practicing making pizza.
white anchovy, goat cheese, shaved parmegiano, arugula, truffle salt
pizza steel with 625F surface temp with electric broiler on, 4:30 minutes total cook time. presentation wise, it has too much of a receding hairline on the lower right.
i'm working on having a slight rise with good hole structure and crispy bottom. was more crispy on the periphery than centrally.
a slice with sriracha. not bad structure, better than i usually have.
i ate the whole pizza with two IPAs :-).
