Used Julian Sisofo's OG Poolish recipe.
2x Margherita, 1 Caponata, 1 imported Cipollini onions & balsamic, 1 Nutella pizza (not shown, eaten to quick by the kids 😂)
600g poolish + 680g flour (Caputo 00 pizzeria) + 380g water + 26g salt + 2g fresh yeast.
12hr poolish room temp fermentation, 24hr cold bulk final dough fermented. 4hr room temp prior to cooking.
Gozney Roccbox 850f low flame. Perfection 👌
by skylinetechreviews80
2 Comments
Great results. Restaurant menu worthy!
Beautiful!! I just tried Sisofo’s poolish recipe and it’s so good.