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Pizza Marinara with pesto. 22 hour bulk rise, 2-8hour dough ball rise, cooked in Roccbox.
Pizza Napoletana

Pizza Marinara with pesto. 22 hour bulk rise, 2-8hour dough ball rise, cooked in Roccbox.

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Pizza Marinara with pesto. 22 hour bulk rise, 2-8hour dough ball rise, cooked in Roccbox.

by alexd3483

3 Comments

  1. uomo_nero

    Finally, someone shows a picture of the bottom! Nice pizza 🙂

  2. King_Queso

    Am I the only one that doesn’t like when the undercarriage of my pizza has popped, burnt bubbles? I typically associate this was a bitter flavor when it occurs on my pizza

  3. 5lug

    Looks great! How much flour are you using to open your dough and what temp are you launching at? Trying to get my bottoms to look like that

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