Had some 5 day old dough in the fridge..
50/50 mix of Caputo nuvola super and Caputo pizzeria.
Stacked the two doughs on top of each other, pressed out the sides and then pressed it out like a focaccia.
Par baked it for 8 minutes at 525° f, topped it with Mutti tomatoes, galbani fresh mozzarella, dried basil, minced garlic , red pepper and locatelli pecorino Romano.
Finished under the broiler for 4 minutes.
Not the best, but not the worst. Nothing gets thrown out!
by skylinetechreviews80