10% fresh ground Kamut and 90% Caputo 00 Pizza flour fermented 12 hours room temp and 36 hour refrigerator. Artichoke, arugula and Kalamata olives. Mozz and Parmesan cheese. Six minutes gas burner iron skillet and four minutes electric broiler
by bluepivot
1 Comment
I love artichokes on pizza. I have an amazing Greek seasoning from a local restaurant that I put on them. You have to set them on top of the cheese, and let them cook🔥🔥🔥