u/zole2113

Still learning how to use my Gozney Roccbox. Turned out pretty good, burned one spot on the cornicione in the last few seconds, oops.

https://youtu.be/7-5eCAiUYPg?is=E-LJ3v7O-MjOZlP2

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.