The crust is 72 % hydration cold fermented for two days. I've been experimenting with using soy sauce instead of salt in my crust and it came out really well. The soy sauce adds a bit of extra funk and fermented flavor.
The toppings are vegan sausage, tomato and hash browns with a hollandaise base.
by Superb_End_2148
1 Comment
Isn’t every pizza eventually a breakfast pizza?
Looks good!