May 10, 2018 - 2:09am
Pizza tonda, prosciutto e funghi
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Pizza tonda, prosciutto e funghi
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The Fresh Loaf
A Community of Amateur Bakers and Artisan Bread Enthusiasts.
Comments
That crust is to die for! Well done and happy pizza making
That dough was the last of three, a 72 hour cold ferment. Very flavorful bread, indeed!
Well done!