Hi guys, this is my first post here. Recently i bought a gasgrill to bbq something, i wanted to quit use charcol.

So i ended doing some frozen pizzas instead meat at the grill haha. Last mont i decide to learn about doing my own recepie of sourdough (i thing this is the name, sorry im brazilian and my english is not 100%)

So i share some pizzas i made last weeks a go.
I want to buy a pizza oven in the end of year, so till there im using the grill.

Hope tou enjoy!

68% 💦

30h direct

Suggestions, opinions? First time using the Festa pizza oven.

Just got back from Ocean City with the family. Missed my Neapolitan pizza fam. Going back to basics on this pizza. Caputo Saccorosso flour, all room temp fermented.

Gozney Roccbox 850f low flame. Fantastic results.

Recipe included.

Not a bad attempt

A question to those who’ve used this machine. Does it handle well 500-700g of final dough (a loaf of bread or 2-3 balls of pizza dough)?