jar546
CBO
I fermented the dough for 48 hours and made my version of a pan-fried Sicilian pizza. The dough was very light, and because it fermented for two days in the refrigerator, it was very digestible. It is a straightforward
Mozzarella with some Parmigiana Reggiano sprinkled on top and my homemade pizza sauce from scratch. This one has onions on it. This was one of my better experiments. There is sauce underneath the cheese in addition to what you see.
Mozzarella with some Parmigiana Reggiano sprinkled on top and my homemade pizza sauce from scratch. This one has onions on it. This was one of my better experiments. There is sauce underneath the cheese in addition to what you see.