Dough was cold proofed in the fridge for 48 hours with 70% hydration. It’s topped with a little Parmigiano, sauce from crushed whole canned tomatoes with garlic, basil, oregano and chili flakes, low moisture mozarella and more basil. Cooked in a 12 inch Ooni pizza oven. The half empty drink is a Negroni, great appetizer on warm days.
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Dough was cold proofed in the fridge for 48 hours with 70% hydration. It’s topped with a little Parmigiano, sauce from crushed whole canned tomatoes with garlic, basil, oregano and chili flakes, low moisture mozarella and more basil. Cooked in a 12 inch Ooni pizza oven. The half empty drink is a Negroni, great appetizer on warm days.