Getting there slowly…

[u/rjd777]

Caputo Blue 00, Ooni wood oven, 24 hour cold ferment Still need practice feeding that fire - what’s everyone’s preference ? Gas or wood ?

[u/pablovegan98]

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!

[u/zole2112 → u/pablovegan98]

Hmmmm, I happen to have some Caputo 0 and some biga, 70%. I think I'll try this, thanks!

[u/rjd777 → u/pablovegan98]

Great feedback - thank you. Could you share your biga dough recipe ? I’ll give it a go.