I mostly use my own made flour for neapolitan pizza! For that i buy dry penne pasta, grind them in coffee grinder or blender. Now you have homemade flour. All kind of yeast is fine. When i make pizza margherita, i prefer cheddar over mozzarella. I suppose im not the only one. There is just this one weird thing i like on it- fresh dill! Or half basilic, half dill. You should try it.
Btw. I just started to build my own stone-oven. One day i can treat my friends with all the classics from history: neapolitan, chicago, frozen…
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I mostly use my own made flour for neapolitan pizza! For that i buy dry penne pasta, grind them in coffee grinder or blender. Now you have homemade flour. All kind of yeast is fine. When i make pizza margherita, i prefer cheddar over mozzarella. I suppose im not the only one. There is just this one weird thing i like on it- fresh dill! Or half basilic, half dill. You should try it.
Btw. I just started to build my own stone-oven. One day i can treat my friends with all the classics from history: neapolitan, chicago, frozen…