Ciao Amici! Here’s how I finish my Detroit pan pizza that I gave you the recipe for the other night! I used Brick cheese, then topped it with some quick pickled red onion, roasted red peppers, course ground Italian hot sausage, slow cooked Ciao tomatoes, fresh arugula, and a snow shower of Parmigiano Reggiano!

Miss the dough video? Here's the link and recipe.
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506g Caputo Saccorosso
44g Semola Rimacinata
399 ml Water at 80 degrees F (27 C) - 72.5% hydration
11g Barley Malt syrup
4 g Instant dry yeast
12g Fine Sea Salt
11g Corn Oil

@thepizzagarage
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