NJ grown tomato, NJ milled flour, pecorino & evoo. 96 hr. CT ferment.by jankylyfe 6 Comments vengefulcode 2 years ago Where did you get NJ flour? pizzabyaxl 2 years ago Looks awesome! What kind of oven are you working with? johnnybegood1025 2 years ago Classic. Good job. TerdSandwich 2 years ago As a Philadelphian, I’m curious what part of NJ calls that Tomato pie. Looks great tho KnightShift1980 2 years ago From Texas and I have never had a pizza like this. I’ve seen this style recently and yours looks great, makes me want to find one. Ok-Temperature1824 2 years ago This looks so nice.. To be clear its just tomato and parmasen?Write A CommentYou must be logged in to post a comment.
TerdSandwich 2 years ago As a Philadelphian, I’m curious what part of NJ calls that Tomato pie. Looks great tho
KnightShift1980 2 years ago From Texas and I have never had a pizza like this. I’ve seen this style recently and yours looks great, makes me want to find one.
6 Comments
Where did you get NJ flour?
Looks awesome! What kind of oven are you working with?
Classic. Good job.
As a Philadelphian, I’m curious what part of NJ calls that Tomato pie. Looks great tho
From Texas and I have never had a pizza like this. I’ve seen this style recently and yours looks great, makes me want to find one.
This looks so nice.. To be clear its just tomato and parmasen?