Blown away by these results, gorgeous cornicone which looks more like 75% hydration.
24hr room fermentation. 12 hours bulk, 12 hours ball.
Used Julian Sisofo's AVPN Neapolitan recipe: https://youtu.be/CMP8SF6FwdM?si=QsNnUzlEALx7SVjX
Used 300 G of Caputo pizzeria, 200 g of King Arthur bread flour. 0.12g of instant dry yeast. 12.5g So salt Sicilia sea salt.
Pizza is a vodka sauce, with belgioso fresh mozzarella pearls and basil from my garden as well as some pecorino Romano.
Cooked in the Gozney roccbox 900f for just under 60 seconds total.
Incredibly light and delicious. 10/10
by skylinetechreviews80
3 Comments
That looks really good for 60%, will have to give a low yeast/long RT ferment a go!
Just as an FYI from a chef: using anything other than just table salt, especially in cooking, is an idiotic waste of money 😉
I, for one, am outraged.
That looks great. Anyway you can provide workflow/more detail?