Margherita Pizza
Ingredients
House-made Dough with King Arthur 00 Pizza Flour & Redmond Ancient Fine Sea Salt
Urban Accents Spices Chicago Classic Pizza Sauce
Sliced Buffalo Mozzarella
Chiffonade Basil
Cattleman’s Grill Italiano
Garlic Olive Oil
Cook
We started the dough in the morning, using a 60% hydration dough and 9-hour leavening at room temperature. The PizzApp gave us the correct proportions and worked perfectly. We let the bulk leaving go for 6 hours, then balled for the last three. We used 16 oz. deli containers for the balls.
The pizza ran on the Roccbox, running at 420°C for around 90 seconds, turning every 15 seconds.
Tools
Pizza Oven: Gozney Roccbox
Board: The Bull’s Black Olive w/Blue
Knife: Messermeister Overland Chef 8” Chef’s Knife
