Cheese and tomato with some ham. Base was using Tipo 00 flour, 62% hydration and a 2 day cold ferment.
I think I need to upgrade from supermarket fresh mozzarella as it's a bit watery despite being drained and torn. Also a little overcooked but still soft and pillowy. Tomatoes can maybe get upgraded from Napolina too….
It tasted great though. I'm still learning.
Yes… The oven is technically an outdoor one but it's cold in the UK and I've got insurance.
by Flimsy-River8