I know I left the edges too thick when stretching it, but the dough tasted great (used a 72hr cold ferment recipe from “The Dough Guy”)
My pizza doesn’t have cheese – since I’m allergic
What do you think?
by toinecl
I know I left the edges too thick when stretching it, but the dough tasted great (used a 72hr cold ferment recipe from “The Dough Guy”)
My pizza doesn’t have cheese – since I’m allergic
What do you think?
by toinecl
1 Comment
Crust looks excellent!
I’m personally not a fan of uncooked onions and peppers on my pizza, but you do you.