An almost classic marg
A marg from the neo-Neapolitan shop I work at.
Alta cucina plum tomatoes
Shaved garlic
Basil
In-house fresh mozz
Parm
EVOO
Dough is 70% hydration, blend of high gluten flours
3 day cold ferment
u/BiplaneCurious — 23 hours ago
u/BiplaneCurious