We cook this authentic Neapolitan pizza in the Roccbox pizza oven in under 2 minutes at the extremely high temperature of 850F.
The dough is a high hydration dough of 70% and we used a slow fermentation method and a poolish starter. In total, dough was fermented for 3 days. 1 day at room temperature for the poolish and then 2 more days in the fridge.
We also have the best tomato pizza sauce recipe, and it’s very easy to make. We use canned San Marzano tomatoes, garlic, oregano and basil. Watch the video to see the details.
You can choose whatever toppings you like to add on the Neapolitan pizza, just do not overload the pizza. We use organic flour type 00, our recipe for pizza sauce at home, pepperoni, fresh mozzarella cheese and fresh basil.
in all cookıng sectors (short, easy ,funny,able recpes) every were
All in one the Gastro grandpa only
54yrs exp
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