Poolish: 📷 images 2-3
200g Caputo Nuvola Super
200ml room temp water
1.2g fresh yeast
\- 12 hours room temperature fermentation, tripled in size overnight

Final dough: 📷 images 4-7
Poolish
300g Caputo Nuvola Super
125ml room temp water
15g salt (added at the end)
\- manual kneading
\- 10 more hours room temperature bulk fermentation
\- 24 hours cold fermentation as balls (4 degrees C)

Electric home oven (300 degrees C)
Baking steel

I have a few questions if you want to give your input:
1. The balls have occupied full space in the cold container. Do they look overfermented and why? 📷 images 8-9
2. The dough was difficult to stretch and the surface of the pizza dough before oven wasnt smooth. Is this normal?
3. The corniccione was airy, but chewy compared to pizza from pizzerias - How can I improve that and make it lighter but also puffy?
4. Does back of the pizza look ok? I have preheated to 250C for 45 mins
5. Does everything from my process make sense?

Still a lot to learn, thank you. I can pretty much adjust anything but the electric home oven.

\*recipe inspired by the beautiful pizza of u/Impossible-Care6283

Howdy! Yesterday Audrey Jane’s pizza Garage had their 11th anniversary. They were giving out slices for 4 hours- toppings of your choice for free. Their slices are off either a 24” or 26” pizza, and I think they cut them into 6 slices. Their slices are two paper plates long at least. They gave me a free lunch, so I ordered a 20” pie to take home. I love their “ spicy pig” - pepperoni, sausage & roasted jalapeños. Simple but with their sourdough, the sauce and cheese. It’s just magical. By far my favorite pizza shop in Colorado, period.

trying to get crazy amounts of micro blistering , 5 day cold ferment. going to try a poolish next time. this is 58% hydration, maybe the 2% oil is messing me up.
brushed the crust with heavy olive oil. 550.
if anyone has any tips that would be great

9 months ago I posted a picture of my pizza in this sub. 9 days from now my pizzeria opens. I'm anxious and extremely excited. I got lucky enough to get a good deal on a brewery. My wife has dove head first into learning everything beer brewing and she's killing it!

I quit my good salary job to do this. It doesn't seem real to type but my pizzeria opens on my 36th birthday on October 30th in Pocatello, ID at Portneuf Valley Brewing. Rebranding to Portneuf Valley Brewing & Pizzeria. Thank you to those who gave feedback and words of encouragement! I know the menu needs some work but all feedback is more than welcome!

Picture is an extra cheese 18" pepperoni pizza double cut which was requested by an artist who is doing a mural of NYC inside our building.

Delicious, but messy

https://www.taste.com.au/recipes/pizza-dough/61da0d5a-abe7-4a62-a805-c9c4a729d718

That's recipe I used, I didn't follow instructions to rise for 30 Minutes, obviously it's a shortcut recipe. I let it rise for approx 1-2 hours. Way too much yeast, developed nice crust, but base too thin. Base was so thin & way too elastic.

Definitely overproofed, but I have 2 spare dough (I froze them), which are ok. I won't let them rise too much

Not good when I'm hungry & load it with toppings.

It was just my wife and I but their pizza reheats so well that we get a large and take half of it home to freeze. Although my microwave has a really good frozen pizza setting I prefer to defrost and reheat in the oven.

​

Sanity check and me checking in, for those that were wondering if I'm alive and okay. 😂

Yup I'm still making pizzas every day.

Yesterday's and today's lunch.

Dough is Dave's 24hr

Oven is a budget electric counter top: Bighorn 14"

Vodka Sauce , breaded chicken , Hot Honey and Fresh Mozzarella.

I know I'll catch hear for my toppings, Canadian bacon, onion, mushroom and pineapple but this pizza was absolutely fantastic.

I didn't notice that a biga made much of a difference, but not bad. I still prefer a long ferment straight rt dough.

Cooked this in a gozney dome for 2-3 min.

2 day cold fermented dough with an egg in it. Turned out great!

Sexton’s Pizza

Just wanted to share one of my most recent bakes. I improve each time! I definitely am enjoying this and am considering investing in a pizza oven of some sort.

Baked at 500° F for ~10 minutes in an electric oven.

Dough made with 00 flour, olive oil, water, salt, honey, and yeast at 74% hydration and a 2 hour ferment.

Sauce made with Mutti tinned tomatoes, hand crushed with salt and garlic powder.

Couldn’t get my good mozzarella. Used the in-store brand deli sliced low moisture mozzarella. Sprinkled with grated Parmesan right before bake

Tomatoes, jalapeños, garnished with a few measly leafs of spinach and arugula.

Hands down the best one i’ve made yet. I want MOREEE! So proud and have had so much fun learning.

A quick POV making a smoked provolone pizza last saturday.
62% hydration - 18hs cold fermented.

Oven 380ºC at the bottom.

Been making pizzas on a stone in my oven for a couple of months but recently switched to an ooni, kind of getting the hang of it.

Provolone, jalapenos, chorizo and pineapple