r/neapolitanpizza

Open for feedback

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

Made our first lot of pizza at the weekend, this was the first garlic bread pizza we made, just need to learn how to stretch the dough better for a bigger pie now 😅

Using my home made fermented vegan ricotta and tempeh parmesan with violife mozzarella shreds. Topped with fresh basil, olive oil and smoked red chili flakes, served with balsamic glaze

I tried pressing thinner in the center from the feedback from last time. Feel better about the shape and crust size but center could be thinner.

Thanks for all the support and tips from this sub! I am very excited to share this one with yall!

It was a spiritual pilgrimage!!! I made the last pizza with my homie fabio!

1. Salami Calabrese + Salsiccia Piccante + Fior Di Agerola
2. Provola Di Agerola + Piennolo del Vesuvio
3. Provola Di Agerola + Pancetta

50% Biga 48 hours with 70% hydration.

65% hydration standard Biga dough. San Marzano Tomatoes.

I appreciate every feedback and advice :)

My first pizza in a mid range gas pizza oven. I used Julian Sisofo’s three hour dough recipe (but left it in the fridge for a 24 hour prove). I couldn’t fault the dough flavour; though the air bubbles/pockets were something I should have dealt with prior to the cook. I preheated the oven for 30 minutes, made sure the stone reached 450 degrees and then.. cremated the crust. I swear to god, at one point I was blowing it out like birthday candles. Next time I’ll be dropping the temp from high to low for the bake and preheat longer. I was sure to rotate the pizza through the bake but I stupidly took my eye off it for a few seconds and it went up like the Tower of London. Made with Caputo nuvola flour.

Edit: words

Hi everyone,

Today I tried making a poolish pizza dough for the very first time—and I'm honestly blown away by the results.

## 🍕 Recipe

### Poolish (Preferment)
- 300 g pizza flour
- 300 ml cold tap water
- 1.5 g fresh yeast

### Final Dough
- 700 g pizza flour
- 400 ml water (70% total hydration)
- 30 g fine sea salt
- All of the poolish

## 🕒 Fermentation

**Poolish:**
- 1 hour at room temperature
- 47 hours in the fridge

**Final Dough:**
- Hand-kneaded for about 40 minutes using a combination of kneading, stretching, and folding.
- Bulk fermentation: 1 hour at room temperature
- Ball fermentation: 3–4 hours at room temperature

The dough was extremely sticky and felt very wet, but it developed an incredible gluten structure.

## 👨‍🍳 Working with the Dough

When it came time to stretch it, the dough was incredibly soft yet elastic. It opened up beautifully with almost no resistance, and for me it was by far the best dough I've ever worked with.

## ⭐ My Rating

- **Taste:** 10/10
- **Appearance:** 8/10
- **Leopard Spotting:** 9/10
- **Difficulty:** 9/10 (definitely more suited for experienced pizza makers)
- **Effort Required:** 2/10 (very little active work—most of it is just waiting)

I'm officially sold on poolish. I don't think I'll be going back anytime soon. 😄

The details:

650 G of strong flour, over 300/320

0.7 G yeast

455 G water

14g salt

Direct hand mixed, save bit of water and add the salt after initial kneading.

Rest 20 minutes, then round final ball smooth.

Bulk ferment room temperature for 10 hours. Then ball up and directly into fridge for minimum 24 hours and up to 72hrs

Made different styles, one Ruota di Carro & one traditional Neapolitan. Both slammin!

Cooked in Gozney Roccbox 850f

Enjoy!

So... This past weekend I threw a little pizza party for my nieces graduation. Today I was making a few pizzas for my kids. One problem, I left both of my pizza peels and my turning peel at my mother's house.

Dough was ready, ingredients were staged so I had to improvise. As you know, the Roccbox isn't very large so finding something sturdy enough and the right size to launch these pizzas was a mission.

Enter my calphalon pancake pan 😂, upside down of course. Between that, and my barbecue spatula AKA turning peel we made it work.

A nightmare turned into an overall win. Dad to the rescue 🙏🏻

Hi , heute habe ich mich zum ersten mal ab einen poolisch teig getraut. Und ich bin begeistert.

📝 DAS REZEPT
═══════════════════════════════════

▬▬ POOLISCH (Vorteig) ▬▬
• 300 g Pizzamehl
• 300 ml kaltes Leitungswasser
• 1,5 g frische Hefe

▬▬ HAUPTTEIG ▬▬
• 400 ml Wasser (ergibt insgesamt 70 % Hydration)
• 700 g Pizzamehl
• 30 g feines Meersalz
• Den gesamten Poolisch

Den Poolisch habe ich 1h bei Raumtemperatur gelassen, dannach für 47h im Kühlschrank.
Den Hauptteig habe ich ca 40 min von Hand geknetet, gedehnt und gefaltet. Dannach habe ich den Hauptteig als Kugel 1h als Stockgare und dannach 3-4h als Stückgare bei Raumtemperatur gehen lassen. Der Teig war sehr klebrig und wässrig, aber hatte eine sehr geile Struktur.

Beim ausbreiten war der Teig sehr weich , aber elastisch, man konnte ihn vorsichtig wirklich genial ausbreiten. Es war der beste Teig für mich bisher.

Geschmack 10\10
Optik 8/10
Verarbeitung Schwierigkeit 9/10 ( für fortgeschrittene)
Aufwand 2/10 ( sehr leicht )
Leoparding 9/10

After one month of trying and trying I am finally happy and proud😁

Posted about a month ago with my first ever try with pizzas and now I can finally share something that I truly find good and acceptable.

Direct dough 30h, cooked with Effeuno N3

100%biga
Hydration 65%
Caputo nuvola super
16h biga starter
8h bulk
5h balls

Pizza Party Inspirazione

Segundo intento de la temporada, esta vez he seguido varios consejos que me dieron aquí y el resultado a mejorado mucho, por fin no se han quemado demasiado los bordes! La fermentación ha sido de 9 horas a temperatura ambiente, unos 23°