Crushed san marzano tomatoes, fresh mozz, spinach, prosciutto, and a egg pizza. High gluten dough, I like the chew. Fermented in the fridge for about 10 hours, a few stretch and folds in there, and then proofed for 45 minutes rougly. Combination cooking of cast iron griddle and broiler - total cook time around 4 minutes. By 'creative', I mean not pepperoni and cheese or such.
Sorry for the thin DoF on the pics, didn't check my aperture first.
I could eat pizza every day. Especially beautiful ones!
is one of the greatest things ever, isn't it?
Yes, yes it is. I've only recently tried it, but its pure magic.
great