My father in law brought back some goodies from Salerno this week (oil tin, Caciocavallo, Ricotta Salata, DOP Pecorino Romano & homemade wine…
So some pizzas were due.
Used Julian Sisofo's 0G Poolish recipe. 70% hydration. The best recipe out there imo. First pizza was a Caciocavallo, Galbani Ricotta & Pecorino (w/ cracked pepper) Second was traditional Margherita.
Cooked in Gozney Roccbox 800f for 1-1.5 min.
Enjoy!
by skylinetechreviews80
5 Comments
Absolutely amazing!
The white sauce looks amazing. Could you hook a pizza nerd up please. Ricotta then what. Looks like you can add it quite thick.
Salerno 💖
Great pizzas as usual
Spectacular as always 👍🏻❤️
Looks great. I made some pizzas last night and used semolina for the first time, what a disaster! Could not get the pizza off the peal when putting it in to cook it ! I cook on a Weber summit grill by the way.
Switched out to flour and problem solved .