Share a little about the ingredients and techniques used to create this dish/item. I made the American-style Neopolitan dough. Toppings: Pepporoni, sausage, ham, cheddar and mozzerella cheese What are you most proud of? I was impressed with the dough and how the pizza puffed up in the 255 C oven. I baked it for 13 minutes. I could have left it and baked it for total of 15-20 minutes because the dough, although not undercooked was a bit soft. It could have browned on the bottom a bit more; but altogether it was a great pizza! What advice would you give someone starting this project? Invest in a pizza stone. If you have an electric Fan assisted oven, whack it up to the highest temperature it will go and bake your pizza on the stone for 15 to 20 minutes.
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