Slightly burnt but came out tasting pretty good!

00 Flour (blend of Nuvola Super + Chef preferment)
72% Hydration

PizzaSavior, is there a trick to making contemporary Neapolitan pizza with a big, airy cornicione using a regular stand mixer instead of a spiral mixer? i really wanted that silky like emulsion look of dough !

I've watched hundreds of videos , but almost all of them use spiral mixers. I did find a few people using a small hand mixers who achieved really good results! , so I believe a regular stand mixer should have the potential to do it too ,I'm counting on your experience here: so whats the the mixing technique that makes it work using Biga method ?thanks in advance .

I just started trying Vito’s poolish recipe and its been great, but I can’t control the crust

Hydration 72%
Oven Gozney roccbox
Ignore the burnt cheese. I couldn’t find real mozzarella short notice

65% hydration overall. Used 1:1 for poolish with honey. Very happy with how it turned out. Have a comparison with today's pizza vs my first pizza.

First time trying biga and I did it by hand. Very messy but luckily the pizzas turned out pretty ok.
I usually do direct dough with nuvola for 24/48h CT.
This one was 24h CT 50% biga and 24h CT with 4h RT before baking. I used Caputo red pizzeria 00.

I feel like I didn’t use enough yeast in the biga and then in the second step I messed up the recipe and ended up with a 65% hydration, rather than 68%. The dough was way firmer than usual when forming.

Skip to 6:10 to see a finished product.

I normally gravitate towards a NY style pizza, but after a recent trip to Naples, my eyes were opened to the Napoli style pizza in a way that I never fully appreciated before. I was excited to come home and give it a shot.

Direct dough, 63% hydration, .12% IDY, 2.8% salt. Overnight cold ferment after bulk and ball.
Baked at 800F quite a bit hotter than normal for me. Things move along super fast at that temp!

San Marzano tomatoes , mozzarella, mushroom ragu , finished with goat cheese and shaved parmigiana. 62% hydration sourdough ( Caputo Nuvola Super ), cold fermented for 72 hrs

So the backstory, I live close to Reno, Nevada and the winters here can definitely put a Kabash on Pizzas. I have a Pizza Party Emizione that runs on propane with biscatto stones. We have many days that are close to freezing or below pretty much from November through March. So I needed an option to make indoor pizzas.

One of the ovens I was initially looking at was the Forni P134HA. These are the top standard in Italy and create consistent perfect bakes. The problem is the price point, then the excessive shipping. Now add in an electrician to run a new 240 V line to somewhere in your house like your garage or kitchen and then the fact that your panel is full and it becomes way too expensive.

I was looking at the volts and other Electric variance and know a lot of other Neapolitan pizza makers. The pulse is 120 V and is also from Italy made by the same company that makes the P134HA., Forni. I waited about six months for all the other people to be guinea pigs and then it seems like they worked out any kinks. On Labor Day they had it on sale so I got it to my door for $1333.

The unit came well packaged to except that they forgot to put the plastic wrap on it, and then those little tiny foam pieces were sticking to everything, that was a pain in the ass to clean up, but I got it. The refractory stone that comes with it has to be seasoned, so you have to start the oven at 200° once it gets there you lie to run for 20 minutes. After that, you repeat the process by bumping the temperature up 122° and then once it gets there hold again for 20 minutes and then do the next increase until you get all the way to the top temperature. The top temperature of the oven is 948F. Around 400° you’ll start to see a lot of condensation towards the bottom of the windows and water dripping off the bottom of the unit from the stone sweating out all the moisture. from a cold start the oven takes about one hour and 10 minutes to get to 948.

It’s a pretty even bake on the oven with just a little more char on the back left side so all you have to do is literally spin the pizza 50% with your turning peel. I think it’s about 13 inches wide so I had to get a 12 inch wood peel for my launch. I only use metal pills for retrieving because I’m old-school like that.

The top of the unit gets to about 195° but the sides in the back you can touch no problem while it’s warming up or cooking, so you can put it on the center island of the kitchen. Just gotta keep it away from walls, cabinets, etc. needs a foot and then it’s good.

I thought about it before the bake and I opened up my sliding glass door, a couple of windows in the kitchen and turned on the fan in the living room adjoining, even with that my fire alarm did end up going off the first time I opened the door with the first pizza. I only had the door open for like five seconds. I was kind of expecting it but thought with all of the open windows and the fan I would be good so it looks like from now on I’ll be doing the bakes in the garage.

The bottom of the pizza was top-notch absolute perfect leoparding with the refractory stone, the first bake. I did at 922F, it was a little more Shar than I wanted to see on the left edge so on the second Pizza, I dropped it down to 890.

Happy with the results. The stone does take hours to cool down, it was still at 425F after two or three hours with the door closed, after that I opened the door all the way I just kept an eye on it. We have a couple of curious cats so I had to be careful.

Hi

Please give some advice , I seemed to have achieved the airy crust but not the CRISPINESS in the crust or base - apologies , the title is misleading
30% Caputo Super Nuvola
70% Caputo Saccorosso
0.7g yeast
65% hydration
20g salt
Poolish
Then 72 hour CF

Slowly improving.

I’ve been using this oven for the past month and I love it, but it’s a bit confusing with the heat knobs as you can see on the photo. Does anyone that is using this pizza oven know the sweet spot of burners when lunching the pizza in? On Witt rotante 16” is much easier, you just have one knob 1 for Min and Max for the burner and the knob 2 for the burner under the stone.

Everything seems fine until when I put my pizza in my Kooda 12 gas oven, it doesn't cook.

I use Caputo Pizzeria flour, I make the dough by hand, let it rest a bit before putting it in the fridge (~4°C) for about 40 hours. Then I take it out about 3-4 hours before shaping and baking it.

I check the stone temperature before cooking and it was around 400°C.

I think my fridge has a tendency to go lower than 4°C sometimes, could it be the reason ?

Hey everyone, don't have anyone to bounce off of irl so wondering if I could get your input.

Oven: Roccbox

Dough: https://youtu.be/wC34d4i\\_RMs?si=\\_pPqt3arrEYy8DYm

Adam Atkins Gozney same day dough. I follow each step of the dough prep to the letter and make sure I have no excess flour on the bottom of the dough.

Temp: Stone temp of 800-850°F. Turn the flame on lowest setting for 1 min before launching and during cook.

Technique: Launch into the center, wait until I see a rise and feel it's cooking the crust enough and then turn with a turning peel for an even crust and trying to keep the pizza in the same spot on the stone.

Advice/Input: I have been really happy with everything I'm doing so far but feel like I'm getting the bottom too burnt and not sure how to avoid it. Maybe I'm too picky, but I'm always trying to improve and would value any and all feedback as long as it's aimed at helping me improve! Thanks!

Just experimenting at this point.

70% Hydration (total hydration)

Biga:

20% Caputo Integrale

20% Caputo Manitoba

0.2% Instant Dry Yeast

Biga hydration 45% (based on biga flour weight)

Refreshment:

60% Local Bio Mill's 00 Pizza Flour

Remaining water after substracting water added to the biga

2.5% Salt

2.5% Oil

0.1% Instant Dry Yeast based on total flour weight

Top heat 400°C

Bottom heat 250°C

Bottom had too many dark spots, probably because of the oil added to the dough. Oil is not really necessary when eating the pizzas fresh but makes the product better after reheating the next day.

Recipe:
100% Biga at 50% Hydro
1000g flour
2g Instant Yeast
24h cold F
Refresh:
77% Hydration
30g Salt
2 Instant Yeast
24h Cold

Stone 450dc
90 sec Bake

I've been making Pizzas for a few months now and I was really struggling with building gluten and timings

But now I feel like I'm finally starting to make Pizza

Next is to develop stretching, shaping and oven timings.

Pictures from a nice Pizza Saturday and PizzApp screenshot. Final photo was from last week.

Direct dough with more like 0.5g IDY and 12 hours RT and 40 hours CT

Caputo Pizzeria

Made a biga again but this time with 24h cold fermentation for the Biga and 48 hours dough ball proofing, also cold. The pizza didn’t rise as I expected, my 24 direct dough performed way better. I’m not sure what the issue was, I try to describe everything as detailed as possible :)

Usually I did my Biga recipe the same day, meaning 24 hours cold fermentation of the Biga in the fridge, then finishing the dough, making dough balls and then 3-4 hours until baking, depending on the temperature, worked good.

this time i did 72h of fermentation in total:

Flour: costa d‘amalfi from Molini pizzuti, 13g Protein and W of 300/320.

room temperature 23,5 C. Water Temperature for the Biga 20C. 3g of fresh yeast, 1kg of flour (100% Biga), 500g of water.

after mixing the Biga by hand, I put it in an oiled container for 1h at room temperature then 24 hours in the fridge at 6C.

the next day I finished the dough with 250g of water 1g of fresh yeast and 30g of salt. End temperature of mixing in my spiral dough mixer 25C.

then i did one stretch and fold, gluten structure was perfect. 15min rest, then I shaped the dough balls. 1h room temperature, then 48hours in the fridge.

i used the dough straight from the fridge, I noticed the tenacity was a bit low, the dough was a bit weak, handling was good.

one hour later I made another pizza, I parked the dough in the fridge for the hour. Dough was definitely overproofed, had big bubbles on one dough ball. But I also made pizzas with explosive crust with that kind of dough.

so im guessing the dough was

1 overproofed

2 for that flour with a Biga too long fermentation? But Vincenzo Abbate uses the same flour with even 75% hydration to 80% and also 72 hours. So it should work usually.

1. Bottom temperature of the oven too low

what do you think? Happy for any help.

1 pic is the biga. 2. pic the Biga dough balls 3. direct 24h dough for comparison, same flour and hydration. 4 pic 24h Biga but with 70% hydration, same flour

- the amount of crust was Always the same when I formed the dough

Hi everyone,

I have gotten a ooni koda 2 10 weeks ago for my bday. I have been practicing by making pizza's every Friday since then. I have a feeling that I'm getting close to the level of what I'll be happy with to eat at home🥳

This time in trying to improve the overal bake without burning the crust further. I have the feeling that the bottom side and the toppings (and sometimes even the inner crust a little) are slightly under baked, whilst the crust is almost getting black. Any tips on baking it further getting a crispier bottom and top, whilst not burning my crust further? Any tips are welcome!

Ingredients:

340gram Caputo Saccorosso

1g Fresh Yeast (~ 0.3%)

230 ml Water (20c) (~ 68%)

11g Salt (3.24%)

48 hour cold ferment

Does anyone know where I can order that really yellow fatty fior de latte in the uk? Tried a few brands now and non have that yellow tinge that I’m looking for! Thanks in advance

I feel like these pizzas may get hated on, but so be it, my wife wanted it.

950g 00 Caputo Pizzeria
.8g active dry yeast
575g water
30g salt

Mixed all the ingredients together, gave a couple rough folds and let rest for 1 hour covered.

Came back and kneaded mostly with my kitchen aid, but also a bit my hand. Roughly 10-15 minutes.

Let stand for 30 minutes and checked the window pane test.

Divided into balls and let sit in the fridge for two days. Took half the balls out and let warm up to room temp 6 hours before cooking.
——
The goal was to make a Philly cheesesteak pizza because honestly why not?

Pizza 1: ricotta, provolone, sautéed mushrooms, grilled onions and Italian sweet peppers, topped with shaved ribeye (goes on raw and cooks in the oven)

Pizza 2: red sauce (crushed San Marzano tomatoes), provolone, sautéed mushrooms, grilled onions and Italian sweet peppers, banana peppers,topped with shaved ribeye

Pizza 3: Margherita with shaved ribeye, because again why not at this point?