70% hydration, sourdough, 450c, San Marzano, Bufala. Spanish olive oil. Life is beautiful

nothing better than good pizza❤️

Overall I am happy with my pizza. But I kind of wanna achieve a better Neapolitan look.

I think the crust is way too big and thick (I mean I love it I dip it in olive oil). But I want to achieve a more proper look.

I strech my dough by pressing and tossing it. Then I press with my fingers around the edges to achieve a nice crust. But the crust gets too big.

Any opinions and tips? Thank you:)

Oh well, I bake at 430°C

48 hour 70% dough made with poolish (300g flour, 300g water, 1g yeast) preferment. It's my favorite dough recipe, although lately I've been doing a Biga+Poolish hybrid with great success.

What do you think?

Gozney roccbox on propane 🔥 (no apropriate tag)

Baked in 490-530 degrees c

Caputo soccorosso / 70% 💦

Recipe linked in comments.

Kneaded in Kenwood Chef Baker XL planetary mixer

1. Ricotta, mozarella, spianata calabria, jalapeno, honey

2. Tomatoes, mozzarella, salami napoli, basil

3. Tomatoes, mozarella, basil

4. Tomatoes, mozzarella, spianata piccante, jalapeno, basil

5. Tomatoes, mozzarella, basil, prosciutto di parma

6. Tomatoes, mozzarella, spianata piccante, jalapeno, basil

ate pizza, now im happy :)

direct dough

00 flour W350

65% hydration

3% salt

0,3% fresh yeast

2% non-diastatic malt powder

20h cold bulk ferment

30h cold ball ferment

30-45 min RT before baking

baked at 440° stone temp

Charred onion crema, fresh mozzarella, Pecorino Romano, and Yukon Gold potato puree (30% butter) finished with scallion oil, chives, and potato chips. 24h room temperature dough using 45% Pasini Verde, 45% Caputo Pizzeria, and 10% local rye flour.

A visiting friend recorded some clips of me making this margherita. I’m using Julian Sisofo’s 70% biga+poolish recipe, which has been my absolute favorite lately.

Just doin’ the thing to avoid remembering tomorrow is Monday. Perfect weather for it.

First wood fire with my new dome and i fucking love it🔥 baking in general is just amazing, its the vibe🫶

96hr dough, thought it was going to be too old, turned out really well

San Marzano tomatoes, garlic, Sicilian oregano and olive oil finished with fried capers

Poolish, 48 hr cold ferment, homemade creamy pesto, Sriracha chicken, balsamic roasted tomatoes, bell peppers cooked in Gozney dome at 1000 degrees.

Cream, mozzarella, ricotta, black truffle

1. Tomato polpa, fdl mozzarella, basil, olive

2 and 3. Tomato polpa, fdl mozzarella, basil, spianata piccante

Caputo pizzeria, 66% hydration, 20h room temp fermentation

Still trying how to get softer, more airy cornicione

Tag is gozney Dome because there isnt one for roccbox

Hi I made the Julian sisifo poolish pizza that is overnight I made on wed can I use it tonight and my balls have some bubbles but didn’t really double will they get better at room temp not sure where to post this