It’s Vito’s from YouTube. This website has it. I use 30g of salt though, not 40.
I also like to refrigerate it for 3 days after balling. I then bring to room temp 2 hours before baking. Vastly improves the flavor.
I did exactly that a few times but I figured out a bit of a secret for that burnt ends is to get my oven rip roaring hot before I put the pizza in. Preheat the oven at least an hour at 450+ before even putting it in.
I don't have a pizza oven, just a regular kitchen version, but I've gotten my pizza down to a science and getting the oven super hot first has been the key.
Nah, wasn’t too dry. Added little grating of cheese and some hot sauce on top. Gravy is the sauce layer which added some moisture.
Eggs were overcooked, however. I should have left them a lot more runny before placing on pizza. I partially cooked them on stovetop beforehand.
When I make breakfast pizza, I just don't bake the eggs with the rest of the pizza. I make them separate and just put them on top after the pizza is baked so they don't get all rubbery.
I’ll try that next time. Didn’t think they would overcook in 2 mins and I was wrong! Appreciate it.
