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 recipes🫶🏻🍕

Winter Lullaby in frame 🍕❄️- olive oil- mozzarella - gorgonzola - pear 🍐 - coppa- walnuts- rocket- pomegranate seeds- gr...
16/12/2025

Winter Lullaby in frame 🍕❄️

- olive oil
- mozzarella
- gorgonzola
- pear 🍐
- coppa
- walnuts
- rocket
- pomegranate seeds
- grana padano cheese
- balsamic reduction

💥 The perfect taste circle 💥

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

This 70% Hydration Spelt/Rye sourdough bread was quite an experience😍 (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 mixer☺️

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

🍞 The recipe for this one 👇🏻👇🏻
- 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 voila🙌🍞

The process and passion 😍🍕 📸:
29/11/2025

The process and passion 😍🍕
📸:

Sourdough bread attempt #3 🙌🍞😍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 🙌🍞😍

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 😂🤌

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

Went crazy on this blend😂

Hydration was 80% 💦

Backdrop from .backdrops 😍

One of my new ones✌️😍 Basil pesto 🌿 Fior di LatteMinced bork and beef meat 🍖 Portobello mushrooms 🍄‍🟫 Fresh basil
22/11/2025

One of my new ones✌️😍

Basil pesto 🌿
Fior di Latte
Minced bork and beef meat 🍖
Portobello mushrooms 🍄‍🟫
Fresh basil

Its is always a good time with pizza ! 🍕🔥 Thanks for believing in us 🙌🔥
19/11/2025

Its is always a good time with pizza ! 🍕🔥





Thanks for believing in us 🙌🔥

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

My first Sourdough Neapolitan Pizza 🍕😍

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 🔥

Sourdough NY style 14" 🍕😍Here we go first one made with sourdough Doughly😍 I have to say I love the taste and the lightn...
10/11/2025

Sourdough NY style 14" 🍕😍

Here we go first one made with sourdough Doughly😍 I have to say I love the taste and the lightness of the dough I could easily eat two 🤣 I need to work on the aroma a bit, but that comes with time🙌

This was a salami picante with NY sauce, shredded mozzarella, mushrooms and fresh onions, classic 😁✌️

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

Time for the next adventure and next chapter in my pizza world. Introducing DOUGHLY 😍

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 😍

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

Halloween is 24/7 for us 🎃 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 🎃

Last event we did where we baked 160ish pizzas and the one on the picture was one of the specials.😍

🔸homemade pumpkin pure (probably the best I made until now)
🔸mozzarella cheese
🔸guanciale (this gave a nice crunchy texture to the bite)
🔸stracciatella
🔸roasted pumpkin seeds

WHAT A TREAT! We named it "SCARY GOOD" Pizza 😂🍕

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Maribor

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