The pizza gods all aligned for this one the perfect fermentation, the perfect cook, totally balanced and the perfect rise.
Method was mixing in a stand mixer until everything was together, then I did two sets of stretch and folds. I let it rest for 2 hours and then I balled up and went into the fridge for 48 hours.
Ingredients: Polselli pizzeria 00, Cento organic San Marzano tomatoes, basil from my garden, graza evoo, locatelli pecorino, + fresh mozzarella pearls.
Cooked in the Gozney Roccbox 900f on low flame.
Enjoy !
by skylinetechreviews80
12 Comments
Looks great.
That should be on Wikipedia as an example of what a pizza should look like. Perfection!
🤌🤌
Looks great, How long before the cooking did you take it out of the fridge?
Perfection. Now, unsubscribe from this sub and sell the pizza oven.
Right on !
Omg… simply beautiful 😍
Wow, this looks fantastic. Fantastic work! A few questions for you on the process as I’m struggling to get a proper raise/stretch on some of my dough.
What was the order you placed in stand mixer?
How much time between the stretch and folds? Did you go until a certain temperature or?
What temp of the water when combined with the yeast?
Thanks and great work!
Magnifico!
A painting of this should replace the Mona Lisa!
Jesus. I’m proud of you, internet stranger.
Yum! Was the taste as good as it looks?
God, I love this sub