cooked in lloyds alternative 13×10 detroit pans. mainly brick cheese, but also cheddar + some bacon and onion. light on sauce cause i like to put cold red sauce on top when i eat it. super light and airy dough. cold fermented for about a day. my recipe is based on a couple different sources but ultimately my own take i can put the recipe in the comments if someone wants.
by xxxlittlechefxxx