Ive always wanted to try a breakfast pizza, ever since our work show in Melbourne last year – where I sampled the delights at World Bar. As Tory’s family were popping over for breakfast I thought it the perfect time to sling some breaky pies into the furnace. Starting with my tweaked Neapolitan base recipe and an 18 hour fridge ferment we were good to go. Breaky Pizza Recipe 1 ball of Chuck’s Locavore Dough 1 can of chopped tomatoes…
Through my pizza testing Ive been using the famous Caputo 00 Flour. This has worked very well, bloody great really. But in my striving to make a purely Locavore style pizza Ive had to make some changes. Luckily Adelaide has one of the best mills in the country and with Laucke’s recent major upgrades they now do a quality 00 flour. After several slow starts trying to replicate a Neopolitan style base from Laucke flour, I feel that I now have cracked…
