Been reading a lot about the recent $10k pizza dough so I thought I’d use the method and replaced the water with a Peroni. 24h cold fermentation and the results were awesome. Thought I took more pics of the pep, but that was one of the tastier pies I’ve made.
Hand sliced pepperoni (ftw, btw) followed by a white pie with fontina, garlic, and prosciutto.
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Been reading a lot about the recent $10k pizza dough so I thought I’d use the method and replaced the water with a Peroni. 24h cold fermentation and the results were awesome. Thought I took more pics of the pep, but that was one of the tastier pies I’ve made.
Hand sliced pepperoni (ftw, btw) followed by a white pie with fontina, garlic, and prosciutto.
The show goes on!
Did this cure your Peyronie’s disease?
Yummy