I cooked a 16-inch cheese pizza on a baking steel for about 6 minutes. The dough was cold fermented for four days. The pizza was topped with hand-milled tomatoes and whole milk, low moisture mozzarella, fresh mozzarella, and provolone cheese. I finished the pizza with Sicilian oregano from the stem and some grated Parmesan and Romano cheese.
It was crispy and delicious. I like pizza. I hope you like pizza, too.
by urkmcgurk
4 Comments
This is art, and in an normal oven?? Incredible
Looks amazing. Without tasting I’m going 8.1
Oh my.
You know someone knows their pizza when they’re showing one shot of the top and two of the bottom. How it cooks underneath is what really matters.