Vodka sauce base, mozzarella, provolone, pepperoni. Finished with pecorino Romano, hot honey, basil, and piped ricotta.
Plus I got some stickers made for my pizza boxes, for when I give friends pizza! A friend did the logo design for me. Having a lot of fun with this!
24hr Poolish dough made with King Arthur Sir Lancelot flour, cold fermented for 48hrs. Cooked on a baking steel, preheated 1hr, then broil on high for 15 minutes before pizza launched. Turned back to bake, then cooked 7 minutes with 1 turn.
by Kooky-Television6622
2 Comments
Too much crust to topping ratio for my personal taste, but otherwise looks awesome! I love seeing pies with even topping distribution
Could you please share you whipped ricotta recipe? Thanks!
