Quote:
Originally Posted by PSM
One more try. Same sauce as above with whole milk mozzarella and prosciutto.
This is the best pizza I've made so far. I did let it relax longer and got a better shape and the proper size, 10". Again, I froze two dough balls to see how they come out.
Pat
|
That looks like a great pizza.
The last place I had prosciutto pizza was a great little place called Pizzeria Ljubljanski Dvor.