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It’s been a while since I last made pizza, as I put my sourdough starter into deep freeze in January. It’s been a long time. Too long.

I mixed up a batch of pizza dough this morning. I usually let the dough cold ferment for at least three days before I make a pizza, but it’s been so long I couldn’t wait…

Pizza Margherita: Chopped tomato, Fior Di Latte, Basil, and a Well Deserved Drizzle of Extra Virgin Olive Oil.

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