PIZZA LIKE AN ITALIAN
Turn the oven on and get ready to devour three incredible pizzas from Tony Nicolini from Italian Artisans. Made from Tipo 00 flour, ancient grains, and a tiny amount of yeast fermented for 72 hours, we’ve got three 10” diameter pizzas: Pizza Pepperoni, Pizza Cacio e Pepe, and Pizza Ortolana Nuova (vegan). Serves 4.
The pizzas are 3/4 cooked and will require finishing off in the oven at 220°Cfor 5 to 7 minutes, or until nicely golden and crispy. For the brave, fire up the BBQ and stone block.