Pizza With Basil Pesto, Goat Cheese, And Boar’s Head Calabrese Salami

by A.J. Coltrane

Last night’s pizza. 200g AP Flour, 65% hydration, 2% Salt, 3/4 tsp instant yeast, 1 tsp honey, 1 tsp EVOO.  2-1/2 hour rise at room temperature. Baked on a perforated pizza pan for 10 minutes at 500F.

pizza raw 042913

No need for red sauce. The basil, goat cheese, and calabrese salami were tasty by themselves. The crust was cracker thin in the center, it had a nice crunch.

pizza 042913

If I were to change anything on this one it would be to add even more pig.

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