My sister came to visit from Naples------(FL
) so we made some pizze. These were all 100% Caputo at 60% hydration baked at 800. I used local fresh mozz (pretty good) home made sausage (very good) and I grew all the herbs myself. The sauce was my usual San Marzano DOP (which I lightly cook), I also used parm reggiano, EVOO, and Maldon sea salt. They were all really good.
First was a pizza bianca-garlic oil, fresh rosemary, thyme, parsley and sea salt.
Then a marinara-my first. San Marzano's, fresh garlic, fresh oregano, and I used some parm too.
Then a margherita.
The last one was sauce, asiago, home made sausage, balsamic and thyme carmelized red onion, and mozz-fantastic.
Pics to follow-