Caputo pizzeria flour, 65% hydration, 72 hour cold ferment.
Topped with homegrown cherry tomatoes marinated in EVOO, homegrown basil, salt, and a little bit of fresh mozz. Post-oven oregano and crushed red pepper.
by f_cinergytraining
Caputo pizzeria flour, 65% hydration, 72 hour cold ferment.
Topped with homegrown cherry tomatoes marinated in EVOO, homegrown basil, salt, and a little bit of fresh mozz. Post-oven oregano and crushed red pepper.
by f_cinergytraining
Dining and Cooking