Homemade crust, pepperoni, red peppers.

The crust was just flour, water and a little salt. About 1.5cm thick. Once the dough ball was consistent I coated it with more flour to prevent sticking and then pressed it down into shape.

Pepperoni was sliced off a tube. It looks kind of greasy, but it wasn’t too much, and I really like that it curled up a bit. I put the oven on high broil near the end to get it to crisp up a bit.

  • Thwompthwomp@lemmy.world
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    24 days ago

    Yeah, which is why my comment had the latter part. I’m not saying it has “no yeast”. Just that if you were writing a recipe for a starter or for a sourdough bread you’d never explicitly include yeast. It’s pedantics.