Stayed indoors instead of firing up the wood-fired oven on the patio.
Dough: 48hr cold ferment. Parbaked prior to toppings.
Cheese: Wisconsin brick cheese
Sauce: blend of Bianco DiNapoli fire roasted tomatoes and my homegrown tomato sauce I canned up a few months ago.
Convection baked in the kitchen oven at 450f.
by beer_engineer
5 Comments
Wait till the other guy shows up who insists that only Neapolitan pizzas can be Margheritas.
If he does, don’t listen to him! Would smash.
Looks great! How long did you partake? My frico is never that dark when I parbake and I’m using brick as well
Looks amazing
Looks delish
Wake up tho morning to this glorious sight of a pie. I see pizza in the cards for breakfast!