1 or 2?
both 60% water 48 hour sourdough bases (#neapolitanpizza #recipe in the ebook)
both cooked in @oonihq #koda16 using the #lownslow technique (launching at 375C (700F) stone and cooking without flame and then low flame for around 6 minutes total, turning as needed)
1: simple red sauce (tomato, oregano, fennel seed, salt, pepper, dried onion, and granulated garlic), basil, shredded mozz, fresh mozz, finished with a healthy grate of hard Pecorino
2) olive oil, granulated garlic, shredded mozz, fresh mozz, finished with pickled jalapeño, cilantro, and lime
On a hypothetical menu, which one you going with?
All #recipes 👉 rosehillsourdough.com
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