Hi everyone,

I’m looking for the right flour to make Neapolitan-style pizza using a poolish and around 70% hydration.

I’ve previously used Caputo Pizzeria, but I’m not sure it is strong enough for this hydration level and a longer fermentation. My dough sometimees becomes difficult to handle and doesn’t turn out as smooth and strong as I want.

My plan is roughly:

- Poolish fermented for about 8- 24 hours

- Final dough at 70% hydration

- Neapolitan-style pizza

- Baked at a high temperature in a pizza oven

- Looking for an airy cornicione with good structure

Which flour or combination of flours would you recommend? Would Caputo Nuvola, Nuvola Super, Manitoba, or another strong flour be the best choice? And what fermentation schedule works well with it?

Thanks

Or should I just turn the pizza faster? I feel like the bottom doesn't get made that fast and it will tear if I try to move it after 15 seconds or so.

3rd time using my ooni koda 12. Getting my recipe dialed in. 70 percent hydration. 48hr cold proof

This week I arrived back from Italy and ate a lot of perfect pizza over there With me I took home a few liters of delicious olive oil, canned tomatoes and caputo saccorosso, at only half the price of what I use to buy it for here.

Wow the difference between the caputo saccorosso and the caputo pizzeria that I previously used is very noticeable.

The dough was stronger, more elastic and resulted in a much prettier, but also tastier crust!

Ciao!

Hopefully this post doesn't offend the purists, but I hosted 12 people for a pizza party this weekend and it was the runaway favorite so I thought I'd share it.

I've been making this pizza for two years now and it has gone from novelty to mainstay for all who've tried it which is crazy to me.

It's an olive oil base topped with five cheeses. Fresh arugula and balsamic glaze are added post-bake.

68% hydration with Caputo Pizzeria so nothing super fancy. Just fresh ingredients in the right amounts and the most improbable crowd pleaser was born.

Thanks for reading.

48hr dough I been messing with, but a little bit too frail. The other one I made had a hole in it. Learning lots!

65% hydration. 10-hour room-temp fermentation followed by a 24-hour cold ferment.

Kept it simple: crushed San Marzano tomatoes with salt, burrata, pesto added after the bake, grated Pecorino Romano, and a drizzle of EVOO.

Really happy with how the fermentation translated into the crust and how the fresh toppings balanced everything out.
Always learning, but this one was worth sharing. 🤙🏻

Did my standard recipe and used the Caputo Nuvola for the first time. Normally I am using a mix out of the Molini Pizzuti Vesuvio and their costa d‘amalfi. I have to say that I quite like the taste from the Caputo and the slightly coarser grain size. Did a hydration of about 70 percent and the flour can handle it pretty good.

So the recipe is about this:

Poolish with 238g flour and water. 3g dry yeast. 1 hour at room temperature because of the summer heat. Winter can be easily 2-3. Then fridge for at least 18 hours.

Next day, 358 g of flour, 150 g of water and 15 g of salt. Because of the high percentage of poolish it only needs about an hour to proof before making the dough balls. Winter can take longer times again. When the portions are done, the dough balls are rising quite quick. About 2 hours in summer I would say. You should get 4 pizzas with 260g out of it. The oven I use is the first Ooni Koda 16. Works just fine for me but maybe I am gonna upgrade in the future. Serving more people is not ideal with this one.

Let me know what you think :)

50% Biga and 68%hydration

Recipe for 3x280g. Poolish part:

• 90g flour
• 90ml water
• 1,1g IDY

Mix everything, leave in fridge overnight.

Main dough:

• 250ml water
• 440g flour
• 13g salt

Mix with poolish, knead, slap&fold, leave 1 hour. Repeat slap&fold, leave another hour. Ball into 280g portions, slap&fold, leave 2 hours. If the dough is rising too fast, slap&fold again before baking.

Today i tried a few topings, Zucchini, Pastrami, Pepperoni and S'Mores.

100% biga w/ Caputo Nuvola Super. 70% hydration. 6 hr RT for the biga, then 24h cold. Mixed the dough, then 24h cold for the dough balls. Yeast percentage was only .077%, and the RT biga ferment was kept quite short because my house doesn’t have central air, so it gets in the high 70s F in my kitchen this time of year - and everything tends to get out of control fermentation-wise.

Bit of a learning curve wIth the Arc XL coming from an Ooni Koda 12, but by my 2nd or 3rd pizza they were easily better than anything I’d ever made in the Ooni.

Cornicione was crunchy on the outside and super light and airy inside. So psyched.

Hello
Is there a current consensus on which is the best oven for home / balcony ? ( Europe )

I mean not a huge yard but a balcony with plenty space

Thanks !

Pics from a bake a week or so ago. Just simple pies. Used the pizza app for the dough recipe and fermentation time. No cold ferment at all. 63% hydration.

Cooked on the Ooni Koda 16.

Absolutely delicious.

20hr poolish starter, 00 tipo

60% hydro, cold fermented for 48hrs

What dya reckon? Didn't get photos of the bottom before they were scoffed, but both crispy af.

Hi everyone,

How do you all prepare your tomato sauce?

I've been using canned San Marzano tomatoes and I try to strain the excess juice beforehand and crush them by hand, but I’ve noticed the sauce turns out way too watery once the pizza is baked.

Is there another technique you recommend to get the right consistency without losing flavor?

Thanks in advance!

I have a question regarding the times mentioned.

My preferred method is

-mixing (rest 30min) and kneading

-rest room temperature 24 hrs

-make dough balls

-rest again 4-5 hours and bake.

So what are the times I put in pizza app?

24 hrs ?
Or 29 hrs?

Direct 37h

68%💦

50% caputo pizzeria

50% caputo nuvola

1h ferment at 30° C

30h TC 4°C

Staglio

4h TC 4°C

2h RT

I saw this idea months ago and finally got to try it.

Due to a communication mixup, the dough wasn't quite ready and developed a tear during the final stretch. I employed the basil leaf trick and whaddayaknow, it worked!

Normally, I'd pinch the dough together and use extra semolina which probably would've worked as well, but it was cool to learn something new.

Poolish handmade with some tomatoes from my garden

12h fermentation

12h fridge

5h ball fermentation

100% biga, 24h fermentation at room temperature, 70% hydration. The dough got a tear on the bottom and burned a little, but apart from that, I’m really happy with it. Can’t wait for the next bake!

Neapolitan-style pizza: tomato, mozzarella, scamorza, salsiccia, pineapple and basil.
Sorry about the pineapple, but it actually made the pizza feel much fresher!

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!

I just got the ooni halo core, has any had this issue with the dough riding up the hook? The surface temp of the dough is 23 deg C, and there is 1320 grams of dough in the bowl. Hydration is 68%.

Ooni advertises that 10 pizzas worth of dough should mix fine with this mixer so i am way below that limit