Whoa.. a combination of my two favorite things, technology and pizza. I need this job.
A nice high hydration dough with a 3 day cold ferment. San Marzano tomato sauce.
A nice high hydration dough with a 3 day cold ferment. San Marzano tomato sauce.
edit (in case you don't know): VPN -> pizzanapoletana.org/index_eng.php