A triple fermentation, no Mozz pizza with San Marzano tomatoes, grated Pecorino and diced hot and sweet jalapeños. Is this a Tomato Pie?
The dough was 60% hydration with a long cold fermentation. Then frozen for 1 month, thawed and fermented again for 72 hours before use. Exceptionally supple and airy crispness.
2 Comments
Crust, sauce and cheese…? It’s a pizza!!!!
ok