Same dough as yesterday, just 36 hours instead of 12.

Supermarket brand pizza flour, 58% water, mashed canned tomatos, gouda, bit of fresh mozza, hot peppers and oregano.

I was scared to stretch the dough further, been a really hot day and it seemed easy to rip. Oh my god so delicious.

  • AchtungDrempels@lemmy.worldOPEnglish
    2·
    3 months ago

    So yesterday i made a pizza with thin sliced pepperoncini, better coverage. It was yummy, but it feels very much like a different pizza. I think my “hot magherita” title would fit the thin sliced one better though, the one on the picture i should have called maybe pepperoncini pizza or something. I will keep doing both types, thin sliced was not bad at all for some spice.