Parmigiano Reggiano, Mozzarella Di Bufala, Rosemary, and Olive Oil.
I decided to make this a Neapolitan style pizza…obviously not real Neapolitan. I was just looking for something simple and light for the evening. For the dough, I used poolish with hydration at about 65%. I used my regular oven and not my Ooni this time. The crust was great!
Salute!
by BeskarWarrior
1 Comment
I just ate a cracking Dr. Oetker Ristorante Pepperoni Salame Pizza.