Made a basic Leopard crust pizza dough con Metodo Diretto, using Caputo Blue (farina) and lievito di birra (fresco). (Only using 0.27 g of LdB and around 63% hydration) and a 24 hr RT fermentation. One of the pizzas was a Margherita with Pomodoro San Marzano dell’Agro Sarnese-Nocerino D.O.P., fresh stracciatella and basilico. I usually make it with mozzarella di bufala or burrata but was trying something new. The other was a pepperoni pizza made with Grande brand mozzarella and Ezzo pepperoni.
by ferrarapizza
1 Comment
just call pepperoni “salame piccante” and nobody will blink an eye.
edit: pizza with salame piccante is also called “diavola”