Sourdough crust at 65% hydration with Caputo 00 Pizza flour, 24 hour room temp ferment and proof, 4 hour rise.
I also made fresh ricotta and did a dip with ricotta, EVOO, hot honey, pistachios, red chili flake, and Maldon salt with fresh “chips” made from my pizza dough.
Finished with cinnamon and sugar bread sticks with cream cheese frosting dip (not pictured).
by shortbucket04