Contemporary Neapolitan pizza, made with high-gluten flour from Mulino Pransani, with just 5 hours of rising time. Topped with peeled tomatoes, zucchini, black olives, bell peppers, leeks, sausage, and fiordilatte. Baked in an Ooni Koda 16 oven.
It was goooood 😋
by TrustMeBro77
Dining and Cooking