rosso quattro - 19/09/09
fontina, buffalo mozzarella, asiago, napoli salami
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introduction from pizzaiolo woodroffe
i started making pizza's from scratch some time in late 2008 and have gone from copying, failing, and improving to being fairly competent. i'm now creating my own little style and recipes. basically i've just enjoyed each and every calorie lots and lots.
every time i make one i always think "that's awesome i should take a picture" so this is where i'll give myself a reason to do just that, i'll blog my pizzas keeping record of my inventions and how successful they are. hopefully this'll make me think harder, help me learn from my mistakes and ultimately make me a better pizzaiolo...
every time i make one i always think "that's awesome i should take a picture" so this is where i'll give myself a reason to do just that, i'll blog my pizzas keeping record of my inventions and how successful they are. hopefully this'll make me think harder, help me learn from my mistakes and ultimately make me a better pizzaiolo...
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