Caputo pizzeria flour, 67.5% hydration, 48 hour cold ferment.
Topped with cherry tomatoes marinated in EVOO, garlic, and basil with a little bit of fresh mozz. Post-oven basil, EVOO, oregano, and crushed red pepper.
A little misshapen since it stuck to the peel a bit on launching.
by f_cinergytraining
