Trying out new type of flour for a thin crust pizza, more of a crackery crisp texture. Neutral flavor compared to all purpose flour. Only small amounts of sugar and salt added. About 2 hour rise time total. Minimal toppings. 500 degree Fahrenheit oven pizza slid onto a cast iron griddle.
——————————————————————————————————————————————–
Cheese and onion with egg (Omelet Pizza)
0 Responses to “Tipo “00” (addendum 10/31)”