Today I made Chorizo pizza, with mozzarella cheese and yellow cheese. Pork neck, some green chilli peppers.
Tried the cold fermenting method over night in the fridge, the dough gets more elastic, its harder to work with, but its worth it!
Just look at it:
Liking that thin crust pizza, so you have to poke it with a fork for extra ventilation and crispiness!
Assembly as follows: Homemade tomato sauce, cheese and mozzarela, pork neck and chorizo and finally the green chili peppers for extra kick!
Before:
After:
dem angles
That may be the best pizza I've tried so far. Spicy!
Expect more.
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