I cooked a 16-inch cheese pizza on a baking steel for about 6 minutes. The dough was cold fermented for four days. The pizza was topped with hand-milled tomatoes and whole milk, low moisture mozzarella, fresh mozzarella, and provolone cheese. I finished the pizza with Sicilian oregano from the stem and some grated Parmesan and Romano cheese.
It was crispy and delicious. I like pizza. I hope you like pizza, too.
by urkmcgurk
16 Comments
This is art, and in an normal oven?? Incredible
Looks amazing. Without tasting I’m going 8.1
Oh my.
You know someone knows their pizza when they’re showing one shot of the top and two of the bottom. How it cooks underneath is what really matters.
This looks amazing 👏
🔫 Hand over the pizza and nobody gets hurt.
Beautiful. What size dough ball?
Yes. Yes please.
I like pizza.
I’ve been doing pizzas for quite sometime now and I must say: yours looks fantastic. Congratulations
Do you have a video recipe? This looks so good
Ohhhh damn that looks good!
Id love to see your dough recipe
Oh that looks fantastic. 👀💖
Dude, Nice!
That looks soooooo goood!
