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Tried and true Robertas dough recipe. 65% 24hr cold ferment 2 hrs room temp. Brussel sprouts, bacon lardons, parmesan, mozzarella, manchego and scallion.
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Tried and true Robertas dough recipe. 65% 24hr cold ferment 2 hrs room temp. Brussel sprouts, bacon lardons, parmesan, mozzarella, manchego and scallion.

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Ooni koda 2 14". 850° ish 2 minutes.

by LucyKendrick

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