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2025.05.28 06:23
Getting good results in Blackstone pizza oven
 | 72 hour cold ferment, Boars head mozz with a light coating of Pecorino Romano underneath. Super thin and crispy. 2 years and i think i finally got it down. [link] [comments] |
![[link]](https://i.redd.it/zzz7r9hb6e3f1.jpeg){kind=link}