scratchandsniff
Yes, reverse.
After the dough tempered for 2hours, I had a steel pan coated with Olive oil. spread the dough on it, rest it for another 2hours, and gently flatten it onto the pan. I've seen videos of L&B staff using a dough sheeter to do this, but wouldn't that deflate the airpockets in the dough??
Anyways, Fresh Mozz first for the L&B squares. Normal Sicilians get Sauce first. What makes the L&B so special is that the Pizza dough and the cheese become somewhat of mochi-like Godsmack goodness, and shields the sauce from making the dough soggy. Brilliant!
Yes, reverse.
After the dough tempered for 2hours, I had a steel pan coated with Olive oil. spread the dough on it, rest it for another 2hours, and gently flatten it onto the pan. I've seen videos of L&B staff using a dough sheeter to do this, but wouldn't that deflate the airpockets in the dough??
Anyways, Fresh Mozz first for the L&B squares. Normal Sicilians get Sauce first. What makes the L&B so special is that the Pizza dough and the cheese become somewhat of mochi-like Godsmack goodness, and shields the sauce from making the dough soggy. Brilliant!