This time more of a Napoli style. Delicious. 48h dough, about 58 % of water, salt and bit yeast, turned out fantastic. Mashed (canned) tomatoes, fresh mozza, tiny bit of Grana Padano, sprinkle of olive oil and some basil.
You must log in or register to comment.
Looks amazing!
Bravissimo!
90% credit has to go out to my oven, it does such a good job, it’s effeuno p134h 450°.
🤤
