"Haavat" (Finnish Hardcore, Norwich, UK) - "Place On Earth" (D-Beat Punk, Wrocław, PL) - "Funeral Damage" (Crust Metal, Berlino)

#dbeat #hardcorepunk #incrustwetrust #crust #berlin #diy #noise #knoise #rawpunk #crustmetal #metalpunk #funeraldamage #placeonearth #haavat #berlinpunk #squat #punk #solidrinks #masznosa
'Härverk' (Råpunk, Malmö, Sweden) - 'Pest Hole' (Metal Punk, Brandenburg) - 'Mundo En Guerra' (Raw Hardcore Punk, Berlino)

14.01.26 at K(A)!

#dbeat #hardcorepunk #incrustwetrust #crust #berlin #diy #noise #knoise #rawpunk #råpunk #metalpunk #pesthole #mundoenguerra #harverk #berlinpunk #squat #punk

One more kebab pizza and one vegetarian pizza

I made four balls of rye dough—two for yesterday and two for today. So, I had to make two more pizzas for Sunday!

🍕 Pizza 1:Tomato sauce, grated mozzarella cheese, red onion, kebab and feta

🍕 Pizza 2:Tomato sauce, grated mozzarella cheese, red onion, paprika, cherry tomatoes and blue cheese

The dough wasn’t as good as it was yesterday. I didn’t use the very strong 00 flour this time, which is probably the reason. Still, the pizzas turned out great and there were no leftovers.

https://slicesfromsavo.pizza/pizzaverse/one-more-kebab-pizza-and-one-vegetarian-pizza/

Couple of Kebab Pizzas

Today I made some pizzas using rye dough that I started making yesterday. I also made simple tomato sauce and I will post the recipe for that later.

🍕 Pizza 1:

Tomato sauce, grated mozzarella cheese, Vöner (Finnish vegetarian kebab like product), red onion, paprika and blue cheese

🍕 Pizza 2:

Tomato sauce, grated mozzarella cheese, kebab (made by Savo-Karjalan Liha), red onion and feta.

https://slicesfromsavo.pizza/pizzaverse/couple-of-kebab-pizzas/

Slices from Dough: 6.8.2025 – Rye dough

This time, I wanted to make a rye dough. The recipe uses 400g of 00 flour and 100g of Finnish rye flour.

Each dough ball weighs 200g. I just remembered that previously, I made 160g balls from this same dough, but now they are bigger, so we’ll see tomorrow what kind of results this dough yields!

Slices from past: 22.4.2024

Gluten free pizza 🍕 Next weekend I need to make gluten free pizza and I haven’t made it before. So I needed to practice.

https://slicesfromsavo.pizza/pizzaverse/slices-from-past-22-4-2024/

Slices from Past: 27.4.2024

So gooooooood. Prosciutto, blue cheese, fresh pineapple, mozzarella and rucola.

Slices from past: 20.7.2024

White pizzas all around! Pizzas 2 and 3 are among my all-time favorites. If you want to add a bit of heat to pizza 3, try drizzling on some hot honey or adding nduja.

https://slicesfromsavo.pizza/pizzaverse/slices-from-past-20-7-2024/

Slices from past: 28.5.2025

Pizza sandwich is a great way to use extra pizza balls. This time I tested my new oven with pizza sandwich.

https://slicesfromsavo.pizza/pizzaverse/slices-from-past-28-5-2025/

Yesterday there was #pizza in the air!

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❤️ 2-Flour Mix
🍅 San Marzano Tomatoes
☁️ Fior di Latte
🫒 Extra Virgin Olive Oil
🧀 Parmesan
🌱 Home grown basil
☁️ Mascarpone
💚 Pesto die pistachio

💦 Biga 100% - 748h2h - 72% Hydration
🔥 450°C - 90s
💥 Effeuno P134H500
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#pizza #pizzanapoletana #pizzatime #pizzalove #pizzamargherita #pizzanapoli #napoletana #homemadepizza #incrustwetrust #effeuno #p134h #p134h500 #biscotto #saputo #sanmarzano #tomato #basil #sunmix #biganostress @[email protected]