But this time with thin sliced peppers for more even coverage :)
this post was submitted on 07 Oct 2024
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I just started making pizza at home and that cheese distribution looks perfect... Would you mind sharing some info about that cheese and how you prepare it?
Cheese is kinda half Gouda that I have grated relatively fine and half a ball of fresh mozza.
Dough is about 58% hydrated, overnight in the fridge, mashed and salted canned tomatoes, peppers and oregano.
I bake it in my effeuno electrical pizza oven which is basically the whole secret, it does magic.
Nice, I'm gonna consider that pizza oven... Been doing the pizza steel in a standard electric oven and it gets so close, but it's just not quite there. And we've been using low-moisture moz only, but I'm definitely gonna try some gouda in there next time. Thanks a lot!