Sorry for using a screen! But I made 6 pizzas today and felt risk averse.
Provolone dolce on the bottom topped with San Marzano tomatoes, pepperoni and some fresh mozz cubes, finished off with a small drizzle of vodka sauce, ricotta, parmesan and basil.
Dough was more or less a 4 day dough (1 day poolish and 70 hours in the fridge) with 80% wheat and 20% spelt. Hydration was 64%, baked at around 320C for 7 minutes.
by crankthehandle
2 Comments
Looks delicious
This is a beauty of a pie. Happy pi day