Julian Sisofo's Favorite Neapolitan recipe: https://youtu.be/ColMkOE1hxY?si=t4959Q8_hLE2OoUq
After an additional 24 hours at cold temperature, and then 4 hours at room temperature at 71f.. this is the one.
There's no turning back. Outrageous taste with a slight chewiness from the biga sweet taste with perfect crisp from the Poolish.
Cooked at 950-1000f with 15 second turns in the Gozney Roccbox low flame.
Stretched the dough in a combination of 00 pizzeria flour, rice flour and semolina, 1/3 each.
Everything included in the photos as well as the recipe.
by skylinetechreviews80
14 Comments
If that ain’t the one, I honestly don’t know what is.
As Andre 3000 put it: “I hope that you’re the one… If not, you are the prototype.”
🤌
Don’t be modest. I’d call it a 10
What mixer did you use?
yes indeed
what oven did you bake it in? looks perfectly cooked
Absolutely beautiful and well done. The dough, the crust, the toppings … you can be proud of yourself
The moment I saw this I wanted to grab a rose to pair with a slice!
What are you doing with the shaping inside the flour bowl?
That crust color is 🤌🤌🤌. Is your flour malted?
great work
It looks so good I’m going to try it for this weekend. My outdoor oven only peaks at about 825 or so … Hope it still cooks like that at a slightly lower temp.
Biga and poolish. My mind is confused and shocked.
this is the one
You have accomplished my husbands dream!!! Congratulations, that looks authentically napolitano!