Just tried to make a Canotto style pizza in my Roccbox oven 🤤by calicotommy NapoletanaNeapolitanNeapolitan pizzapizzaPizza NapoletanaRoccbox 🔥 7 Comments calicotommy 4 years ago Baked using Gozney Roccbox oven at 420°C stone/550°C oven temperature.Used Caputo Pizzeria flour for this one with 75% hydration, 285g dough ball, 0.15g dry Caputo yeast, 5g sea salt.Topped it with Mutti San Marzano tomatoes, sprinkle of dried oregano, Grana Padano, Bufallo Mozarella, Thai basil and white truffle olive oil.Bulk rest for 8h in RT, balled for 4h in RT, then 30h in CT and another 4h in RT before baking MarvinKops 4 years ago Looks amazing CrisbyCrittur 4 years ago What do you mean “tried”? You did it! bukoludo 4 years ago Beautiful Schiffer92 4 years ago Awesome 😱 tilerwalltears 4 years ago These look absolutely PERFECT!Were they 12” when stretched?I’ve been on a canotto kick for the last year, trying to perfect my recipe and I haven’t come anywhere close to something like this! Beautiful! UnpopularPoster 4 years ago Not a Cannoto guy, but I gotta give it to you- that’s about as good as I’ve seen one pulled off. Well done!Write A CommentYou must be logged in to post a comment.
calicotommy 4 years ago Baked using Gozney Roccbox oven at 420°C stone/550°C oven temperature.Used Caputo Pizzeria flour for this one with 75% hydration, 285g dough ball, 0.15g dry Caputo yeast, 5g sea salt.Topped it with Mutti San Marzano tomatoes, sprinkle of dried oregano, Grana Padano, Bufallo Mozarella, Thai basil and white truffle olive oil.Bulk rest for 8h in RT, balled for 4h in RT, then 30h in CT and another 4h in RT before baking
tilerwalltears 4 years ago These look absolutely PERFECT!Were they 12” when stretched?I’ve been on a canotto kick for the last year, trying to perfect my recipe and I haven’t come anywhere close to something like this! Beautiful!
UnpopularPoster 4 years ago Not a Cannoto guy, but I gotta give it to you- that’s about as good as I’ve seen one pulled off. Well done!
7 Comments
Baked using Gozney Roccbox oven at 420°C stone/550°C oven temperature.
Used Caputo Pizzeria flour for this one with 75% hydration, 285g dough ball, 0.15g dry Caputo yeast, 5g sea salt.
Topped it with Mutti San Marzano tomatoes, sprinkle of dried oregano, Grana Padano, Bufallo Mozarella, Thai basil and white truffle olive oil.
Bulk rest for 8h in RT, balled for 4h in RT, then 30h in CT and another 4h in RT before baking
Looks amazing
What do you mean “tried”? You did it!
Beautiful
Awesome 😱
These look absolutely PERFECT!
Were they 12” when stretched?
I’ve been on a canotto kick for the last year, trying to perfect my recipe and I haven’t come anywhere close to something like this! Beautiful!
Not a Cannoto guy, but I gotta give it to you- that’s about as good as I’ve seen one pulled off. Well done!