Dough Clean drinking water: 1L Sea Salt: 50g Dry Yeast: 1g Type ‘00’ Flour (meeting spec): 1700g Topping Added these ingredients individually by hand - not premixed San Marzano tomatoes: 70g Olive oil: ~7g Fior di Latte (fresh mozzarella from cow’s milk): 90g Basil: 3 leaves Grated pecorino romano: 6g

Dough Ingredients Flour Specifications Overall Final Product Margherita vs Marina Recipes

Keep your eye on our YouTube Channel. We interviewed this legend of pizza ovens yesterday and released the video Wednesday 7/21/21. Be sure to subscribe so you don’t miss out on future videos.

Bitonto Pizza is a resource for backyard pizzaioli