About Pizza recipe
In this application, Ribalta pizzaiolo Pasquale Cozzolino demonstrates how to channel a time-honored Naples tradition in your very own kitchen. Even if you don’t have a wood-burning oven that reaches 900 °F like the pros do, pizza is achievable for everyone, says Ribalta chef and pizza maestro Pasquale Cozzolino. We’ll let Cozzolino take it from here.
We are ready to listen to your ideas and suggestions for further development of the application.
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