Cooked in halo versa 16 for ~5 min. Fresh sliced margherita peps, 50/50 galbani whole milk/part skim cheese with some pecarino romano and Parm grated on top, 65% hydration, 2/3 sir Lancelot high gluten flour, 1/3 Caputo pizzeria flour. Launched on screen for 1.5 min then direct on stone for the remainder.
by nickjacobsss
1 Comment
Looks incredible. Keep it up.