Whenever I make pizza, my husband’s blood pressure tends to creep up the next day, so our pizza phase had cooled down a bit…But then—I couldn’t resist. So I did what I always do: googled a bunch of recipes and had a realization. It turned out surprisingly well, so here’s a quick memo. Long story short—it was a success. Full gear mode ON Full gear mode ON Frozen Caputo pizza dough (160g × 15 pcs)I took one out of the freezer and left it at room temp for 12 hours with a damp cloth on to After a few rounds of trial and error, I finally got all the right tools: De’Longhi pizza stone (round, 29.5cm) Culturaltu pizza peel (58 × 25.3 cm) I forgot to take ingredient photos, but the goal was simple: use up that prosciutto. I also had sliced mozzarella in the freezer. [st-card-ex myclass="undefined" url="https://cookpad.com/recipe/645766" target="_blank" rel="nofollow" thumb="" label="" name="" bgcolor="" color="" readmore=""] I checked a recipe and saw it called for paprika.Oh! I’ve got green peppers. Close enough! How I made it Let the dough ferment (12 hours at room temp) Preheat the oven to 300°C Dust with strong flour and stretch the dough (added a pinch of salt) Grate one clove of garlic and spread it on the dough Spread ketchup (Nagano brand) Lay out the prosciutto Roughly chop and add green peppers Sprinkle herb salt Top with sliced mozzarella Bake at 300°C for 12–13 minutes My husband said so, but the prosciutto was great, and I was totally ...
