improvised, but I use Italian tomatos and Mozarela freska, as well
Italian super virgin first cold press oil. Flour is Japanese :-( not
bad so and yeast is from France! My wife made the dough using super
secret recepy from Esposito familia:-) she did a realy nice job as
usual, despite luck of dough mixer here : she worked hard with her
hands. As you can see pizza turned out nice: dough was easy to stratch
and it buble in oven: so temperature is about right. I also managed
not to burn it to much: tricky in super small chamber with improvised
tools.
I made a lot of mini pizzas: guests liked it and we had a nice
Japanese pizza party with good Italian chianti.
Yammy!
