Pre-bake: EVOO, oregano, tomatoes, pecorino toscano, Grande LM mozz
Post-bake: sliced Calabrian chilis, EVOO, pecorino romano
by BreadAndBarley
Pre-bake: EVOO, oregano, tomatoes, pecorino toscano, Grande LM mozz
Post-bake: sliced Calabrian chilis, EVOO, pecorino romano
by BreadAndBarley
12 Comments
Nice!
Really wish I got one of those ovens.
What’s your dough recipe?
I like mine with extra pepperoni. Yours looks fabulous I’m impressed
Lookin good. I’m still dialing it in, my pies don’t look as good as yours. I used 750 upper and 550 lower.
Even without the pepperoni it looks cooked to perfection I still give it a standing ovation
Looks fantastic 🤩
That looks really, really good. Nicely done. 👍🏼. Looks like a New York New Haven hybrid. Not a bad thing at all.
Looks great, love the blistering
What upper and lower temps did you use?
Nice!!! 😀
Very nice