I have a question about the recipe "Torta al Testo - Italian Flatbread with Rucola and Mozzarella" from Meike Peters | eat in my kitchen. Could this be baked on a stone in the oven? And if so, for how long and at what temperature? Thanks.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)