Three and a half day cold ferment. 62% hydration. 2.5% salt. 2% olive oil.
Blended King Arthur Sir Lancelot and Caputo Nuvola Super Tipo 0 with an additional .5% diastatic malt.
Bianco DiNapoli crushed tomatoes milled and seasoned with salt, garlic, oregano, and black pepper. Pecorino Romano over the sauce.
Topped with Ferndale Farmstead low moisture whole milk mozzarella and sharp white cheddar cheese. Impossible sausage with Calabrian chili oil and fennel.
Baked for six minutes at 565 Fahrenheit on 1/4” steel preheated for one hour. Broiler on for the last minute.
Finished with Pecorino Romano and olive oil.
by urkmcgurk
1 Comment
Fitness whole pizza in by mouth