Third time ever making this kind of pizza. Pepperoni, nduja and parmesan. Bit too greasy for my taste, but the caramelised edges came out really nice. The dough was amazing though — I think I’ve finally found my sweet spot with 75% hydration and 3% salt, 48h fermentation. It gives it way more flavour and stops it tasting too plain. Next step is finding a good cheese supplier, which honestly isn’t easy in the UK☹️and get Lloyd pan😁💪
by Inevitable_Dot_8250