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u/f0x25

Image 1 — First pizza
Image 2 — First pizza
▲ 375 r/neapolitanpizza

First pizza

Vito Iacopelli 100% poolish. 48h cold ferment. Caputo Soccorosso flour. Gozney arc XL at 450 degrees Celsius for 120 seconds.

u/f0x25 — 3 days ago
▲ 82 r/Pizza

First Pizza

Caputo Soccorosso, 100% poolish. Final hydration of 70%. 48h cold ferment.

u/f0x25 — 3 days ago