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I really hate to post ANOTHER teaser for this 100% naturally fermented #sicilian recipe, but honestly, I can’t help it. Look at that #pizza!

It’s like eating a crunchy cloud smothered in cheese and sauce. It’s just so good!

Made “upside down” meaning cheese first then sauce.

I also do a covered parbake for 15 minutes to really make sure the bottom gets nice and crunchy.

No stones. No steels. Just a good quality pan (@lloydpans), good technique, and good dough.

Recipe will be in #1percentpizza, my new pizza ebook. Coming soooooon!

#sourdough
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