Thursday, April 9, 2015

Thin Crust Pizza Margherita

Started off with some really good "00" Flour
Yeast, Sugar, and Warm Water, well add flour, salt, 
Olive oil and put in the warm 100* oven for 1 hr.to double in size
Ready to roll out
Rolled onto a piece of parchment paper and ready for the sauce
On the Egg indirect @550*
Coming off the Egg 15min.
This is the best thin crust pizza I have ever made and 
it was delicious


Thanks for lookin!

Ross
 


 
 

 

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