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.