u/f_cinergytraining

Tomatoes and basil from my backyard

Caputo pizzeria flour, 65% hydration, 72 hour cold ferment.

Burrata, homegrown cherry tomatoes and mozzarella, pepperoni w/ hot honey (x2), and classic Margherita. All topped with San Marzano tomatoes and home grown basil.

Bonus caprese salad with homegrown Cherokee purple heirloom tomatoes and burrata

Caputo pizzeria flour, 65% hydration, 72 hour cold ferment.

Topped with homegrown cherry tomatoes marinated in EVOO, homegrown basil, salt, and a little bit of fresh mozz. Post-oven oregano and crushed red pepper.

Caputo pizzeria flour, 67.5% hydration, 48 hour cold ferment.

Topped with cherry tomatoes marinated in EVOO, garlic, and basil with a little bit of fresh mozz. Post-oven basil, EVOO, oregano, and crushed red pepper.

A little misshapen since it stuck to the peel a bit on launching.

Caputo “blue” pizzeria flour, 67.5% hydration, 72 hour cold ferment. San marzano tomatoes, salt, fresh garlic, fresh basil, oregano, EVOO.