¥¥¥ · 일식
PST stands for Pizza Studio Tamaki, and the Tamaki-style is to emphasise the fragrance and saltiness of the crust. Salt is shaken into the furnace to give the bottom of the crust a hint of saltiness and bring out the sweetness of the flour. The edges are fully baked until fragrant. The chef has come up with his own flour mix for maximum lightness. He also doesn’t over-knead the dough, but lets it form naturally to give the crust some variation in texture.