72hr cold fermented poolish dough.
Mutti passata, capers, very thinly sliced garlic, calabrian hot pepper oil, locatelli pecorino Romano.
800f Gozney Roccbox.
275g, 30cm pizza.
Enjoy!
by skylinetechreviews80
72hr cold fermented poolish dough.
Mutti passata, capers, very thinly sliced garlic, calabrian hot pepper oil, locatelli pecorino Romano.
800f Gozney Roccbox.
275g, 30cm pizza.
Enjoy!
by skylinetechreviews80
9 Comments
Canotto style, huh? Looks outstanding. Definitely interested in hearing more details on the flour, percentages, and process.
Looks like a good personal pizza
😋😋😋
Them glutens holding on for dear life
Nice!!! 😁
Capers on pizza is a lost art. So damn good.
Cute
