37h direct

70% 💦

50% Nuvola

50% Pizzeria

Effeuno N3 over at 430/450°

I always forget to make some good pics between one pizza and the other, too busy baking😅

70% dough made it at 9am baked at 3pm

These were 100% biga, Nuvola Super, 70% hydration. Was quite pleased with the result.

We spent three weeks in Europe last month and fell in love with neopolitan Pizza. I know it's not the same in a home oven, and I definitely have some work to do on my dough shaping. But overall not terrible. 65% hydration with a 24 hour proof.

Actually not ate at a restaurant, but picked this up from our local neighborhood pizza place to eat at home. Pictures at the end without the burrata yet, as I just placed it in the middle and spread them before eating.

Day 1

1.5g active dry yeast

216g water

300g 00 flour

180g bread flour

8hr room temp ferment (72f) overnight

Day 2

Cut biga sponge into 1-inch cubes

114g cold water (1/2 to start, 2nd half after 3 minutes mixed in ooni halo mixer)

13g salt

Mix until 75° f and smooth. Pull from the mixer, and give two or three coil folds and form a tight ball.

Rest for 30 minutes, and perform two more coil folds and make another tight ball.

Separate into three, 275g balls. Rest for 30 minutes at room temperature then go into the fridge for 24-72 hours.

Take out 2 hours prior to baking, cooked in the Gozney at 800f for 90 seconds.

Incredible aroma, light, crispy and chewy. Overall awesome recipe

I did 40 in total. Most of them where Margheritas.

Handmade Direct hydration 80%

Flour 100% : Caputo Super Nuvola 60% & Aria 40%

Rice wine (sub for water & yeast) 80%

Salt 2.7%

EVOO 2%

1. Mix all (no dry bits) integrate

2. Cover and in fridge 24H

3. Divide (dont need to be balled) and into each oiled container

4. Cover each and in fridge 12H

5. Pull out from fridge 90M (temperature was around 34C) before bake

** No folding, kneading, stretching required during making dough.

The photo basically explains it, but shortly after launching, the bases will rise. I've tried poking a little hole in it, and even lifting up the crust to let the air out but it gets quite tricky. Any idea why this could be happening? My balls have been left at room temperature for around 3 hours, although it is cold here. This didn't happen in the summer which makes me think the dough may be too cold causing steam to rise?

Since a few shoots I use biga for my dough. It’s a game changer. The dough making process gets more easy, the opening works over and underfermented. And the cornicione, look for your self.

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

1°: Fiordilatte, crema di zucchine, chips di zucchine fritte e caciocavallo grattugiato.

2°: Fiordilatte, capocollo, datterini gialli, burratina.

Kimchi, corn, Monterrey Jack cheese, Parmesan, green onions, gochujang dressing - 100% Biga dough using Pasini Verde

Nuvola super / 💧 77% / 100% smoothly kneaded biga / 48h / baked in gozney roccbox at 450c (900f)

1,2 - san marzano, fdl mozarella, Salame napoli
3 - yellow datterini sauce, fdl mozarella, cherry tomatoes baked with herbs, lemon olive oil after bake
4 - half san marzano, fdl mozarella, Salame napoli, half yellow datterini sauce, fdl mozarella, pepperoni
5 - Classic margherita
6 - yellow datterini sauce, fdl mozarella, pepperoni
7 - san marzano, fdl mozarella, Salame napoli - this one was baked from the same dough but straight from the fridge so not overfermented, ant it turned out the best dough wise

Dough from Julian Sisofo nuvola super recipe, with a lowered amount of yeast and shorter fermentation of the biga (only 13h fridge & 4h rt instead of 12 rt & 24 fridge) but somehow still overfermented. That’s why my cornicione is not looking good and as airy as i want.

Source

Hey guys! It’s been a while!!
Summer has been so challenging this year in Italy because of the heat wave!! However, I’ve managed to bake some pizza!!

This one is from last night, this is an iconic one here in Italy:
- Roasted potatoes
- Italian sausage
- Mozzarella
- Pecorino cream on top (my personal touch)

Dough:
- 67% hydration
- 3% salt
- 40hrs
- cooked at 470º for 1m20s

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!

65% hydration, 30% poolish, 96hr cold ferment.

Sauce is home made creme fraische - 300ml heavy cream and 45 ml of kefir, mixed together and left on the counter for 24 hours, then another 24 hours in the fridge.

On the pizza: sauce, crushed pistachio, Pecorino Romano, basil, mortadela from Italy and more pistachios.

“Herb & Cheese” (Thank #WordGirl & Sada for that play on words!!!) is usually the first pie (of four) we make on our Neapolitan Pizza Nights.
——-> 75% Hydration w/ a 60% Poolish pre-ferment. Four days total, last 48 hours in cold-retard.
.
Pizza Steel / Home Oven / 550* convection bake for pre-heat, cooking pies on Broil for roughly 4.5 to 6 minutes.
per pie (single pie bakes).

72hr cold bulk ferment, Ooni 00 Tipo, 'Properoni' pepperoni, new oven is an Effeuno P234H Pro. 480c up top, 450c below. How can I improve!?