6th run using the Gozney Roccbox. Dough is 62% hydration after a 2 day cold rest and 4 hours ball rest at room temperature cooked at 450c
The red sauce is crushed mutti whole tomato (unfortunately San Marzano is unavailable in my area) with garlic, basil, oregano and S&P that I simmer for 15 mins.
I’m really proud of the results, now I’d like to achieve a true Neapolitan and avoid any browning on the cheese. Pizza making truely is an art
by frforreal
9 Comments
Great job! I’d devour all three!
Wow these look great! I’m firing up my roccbox tomorrow for the first bake of the season. Dough is resting in the fridge.
Looks great. Whats the sauce recipe for that garlic herb one
I am Midwestern scum and I am American (not Italian), but I have to say I don’t think any san marzanos I’ve had are better than tomato magic. In Fact I would say that tomato magic is better than any san marzanos I’ve had.
I also don’t think plum tomatoes make the best tasting sauce but that’s a heresy for another day.
Really beautiful pizzas and photography.
Beautiful looking pizza pie
Stunning!
Beautiful 🤤🍕
Damn these look great! We’ll done! Quick question, do you proof your dough at room temp for any amount of time or is it straight into the fridge after letting it rest?