Made with 300 gm NY style Pizza dough ball, cold fermented for more than 48 hours with 65% hydration.
Used 00 flour, Parmesan, Low mos Mozz, Pepperoni, Jalapeno, EVOO, Pecorino & Ricotta
Baked for 4 Minutes but should have baked for a minute or more.
Will try it with Hot Honey next time.
by saeetama