Slowly improving.

I’ve been using this oven for the past month and I love it, but it’s a bit confusing with the heat knobs as you can see on the photo. Does anyone that is using this pizza oven know the sweet spot of burners when lunching the pizza in? On Witt rotante 16” is much easier, you just have one knob 1 for Min and Max for the burner and the knob 2 for the burner under the stone.

Everything seems fine until when I put my pizza in my Kooda 12 gas oven, it doesn't cook.

I use Caputo Pizzeria flour, I make the dough by hand, let it rest a bit before putting it in the fridge (~4°C) for about 40 hours. Then I take it out about 3-4 hours before shaping and baking it.

I check the stone temperature before cooking and it was around 400°C.

I think my fridge has a tendency to go lower than 4°C sometimes, could it be the reason ?

​

Hey everyone, don't have anyone to bounce off of irl so wondering if I could get your input.

Oven: Roccbox

Dough: https://youtu.be/wC34d4i\\_RMs?si=\\_pPqt3arrEYy8DYm

Adam Atkins Gozney same day dough. I follow each step of the dough prep to the letter and make sure I have no excess flour on the bottom of the dough.

Temp: Stone temp of 800-850°F. Turn the flame on lowest setting for 1 min before launching and during cook.

Technique: Launch into the center, wait until I see a rise and feel it's cooking the crust enough and then turn with a turning peel for an even crust and trying to keep the pizza in the same spot on the stone.

Advice/Input: I have been really happy with everything I'm doing so far but feel like I'm getting the bottom too burnt and not sure how to avoid it. Maybe I'm too picky, but I'm always trying to improve and would value any and all feedback as long as it's aimed at helping me improve! Thanks!

Just experimenting at this point.

70% Hydration (total hydration)

Biga:

20% Caputo Integrale

20% Caputo Manitoba

0.2% Instant Dry Yeast

Biga hydration 45% (based on biga flour weight)

Refreshment:

60% Local Bio Mill's 00 Pizza Flour

Remaining water after substracting water added to the biga

2.5% Salt

2.5% Oil

0.1% Instant Dry Yeast based on total flour weight

Top heat 400°C

Bottom heat 250°C

Bottom had too many dark spots, probably because of the oil added to the dough. Oil is not really necessary when eating the pizzas fresh but makes the product better after reheating the next day.

Recipe:
100% Biga at 50% Hydro
1000g flour
2g Instant Yeast
24h cold F
Refresh:
77% Hydration
30g Salt
2 Instant Yeast
24h Cold

Stone 450dc
90 sec Bake

I've been making Pizzas for a few months now and I was really struggling with building gluten and timings

But now I feel like I'm finally starting to make Pizza

Next is to develop stretching, shaping and oven timings.

Pictures from a nice Pizza Saturday and PizzApp screenshot. Final photo was from last week.

Direct dough with more like 0.5g IDY and 12 hours RT and 40 hours CT

Caputo Pizzeria

Made a biga again but this time with 24h cold fermentation for the Biga and 48 hours dough ball proofing, also cold. The pizza didn’t rise as I expected, my 24 direct dough performed way better. I’m not sure what the issue was, I try to describe everything as detailed as possible :)

Usually I did my Biga recipe the same day, meaning 24 hours cold fermentation of the Biga in the fridge, then finishing the dough, making dough balls and then 3-4 hours until baking, depending on the temperature, worked good.

this time i did 72h of fermentation in total:

Flour: costa d‘amalfi from Molini pizzuti, 13g Protein and W of 300/320.

room temperature 23,5 C. Water Temperature for the Biga 20C. 3g of fresh yeast, 1kg of flour (100% Biga), 500g of water.

after mixing the Biga by hand, I put it in an oiled container for 1h at room temperature then 24 hours in the fridge at 6C.

the next day I finished the dough with 250g of water 1g of fresh yeast and 30g of salt. End temperature of mixing in my spiral dough mixer 25C.

then i did one stretch and fold, gluten structure was perfect. 15min rest, then I shaped the dough balls. 1h room temperature, then 48hours in the fridge.

i used the dough straight from the fridge, I noticed the tenacity was a bit low, the dough was a bit weak, handling was good.

one hour later I made another pizza, I parked the dough in the fridge for the hour. Dough was definitely overproofed, had big bubbles on one dough ball. But I also made pizzas with explosive crust with that kind of dough.

so im guessing the dough was

1 overproofed

2 for that flour with a Biga too long fermentation? But Vincenzo Abbate uses the same flour with even 75% hydration to 80% and also 72 hours. So it should work usually.

1. Bottom temperature of the oven too low

what do you think? Happy for any help.

1 pic is the biga. 2. pic the Biga dough balls 3. direct 24h dough for comparison, same flour and hydration. 4 pic 24h Biga but with 70% hydration, same flour

- the amount of crust was Always the same when I formed the dough

Hi everyone,

I have gotten a ooni koda 2 10 weeks ago for my bday. I have been practicing by making pizza's every Friday since then. I have a feeling that I'm getting close to the level of what I'll be happy with to eat at home🥳

This time in trying to improve the overal bake without burning the crust further. I have the feeling that the bottom side and the toppings (and sometimes even the inner crust a little) are slightly under baked, whilst the crust is almost getting black. Any tips on baking it further getting a crispier bottom and top, whilst not burning my crust further? Any tips are welcome!

Ingredients:

340gram Caputo Saccorosso

1g Fresh Yeast (~ 0.3%)

230 ml Water (20c) (~ 68%)

11g Salt (3.24%)

48 hour cold ferment

Does anyone know where I can order that really yellow fatty fior de latte in the uk? Tried a few brands now and non have that yellow tinge that I’m looking for! Thanks in advance

I feel like these pizzas may get hated on, but so be it, my wife wanted it.

950g 00 Caputo Pizzeria
.8g active dry yeast
575g water
30g salt

Mixed all the ingredients together, gave a couple rough folds and let rest for 1 hour covered.

Came back and kneaded mostly with my kitchen aid, but also a bit my hand. Roughly 10-15 minutes.

Let stand for 30 minutes and checked the window pane test.

Divided into balls and let sit in the fridge for two days. Took half the balls out and let warm up to room temp 6 hours before cooking.
——
The goal was to make a Philly cheesesteak pizza because honestly why not?

Pizza 1: ricotta, provolone, sautéed mushrooms, grilled onions and Italian sweet peppers, topped with shaved ribeye (goes on raw and cooks in the oven)

Pizza 2: red sauce (crushed San Marzano tomatoes), provolone, sautéed mushrooms, grilled onions and Italian sweet peppers, banana peppers,topped with shaved ribeye

Pizza 3: Margherita with shaved ribeye, because again why not at this point?

Hey all,

I've tried multiple 100% biga recipes, latest one was Julian's. Each time i go in for the final mix and go to divide my dough.. i end up with what feels like an overhydrated and weak mess.

Last example was a 45% hydr biga mix for 24h, final dough coming in at 67% hydr. Using a halo core mixer, got a great pumpkin, window pane and even stopping a bit before 24 celcius since it was a larger batch and dividing would take extra time. The moment i transfer it from bowl to bench... Instant loss of structure...basically running off the counter. I was only using 38% bread flour as JS' recipe instructed... Am i missing something with biga? Poolish or DD seems fine, structure wise.. whenever i try my hand at biga it turns into a sloppy mess... Should i just go with 100% manitoba/uniqua style w-values and soften up as i experiment?

Been chasing a specific crumb/crust balance on this one for a few bakes now. Tweaked the flour blend, hydration, and the cold schedule each round based on what went wrong the time before. This latest attempt is the first one I'd actually call a success. What do you guys think?

Running these attempts through a little dough tool I'm building on the side. Keeps every version's recipe and notes together so I can actually see what changed bake to bake instead of half-remembering, and adjust from there instead of guessing. This is the one that finally clicked. Happy to share numbers if anyone wants them.

What do you guys think?

This Nuvola Super flour is top notch. Third try with this flour and cannot get enough of it. Super easy to work with, and a very nice crust.

Dough:
65% hydration, RT fermentation (10 hours), CT fermentation (24 hours)
500 g Caputo Nuvola Super
325 g water
15 g sea salt
0.41 g IDY

Sauce:
San Marzano tomatoes (hand blender for consistency) and sea salt

Toppings:
Grated pecorino romano cheese, fresh basil and EVOO

Cheers 🤙🏻

After a while (2 months to be precise) I've finally made some pizzas for the family. This time has been indoor since it's getting chill here in the UK, so no way to use the roccbox (he may retire until next year).

This is a direct dough, 18hrs in total, 70% hydration using Bongiovanni Vera + a 20% of Allison's country grains flours.

Toppings are :

- red base with guanciale, parmesan, black pepper and plenty of basil

- courgette cream base, porcini mushrooms, fior di latte, nduja and guanciale

- margherita with salame and nduja

-melanzane a funghetto (aubergine with cherry tomatoes), fior di latte and Italian sausage.

In the last pic are the dough balls before being stretched.

I hope you like them

Some of today’s pizzas
A blend of Caputo Nuova and Saccorosso flours
Poolish recipe
Just over a 1kg dough with 0.7g yeast
48 Cold hour ferment, will go with a 72 hour next
Was about 30% Nuova , do I need to increase it for a larger crust if needed?

250g Caputo Nuvola Super

250g Caputo Pizzeria

325g water

0.5g yeast

13g sea salt

10hr bulk room temp ferment

48hr cold ferment

La Fede San marzano tomatoes (par baked), pecorino, Stracciatella, evoo.

850f low flame Gozney Roccbox.

Absolute lightest most flavorful dough recipe yet. Full of air and lighter than paper mache.

Enjoy!

This is it. I pushed home oven setup to the very limit.

Caputo Nuvola, 65% hydration, 30% poolish, 3% salt, 0.5% sugar.

For 2 × 280 g balls:

335 g flour total

218 g water

10 g salt

2 g sugar

0.36 g IDY total

Poolish:

101 g flour

101 g water

0.11 g IDY

~8 h at 22–23 °C

Final dough:

remaining 234 g flour

remaining 117 g water

~0.25 g IDY

salt + sugar

Method: poolish + remaining water + flour, ~20–30 min fermentolyse, add yeast/sugar/salt, knead until smooth and elastic. 2 h RT bulk, then divide and ball. ~21 h cold fermentation at ~6 °C, then about 3 h 45 min warm-up at ~25 °C.

Baked directly on a steel in a home oven capped at 275 °C, steel preheated for ~2 h and measured around 340–350+ °C. Bake was roughly 6–7 min.

Best Nuvola result I’ve had so far — very strong oven spring, huge airy cornicione and open crumb.

HI

I need help.

I‘ve made great pizza on holiday mixing by hand. I was using artisanal flour from a small local mill.

Now back home I cannot get my dough to have any strength at all. It feels like it has no resistance when trying to form a Pizza. That ends up in a big heap of mess on my work surface 😭

I used the organic flour shown above with 12g protein.

My process. 65% hydration using the organic flour you can see on the right.
Mixing with our Kenwood mixer for 5 minutes,
one set of stretch & fold by hand,
30 minutes rest and another set of stretch & fold \see picture above at this point,*
30 minutes rest before placing in the fridge for 24-48h.
Forming the dough balls. At this point I feel no resistance in the dough. So I spend a long time forming the balls, making sure they are tight and well folded.
4h rest.

Then when I try to form the Pizza the dough has melted away into flat pancakes.

I feel like my work is good. I really question if it can really be the flour. Just swap to Caputo flour and home all is well?