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
24 Comments
Looks amazing, its perfect!
Beautiful, I am sick with jealousy.
Looks fantastic.
that one looks 🔥🔥🔥!
Awesome work!
Nice looking za
You did it congratulations
Excellent
It looks great!!! 😁
Nice 👍
Looks great, awesome job!
Wow!! 🤩
Beautiful!
Where do you get olive oil like that? I love that it has a little pour spout.
Spectacular as always, thank you for reminding me while I follow you 😅👍🏻
Hydration?
Looks wonderful.
Nailed it, chef. Do you ship to Massachusetts?
https://preview.redd.it/1wpqfveu3zcg1.png?width=1080&format=png&auto=webp&s=4a2ab351c8c56d8f7f73a3f47cd4a8d9afcb70ec
What’s the recipe for the dough?
This has to be in the pizzas of the year.
Mods should set up a little competition for fun each month.
What’s your hydration at for this? Nice looking pizza.
Absolutely perfect. No soggy crust there.
I would assault that, my god. Incredible form!! Absolutely salivating rn
Absolute smash 🤌🏻🤌🏻🤌🏻