Some of the pies I made over this weekend. Was busy baking 6 pies back to back and only had time to take a couple pics along the way.
In order, Tomato with ricotta and basil, cheese with ricotta and pepperoni.
16 in 440g dough ball, 24 hr cold ferm, testing a new tomato sauce and mix of mozz and wet mozz
by de_parc