u/Reader121212125

Caputo Saccorosso / Super Nuvola blend (70\30)
65% hydration
Poolish followed by a 72 hour CT fermentation
Hand mixed
Getting an Ooni soon, so will trial higher hydration and biga - can’t wait !

Freshly made San Marzano sauce - utterly delicious!
Fior di latte
Basil off the plant!
Caputo Red 65% hydration
Direct dough , 48 hour ferment
First one was a classic
Second pizza was with Spanish chorizo

Maybe my fifth pizza in my Gozney
Coming on, getting the hang of the flame settings and heat management
Poolish dough 65% hydration with Caputo Blue
Poolish Friday
Balled yesterday
Cooked today (Sunday)
Sautéed mushrooms and red pepper with salami
Thoughts ?
I have bought some saccarosso which I will be using next