BIGA+Poolish+sourdough starter
96hr cold fermented
Stretched in semolina+rice flour.
Rao Marinara, calabrese peppers, fresh garlic, oregano, locatelli pecorino.
Cooked for 1 minute @ 850f in Gozney Roccbox.
Absolutely 🔥 💯 flavor on top of flavor.
by skylinetechreviews80
19 Comments
Wow cooked for 1 minute, 4 day cold ferment- you are dealing with some black magic to get this pizza going and it looks like it’s working! Looks awesome
Delicious
Seriously one minute? You sure it wasn’t 90 seconds?
Looks beautiful.
Amazing
Looks delicious
What happens on the 100 hour mark
Beautiful! Did you let the dough balls rest at room temperature before cooking the pizzas? Thank you
man that looks good, save me a slice
Wow? Did you use Julian’s recipe for this one?
My mouth is watering looks awesome
What benefit do you find with both a biga and poolish?
That looks seriously good 😊
Why is it so shiny?
That looks awesome
Those leoparding spots are textbook Roccbox perfection.
Rao’s Marinara is my go to if I’m not making a fresh sauce. Can’t be beat.
I said oh boy I have to follow this account, welp turns out I already am. 🤣
That looks amazing. 👍🏼
Everybody to the limit!