New West BC
In my continuing quest to find a great pizza tonight I tried Pizza Gregorio.
Now just in case you haven’t figured it out by now, I made it.
A Capicollo Marguerita I call it.
Hot Capicola with fresh basil.
I made my own crust, a simple sauce from San Marzano tomatoes, Capicola and fresh mozzarella, topped with fresh basil leaves from my own herb garden.
Baked in a 550° on a pizza stone for 9 minutes.
It turned out rather well for my first attempt at Neopolitan style pizza.
I’m going to work on a couple little things, but it’s close.
One bite pizza review
I’ll give myself 8/10. Gotta let that dough sit longer to really ferment. And regular oven, not convection.
Otherwise…very good.