Could you give me the recipe for the dough?
It’s Vito’s from YouTube. This website has it. I use 30g of salt though, not 40.
I also like to refrigerate it for 3 days after balling. I then bring to room temp 2 hours before baking. Vastly improves the flavor.
I did exactly that a few times but I figured out a bit of a secret for that burnt ends is to get my oven rip roaring hot before I put the pizza in. Preheat the oven at least an hour at 450+ before even putting it in.
I don’t have a pizza oven, just a regular kitchen version, but I’ve gotten my pizza down to a science and getting the oven super hot first has been the key.
That crust is fantastic, well done!
Mmm…😋
Is that egg instead of cheese?
Correct. Gravy base then eggs and proteins.
Fuck you put that in my mouth
After or before we eat the pizza?
Yes
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Damnnng that looks 😋 have you added chorizo to that? I’m enamored by that possibility.
I will next time now. Excellent idea! Thank you.
That looks really dry.
It almost looked like it has a silly face in the crust.
. . _
That looks so dry
Everything looks great individually, but they lose me with it all together.