67% hydration direct method with mozzarella, parmesan, gouda, arugula and balsamic glaze.

Baked in the Arc XL.

Special from last weekend at Surf and Slice, Coventry. Beef chilli con carne with mozzarella, sour cream, guacamole, jalapenos and coriander. I'm putting this in my top 10 it worked so well

Hello there, my last sourdough starter had died but I was able to get my hands on a new one. Here are a few pictures of my last batches of pizzas. One is a 65% hydration, using french flours, the other is a 70% hydration, using Petra 0102HP flour (Italian). Cooked in an Effeuno P134H at around 460 degrees celsius. Quite regulard toppings: a blend a several cheeses, one "Reine" (Regina with ham and mushrooms) and a new one using pesto, mozzarella and cherry tomatoes.

My Bertello finally has its new patio setup. First pie of the season.

Poolish: 50/50 KA 00/h20 (138g ea), 2.5g ea yeast and honey. RT 3 hrs. CT 14 hrs.

Bulk: 520 flour / 328 h20 /17g salt

4hr RT rise, balled and 2 hr RT rise.

14 hour room temp, sourdough starter Effeuno P234H Caputo 50% Pizzeria / 50% Nuvola Super

Too much mozzarella on the Margherita

let me know what you guys think and how do you think it turned out! this is 65%, but with this flour its only 0, so its really soft and felt like higher hydration when in fact its 65%. also done with poolish 24hr cold fermentation in the fridge :)

Caputo Cuoco 65% hydro, 100% poolish

Overnight Poolish - 75% Hydration, 50% Caputo Pizzeria, 45% Caputo Manitoba and 5% Wholemeal. Margarita Pizza and Fresh Tomato, Mozzarella and Havarti Cheese Pizza.

Same recipe as previous post, overnight cold ferment.

Had my first attempt at a 100% biga recipe. 20% caputo Manitoba 80% caputo pizzeria 5g of fresh yeast ( overkill I know ) 70% hydration 3% salt 12h biga ferment at 18 degrees c Followed by 50h in the fridge. Made final dough, rested for 1h on bench after a few stretches and folds. Balled up and rested at room temperature 1h and put in the fridge for 2 hours until it was cooking time. Shocked and blessed at how workable this dough was without being sticky or overly elastic. Absolutely loaded with air bubbles

65 % Hydration Flour : pizzuti Amalfi , italy La Farina 14 Friesinger Mühle , Germany

Oven :zio ciro Nano

Lovely batch of wonderful sourdough pizzas.. even in the rain!

Marinara with spicy salami

Outdoor oven (alfa moderno one / gas fired). Outdoor temperature 34C(94F) relative humidity 60-70%

Flour : 32% semola rimacinata, 31% 00 pizzeria, 35% strong bread flour.

Room temperature 29-31C, RH 50-60%. 3H bulk fermentation, and 6H dough ball fermentation. Due to semolina added dough stays firm even in outdoor hot & humid weather.

Baking youtube

https://youtu.be/9QGXTHL4Y5I?si=SvejElrplbHItT74

Ooni Koda 16 48h cold ferment

A week ago i posted a video of me making a pizza! For the past weeks People asked me for my dough recipe, step by step. I am in no means a pizza expert or social media vlogger. I'm just a Guy who loves making pizza. Please don't approach this video as me telling you how to make dough.

Constructive feedback that helps me grow and could make my dough better is very welcome!

Because of the lenght of the video, I had to post on YouTube.

https://youtu.be/ht4tRWnFoPA?si=qyNH8zWQlRpjNLqo

This is a dough for 5 doughballs, 280gr each. Normally I tend to make the dough in the evening. The day after i ball it up. The third day I bake it. In this specific recipe it's a little bit shorter, but the strategy remains.

With banana peppers, of course.

67% 💦 Direct dough method 72 hour bulk ferment ❄️ Dough balls 6 hours at room temperature

My parents in law have gites in South of France so I make pizzas for the clients one night per week. For 280gr balls, the pizzas are not big enough IMO.

100% Caputo cuoco, 62% hydration, 0.25% fresh yeast, 3% salt Dissolve yeast in water ( temp of water = 60 - (temp of flour + room temp + 5). 5 is coef for kneading by hand. Add the flour gradually and add the salt when you have a pancake batter consistency. Knead until you don't have any dry patch left and let it rest for 15min. Knead for 3min and let it rest for 15min, repeat that step 3 times (make sure that the gluten doesn't break) Bulk ferment for 2 hours and ball Put the balls in the fridge for 24h and let it rest at RT 2h-3h prior baking.

Tried out a same day dough with a 2 hour autolyse. Around 70% hydration, fresh yeast... Eyeballed the salt also. The white ones have a ricotta and pistachio spread. Have to say I was blown away by the Margherita though.