Margherita with Red Chilli – 24 hour direct dough with Molino Dallagiovanna 2.0

4 Comments

1. 

   soft_cheese 5 years ago

   Looks great! About to finish my Caputo Pizzeria 25kg bag and thinking of trying Molino Dallagiovanna. What’s your dough recipe?

2. 

   OmaC_76 5 years ago

   Looks great..I thought I recognised the name as I follow you on Instagram. I see your using the Effeuno oven.Can you tell me what temperature you had top and bottom please.

3. 

   galaxybrowniess 5 years ago

   Awesome pizza, and great username!

4. 

   Sea-Lengthiness5345 5 years ago

   Looks great!

   What was your sauce recipe?

   And what type of mozzarella did you use?