Double fermented dough (48 hours) using a poolish. 2nd time baking in the Roccbox. The air bubble in this pizza were so easy to burn and also the pizza dough kept springing back to a smaller size, wanted it to be a 12″ pizza but its probably 8-10″ at this stage lol.
Still lovely, mix of Njudetta and Chorizo on there, 3 other pizza’s came before it so just used what was left in terms of toppings. Njudetta is very oily n spicy which I love, but maybe a bit too oily
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Double fermented dough (48 hours) using a poolish. 2nd time baking in the Roccbox. The air bubble in this pizza were so easy to burn and also the pizza dough kept springing back to a smaller size, wanted it to be a 12″ pizza but its probably 8-10″ at this stage lol.
Still lovely, mix of Njudetta and Chorizo on there, 3 other pizza’s came before it so just used what was left in terms of toppings. Njudetta is very oily n spicy which I love, but maybe a bit too oily