Had a bunch of filling left from yesterday’s ravioli (Ricotta, mozzarella, basil, parmigiano, s&p). Thinned it slightly and used it as the base, then topped with chopped pistachios post-bake.
Baked at 430 °C (810 °F) for 95 seconds. 62% hydration, caputo pizzeria.
Open to feedback!
by tripix_
1 Comment
Damn that looks great.