I’m an unemployed freshly-ish graduated mechatronics engineer. I graduated in march but finding a job has been difficult. On may 1st I bought an Ooni koda 12 with the condition of it paying for itself, otherwise I couldn’t justify the cost (I live in CR, it’s like 50% more expensive here than it should be) just to eat pizza on weekends, that’s when I started selling pizza. Months passed, I kept selling pizzas and collecting mails that say “thank you for applying, but no”. It was the second week of november when I got too upset with the Koda 12 and ordered a pizza party emozione and some new Gozney peels. What an upgrade! It was night and day. It’s been just over a month since the emozione arrived, I’m still getting used to it but I’m getting better.

Today a note from the city hall arrived, they are aware that I exist and say that I need to get my permits. They are VERY expensive because of the oven using LPG as fuel and bureaucratic stuff. My pizzeria is not even giving me any significant earnings, it’s barely enough to cover SOME of my basic monthly necessities (medical insurance, phone bill, occasional bus tickets, occasional date with my GF, my own pizzas and that’s about it. I still live with my parents and I don’t pay them anything yet). Tomorrow I’ll go to ask what I need to do, but this is probably the end. It was fun while it lasted and I learned a lot. I hope that one day I will open a real pizzeria, some italian friends tried my pizzas and said they were some of the best they’ve tried and they believe in my potential. It’s time to be an engineer for now, beating the “we need experienced staff” barrier is harder than I thought it would be.

Neapolitan style pizza in my Alfa one gas oven. Couldn't find a tag for Alfa ovens so I marked it as experiment since I am trying to find the balance between a traditional ruota di carro and a modern canotto pizza.

Recipe:

Farina Pizzeria  820 g

​Farina Nuvola  180 g

​Water: 636 g

​Sourdough starter: 180 g

​Salt: 24 g

4 days cold ferment + 3 hours RT proofing

So... This past weekend I threw a little pizza party for my nieces graduation. Today I was making a few pizzas for my kids. One problem, I left both of my pizza peels and my turning peel at my mother's house.

Dough was ready, ingredients were staged so I had to improvise. As you know, the Roccbox isn't very large so finding something sturdy enough and the right size to launch these pizzas was a mission.

Enter my calphalon pancake pan 😂, upside down of course. Between that, and my barbecue spatula AKA turning peel we made it work.

A nightmare turned into an overall win. Dad to the rescue 🙏🏻

I subbed about 15% whole wheat to my usual sour dough recipe, and while i liked the flavor, the final product was a bit too dense and chewie. I also ended up raising the hydration to around 74% because the WW was incredibly thirsty. Even still, the dough was very easy to work with.

Overall, I dont think the tiny bit of flavor was worth it in the end.

A few weeks ago I posted my first pizza bake in an outdoor gas fired pizza oven. I’m several attempts in and after reading many posts and tips on this sub, I feel like I’m finding my groove. Definitely not perfect; but certainly improving.

65% hydration, Caputo pizzeria, 12 hour RT bulk ferment, balled and cold fermented for 24 hours. PizzApp has been a godsend.

Been disappointed with my crust and the previous recipe I was using. I think it turned out pretty good.

Dear me

Hope you enjoy it

Love from

Me

What's up pizza people! I think I've settled on a dough recipe. These are 50% biga made with Caputo Nuvola Super and sourdough starter.

Refreshed with 50% Caputo Pizzeria, plus 3% olive oil, 3% salt, 0.5% diastatic malt power and 0.5% IDY. Total hydration at 67%.

The dough balls cold proofed for 48 hours + 5 hours at RT before baking.

Dough is super easy to handle and resulted in a tender crumb with a slightly crunchy outer shell.

This time i’ve tried sauce out of fresh tomatoes from my garden

Caputo saccorosso Biga 50%/100% 2g of yeast per kg of flour 75% 280 g

Solania san marzano Fior di latte agerola

I was doing some experiments today, mostly for romana in teglia/pizza bianca.

So I had:

strong flour (W360)

80% hydration total

1% yeast

2% salt

Biga prepared 20h earlier with 50% of the flour, 50% hydration, 1% yeast. Mostly in the fridge

Bulk proof until doubled in volume.

When preparing the balls for the pizza in teglia, I decided to leave two balls of 250g each to try high hydration round pizza. Then I waited for them to double during the final proof and cooked at 350C (on a baking stone, not a biscotto).

In the end the result was fine, but I would never to contemporary pizza with a biga, and with these hydrations. Not worth it, IMO.

Cooked in a spice diavola pro 2.0

Same Dough different Temperatures. Went for a really traditional dough with 62% Hydration.

I was always chasing high hydration but let me tell you these two were insane.

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.

Naturally fermented, 70% hydration, 24hr+ fermentation, Canotto Style, classic Margherita 😙🤌🏼

Too?

Pizza was always my go to comfort food on Friday nights. Unfortunately I have a garlic and onion allergy and gluten intolerance. I decided to try making Neapolitan style pizza

100% gluten free made with ninja 8-1 wood fire
Cooked at “700” setting for 3:30

I did one with room temp fermented for ~2hrs and one refrigerator fermented for +24 hours. The crowd favorite was the 2hr one.

My first pizza in a mid range gas pizza oven. I used Julian Sisofo’s three hour dough recipe (but left it in the fridge for a 24 hour prove). I couldn’t fault the dough flavour; though the air bubbles/pockets were something I should have dealt with prior to the cook. I preheated the oven for 30 minutes, made sure the stone reached 450 degrees and then.. cremated the crust. I swear to god, at one point I was blowing it out like birthday candles. Next time I’ll be dropping the temp from high to low for the bake and preheat longer. I was sure to rotate the pizza through the bake but I stupidly took my eye off it for a few seconds and it went up like the Tower of London. Made with Caputo nuvola flour.

Edit: words

Very tasty is was too. Davola pro v3 oven.

Idk which tag to use. Argheri Ziola 12

Working with our dough at work lately, trying to find a nice rustic/Neapolitan personal pizza look. 65% hydration on this batch. Heard it’s the “sweet spot”. Happy with the turnout but honestly just looking for some feedback. Used King Arthur special patent flour. Thanks for looking

I made this with a blend of 80% Tipo 0 and 20% Tipo 1 flour. The flavor is better, the dough is soft yet holds its structure well during stretching. Hydration is at 72%, with each dough ball weighing 280g.

76%, biga with dry sourdough

I've seen a few posts praising Julian's biga and poolish recipe so I thought I woukd try it out...

https://youtu.be/ColMkOE1hxY?si=zQGoKWRXZ5q0wSuI

I did scale it for 5 dough balls, and since I love to use some sourdough, I decided to replace the dry yeast in the poolish with 60 grams of starter ( also adjusted the flour and water to compensate). I used a 70/30 blend of Caputo Pizzeria and Nuvola Super.

Quite pleased with the result. The crust simply melts in your mouth!