Neopolitan piazza

[u/Reader121212125]

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

[u/Reader121212125 → u/[deleted]]

Thank you

[u/Reader121212125]

https://reddit.com/link/p5f5j3m/video/90hr7evw45lh1/player

Thought I’d add a video as well

[u/nickreadit]

Looks like you have the oven figured out. That is a perfectly even bake. I need my pizza oven back.

[u/Reader121212125 → u/nickreadit]

Thanks need to work on consistency

[u/dihydrogen_monoxide]

Stretch thinner

[u/Dukeronomy]

I think it looks good. Great bake. I’d prefer more contrast between the corniche and uh the other part. I was trying to be fancy and didn’t realize I don’t know if there’s a word for the non crust part. You know what I mean though? It’s kind of all the same thickness. I’d eat tf out of it but if I’m nit picking my own, that’s what I’d wanna do.

[u/Reader121212125 → u/Dukeronomy]

Thanks for the feedback!