Tomato pie with a low hydration crispy dough (thank you backyardpizzadad) 600g OO flour 360g 110 degree water 2 tsp salt 2 tbsp olive oil 1 packet of instant yeast Let dough rise for an hour and a half at room temperature then slice in two. Blast in the oven at 550 until perfect (mine took 20 minutes with dough coming out of the fridge). Finish with grated pecorino romano and EVOO. Tomato sauce from the freezer thanks to soupercubes. #pizza #dough #homemade #cooking #food