How to make a Margherita Pizza! (using Roccbox by Gozney) 

Thank you for the support.

yes correct. they will last up to 2-3 days refridgerated

the only reccomendation i would have if you wanted to ferment at a cold temp would be to double the amount of yeast

i keep it on full blast until it heats up to 800 degrees. ill keep it on 800 degrees for another 20 minutes. im going to make a video on this soon. thanks for reaching out!!

usually i have to wake up in the middle of the night time. if not, start the dough in the early morning. and yes, the dough needs time to have a long fermentation. the last 24 hour refridgeration is super important. and make sure the dough comes to room temperature before using... good luck!

@@julian_sisofo So something like this? 1. 7am to 9am - Make dough (water + salt) - Sit 2 hours 2. 9am to 11am - Add yeast - Sit for 2 hours 3. 11am to 6pm - So 2 hours after adding yeast, round the dough out nice and tight. Then rest 7 hours. 4. 6pm to 1am - stretch and fold and rest another 7 hours. 5. 1am to 2am - ball the dough up and rest room temp for 1 hour 6. 2am + 48 hours - then add to the fridge for 24-48 hours for maximum fermentation

preheat gozney to 400c for 1 hour on high flame. lower flame to low and ensure roccbox is at 400c exactly. bake on low flame. after turning the pizza and just before the pie is done, change to high flame to char top crust

@@julian_sisofo Thanks. Could you please clarify if the 400°C temperature reference for the Gozney oven is based on its built-in thermometer or an infrared thermometer aimed at the middle of the stone? Additionally, why does the preheating process require one hour to reach 400°C? My oven achieves that temperature much faster, within 15-20 minutes. Could it be due to a too-hot flame causing excessive black soot? Tha ks 🙏

so 2 hours after adding yeast, round the dough out nice and tight. then rest 7 hours. stretch and fold and rest another 7 hours. ball the dough up and rest room temp for 1 hour then add to the fridge for 24-48 hours for maximum fermentation. or just leave 3 hours to rise after the initial balling to use straight away. watch my original pizza napoletana video..."vera pizza napoletana"

@@julian_sisofo thank you for your reply and clarification.

The autolyse was with only the flour and water with the addition of salt. I only wanted the flour to be hydrated before the dough was to rise.