The beauty of sourdough is that life continues while your dough is fermenting in the fridge. Coming out of the fridge was the remains of pizza dough. While Sue’s shoulder of lamb is in one oven, a very thin pizza is about to go in the other oven to nibble while the lamb cooks:
Pizza Fiamma – red onions, rosemary, chile flakes, salt & pepper.
Crisp as a biscuit – total flavour.
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