My wife and I went to Masullo In the Land Park area of Sacramento today. Here's the deal, 00 flour from Giusto, 60% hydration, 1 day cold ferment. 9 oz of dough to make a 12" pizza. Had a Margareta pizza, arugula salad, and a lentil soup. All good. I think they have turned the char down for the Sacramento palate. It was still good.
Salty crust, little salt in sauce.
