Pizza Margherita: MilkStreet Way
Good Evening!
Utilizing the Milk Street Pizza dough recipe is there official guidance on how to bake a Pizza Margherita? Using either mozzarella di bufala or fior di latte or U.S. fresh mozzarella.
MilkStreet is proposing 7-9 minutes @ 550 degrees on a steel. If any of those cheeses are used the presentation will be unsightly. Is there a modified official stance anywhere.
It will look like this or probably even worse:
When should be more like this:
Comments
I don't think the top one is unsightly. Looks like a good run!