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First time I smiled today: seeing the notification you had posted!! (AND coincidentally I'm having some of your Roman Pizza for breakfast, leftover from yesterday ... getting better and better at making it !! )
Everytime I pick up the dough to shake off excess flour and transfer to a pan it tends to stretch really fast and thin out in the middle. Is this because of my flour not being that high 14% flour that you use? Been trying really hard to get the perfect pizza bianca as there's nothing near me that serves anything like what I always had in Italy!
Hey Ed! That sauce uses the same principle of the carbonara sauce - slightly different method (carbonara sauce gets pasturized with the pasta, not on its own)! I wouldn't call it mine but i just used some established ideas to create this pizza. If that makes sense...😂
No spill, this was just some burnt flour/semolina residue. But I used it a couple of times now, and some mozzarella liquid spilled on it leaving a stain but no, it doesn't ruin the stone whatsoever. The stone is very well made, and the more you season it, the better it'll become - regardless of its clean or dirty look. Thanks for watching!
