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Friday night is pizza night here at Casa Rosehill

1) olive oil, granulated garlic, shredded mozz, goat cheese, sage, and cracked black pepper. Finished with honey and thinly sliced green apple. A fall favorite and 100% 🤤

2) red sauce, shredded mozz, basil (tip: use high fat low moisture shredded mozz, it browns but doesn’t burn)

Both about 330g dough balls. Both 60% water (the Neapolitan style #recipe in the ebook). Both cooked #lownslow in @oonihq #koda16

The sage is from my friends at @missgoodherbs . It’s INCREDIBLE

Happy #friday everyone!
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