I have a roccbox too. I have a method you might be interested in. I set the heat to high to warm up then to low while I cook the pizza then set it to high again in-between pizzas so the stone warms back up. the pizzas really suck the heat out of the stone pretty fast.
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1000g Anna napoletena 00 flour
620g water
30g salt
1g yeast
10hr room temperature ferment
Cheese is fresh made mozzarella from whole milk from a local grocery store
Sauce – garlic, onion, San Marzanos, fresh basil, oregano, salt, pepper
I have a roccbox too. I have a method you might be interested in. I set the heat to high to warm up then to low while I cook the pizza then set it to high again in-between pizzas so the stone warms back up. the pizzas really suck the heat out of the stone pretty fast.
yours looks great!