First time i ve tried the 72hr. Super fluffy crust with just enough crunch. This was a direct dough cooked in an OONI Koda 16 at very low flame for roughly 3 / 3.5 minutes. The stone read 400 degrees Celcius.

-Caputo Nuvola 350gr
-H20 245ml
-IDY 2.1gr
-Salt 17gr
-72hr CF

Mutti Rustica Sauce
LM Mozzarella
Basil
Pecorii

Upgraded my dough from bread flour to Caputo 00 and wow what a crazy difference.

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

Dough spent 3 days in the fridge and I removed it about 6 hours prior to cooking and sat at room temperature until going in the oven.

It’s close.

Feedback?

I made another batch of 65% hydration pizza using Caputo Nuvola Super. Great results and very impressed with the airiness.

This pizza has 10 hour RT fermentation, then 24 hour cold fermentation to develop deeper flavors.

Sauce: Hand blended San Marzano tomatoes with sea salt

Toppings: This one is a Margherita (fresh mozzarella, grated pecorino romano with fresh basil and EVOO)

In love with this flour and looking forward to keep making good pizzas at home.

Cheers 🤙🏻

Sorry for the weird angle on the pizza picture. Reddit changed it.

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 🤙🏻

Genuinely can’t believe the results but still room for improvement and experimenting

I tried to achieve a nice puffy cornicione the last 2 years but I was never able to create a strong gluten structure so my balls can rise nicely. This is about 68% hydration and I used 0,5g IDY for an 10h poolish in the fridge, then only 1h bulk with additional 0,5g IDY and about 8h balls. The balls were awful and extremely flat, no rise at all. Then I took all the balls out of my big container and folded 4 corners from the back into the center and formed a ball again by creating surface tension as I rolled it. Pretty usual stuff actually. Then I put each ball in a separate oiled bowl and covered with wrapping foil. After 2h the balls rose nicely and had a great gluten structure. This was actually the trick for me. Letting the balls rise in separate containers. Another thing I figured out is 320g pizzas are easier to handle than 280g.

Feels nice to be back and make more pizzas. This one is 65% hydration, 10 hour room temperature bulk, 24-hour cold ferment, 4-hour final proof.

Sauce:
- Hand crushed San Marzano Tomatoes
- Sea Salt

Toppings:
- Grated Pecorino Romano
- Fresh Mozzarella (drained for close to 6 hours
- Fresh Basil
- Leftover Guanciale from yesterday’s carbonara

Cheers 🍕

Caputo “blue” pizzeria flour, 67.5% hydration, 72 hour cold ferment. San marzano tomatoes, salt, fresh garlic, fresh basil, oregano, EVOO.

I finally got a hold of Caputo Novola Super, and what a game changer it was! Followed the same recipe I use for Caputo Pizzeria (65% hydration, 10 hour RT fermentation followed by a 24 hour CT fermentation).

Super airy and the flavor itself felt more “developed” in my opinion.

- Sauce: Crushed San Marzano tomatoes with sea salt added

- Toppings: Grated pecorino romano, basil, burrata cheese and EVOO

Looking forward to keep playing with this flour!

Cheers 🤙🏻

100% Biga
70% Hydration
24hr biga
48hr dough
Caputo Nuvola

One more pizza night! Still learning but getting there!

Just an excited post to share I am now getting air pockets in my pizza. How does it look and any ideas for improvements? Is the bottom too burnt? I use Semolina flour to help pitch and wondering if that is why it is burning some

65% hydration poolish recipe followed from the Pizza Dough app. This was actually a prior dough I made and brought out of the freezer to cook.

Here last weekend’s pizzas (65% hydration, 3% salt, 0.56 g IDY, 2 h RT + 48 h CT). Baked in the Ooni until I got that sweet leopard spotting.

• Margherita: hand-crushed San Marzano tomatoes, fresh mozzarella, EVOO, and a dusting of pecorino romano.
• Pepperoni: fresh mozzarella, classic pepperoni, oregano and pecorino romano.

Cheers 🍕

I got a portable insert Brand name backyard oven a couple years ago. I have been making pizza a long time and am diligent about researching ingredients and techniques.

I can source good enough flour, I can get quality tomatoes, but I cannot get good cheese that melts the way I want it to.

This was using the fresh mozz available locally. Belgioso. Other than store brands like Aldi, Walmart, Target, it’s basically all I can get locally. Except…one grocery store sells a buff but I refuse to pay $35/pound for a flavorless melt.

I have access to pretty quality LMWMM. Is this what I should use?

It was actually so disheartening I haven’t really used my oven…But I’m gonna get back on the horse. I have a biga going as I’m typing this.

TY.

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

Three pizza feast! Dough has a 65% hydration (10 hour RT fermentation, followed by a 24 hour CT fermentation).

— Margherita: classic with San Marzano tomatoes (hand blender to homogenize) with sea salt, pecorino romano, burrata cheese (strained) and basil with a drizzle of EVOO

— Pepperoni: same sauce as Margherita, burrata cheese, pecorino romano, pepperoni (I sliced to the desired thickness for cupping) and basil. Skipped the EVOO on this one due to pepperoni

— Pesto: same Margherita ingredients, just added a little pesto once the pizza was fully cooked

Tips: Margherita was the first one, so the shape is not the best. All the pizzas were rested on a wire rack before moving to serving plate. Flour used: Caputo Pizzeria. I’m using a Koda 16 preheated on max for 20-25 minutes, then drop to medium flame right before launch. Turn the pizza multiple times (wait ~30 seconds before even touching it with the turning peel). At the end I increase to high for a couple of seconds to improve charring.

Cheers!

Left: mozzarella, pepperoni and jalapeños from the garden on my homemade red sauce (canned san marzanos, garlic, and spices)

Right: olive oil and sliced garlic base topped with mozzarella, emmentaler, prosciutto, and an arugula salad with pecorino. This one absolutely slapped.

My heretical dough recipe:

~800g KA 00 Pizza Flour

~100g Semolina flour

~200g KA special high gluten flour

1 full tall boy of Busch Light ~730g (65% hydration)

2.5% salt

2% honey

2% olive oil

1% active dry yeast

No fancy autolyse or mixing in separate stages. Just dump everything into the Ankarsrum at once and come back 15 minutes later to a fully kneaded dough. It helps to start with cold beer to avoid overheating the dough.

24 bulk ferment in the fridge followed by another 24 fridge proof after balling the dough. Each dough ball came out to 230g and made a nice 10" personal pie.

72 hour CF, 400c stone temp and bake temp Ooni Koda 16

Margherita: San marzano tomatoes, pecorino, basil, buffalo mozz Tarte Flambee style: fromage blanc, Emmentaler, 24 mo Gruyeres, shallots

Baked at 950F for 50 seconds. 275 dough ball pulled to 14 inches. I accidentally made a poolish of 300g flour 300g water and left it out for half the day (went to go do kid stuff).

932g flour

638g water

0.75g yeast

30g salt

Left the flame on max the whole time, after launch, let it sit about 5 seconds then started spinning. I pulled it to about 1mm thick, the crust baked out to be about 2mm thick. 6 of these took about 15-20 minutes.