We had a 3 day cold fermented dough and a bunch of leftover ingredients so we decided to go a little wild. The first (my partners) is a cheesy garlic bechamel base topped with thinly sliced potatoes, low moisture mozzarella, mushrooms, broccoli, feta and lemon juice. The second (mine) is a garlic tomato base topped with low moisture mozzarella, black olives, capers, anchovies and parmesan. Both were excellent but I do think I need to roll the dough thinner next time, I used to make an amazing stone bake style pizza before my stone exploded but this was quite different. Picture 4 is an example of one I made on my stone consisting of a garlic tomato sauce, low moisture mozzarella, black olives, kalamata olives, mushrooms, capers and artichoke hearts.
by hazza987
1 Comment
damn those pizzas look insane! the garlic tomato base sounds so good and the bechamel on pizza is next level honestly. definitely keep playing with those toppings. sounds like you’re into something awesome!