Might be some of the best looking pizzas I've made in a while. Cornicione was outrageous.
I used Vito Iacopelli double fermented recipe.
First pie is a traditional Margherita & second pie is a par-baked whipped ricotta with fresh mozzarella and a little bit of truffle oil.
Cooked in the Gozney Roccbox, 850f for about 90 seconds or so
by skylinetechreviews80
3 Comments
Vito’s is 70% hydration right? I used to do 70% all the time but dialed it down to 65% which allows me to work a little quicker. Your pics have awaken the hydration best in me. Thanks and amazing pies!
Looks incredible. Great job!
Beautiful