Bonci poppers pizza!
At the moment pizza Bonci is the best method i know for a pizza with my standard oven. Maybe someone would say that crispy thin pizza is the best, but trust me that stuff is more than just good.
Details of procedure here!
380g w260 flour
304g cold water
3g fresh beer yeast
22h of fridge.
More or less 700g of dough for 32*37 board.
[SIZE=13.63636302948px]I used 20 poppers on that (4*5).[/SIZE]
oregano first, then poppers, then Campania buffalo mozz (more or less 400g in total).
I covered poppers with a slice of buffalo mozz.
[SIZE=13.63636302948px]Cooking: 10 minutes lowest position, 8 mid high position at max temp (~275°C).[/SIZE]
Poppers: cherry peppers or similar, deseeded, with 1 anchovy, 2 capers and some fennel leaves each.
Anchovies and capers cured with salt, washed with water, then bathed in evo.
Poppers were left all night in fridge then pulled out 1 hour and half before using.
Best eaten aften after a while.