Poolish base, 72hr cold fermented. Toppings are La Fede DOP tomatoes, Cipollini onions marinated in balsamic, imported ricotta Salata, and razor cut garlic.
Gozney Roccbox 800f for about 90 seconds. Caputo 00 pizzeria, 280g dough balls
by skylinetechreviews80
9 Comments
That looks perfect to me.
Aside from the pool is and 72hr cold ferment, care to share more of your process? Looks outstanding.
I just did a 48hr bulk cold ferment, then balled, then ~72hrs cold ferment again, also with a poolish pre.
I think this looks great, but I’m wondering if traditionalists may call this “too much crumb.”
Looks good
Yeah absolute perfection. I’m really struggling with my Roccbox, keep burning the base.
Spot on
nice photos
Bravo!
Looking incredible as always.