Pizza made in home wall-oven. Par-baked the poolish based dough/crust with red-sauce at 500`F convection-roast setting on a pre-heated steel. Roasted for two minutes and then removed from oven. Then switched the oven over to the high-broil setting. Added grated, low-moisture mozzarella, spicy salami strips, minced raw onion, black pepper, dried basil, drizzle of Oleoestepa Spanish olive oil. Back into the oven. Cooked till the cheese bubbled. Was yummy.
by permalink_child
1 Comment
Looks good!