All trumps flour (24 hr cold ferment),
Escalon 6 in 1 tomatoes, mix of whole milk low moisture Mozzarella, part skim Mozzarella, and prvolone cheese. Hormel cupping pepperoni. Baked at 560F for about 6-7 mins on a 1 inch thick aluminum slab.
by IllustriousJaguar
2 Comments
Got an 18-inch NY style pepperoni and plain pies- perfect combo!
That looks quite good! 😊