u/Breadwright

I love the whole genre of tomato pie/rossa/marinara so that, plus a Tonda-style (scrocchiarella) dough is a winner. Thin, crackery, light like matzoh.
I made these three ways—indoor with a steel, outdoors in my Karu 16, and also indoors on a sheet tray. All are good in their own way.
Happy Saturday,
Martin