Mushroom, white sauce w/roasted garlic, mozzarella.
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Shrimp, roasted garlic, pink sauce, yellow bell pepper, burrata.
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Choriman maple habañero chorizo, maple syrup, jalapeño, cilantro, yellow bell pepper, burrata and Italian 6 cheese blend. (this one was a huge hit, btw; the maple syrup may sound gross, but it lent just a kiss of maple sweetness and that was a great counterpoint to the spice from the chorizo and jalapeno. will be remaking for sure)
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Using the last three dough balls from the previous day:
Half cheese, half pepperoni:
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Chorizo, bacon, mushroom and egg, with burrata and mozzarella:
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Bacon, roasted fennel, tomato, and olive. with burrata and mozzarella:
This dough batch was the first time I’ve used Caputo 00 blue. Despite making the recipe by weight, as I always do, there seemed to be less quantity to these dough balls — I needed to make the crusts thinner than normal to achieve approximately the same dimensions as previous. Will need slightly bigger dough balls moving forward. Interesting dynamic there …
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