Used Julian Sisofo's OG Poolish recipe.
2x Margherita, 1 Caponata, 1 imported Cipollini onions & balsamic, 1 Nutella pizza (not shown, eaten to quick by the kids 😂)
600g poolish + 680g flour (Caputo 00 pizzeria) + 380g water + 26g salt + 2g fresh yeast.
12hr poolish room temp fermentation, 24hr cold bulk final dough fermented. 4hr room temp prior to cooking.
Gozney Roccbox 850f low flame. Perfection 👌
by skylinetechreviews80
8 Comments
Great results. Restaurant menu worthy!
Beautiful!! I just tried Sisofo’s poolish recipe and it’s so good.
Do you have flame low at all times, or you let the crust puff up with full flame on and then turn it down
Wanna switch in-laws? I baked a few for mine, my father-in-law commented with “again with the goddamn pizza!”
Real nice. Sounds like Julian’s poolish recipe. Had a left-over ball of dough yesterday that had an extra 24 hours in the fridge and made a great calzone.
https://preview.redd.it/1gd1vwt0fqcg1.jpeg?width=5712&format=pjpg&auto=webp&s=e40298101a5533c5c9b023edf4b10b024b83ea49
Did you heavily process these photos? It’s hard to see any real detail here.
photos look weird.
Looks amazing !