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Just have to share my pizza..

victor1
victor1 Posts: 225
I've posted a couple of times on my pizza experience but finally have it to a point that I think its worth sharing and showing.  Somewhat of a basic neopolitan crust recipe using  Antimo Caputo (red bag) flour.  Baked at about 675 for 9 minutes.  I brushed a little EVOO on the crust after spreading and sprinkled some herb parm cheese on before adding sauce and rest of toppings.  Crust was crispy yet just the right chewy texture and flavor was about the best I've ever had anywhere. (no bragging here, lol)   Since taking ownership of my egg, all I ever hear about is how good it is for pizza.  No doubt, it doesn't get much better.

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