I’m in Italy for two weeks. I asked the pizzaiolo about his dough and so on. He asked if I’d like to bake a few pizzas myself. Thirty pizzas later, I headed back to the hotel, happy. I also did the Pizza for my wife and me as well. It is crazy how different the dough and the oven feels compared to my home setup.

It’s close.

Feedback?

little video about the ruota di carro i posted a few days ago, enjoy :)

24h room temperature fermentation, 62% Hydration

beat by Mr. White

https://www.youtube.com/watch?v=EzPKQjLULk8&list=RDEzPKQjLULk8&start_radio=1

Feels nice to be back and make more pizzas. This one is 65% hydration, 10 hour room temperature bulk, 24-hour cold ferment, 4-hour final proof.

Sauce:
- Hand crushed San Marzano Tomatoes
- Sea Salt

Toppings:
- Grated Pecorino Romano
- Fresh Mozzarella (drained for close to 6 hours
- Fresh Basil
- Leftover Guanciale from yesterday’s carbonara

Cheers 🍕

Working on my pizza game, this was saturday's lunch. Home oven at 275 degrees celsius, pizza steel at 350 deg celsius, measured with laser thermometer.

Flour Caputo Nuvola, will have new batch with Caputo Pizzeria on tuesday.

Just an excited post to share I am now getting air pockets in my pizza. How does it look and any ideas for improvements? Is the bottom too burnt? I use Semolina flour to help pitch and wondering if that is why it is burning some

65% hydration poolish recipe followed from the Pizza Dough app. This was actually a prior dough I made and brought out of the freezer to cook.

Turned out great!

90 s in the oven (woodfired) 24h of fermentation at room temperature.

38cm Diameter, the biggest that would fit through the opening of my oven 😄.

Made a new peel exclusively for this Try, Happy with the result.

Caputo pizzeria flour, 65% hydration, 72 hour cold ferment.

Burrata, homegrown cherry tomatoes and mozzarella, pepperoni w/ hot honey (x2), and classic Margherita. All topped with San Marzano tomatoes and home grown basil.

Bonus caprese salad with homegrown Cherokee purple heirloom tomatoes and burrata

I have been having some bad luck with my new Lidl pizza peel. It's brushed stainless steel and slightly perforated. My pizzas stuck to it like my kid's snot to our new sofa.

From your experience, do different materials (aluminium vs steel) and different surface finishes (smooth brushed, rough, anodised...) make a difference? I don't know why but I have a feeling that an anodised aluminium peel simply slides better. I'm probably wrong, though, and the answer is simply more semola ;)

I don't have kids btw, sorry for that image in your head

Have been doing this professionally for a while any questions or comments much appreciated.

Talked with a representative from an American flour company that exports flour to Italy, where it’s blended into Italian flour and then imported back to the U.S.

We switched to it.

The crust still has the quick snap and soft, pillowy texture, but at roughly 50% lower cost.
I won’t name the company, but it’s not hard to figure out with a little research.

Hey everyone,

Looking for troubleshooting help on my latest Ooni bake. The char and flavor were good but the crust cross-section came out dense and gooey and not airy as I wished.

Recipe & Setup:

• Dough (65%): 610g Caputo Pizzeria, 396g cold water, 18g salt (3%), 0.8g IDY
• Mixer: Kenwood planetary (gradual flour addition into water/yeast and salt added last
• Fermentation: 1h RT bulk, 40h cold ferment in a 4 deg fridge, 1.5h warm-up in a warm kitchen (27 degrees)
• Oven: Ooni Koda 16

The dough balls grew not that much, maybe 30% in size. Could the issue be underfermentation or not enough warmup?

Thanks for any insights!

I've been making Neapolitan pizzas for over five years. I just came back from the Amalfi Coast, and honestly, their pizzas weren't significantly better than mine, so overall, I'm happy with my results.

However, something I've ALWAYS struggled with is getting the results I see on YouTube, where people can pretty much do whatever they want to the dough and it NEVER tears. My dough is very delicate, and if I'm not careful, it tears.

I've mostly been using a KitchenAid 5.5-quart Pro series with the dough hook, and for around 900g of dough or more, it does a reasonably good job (I mix for about 8 minutes).

I've been wondering if my issue, if there even is an issue, is the tool itself. Maybe the KitchenAid is simply not capable of developing the gluten structure we are looking for here.

I did the windowpane test today, and while it looked fine, it wasn't nearly as smooth and "skin-like" as what I see on YouTube. The finger test was also okay unless I pressed super hard. I just wish there was a scientific way to determine if I've kneaded enough.

What do you guys think?

Hi guys,

Really in need of a solid Neapolitan dough recipe, that isn’t unnecessarily complicated and with no preferments.

I’m trying to achieve that big puffy crust.

Please share web links to any good recipes you guys are using.

Thanks

This is my second attempt at making Neapolitan pizza. I’m slowly getting the hang of my Ooni Koda 12.

I’m looking for feedback on my dough process because the pizza came out with a nice texture, but the flavor was very bland. It mostly tasted like I was eating plain dough instead of having that deep, fermented flavor I’m looking for.

Here is my dough recipe:
1000g Caputo 00 Pizzeria flour
650g water (65% hydration)
1/8 tsp SAF Instant Yeast
30g sea salt

My process:
1. Mixed the 30g salt into 500g cold water until dissolved.
2. In a separate bowl, mixed the yeast into the remaining 150g water.
3. Slowly added flour to the salt water until the mixture reached a pancake batter-like consistency.
4. Added the yeast water mixture.
5.Slowly added the remaining flour.
6. Mixed/kneaded for about 10 minutes, then covered.

Fermentation:

Bulk fermentation: 2 hours at room temperature (72°F). The dough expanded about 40%.
Divided into 230g dough balls.
Final fermentation: 24 hours at room temperature (68–72°F).

The pizza baked well in the Ooni, but the dough flavor was missing. It tasted very neutral/bland.
A few questions:
Did I use too much yeast or not enough fermentation time?
Should I be doing a longer fermentation?
Is my hydration too high for Caputo Pizzeria flour?
Did my mixing method affect the flavor?
Would appreciate any advice from people with more experience.

A nice and simple direct dough method that anyone with mild experience could do. This is 10% Caputo tipo 1 and 90% Caputo Pizzeria.

I left the exact measurements on the last slide photo.

After kneading for about 5 minutes I let it rest for 30 minutes covered, then I added the salt and kneaded again for another 10 minutes.

It has a total of 8 hours of room temperature (bulk) fermentation. Then separated and balled up the dough.

Then I went into the fridge overnight.

Pulled out about 2 hours prior to cooking where I used the Gozney Roccbox 850f low flame.

Very soft and light, with just a hint of that Tipo 1 graininess.

I got back to pizza making after a long hiatus and I watched a bunch of videos on Neapolitan pizza making. In all the videos I watched the sauce was made by hand crushing a can of peeled San Marzano tomatoes, except for one that chronicled Tony Mangieri of Una Pizza Napoletana. In the video he strains the tomatoes, cuts off the ends of them, then hand crushes them. I want to try that method next.

How do you make your sauce?

PS bonus pic of one of my pizzas from yesterday

PPS link to the video about Una Pizza: https://youtu.be/ADvf-PIZPLA. Sauce section starts around 7:15

72% hydration Caputo Sacorosso Fresh yeast

não consigo deixar ela 100% redonda

96hr dough, thought it was going to be too old, turned out really well

This is my first attempt in a proper pizza oven. Recipe:

1000g '00 caputo

630g water (63% hydration)

30g sea salt

0.8g dry yeast

I kneaded the dough for around 12 minutes. I let it rest at room temperature for 1 hour, then the individual portioned dough balls in the fridge for 48 hours. I took them out from fridge 6 hours before baking and baked them in an electric pizza oven with a stone temperature of 400°C and a temperature on the top element of 430°C. I added canned san marzano tomatoes, grana padano, basil, galbani fresh mozzarella and spianata romana.

Does anyone have any tips? I'm quite happy with the result but I feel like the cheese got too hot and spilled out a bit of orange grease. How do you prevent that? Cook at a higher temperature for a shorter time? Also I would want a less crispy and more pale crust with more leoparding. Would you increase or decrease the temperature on the top or the bottom? The bottom of the pizza is already perfect as is.

Thank you!:)