Sitting somewhere between an NYC slice and a Neapolitan, this crisp based, pillowy crusted beauty is elite pizza!
What makes this truly special? There’s no pizza oven needed, no fancy equipment, just a very hot frying pan and an even hotter grill 🔥
This is an 18hr fermented dough, I’ve got another batch to test tomorrow at the 36/48hr mark. Once I get to see those results, I will be able to share this dough recipe with more precise timings. I promise…..RECIPE COMING VERY SOON 🍕