Pizza


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Crust with 50/50 Tipo 00 and semolina rimacinata.

Onions, sauce, fresh mozz, EVOO, fresh basil, salt, pepper and dried rosemary, thyme and oregano.
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Joined
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Messages
155
Reaction score
24
Crust: Tipo 00 and semolina rimacinata. 300g flour weight with 70% hydration, 7% EVOO, 7% nonfat dry milk, 2% salt, 1% yeast

Seasonings: EVOO, salt, black pepper, rosemary, thyme, oregano, basil

Toppings: sauce, fresh mozz, green bell pepper

Baked at 550 deg F for about 20-25 minutes.
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