This actually the second made using the G3Ferrari. The first wasn’t quite there as I left too much moisture on the mozzaerella and it more steamed the top. This one though was good, very good.
I used the recipe that Jayne linked me too and just as she said, using after freezing it really benefitted the base. I’ve two more lumps in the freezer from that first make and I’ll definitely be making more. It’s just so quick to prepare the pizza.
As you can see from the stone I’ve been experimenting with different frozen pizzas. I don’t like deep pan so not tried those. Thin pizzas cook just fine, but the stuffed crust ones I’ll still use an oven for.
Next up is perfecting to tomato base. I’m thinking a mix of passata and paste and of course chillies. Lots of chillies.