O Munaciello, Miami, FL

Marinara Pizza - Mutti Tomato, Garlic, EVOO, Calibrian Oregano. 60% Hydration Straight Dough. 40% Wholemeal, 60% Caputo Red. 56 hour cold ferment. Cooked in a Gas fired Ooni Karu.

I’m very very proud of tonight’s pizza!! It’s very hot here in Italy and I managed to deal with the dough.

72% Hydration 3 days slow fermentation

Mozzarella, Fresh Tomato, EVOO, Basil and Olive walnut tapenade. I call it a Caprese Pizza.

60% hydration, 30% wholemeal flour, 56 hour cold ferment made in an Ooni Karu with Gas.

Video link: https://youtu.be/YaXpbgu7VoM?si=49XOA44Twtnv7wWJ

No matter how far I sway, I always end up back at Julian Sisofo's Poolish recipe. It's got the best of everything. Pre-ferment that gives it a light airy taste and easy to eat.. great gluten strength, easy to stretch.. + awfully easy to make. I do drop it down to 65%,, and I use 169 g of water on the final dough.

Enjoy!

60% hydration 280g dough

Margherita with kimchi,

Fuet (Spain sausage) with asparagus & wild Rucola,

Star pizza with ricotta sauce, banana & Brie cheese on corners, and

Marita - half Margherita & half Marinara (with little fior-di-latte)

If anyone interested this is how I made my dough

https://youtu.be/1xHzi3npkHE?si=mUbfn_loxZUjdekg

I have no good photography skills!

Combination of cold /room temp fermentation.

Kneading time in KA 6 minutes.

Ooni gas oven.

Usually do 26 hr fermentation room temperature.

Have to say this one tastes better!

Tomatoes out of my own garden;)

Last one my favourite; tomatosauce/mozarella/buratta/and prosciutto di parma. Normally with stripes of home made pesto

Only got my pizza oven recently, I feel like my dough is getting a little better, lots of room for improvement still though.

I used Caputo Nuvola for these 3 pizzas. Room temp bulk ferment for 4 hours then balled them up and cold fermented for around 50-60 hours, took out the fridge to rest for 4-5 hours before making them.

62% hydration 3% salt 0.2% IDY Used a couple teaspoons of Diastatic malt.

1. Mushroom, Red onion and Bacon
2. Margherita with Eggplant and some Pecorino Romano
3. Tomato Pie with Pecorino Romano.

Used Anna 00 flour. 65% hydration. 4 dough balls each 270 g.

20 hr CT + 2 hr RT + divided into dough balls and then another 2 hr RT

Cooked in a roccbox.

Pics of 2 of the pizzas: one was with a pesto base and is a family favorite. The other uses more American-style pepperoni.

Caputo Cuoco Direct 65% 72h CT Ooni Koda 2

Love how Cuoco can be handled. Really easy to stretch. It’s like gum 😁. Stretched intentionally to do not get very big crust.

Tested today to launch at 400C. I think I prefer to launch at 430-440C.

It was delicious! 😋

I grew up in a pizzeria, but your standard New York style. The last few years I’ve been making pizzas as a hobby, but it was really the last year my pizzas really got great. My standard recipe and technique has been:

3x320g balls 571g 00 17g salt 371g cold water .5g instant yeast

Mix yeast in water, add about a quarter of flour to make a bit of a pancake like batter. Add salt and mix, then add the rest of the flour and mix. Knead for about five-ten minutes. Leave in a bowl with the lid on for four hours then fridge for two days. Take out four hours before hand and cut into equal balls and cover until bake! I use a gozney dome with propane and I love it!

A few recents! Usually doing direct dough. 24h room temp or 72h cold ferment.

Mix, room temp bulk rise, ball up, room temp ball rise, then either bake or in the fridge for more days. Cheers!

I thought I had mozzarella but none was to be found. My oven was already turned on and well on the way to 850°. It all turned out fine.

1.) Squash blossom, thin sliced yellow zucchini, grana padano, ricotta, hot honey drizzle.

2.) Marinara, thin sliced garlic, chopped San marzano tomatoes, red pepper flake, dusting of flaky salt.

48 hr CF

65% hydration

270g balls

Roughly 11-12" pizzas

First time using 70% hydration and must say I’m a convert.

Unfortunately due to current circumstances it’s a bit of a trek from kitchen to pizza oven so lost a bit of roundness and equal topping distribution as they started to stick to the peel, though this one didn’t fare too badly.

Marine pizza with cherry tomatoes and spicy salami

65% hydration 24h fermentation RT Rosso tomatoes with salt Fior di late Basil

Super hot day 36C(96F) and in front of oven was like over 45C(113F). No more pizza for this summer X]

The dough(hydration 75%) was so sloppy and gooey and couldn’t really shape it; so rectangle pizza :)

Margherita with Kimchi & Salami

First one is 48. Second is 24.