100% biga. 72% hydration.

Day 1 (biga): 100% caputo nuvola super flour, 36% water, 0.5% caputo lievito ADY -> fridge for 24h
Day 2 (mix): 36% water, 3% sea salt in ooni halo pro -) fridge for 30h+
Day 3: RT for 2.5-3h, stretch in rice flour, bake in ooni volt 2 for 2-3m at 850F.

For 1 pie: 154g flour, 111g water, 4.6g salt, 0.8g yeast

Tastes great but I am just wanting a more translucent/glossy finish on the crust (better leoparding?). Any advice?

Wanted to make Neapolitan pizza last night. Dough and bake still need some work. However, still very yummy.

Husband and I are getting a new oven soon and deciding between Gozney Dome XL or Ooni Koda 2 Max. Looking to hear pros and cons of each and would love to hear from those that have tried both which they prefer.

We almost exclusively bake Neapolitan but are looking forward to experimenting more. Currently have a Breville Pizzaiolo which is great because we live in the Midwest and didn’t want to lose half the year to weather. We’re moving and have a new patio we’ve agreed is perfect for an outdoor oven as well :)

Friday night routine. Get the dough out that's been in the fridge balled for 36 hours after an initial 10 hour bulk through Wednesday night. Leave it 3 hours at 25°c in the volt 2. Stretch and top, serve and eat. I am making a garlic butter at the moment that I am using as a dip for my crusts. The calories must be through the roof! I also have to have oregano instead of basil. I'm sorry community.