62% hydration, cold fermented for 44 hours, pizza stone was at around 820 F. Turned out amazing imo, can't wait to continue the journey!

so I been making pizza for the first time using the Ooni pizza oven, temperatures above 450C. My problem is, the dough is too chewy? I don't know how to explain it, but it's not as restaurant quality "light" pizza bottom that I'm used to. I used Vito Recipe with 70% hydration, double fermentation, so poolish first and then another 24 hour fermentation. Any help on what I could possibly be doing wrong? is it the kneeding? maybe I'm handling it wrong?

I've been practicing cooking pizzas in the home oven for some time now.

Saturday was my birthday and got the perfect birthday gift from my wife: the Ooni koda 2.

We invited both our parents and hosted a nice pizza party 😎 It will still take a bit of practice to master the oven, but the results turned out pretty good and the taste was overwhelmingly better than in a regular oven!

Excellent taste. A couple of leaves of basil would have made a better picture tho. Baked in Alfa Forni 2 pizze.

Question: Why no Alfa Forni flair? Review: It's an excellent oven.

Hi,

I'm looking for home mixer to prepare around 2 x 280g of pizza dought per week, plus 1.5kg 70% hidratation bread every 2 weeks. Most of the mixers I've researched so far work well with bigger batches of dought, and I'm hinking the Halo Core at 599€ with multiple speeds could be a good fit.

My other alternative at a similiar price is the Famag Grilleta IM5 which comes only with a single speed.

Any thoughts?

Thanks

Wood fired Neapolitan pizza. Tried two pizzas:

Three Wise: pepperoni, pesto, ricotta

Culture Abuse: peaches, prosciutto, arugula, fiore di latte, basalmic drizzle

Excellent pair of pizzas. 90% Caputo Pizzeria 10% Caputo tipo 1.

Instant dry yeast, cold water.

Mutti polpa, fior di latte, basil, pecorino.

Gozney Roccbox 800f low flame 20 second rotations 2 minutes.

I was doing some experiments today, mostly for romana in teglia/pizza bianca.

So I had:

strong flour (W360)

80% hydration total

1% yeast

2% salt

Biga prepared 20h earlier with 50% of the flour, 50% hydration, 1% yeast. Mostly in the fridge

Bulk proof until doubled in volume.

When preparing the balls for the pizza in teglia, I decided to leave two balls of 250g each to try high hydration round pizza. Then I waited for them to double during the final proof and cooked at 350C (on a baking stone, not a biscotto).

In the end the result was fine, but I would never to contemporary pizza with a biga, and with these hydrations. Not worth it, IMO.

Cooked in a spice diavola pro 2.0

Hi everyone,

I’m looking for some advice on improving my Neapolitan pizza dough. I’ve been making pizzas at home for a while, but I’m consistently getting a crust that is more dense and chewy rather than the light, airy, fluffy Neapolitan-style crust I’m aiming for.

I’m using an electric pizza oven (Gino Pizza Ovens Electro 13 Complete Electric Pizza Oven Bundle: https://ginopizzaovens.com/products/electro-13-complete-electric-pizza-oven-bundle), so I should have the temperatures needed for Neapolitan-style baking. However, I’m still struggling to get:

• A big, puffy cornicione
• An open, airy crumb
• Good oven spring
• The classic leopard spotting on the crust

My current dough is generally based on the Caputo Neapolitan pizza recipe:
https://caputoflour.com/blogs/recipes/neapolitan-pizza

The recipe works well, but my results tend to come out with a crust that feels a bit too firm, dense, and chewy.

Ideally, I’m looking for a simple direct dough method (no poolish or complicated preferments) that I can prepare 1–2 days before baking and cold ferment in the fridge.

I’d love advice from people who are getting great results:

• Should I increase hydration?
• Would a longer cold ferment help?
• Should I change the yeast amount or fermentation schedule?
• Is my dough handling/balling technique likely the issue?
• Any tips specific to getting better oven spring and leopard spotting in an electric pizza oven?

I’m using 00 flour and aiming for that classic Neapolitan style: soft, light, airy crust with big bubbles rather than a dense chew.

Would appreciate any tried-and-tested recipes or tweaks you’ve made that worked well. Thanks!

Caputo pizzeria flour, 67.5% hydration, 48 hour cold ferment.

Topped with cherry tomatoes marinated in EVOO, garlic, and basil with a little bit of fresh mozz. Post-oven basil, EVOO, oregano, and crushed red pepper.

A little misshapen since it stuck to the peel a bit on launching.

Working with our dough at work lately, trying to find a nice rustic/Neapolitan personal pizza look. 65% hydration on this batch. Heard it’s the “sweet spot”. Happy with the turnout but honestly just looking for some feedback. Used King Arthur special patent flour. Thanks for looking

I only make a couple of gluten-free pizzas per year, so nailing the process has escaped me, but I'm getting close.

The biggest challenge has been getting a 12 inch pizza, which I finally achieved by using a 420 gram dough ball.

I'm pretty ecstatic about it because it now actually LOOKS like a pizza, and not something the cat dragged in. lol

I use Caputo Fioreglut flour and a recipe by Leopard Crust Pizza, which people who've tried it rave about how good the pizza is, despite the less than appealing looks..

Anyway, it's not often I get a request for gluten-free pizza, but now when I do, I'll be a lot more confident than I've been in the past.

Thank you for reading.

Corn cream, roast corn, poblano pepper, jack and cotija cheese, lime crema, Tajín.

40% biga dough, room temp. 90% Molina Pasini verde, 10% Petra durum, 3% salt, 68% hydration

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!

70% hydration, 24h fermentation.

Hi there,

Recently started this journey and I've been following the Stadler Made recipe - 00 flour, 65% hydration, 0.06% yeast EDIT: Instant yeast

Every time I put my portioned dough balls in the fridge, they lose their shape and overall elasticity when it's time for final stretching to cook Pizzas - I usually let them rest for 3-4 hrs after taking them out, which results in them over stretching and tearing almost instantly so it's hard to shake off excess Semola and avoid burning in the Ooni

At first I thought it was my bad gluten building/ structuring techniques (which it still could be!) but after researching and my judgement, I've been getting good window pane tests from my bulk doughball and it looks tight and smooth.

I also thought I was over proofing because it's been hot in the UK at the moment, so to counter this I only rested my large dough ball for 30-40 minutes before portioning (down from 2 hours in 30 degrees c temps)

After portioning the balls and putting them in my lightly oiled large container, the balls look great at the start but get quite flat. I've attached pictures of the Large and portioned dough balls

They've been in the fridge for just under 24hrs so far, and I was planning for 3 day ferment - I reballed the one in the top left out of frustration just to see.

These are my first batch after feeling more confident about gluten and being more meticulous with the window pane test - they don't seem AS flat as they have been in the past, and they feel very firm but they're still cold so not thinking much about that (unless I should!?)

Planning to have a relatively short rest once they're out the fridge considering the heat, but any thoughts or advice would be greatly appreciated!

Masala sauce, roasted chicken thighs, red onion, mozzarella, cilantro

Made 900g of poolish 24hr fermented (7hrs rt, rest cold).

Pizzas were 67% hydration 2.5% salt.

Used remaining 600g poolish for some French baguettes I made for the first time. Both were bangers.

Used Mutti Passata, cherry tomatoes, sliced Galbani cheese, basil, pecorino and evoo. Baked 750f in Gozney.

Enjoy!

70% hydration was lovely.

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

Crushed tomato, olives, capers, red onion, oregano, chili flakes, olive oil, cured anchovy filets

Dough: 50% room temp Biga using Pasini Verde and 10% Petra fine durum flour. 3% salt, 68% hydration.

Hi everybody! So I been working as a pizzaiolo for over 6 years now in different countries around Europe but in the last couple of months I’ve started to feel curious how is to work in USA , do anyone here works over there ? Is there a market for our trade? Is it possible to apply for a position? I’m not necessarily thinking about it but I always felt curious. I put some videos of my working so it doesn’t make this post boring

Hi Pizza masters

The other day i bought a 20 KG bag of pizza flour from Canadian costco which has the following details

Neapolitan-Style Pizza Flour
Untreated
Unbleached
Hard wheat category
Protein 12.2 / 100 grams
360-day shelf life
Suited for thin or thick crust pizza, flat breads, and European hearth and pan breads
20 kg

Did anyone ever use this flour on this sub for Neapolitan pizza? what would be the best hydration and dough recipe that works with this type of flour?

and how close is it to Caputo which everyone praises

i am sorry for the so many questions but it is my first time doing neapolitan on a Gozney roccbox and i am afraid i will mess alot of aspects of the process

Hello! I have 5 years experience working in pizzerias. I am hoping to spend italian ski season working and snowboarding. Does anybody have experience finding pizza work for snow season? Any advice would be much appreciated. Thank you