One beautiful pizza…

Could not have been happier with this outcome.
Super light, perfectly cooked in the Gozney Roccbox 800f. Mutti tomatoes with 1tsp sea salt & evoo. Cubed fresh mozzarella, and locatelli pecorino. Topped with imported Ricotta Salata My father-in-law just brought back from San rufo.

Recipe below:
1000g flour (500 Caputo pizza + 500 Caputo Manitoba)
700ml water
2.5g fresh yeast
25g salt

I'm mixing little smooth, after I pull it out make a large bulk ball and rest for 30 minutes- 2 hours depending on temperature, usually a consistent 68f here so I've been doing about 45 minutes.

Then I've been bulk proofing for 48 hours, next day I pull it out and ball up individually, 285g. Rest another 30min at room temperature.

Then I proof an additional 24 hours balled.

Pull out 4-6hrs prior to cooking again depending on ambient temperature.

Super strong dough really really light, easy to stretch and very light taste.

Enjoy!