SoonerMagic[Homemade] Breakfast Pizza
flangoCould you give me the recipe for the dough?
It’s Vito’s from YouTube. This website has it. I use 30g of salt though, not 40.
I also like to refrigerate it for 3 days after balling. I then bring to room temp 2 hours before baking. Vastly improves the flavor.
I did exactly that a few times but I figured out a bit of a secret for that burnt ends is to get my oven rip roaring hot before I put the pizza in. Preheat the oven at least an hour at 450+ before even putting it in.
I don’t have a pizza oven, just a regular kitchen version, but I’ve gotten my pizza down to a science and getting the oven super hot first has been the key.