  where we baked 160ish pizzas and the one on the picture was one of the spe...
05/11/2025

Halloween is 24/7 for us ๐ŸŽƒ

Last event we did where we baked 160ish pizzas and the one on the picture was one of the specials.๐Ÿ˜

๐Ÿ”ธhomemade pumpkin pure (probably the best I made until now)
๐Ÿ”ธmozzarella cheese
๐Ÿ”ธguanciale (this gave a nice crunchy texture to the bite)
๐Ÿ”ธstracciatella
๐Ÿ”ธroasted pumpkin seeds

WHAT A TREAT! We named it "SCARY GOOD" Pizza ๐Ÿ˜‚๐Ÿ•

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Maribor

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