Share a little about the ingredients and techniques used to create this dish/item. Napoletana pizza dough with home canned albacore tuna, capers, olives, preserved lemon, roasted cherry tomatoes, chopped parsley and homemade pancetta. What are you most proud of? How delicious the fermented dough tastes---it truly is about the dough and not the toppings (although they do help) What advice would you give someone starting this project? be patient and don't get discouraged
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