Pizza pop up number 6!

Thanks to our pop up host for taking pictures this week because I had no chance. Definitely need to take more but we were busier than anticipated.

First photo is Ezzo pepperoni with the usual Bianco DiNapoli tomatoes, torn basil and pecorino.

Second photo is hot Italian sausage from the local butcher, pepperoncini and shallot.

Dough is 3 day preferment based cf, baked in a roccbox around 650-700f. Central milling flour blend now mixed in a 20gt machine for 12 minutes followed up with bench folds and balled down into trays.

We started letting the steam off after the initial bake then going back in the oven for more crisp.

We're getting too busy for just the two roccboxes so this week we're gonna splurge on the arc xl for more firepower and try to offer slices as well.