Eggo waffles? Cereal? Na
Imported San Marzano tomatoes?, handmade fresh mozzarella? Imported long fermented flour? fresh basil? Yes!
Got this recipe from a YouTuber I recently found. (7th floor Pizza) from New Zealand.. and it was.
Recipe:
100% Caputo Americana (w360-380) 500g flour, .5g Ady, 325g water, 12.5g salt. (65% hydration)
Hand mixed without the salt. After 10 minutes of hydration, then I added the salt and needed for another 5 minutes. Rounded smooth and then sat in a container at room temperature for 10 hours. After the 10 hours balled up and right into the fridge for 48-72 hours. Take out 4 hours before baking. (Roughly three 270g dough balls)
La Fede hand crushed San Marzano tomatoes, homemade fresh mozzarella, locatelli pecorino Romano, fresh basil. Cooked in Gozney Roccbox 800f low flame.
These might be the nicest looking pizzas I've ever made. My 2 boys said it was the best crust they've ever had.
Enjoy!
by skylinetechreviews80
14 Comments
Thats a beauty!
Looks perfect and totally pro.
It’s already normalised… Isn’t it?
The real game changer would be to normalize for both breakfast and second breakfast!
In the U.S. it is very normal, just cold and from the night before. Or the one before that.
This looks amazing, what oven did you use?
I just had a pepper egg and cheese pizza. My girlfriend is still eating. She never had a breakfast pizza before. She’s in love with it.
This looks legit delicious and now I’m drooling while drinking my coffee 🤤
YES
Looks really good. What did you use to bake this? How long was the bake?
Winner 🏆
Looks amazing.
Little sidenote Lebanese culture already has pizza for breakfast
its actually bread tomato and cheese
Yes