pecorino and crispy sage pie. This was a 24 hour cold rise dough (was supposed to be 4 day but forgot to get it going this week :doh with mozzarella and grated pecorino. Next, add thinly sliced pecorino for a different texture & more flavor along with olive oil soaked fresh sage leaves & black pepper:
about 6 minutes later at 650
next up, ricotta pie. Drain 15oz of whole milk ricotta & mix in a healthy dose of pecorino, brush the dough with olive oil, then spread the cheese on & to the cooker:
Have a great weekend all, Marc
about 6 minutes later at 650
next up, ricotta pie. Drain 15oz of whole milk ricotta & mix in a healthy dose of pecorino, brush the dough with olive oil, then spread the cheese on & to the cooker:
Have a great weekend all, Marc