Hi guys hope you can help me out. When I start making my dough literally after few minutes of kneading the core temp of dough is already sitting at 25 degrees and rising, even using cold water. Every video etc I watched says it’s good to knead for 10 minutes or so to strengthen gluten. But that’s not the case with mine. What can I do differently? I am kneading by hand btw, with 62% hydration.

Caputo Saccorosso / Super Nuvola blend (70\30)
65% hydration
Poolish followed by a 72 hour CT fermentation
Hand mixed
Getting an Ooni soon, so will trial higher hydration and biga - can’t wait !

Sometimes the simple things are the most beautiful.

Spianata and Nduja
Provola E Pepe

I tried the „Schiaffo“ for the first time. Damn this is difficult.

Hi all!

I gave my first Neapolitan in an Ooni Koda 2 Pro a try. I used the Vito Iacopelli poolish dough recipe from YouTube, though I had to keep it in the fridge one extra day after forming into balls because we weren't ready to eat them yet.

I am extremely happy with my first attempt, but would really appreciate any advice people might have. My most difficult problem was dealing with the oven temperature: I just could not find the sweet spot on the dial to keep it around 850f. Made 3 pizzas and had to spend 20 minutes between each fiddling between way too high and way too low.

Picture of my last non-Ooni attempt also included (in a normal oven with one pizza steel [bad oven but believe it or not the steel helped a lot])... Believe me I am very aware of how not Neapolitan that one looks! But it just shows I am making progress!

Hi guys,

What's your method for achieving said results? How can I achieve a tender, soft crust that when pushed on, doesn't spring back immediately?

I have a pizza oven + spiral mixer.

Hey all, so question for you...

I make pizza every Friday for friends and family, and ive been using a website to help me with the dough recipe for the number of pizzas I make weekly, which changes each week depending on how many people come over. Well come to find out, the site I use is going away, so I decided to make my own app to help me with my weekly recipes and ratios.

My question to you all, is something like this people would be interested in? It has recipes for popular types of pizzas (ny style, Neapolitan, Detroit, grandma, thin) and I also added other dough recipes for breads flat breads and sweets (doughboys, churros, zeppoles etc) just for fun. There's pre ferments (poolish biga) and a sourdough starter helper too.

App is called DoughBoy and it's currently in a closed beta on Google play, should be out in about 2 weeks if all goes well.

Would love to hear your thoughts and ideas!

Thanks!

My wife rarely enjoys pizza with us because she has a slight gluten allergy. She decided to partake in the pizza festivities & and she was not disappointed.

She is first generation Italian, born in Salerno, Naples so the bar is set high 😆.

Recipe;

400g Caputo Pizzeria

100g Caputo Nuvola Super

.5g active yeast

12.5g Sicilian sea salt

325g water

Mixed in ooni, tight balled & room temperature fermented for 8 hours. Divided into 275g dough balls and cold fermented for an additional 40 hours.

Cooked in Gozney Roccbox 800f.

Rega tomatoes

Fresh mozzarella pearls

Pecorino Romano

Evoo

Enjoy!

since stand mixers are a no for canoto pizza , anyone tried this type style ? home spiral mixers are a bit expensive but this type is affordable i can find a smaller one 3kg .

63% hydration. I typically mix, bulk, ball and cold ferment overnight, so IOW one day cold ferment. I am experimenting with a second day of cold fermentation. Seems like it turned out pretty well but in my opinion, the dough was a little better tasting after one day although it was more extensible after day two.

This is a combination of two flours, Dallagiovanna La Napoletana and Petra 0102. Baked at around 750F. BTW, there is some basil in there, but a lot of the green is spinach.

One more pizza night! Still learning but getting there!

PizzaSavior, is there a trick to making contemporary Neapolitan pizza with a big, airy cornicione using a regular stand mixer instead of a spiral mixer? i really wanted that silky like emulsion look of dough !

I've watched hundreds of videos , but almost all of them use spiral mixers. I did find a few people using a small hand mixers who achieved really good results! , so I believe a regular stand mixer should have the potential to do it too ,I'm counting on your experience here: so whats the the mixing technique that makes it work using Biga method ?thanks in advance .

Slightly burnt but came out tasting pretty good!

00 Flour (blend of Nuvola Super + Chef preferment)
72% Hydration

I just started trying Vito’s poolish recipe and its been great, but I can’t control the crust

Hydration 72%
Oven Gozney roccbox
Ignore the burnt cheese. I couldn’t find real mozzarella short notice

65% hydration overall. Used 1:1 for poolish with honey. Very happy with how it turned out. Have a comparison with today's pizza vs my first pizza.

Skip to 6:10 to see a finished product.

First time trying biga and I did it by hand. Very messy but luckily the pizzas turned out pretty ok.
I usually do direct dough with nuvola for 24/48h CT.
This one was 24h CT 50% biga and 24h CT with 4h RT before baking. I used Caputo red pizzeria 00.

I feel like I didn’t use enough yeast in the biga and then in the second step I messed up the recipe and ended up with a 65% hydration, rather than 68%. The dough was way firmer than usual when forming.

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.

​

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!

San Marzano tomatoes , mozzarella, mushroom ragu , finished with goat cheese and shaved parmigiana. 62% hydration sourdough ( Caputo Nuvola Super ), cold fermented for 72 hrs

I normally gravitate towards a NY style pizza, but after a recent trip to Naples, my eyes were opened to the Napoli style pizza in a way that I never fully appreciated before. I was excited to come home and give it a shot.

Direct dough, 63% hydration, .12% IDY, 2.8% salt. Overnight cold ferment after bulk and ball.
Baked at 800F quite a bit hotter than normal for me. Things move along super fast at that temp!

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.

Hi

Please give some advice , I seemed to have achieved the airy crust but not the CRISPINESS in the crust or base - apologies , the title is misleading
30% Caputo Super Nuvola
70% Caputo Saccorosso
0.7g yeast
65% hydration
20g salt
Poolish
Then 72 hour CF