Tried my first proper sourdough pizzas in the Roccbox and I’m honestly pretty happy with how they came out.
Used my active starter, mixed the dough in a stand mixer, cold fermented the dough balls overnight, then baked today. I split the dough into 3 smaller balls instead of going big, which felt like the right call for handling and shaping.
Results:
– nice oven spring
– airy rim
– good leopard spotting
– a few over-charred spots on the crust
– pepperoni one got a bit heavy with toppings, but still tasted great
I’m still dialing things in, especially flame control and avoiding those darker burnt patches on the edge.
Would love some feedback from people with more Roccbox / sourdough pizza experience:
– Does the fermentation look about right from the crumb / rim?
– Any tips for reducing the burnt blisters without losing the leopard spotting?
– Do you lower the flame right after launch, or keep it rolling and turn faster?
– For sourdough dough balls around 220g, what’s your favorite hydration range?
Pretty stoked overall. Open to any roasting, tips, or next-step suggestions.
by snatch1903