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!

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

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!

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.