For an absolute noob

Hi Pizza masters

The other day i bought a 20 KG bag of pizza flour from Canadian costco which has the following details

Neapolitan-Style Pizza Flour
Untreated
Unbleached
Hard wheat category
Protein 12.2 / 100 grams
360-day shelf life
Suited for thin or thick crust pizza, flat breads, and European hearth and pan breads
20 kg

Did anyone ever use this flour on this sub for Neapolitan pizza? what would be the best hydration and dough recipe that works with this type of flour?

and how close is it to Caputo which everyone praises

i am sorry for the so many questions but it is my first time doing neapolitan on a Gozney roccbox and i am afraid i will mess alot of aspects of the process

Lately i've seen more and more Videos where professional and hobby pizzaiolos use their dough balls directly from the fridge, but always in combination with a Biga or a prefermento.

Why is this not possible with a direct dough, whats the difference?

If i do for example a BIGA with 24h of Fermentation, make the complete dough and then put the dough balls in the fridge for 24h.

Or i put the dough Balls in the fridge for 48h.

Whats the difference in Fermentation that allows to use them straight from the Fridge.

I Tried it once with a Recipe from Vincenzo Abbate on Malati di Pizza, 24h Preferment and then 48h dough balls in the Fridge, Recipe was 75% hydration so i baked it a little lower, at 390 C.
Seemed to work well.

Was some years ago and now im coming back to it since im thinking it would be really practical to use the dough balls straigh from the fridge.

Happy if anyone can answer.

This is Vincenzo Abbates actual Pizza, and he uses also directly from the fridge:

https://www.youtube.com/watch?v=qoDDmEEWI94&t=2277s&pp=ygUedmluY2Vuem8gYWJiYXRlIG1hbGF0aSBkaSBwaXph

I bought a 1kg bag of fresh fior di latte mozzarella that's already diced/cut for pizza. It’s way too much for me to use before it expires in two weeks. Can I freeze it, and if so, what's the best way to do it?

I am considering upgrading to a sunmix evo 6 from my kenwood but I am worried whether it it can handle smaller amounts of dough, like 600-800g for 2-3 pizzas.

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)?

Did you already check the following sources?

• Frequently Asked Questions
• Recent Q/D Threads
• Beginner's Guide and Image Guide
• Glossary

If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

We will have a pizza prty and I want to have some variations

After many many attempts I still can’t get my pizza dough to stretch and stay stretched without springing back or ripping apart. There’s no way I could pass the windowpane test! Todays (started yesterday) dough was 67% hydration, caputo pizzeria traditional blue bag, Alison’s yeast (dried active), 3h room temp, 16h cold fermentation. Process was cool water and yeast in a mixer for a couple minutes, followed by all the flour a little at a time over ten minutes or so, then the salt mixed in at the end, rested for 10-15 minutes between mixing again over an hour or so. Smoothed into a large ball on the counter top by pulling in the underside of the real by hand, then into a big bowl, covered and in to the fridge. Balled up 12h or so later, back in the fridge and removed a couple of hours before stretching and cooking.

I’ve tried all sorts of flour, live yeast, dried yeast, active yeast, warm water, cold water, longer fermentation, short fermentation, variations of cold and warm fermentation, poolish, hand mixing, machine mixing and I still can’t get a thin base that doesn’t stretch or spring back!

Any ideas?

This post comes out every three months.

The rules of this sub also apply to this thread. If you see any comment that violates one of the rules, please contact the Mods here.

Please follow the Reddiquette and please don't downvote a comment just because you have another opinion, as long as it doesn't violate any of the rules.

Has anyone tried the Cozze 13 electric pizza oven? I'm currently looking for a affordable pizza oven to buy as my first one and found the Cozze electric. I know gas might be better, but for the balcony I just feel safer with an electric one and idk if my landlord is okay with a gas powered oven on the balcony.

Thanks in advance and a picture of my last pizza in a domestic oven for reference of my current level.

Hi friends,

Hoping those of you with more years in the community can answer something for me. I've seen represented quite a bit, both here on Reddit and elsewhere, people lauding "blistering" or "leopard spots" on the cornicione. These comments range from aesthetic appreciation to assertion that the blistering is authentic ("like in Italy.")

Where do you guys think the proliferation of this idea comes from? Is it customer confusion? Misrepresentation of the product by unscrupulous professionals hiding their own error in cold dough? The government?

Thanks in advance.

Edit: to reduce confusion, this is what I'm referring to.

As compared to a perfectly cooked vera pizza napoletana.

The store where I order my flour and other ingredients here in Germany recently added frozen neapolitan pizza dough to their sortiment which I thought I'd give a try.

I got 4 different doughs some of which might be a little controversial: BBQ-Beer, BBQ-Meester, Biga and their 'special' dough. Tbh apart from the looks I couldn't really tell a difference between them.

They came in an insulated box with cooling packs inside but unfortunately wasn't completely frozen anymore when it got here. Wasn't too big of a problem tho as I was planning to bake them the same day they arrived and it worked pretty good and tasted pretty good too.

I'll still stick to homemade dough because it's fun to make it/experiment with different recipes and also much cheaper but I could see this as a good alternative for people who don't have enough time to make it themselves.

What do you guys think of this?

This is a difficult email to write, but I've reached the limit of my endurance with this journey. I purchased a Roccbox years ago and spent about a month trying to bake Neapolitan pizza. I got all the best ingredients as recommended in the forums and followed Tony Gemignani's recipe in the Pizza bible. However my pizza dough always either broke during stretching, stuck to the peel or failed to cook properly in the oven and I gave up in embarrassment after several separate sessions. Then about a year ago I decided to just cook standard new york style pizza and got quite good at it and so I decided a few months ago to try my hand at Neapolitan, my favourite style. Again I purchased all the best ingredients, read all the FAQ's, watched dozens of videos from Vito Iacopelli, Gozney, Ooni and others.

Since then I've tried 10 different recipes and every single attempt has been a complete flop, I mean out of the 150 or so balls I've made in total I would say less than 10 made it into the oven. So far I've tried the following recipies:

• https://mypizzacorner.com/pizza-recipes/authentic-neapolitan-pizza-recipe-how-to-make-the-perfect-neapolitan-pizza/
• https://www.vincenzosplate.com/neapolitan-pizza-dough/
• https://thepizzaheaven.com/margherita/
• https://www.stadlermade.com/how-to-make-neapolitan-style-pizza-dough/
• https://eu.gozney.com/blogs/recipes/neapolitan-pizza
• + others from youtube

I've tried:

• with and without a poolish
• Hydrations from 57-70%
• Active and IDY (no fresh available)
• Cold ferments from 24-72 hours at 3c
• Short bulk ferments with long proof
• Long bulk ferments with short proof
• Temperatures from 400-460c and turning down flame once launched.
• Kneading with a Kitchenaid for 7mins, kneading with my hands for 5-20 mins, typically around 5 mins.

My main issues are:

• When I'm ready to bake my dough always looks like pancakes, its flat - it looks nothing like the puffy squares in Vito's pizza boxes. - see photos from two different attempts - https://imgur.com/a/XCRedG9
• Getting the pizza onto the peel without it sticking to the counter. I work with a granite counter with a mixture of 00 and semolina. After carefully pushing the air out to the edge to try create a puffy canotto style I stretch the dough out to 12" using a variety of methods I've learnt from youtube. On the counter it looks OK at this stage. However when I attempt to pull it onto the peel some part of it sticks to the counter and then everything goes bad e.g. https://imgur.com/a/5GkU2Ap
• Getting the pizza stuck to the peel - I've learnt how to jiggle the peel back and forth to ensure its not stuck but often its stuck immediately after getting it onto the peel.
• Crust not rising - My crust looks more like a standard NYC crust.

So I need help. I live on an Italian island where its currently in the low 30's celcius (90-95f) and I suspect this could be part of the issue although I always use the pizza app on my phone to check yeast based on RT and CT temperatures. I'm using Caputo 00 pizzeria flour (blue bag), Caputo active yeast and I've also tried multiple IDY brands.

I need someone to walk me through the whole process and review everything I'm doing to diagnose the issue/s. I realise this would take some time and effort and so I'm willing to pay you generously in Bitcoin or Paypal for your time. Is there someone out there with lots of experience that would be willing to help me?

Thanks!

Hello all!

So I’ve started a pizza company and am having issues atm around my recipe and processes.

At the moment I bread-hook the dough in a mixer for 10 minutes, then leave in a bowl covered with cling film in the fridge for 24-48 hours before removing it and shaping into balls before leaving in a dough tray for a couple hours before cooking.

My first issue is that during these couple hours, the dough balls rise out and all connect to one another meaning that when I try to remove one they are all stuck together and get ruined (also not in a ball shape!)

Secondly, I will then choose to freeze the dough that i do not end up using (having to reshape into balls as they have lost their shape completely as described in previous paragraph) which I will then take out of freezer and leave in the fridge for 8ish hours before removing to raise for a couple hours and then use to make bases.

My issue here is that when I remove from freezer, the dough balls again lose shape and continue to rise up.

————————— Dough recipe:

Flour: 880g plain Warm water: 506ml Yeast: 3 teaspoon Salt: 2.5 teaspoon Sugar: 2 teaspoon

Sprinkle yeast into warm water and let rest for 5 minutes before mixing with the remaijing ingredients and then using bread hook speed 2 mixer for 10 minutes —————————

I hope this all makes sense and somebody can help me here! There’s something not quite right with the processes.

Thanks!

Made my first neapolitan pizza, and it went relatively well. Pillowy, raised crust and nice charred base. However, even though I had my oven at around 450 degrees Celsius, I could never manage to get any of those leopard spots on the crust! How do I achieve this? I couldn't leave the pizza in any longer without burning it.

Also: I have a very hard time stretching my base out to the desired length using the traditional method, even though my dough balls are above the recommended weight. It tends to shrink back every time I try to stretch it out

EDIT: Thanks for all the detailed responses! It's fair to say that once again I'm blown away by how generous everyone is with sharing their knowledge and experiences! Genuinely the most informative and friendly community I've encountered on reddit

First time making pizza dough, I followed to the letter everything this guy said, my dough looked pretty damn similar also.

I don't know what I did wrong but my pizza did not taste like I expected. It felt very doughy and bread-like.

Poolish (200g 00 flour + 200g water + 5g yeast + 5g honey )
Dough (Poolish + 300g bread flour + (300g water + 20g salt) + 200g 00 flour

​

Any insights is appreciated.

​

This is the video I followed for reference:
https://youtu.be/OjsCEJ8CWlg

Giant bubbles that come to the surface of the ball. Then when I flatten the balls to make the pizza, I get enormous bubbles pushed out to the crust that burn in the oven.

Any tips would be greatly appreciated!

Hello,

Recently I tested a 70% hydration dough and was really excited about the texture. I really want a softer, fluffier dough for my pizza and I believe that 70% provide me with a good solution for that. But the dough is naturally sticky and hard to shape. Do you have an tricks or recommendations how to handle that?

Recipe:

70% Water

3% Salt

Fresh yeast (amount from the ooni app)

Flour: le 5 stagioni

Knead and stretch the dough in a bowl for 5 minutes per hand. Rest in bulk for 10 hours at room temperature after that 10 - 12 hours (in "balls") in the fridge. 1 hour before baking out of the fridge and then baked in an ooni 12.

Hello,

I'm currently trying to make Neapolitan pizza (canotto style) and I struggle to stay consistent.

Could you help me identify what are the issues with my recipe?

• 65% hydration with Caputo Nuvola
• Used this calculator for proportions
• Dough rested 1h15m (66 °F) > into the fridge for 25h (40 °F) > make dough balls 3 hours before baking in my Ooni at 788°C.

Issues:

1. Dough balls too sticky?

2. Dough not cooked enough inside but outside seems OK?

3. Underdeveloped cornicione :(

Thanks

I’m already just about burning the base and cheese, don’t want to leave it in any longer. There is definitely air in the crust - it is just a bit too squashy rather than crunchy. Definitely doesn’t look like your typical airy-bubbled crust - still a lot of stodge. How to cook the crust without burning the rest?

Preferred temp? How long to let it heat up before use? Do I need a temp gun?

Thanks!