Originally Posted by New_2_99s
Originally Posted by Whisky
Originally Posted by New_2_99s
Originally Posted by KillerBee
I do mine at 500, until Canary.

Yeah, that's what we did, in the oven, too !

Was just following the instructions, that came with the Rockboxx.

850F is for Neapolitan style pizzas, which uses unmalted flour. I suggest you try your same dough at a temp of 550-650. Or, if you desire the high heat cooking, order up some 00 Italian flour or find an unmalted AP flour (usually organic is unmalted) to try. In that dough, you would just want flour, water, salt and yeast. Skip the sugar and oil for high heat Neapolitan.

Good luck, its an addicting rabbit hole!

Definitely, Neapolitan style - Dough recipe supplied with the Gozney Roccbox !

[Linked Image from i.imgur.com]

& definitely addicted !

Happy you figured it out Paul, that Pizza looks good with no burnt crust!

[Linked Image from i.imgur.com]

KB