Using my home made fermented vegan ricotta and tempeh parmesan with violife mozzarella shreds. Topped with fresh basil, olive oil and smoked red chili flakes, served with balsamic glaze
I tried pressing thinner in the center from the feedback from last time. Feel better about the shape and crust size but center could be thinner.
Thanks for all the support and tips from this sub! I am very excited to share this one with yall!
Pizza was always my go to comfort food on Friday nights. Unfortunately I have a garlic and onion allergy and gluten intolerance. I decided to try making Neapolitan style pizza
100% gluten free made with ninja 8-1 wood fire
Cooked at “700” setting for 3:30
I did one with room temp fermented for ~2hrs and one refrigerator fermented for +24 hours. The crowd favorite was the 2hr one.
Has a collar but was growling and barking when approached. We threw some food for her. She’s headed down esplanade towards the quarter.
Please support Afrodisiac!!!! They make insane food over at their restaurant in gentilly. Seriously
It’s my favorite spot in this city and it deserves way more love.