7-day-old dough Sponge: 55% with dry starter (fermentum), 74% hydration Baking temperature: 435°C Gamberetta Genovese DOP pesto and ricottaSemi-dried cherry tomatoesFior di latte mozzarellaSmoked shrimpRed pestoby Green-Force-5252 4 Comments Bitbatgaming 5 months ago Pesto my beloved skylinetechreviews80 5 months ago Gorgeous CoupCooksV2 5 months ago Work of art NakedOnTheCouch 5 months ago I normally just lurk here.. but this looks amazing! I’m salivatingWrite A CommentYou must be logged in to post a comment.
4 Comments
Pesto my beloved
Gorgeous
Work of art
I normally just lurk here.. but this looks amazing! I’m salivating