Crust was double fermented with poolish, using a mix of @mulinocaputo tipo 00 and Manitoba farina, and @molino.dallagiovanna farina. Sauce is just hand crushed San Marzano tomatoes with a bit of EVOO, sea salt, and ripped up basil leaves. Using GiMetal tools and the Ooni Karu 16 pizza oven.
by ferrarapizza
2 Comments
The Sauce seem a Little to “Shiny” but whit the rest its Amazing
I would eat it now