62% hydration 72hr cold ferment using Caputo red “chef’s flour” cooked in Roccbox 🙂 by gabereuben NapoletanaNeapolitanNeapolitan pizzapizzaPizza NapoletanaRoccbox 🔥 5 Comments daaanish 3 years ago nice leoparding. A very photogenic pizza. leofla82 3 years ago Looks perfect. Would you share the recipe? bluberrylemonscake 3 years ago What a beautiful shot! Well done! seniorkickz 3 years ago Looks great! HairyJedi 3 years ago Any tips on cooking with the roccbox? I am struggling with burning the base too much and not getting the nice look on top like yours.Write A CommentYou must be logged in to post a comment.
HairyJedi 3 years ago Any tips on cooking with the roccbox? I am struggling with burning the base too much and not getting the nice look on top like yours.
5 Comments
nice leoparding. A very photogenic pizza.
Looks perfect. Would you share the recipe?
What a beautiful shot! Well done!
Looks great!
Any tips on cooking with the roccbox? I am struggling with burning the base too much and not getting the nice look on top like yours.