What temp? I’ve been trying to nail down if I like the cast iron or the pizza stone more. Also, did you use any specific dough recipe or cold ferment for a day or two?
nanometric
Well done!
LazyAnonBoner
Those look fantastic! Well done
Old-McJonald
Looks great! Not too oily which is surprising given the pepps. What cheese did you use? Any part skim in the mix?
4 Comments
What temp? I’ve been trying to nail down if I like the cast iron or the pizza stone more. Also, did you use any specific dough recipe or cold ferment for a day or two?
Well done!
Those look fantastic! Well done
Looks great! Not too oily which is surprising given the pepps. What cheese did you use? Any part skim in the mix?