My health took a bit of a turn for the worse so no more restaurant kitchens for me, but i can still have fun at home. Margarita is type 00 flour. Right around 73% hydration. Half finished with prosciutto. The pepperoni is caputo fioreglut gluten free flour. Cooked in the roccbox around 800 degrees for 2ish minutes. We like them a bit crispy!
by Phoenixpizzaiolo21