After a while (2 months to be precise) I've finally made some pizzas for the family. This time has been indoor since it's getting chill here in the UK, so no way to use the roccbox (he may retire until next year).
This is a direct dough, 18hrs in total, 70% hydration using Bongiovanni Vera + a 20% of Allison's country grains flours.
Toppings are :
– red base with guanciale, parmesan, black pepper and plenty of basil
– courgette cream base, porcini mushrooms, fior di latte, nduja and guanciale
– margherita with salame and nduja
-melanzane a funghetto (aubergine with cherry tomatoes), fior di latte and Italian sausage.
In the last pic are the dough balls before being stretched.
I hope you like them
by ilsasta1988
Dining and Cooking