Recipe
500 gram 00 flour, 360 grams of ice cold water, 5 grams of instant yeast, 15 grams of salt, 15-20 grams of olive oil to ease kneading. Hand kneaded.
Approx 180 grams of dough balls for each pizza.
60 hours of cold fermentation.
Toppings: crushed tomato sauce, red chilly chicken salami, fresh mozzarella, basil leaves, bocconcini cheese.
Cooked on a gas stove mounted cast iron flat, cooked top with a gas torch.
by simulinator
2 Comments
You want some crust with your toppings?
That’s the most crust I’ve ever seen on a pizza. Like, you sure you had room to put toppings?