r/neapolitanpizza • u/rjd777 • 8d ago
Pizza Party (Classic) 🔥 Getting there slowly…
Caputo Blue 00, Ooni wood oven, 24 hour cold ferment Still need practice feeding that fire - what’s everyone’s preference ? Gas or wood ?
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u/Financial_Doughnut53 8d ago
Look better than most average restaurants. They look fantastic!
Anyone else can't eat regular restaurant pizza since they make a better version at home?
Currently at vacation and my whole family doesn't want to eat pizza there (which we always did before)
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u/rjd777 8d ago
Exactly the reason why I wanted to try to make pizza at home - I paid $24 for a pizza at one point and said enough. Got an Ooni as a gift, and have been trying to see what works best for dough, temps, etc. love the taste of using wood - classic, but definitely have to get a feel for feeding the fuel and knowing what the flame should look like at all times. Thanks !!!
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u/pablovegan98 8d ago edited 8d ago
I use Caputo Nuvola flour (type 0), which I personally like more than type 00. I do 70% hydration and 80% biga (I never get poolish right for some reason). I dont have the gas attachment of my ooni karu, so I use small pieces of wood. It took quite some pizzas to master, but now I really like it.
I think the biggest improvement in my pizzas was when I started using caputo flour + biga. Other tips that improved my pizzas are using a kneading machine to develop the gluten better (no need to buy an expensive one) and using semola rimacinata instead of flour to stretch the dough ball, this will make the pizza less sticky before you put it in the oven so you can be less stressed when adding the toppings or checking if the fire is okay.
Happy pizza making!
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u/zole2112 7d ago
Hmmmm, I happen to have some Caputo 0 and some biga, 70%. I think I'll try this, thanks!
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u/CuriousDissonance 7d ago
Looks much better than most places I can buy pizza within 25 minutes of my house. I’d say you’re doing something right.
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u/Dan_Wood_ 8d ago
They look fantastic!