A Great Cheese Pizza Needs Nothing Else

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A cheese pizza leaves nowhere to hide.

No pepperoni. No hot honey. No extra toppings.

Just dough, sauce, cheese, and technique.

This 16” pie starts with my standard 72-hour cold fermented dough made with King Arthur Sir Lancelot flour, topped with homemade sauce and Grande mozzarella before being baked on my custom pizza steel.

Simple ingredients done right.

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Домашняя пицца
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