Tried out a new recipe took loosely from Tom Straker from Gozney. It is a 2 hour Autolyse, followed by 48 hours cold fermentation.

Took out of the fridge 2 hours prior to cooking. Cooked in Gozney Roccbox at 900f for minute. The best ingredients only.

Measurements below:

For the dough: (Makes 4 x 70z / 200g balls) 17.50z/ 500g 00/300g water (60%) 2g instant yeast 0.40z / 12g salt.

Link to video: https://youtu.be/usGtMUGH33s?si-jZqUhvgXfG1YqH5tOutrageous taste, might be in my top three overall.

Enjoy!

Just having some fun for you guys 😄. Tried out a new recipe I took loosely from Tom Stryaker from Gozney. It is a 2 hour Autolyse, followed by 48 hours cold fermentation. Took out of the fridge 2 hours prior to cooking.. Cooked in Gozney Roccbox at 900f for 1 minute. The best ingredients only..

Measurements below: For the dough: (Makes 4 x 70z / 200g balls) 17.5oz / 500g 00 / 300g water (60%) / 2g instant yeast 0.4oz / 12g salt.

Link to video: https://youtu.be/usGtMUGH33s?si=jZqUhvgXfG1YqH5t

Outrageous taste, might be in my top three overall.

Enjoy!

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

I don’t really want to have to fire up Koda. Anyone tried an air-fryer?

T

Used Caputo Criscito (biga powder) for pizzas. I am not sure if it has more flavor to it.. i really can’t tell.

One thing i learnt is do a room temperature proof; in fridge dough doesn’t seem to puff up (double the size)

Vid making process Making dough

https://youtu.be/p_vuGFbLq7M?si=Cgw_wMkyTpIPr4lC

Making pizza

https://youtu.be/Ejudr6OEImc?si=oB0OOR7OTAam1ARa

Neapolitan Pizza Dough (2 x 320g balls)

Ingredients: • 385 g flour (tipo “00” recommended) • 243 g water (63% hydration) • 12 g salt (3%) • 0.2 g instant dry yeast (IDY)

Method: 1. Mix: • Dissolve the yeast in the water. • Add the flour gradually and mix until a rough dough forms. • Add the salt and knead until smooth. 2. Knead: • Knead for about 8–10 minutes by hand (or 5–6 minutes with a mixer) until the dough is elastic and smooth. 3. Bulk Fermentation: • Cover the dough and let it rest at room temperature (about 21.5°C) for 15 hours. 4. Divide & Shape: • Divide the dough into 2 balls (320 g each). • Place in lightly oiled containers or a covered tray. 5. Final Proof: • Let the dough balls rest until they’re airy and puffy (they should nearly double). 6. Stretch & Bake: • Stretch by hand into pizzas (avoid using a rolling pin). • Bake in your oven or pizza oven at the highest temperature possible until golden and blistered.

CAN NOT BELIEVE this was a direct dough + 16hr no preferment. Got some new flour in... Polselli 00. I did 4 sets of stretch & folds then balled up. 73f room temp for 16hrs.

The pizzas are bechamel with cracked black pepper and hot honey.. and a margarita stuffed with galbani mozzarella crust.

Cooked on high heat in the Gozney Roccbox at 900f for just over a minute if that.

Had success with store bough (Lidl) dough. After. removing from the package, I divided the dough in two, balled the two pieces, placed them in oiled deli containers, and let rest at room temp for four hours.

Note: Erroneously captioned this post before as Poolish Dough.

48h-ish ferment (cold). Recipe can be Found in older posts but: - 3% salt - fresh yeast - Caputo 00 flour (80%) + unique blu Tipo 1 (20%) - mix, 2h bulk RT - 24h bull CT, ball it up after - rest of the time, until 3h before baking, balled up CT - no oil - 65% hydration

Unfortunately i don't have any pictures of the bottom.

1 margherita + 1 San marzano & fresh ricotta Direct dough mix, 4 sets of stretch & folds then 2hr room temperature rest (72f) then 48hr cold fermentation. Pull 1hr before cooking. 80% Caputo chef flour + 20% Caputo Nuvola.

Gozney Roccbox 800f

Bellisimo!

Occasionally for convenience when serving multiple pizzas at once at family gatherings I pull my pizzas from the Ooni and put them in the oven to keep warm until it’s time to eat. The time can be from 10 to 20 minutes. I think my default warming temp on my oven is 170 Fahrenheit. I never feel like that’s quite the right temperature. I’d love it to be warm enough to keep the cheese melty but not so warm that the pizza continues to bake. So what temperatures do you all use when you need to keep your pies warm before serving? Thanks!

Made 5 dough balls at 280 g. Used my spiral mixer with caputo blue. Cold ferment for 72 hours. Baked all in less than 2 minutes. Loved the purple pesto pizza but margarita won out!

It turned out so good for the first time, I’ll be making pizzas instead of buying them from this day on.

First efforts with Nuvola Super @ 75% hydration, 100% biga, the crust was very soft.

24hr biga (1hr RT, 22hr fridge, 1hr RT pre mix), 28hr ball ferment (1hr RT 26hr fridge, 1hr RT pre bake).

Spiral mixer used for developing strong gluten structure followed by lamination. Final dough temperature from the mixer was 21C.

48 cold ferment dough, recipe can be Found in older posts on my profile!

Using San marzano tomatoes, fior Di latte, spianata Di Calabrese.

Thanks for watching!

(reposted due to wrong flair)

If you're like me and don't have a spiral mixer, love to make biga recipes (shout out to Julian Sisofo) and struggle to mix the biga because it's so dry - I've found out that pulsing it in a food processor works beautifully. Just add water first, then flour and yeast, pulse a couple of times until kind of combined then a few longer pulses until a ball of biga forms. Proceed as usual from that point.

Hope this helps some one!

Pictures: one fire roasted cherry tomato marinara and one neapolitan pizza with a bit of pepperoni.

Neapolitan Pizza Dough – 4 × 265 g balls

Ingredients: • 637 g strong bread flour (preferably 00 pizza flour). I used Caputo Pizzeria red bag. • 402 g water (63% hydration) • 19 g fine sea salt (3%) • 1.67 g instant dry yeast (IDY)

Method: 1. Autolyse: • In a large mixing bowl, combine all the water (402 g) with all the flour (637 g). • Mix until no dry flour remains. • Cover and let the dough rest for 12 hours at room temperature (~20 °C). 2. Add Yeast & Salt: • Sprinkle the instant dry yeast (1.67 g) and salt (19 g) over the dough. • Mix well until both are fully incorporated. 3. First Rest: • Let the dough rest for 10 minutes covered. 4. Stretch & Fold #1: • With wet hands, gently stretch and fold the dough over itself from each side. • Cover and rest for 10 minutes. 5. Stretch & Fold #2: • Repeat the stretch and fold process. • Rest for another 10 minutes. 6. Divide & Ball: • Divide the dough into 4 equal pieces (~265 g each). • Shape each piece into a tight ball. 7. Final Proof: • Place dough balls in a proofing box or covered container. • Proof at room temperature (~20 °C) for 8 hours. 8. Bake: • Preheat your pizza oven to around 450–500 °C . • Stretch dough balls into pizzas, top as desired, and bake until puffed and lightly charred.

Caputo Pizzeria // 62% // 24h RT // Fresh yeast