▲ 72 r/neapolitanpizza
100% BIGA and Poolish dough
I finally got my Roccbox, Tom Gozney signature edition and I love it! Used Julian Sisofo's recipe and method. I did cold ferment for 72 hours. Turned out fantastic! I also made a couple of NY style and baked after the stone temp went over 600F and they were fantastic as well.
u/zole2113 — 9 days ago