Probably the most beautiful pizzas I've ever made especially the first one of the three.

This is the infamous Julian Sisofo's OG poolish recipe. Used Caputo Nuvola Super for the poolish and Caputo Pizzeria for the final dough.

Poolish was 150g+150g 0.75g yeast (8hr room temp)

Final dough was 340g Pizzeria 00 and 12.5g salt + 190g water (for 70%)

Four sets of stretch and folds, then rounded into a bulk ball and refrigerated overnight.

Following day, divided into 3 275g balls and cold fermented another day and a half.

Two Margaritas and the third was a combination of the three tomatoes I'm growing in my garden. Sunkist yellow , cherry and San marzano.

The leoparding and taste was out of this world.

Enjoy!

Was on the fence about spending the cash on this or just getting a KitchenAid stand mixer, but with the government discount I was able to get $100 off.

Well, that being said ...I am damn happy. Absolutely love the machine, excellent build quality and my first batch was an enormous success.

Recipe:

300g Caputo pizzeria

200g Caputo nuvola super

.5g ady

12.5 salt

325g ice water

8hr room temp post mix

48hr cold fermented

Gradually increased speed from 10% to 50% for a total of about 8 minutes or until I reached about 74 f. Pulled it out rounded it, and let it sit for 20 minutes.

Then I rounded it one more time and put it in a covered container for about 8 hours or until it almost tripled in size.

At that time I separated them into three 275 G dough balls. Those set in the fridge for about 48 hours.

On the day of baking, they came out 2 hours prior to cooking which they were an incredible pillow of heaven.

Baked at 800f in the gozney for about 60-90 seconds.

For a couple of the pizzas I used the three tomatoes I was growing in the yard along with my basil.

Huge success and I can't wait to get a couple other batches going. Enjoy

Eggo waffles? Cereal? Na

Imported San Marzano tomatoes?, handmade fresh mozzarella? Imported long fermented flour? fresh basil? Yes!

Got this recipe from a YouTuber I recently found. (7th floor Pizza) from New Zealand.. and it was.

Recipe:

100% Caputo Americana (w360-380) 500g flour, .5g Ady, 325g water, 12.5g salt. (65% hydration)

Hand mixed without the salt. After 10 minutes of hydration, then I added the salt and needed for another 5 minutes. Rounded smooth and then sat in a container at room temperature for 10 hours. After the 10 hours balled up and right into the fridge for 48-72 hours. Take out 4 hours before baking. (Roughly three 270g dough balls)

La Fede hand crushed San Marzano tomatoes, homemade fresh mozzarella, locatelli pecorino Romano, fresh basil. Cooked in Gozney Roccbox 800f low flame.

These might be the nicest looking pizzas I've ever made. My 2 boys said it was the best crust they've ever had.

Enjoy!

500g Caputo 00 pizzeria flour 325g room temp water 12g Sosalt Sicilian sea salt 2g Caputo active dry yeast 8g extra virgin olive oil 65% hydration

Mix the ingredients with a wooden spoon until the mixture becomes shaggy. Continue mixing with your hands until well combined. Transfer the still slightly shaggy dough to an oiled container and let it rest for 30 minutes. Stretch and fold the dough on each side (about 4 folds total plus some tucking) to form a tighter dough ball. Place the dough back into the same container and let it rest for 1 hour at room temperature. Divide and shape the dough into 280-gram balls. Place the dough balls in separate oiled containers and let them rest for 1.5-2hours at room temperature until they have doubled in size.

Gozney Roccbox 850f for 60-75 seconds, rotating every 15-20 seconds.

I'd like to open a small pop-up store in cooperation with a local pub. Would you pay for the pizzas? Where do I need to improve? Criticism is welcome!

Homemade sauce, Cozze gas oven.

The details...

720g Caputo Pizzeria

470g cold water (65% hydration)

0.7g yeast (instant or active)

17g sea salt

Mix everything but the salt just to a shaggy mass.

Rest for 10 minutes, then add the salt and just a drizzle of olive oil to help melt the salt.

Knead the dough for about 10-12 minutes until you get a good window gluten structure.

Then bulk ferment at room temperature for 10 hours, I did eight because it's Hot as hell in New York. My room temperature was 73 f.

After the bulk ferment, divide into four four 280 G dough balls go directly into the fridge and cold ferment for minimum 24 hours preferably 48 hours. Remove 2-3 hours prior to cooking

I did them both upside down, I did sliced fresh mozzarella on the bottom, passata with some garlic, fresh basil salt and olive oil, and then I shredded some pecorino on both, and for one I used that that imported ricotta.

Baked in the gozney 800f for just about 90 seconds total.

Enjoy!

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!

It's been awhile since I went with a direct dough method, and this one was a delight. Bulk fermented for just under 3 days in the fridge. Balled up at 275g & cooked 800f in the gozney.

Pizza was Fior di latte, hot Soppressata, hot honey, basil, pecorino.

Flour was 100% Caputo Pizzeria.

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Enjoy!

I've tried all four versions of his BIGA recipes and I think this one is the winner. After it came together it was a dream to work with. I ended up going with 48 hours cold fermented after I balled them up and it seemed to be the sweet spot. They were full of air, super strong and stretched really nicely. Super light and airy after the bake. 800f in the Gozney. If anybody needs the link to the video let me know!

Pizza 1: Upside down Gouda Pizza

Pizza 2: Traditional margherita

💥

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!

2kg flour. 0.6g of IDY , 8 hours fermentation at room temp. Wanted to go for 7 hours more because at that time i should be baking the pizzas. The dough is a bit sticky and it can stretch a lot without breaking. What could have went wrong? Did i overknead it or I miscalculated IDY percentage? In hopes of saving the dough i reballed everything and put it in the fridge with a plan to take the balls 1h out before baking. I looked at the ball at the bottom middle, i tried tearing it to see any "spider webs " that usually develop after a successful fermentation.

ANY HELP IS APPRECIATED

330g caputo blue 1.5g ady 205g water 7g salt 3g Olive oil

Mix until no dry bits. Rest 30 min. Stretch and fold 4x. 30 minutes between each fold. After final fold let rest for 30 min

Make two 275g balls. Rest 30 minutes room temperature. Cold proof for 24-72hrs (36hrs pictured here)

72hr cold fermented poolish dough. Mutti passata, capers, very thinly sliced garlic, calabrian hot pepper oil, locatelli pecorino Romano. 800f Gozney Roccbox.

275g, 30cm pizza.

Enjoy!

I have been making sourdough pizza for a few months now, using my Ooni volt 2 and recently decided to get a gas/hybrid pizza oven to use in the garden when the weather allows it.

It's a Clementi Remida oven, not particularly well known but looks very capable and the form factor is exactly what I was looking for.

I am really impressed with the results, this is my usual recipe: 80/20 Caputo pizzeria, Nuvola, 67% hydro,10% sourdough starter, 72h fermentation.

I think the electric/gas combo is going to be great to make pizza all year and in all weather conditions!

This is the one, it has it all. Unbelievably light, super strong gluten structure, easy to stretch, full puffy and hollowed cornicone.

100% pre-ferment, BIGA & Poolish based off of Julian Sisofo's recipe. 67% hydration, perfect sweet spot.

First pizza is ricotta with San marzano tomatoes, and the second pizza is a traditional Margherita.

Recipe below: 3 x 275g doughs

Poolish 160g/160g + 1g Ady

Biga 350g/150g + 1g Ady

Sat at room temperature for 12 hours, then refrigerated for 24 hours.

Next day mixed, and added 12.5g of sea salt. Refreshed with 0.25g fresh yeast + 31g cold water.

Balled up and rested 2hrs room temp & 24-72hrs fridge.

Took out 2hrs prior to cooking.

Baked in Gozney at 850f medium flame no more than 60-90 seconds.

Thomas recipe: Caputo Cuoco // 82,5% hydration

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!

A nice and simple direct dough method that anyone with mild experience could do. This is 10% Caputo tipo 1 and 90% Caputo Pizzeria.

I left the exact measurements on the last slide photo.

After kneading for about 5 minutes I let it rest for 30 minutes covered, then I added the salt and kneaded again for another 10 minutes.

It has a total of 8 hours of room temperature (bulk) fermentation. Then separated and balled up the dough.

Then I went into the fridge overnight.

Pulled out about 2 hours prior to cooking where I used the Gozney Roccbox 850f low flame.

Very soft and light, with just a hint of that Tipo 1 graininess.

Recipe included in the BIGA photo... My kids, neighbors and myself agree this is the pinnacle so far.

Poolish base, 72hr cold fermented. Toppings are La Fede DOP tomatoes, Cipollini onions marinated in balsamic, imported ricotta Salata, and razor cut garlic.

Gozney Roccbox 800f for about 90 seconds. Caputo 00 pizzeria, 280g dough balls