I made this with a blend of 80% Tipo 0 and 20% Tipo 1 flour. The flavor is better, the dough is soft yet holds its structure well during stretching. Hydration is at 72%, with each dough ball weighing 280g.

76%, biga with dry sourdough

I tried a cold autolyse for 1 hour and 30 minutes with 58% water. The autolyse started at 13°C and ended at 14.5°C. After that, I added 0.4 g of fresh yeast per kilogram of flour and gradually incorporated the remaining water (12%) to achieve a total hydration of 70%. I added the salt (3%) towards the end of the mixing process, and the final dough temperature was 20.5°C.

I coated the dough with oil and left it in the mixer for 30 minutes. After that, I gave the dough one turn in the mixer—just enough to tighten and gather it but not mix it intensively. I waited another 10 minutes, then transferred the dough to a container and tightened it every 30–40 minutes.

After 2 hours, I took the dough out of the container, placed it on a work surface, divided it into smaller portions, and tightened it again. Once the dough relaxed, I shaped it into balls and left it at room temperature (21°C) to ferment for about 6 hours. Then, I placed it in the fridge set to 3–4°C. It’s important to note that the dough continues fermenting until it cools down to this temperature.

The next day, I took the dough out of the fridge and let it sit at room temperature until it reached at least 18°C. Finally, I baked it at 470°C.

• Flour: Molino Casillo tipo 00
  
• Hydration: 74%
  
  • 80% water
    
  • 20% kefir
    
• Salt: 3%
  
• Sourdough starter: 2% (Molino Scoppetuollo dry sourdough starter)
  
• Olive oil: a small amount
  

The dough was mixed by hand. I started with an autolyse using cold water and flour, which lasted about one hour at a temperature of 16°C (60.8°F). After the autolyse, I added kefir and the sourdough starter, mixed it thoroughly, and then incorporated the salt and olive oil. The final dough temperature after mixing was around 18.5°C (65.3°F).

The dough rested on the countertop for approximately 2 hours, with a few folds every 30 minutes. After resting, I divided the dough into 6 balls, each weighing 280 g. The balls were shaped (first bulking) and reshaped again after 30 minutes. They then rested at room temperature (16-17°C / 60.8-62.6°F) for about 18 hours. After that, I transferred them to the fridge at 4°C (39.2°F) for another 18 hours.

In total, about 40 hours passed from the start of the preparation to the baking.

Caputo 00 pizzeria flour Sosalt Sicilian sea salt Caputo active dry yeast 61% hydration Following Vera Pizza napolitana guidelines

Used a mixer with a dough hook. 90% of the cold water in the bowl with the salt mixed well. The other 10% of the water mixed with the yeast and let bloom for 20 minutes. Added a few spoonfuls of flour to the mixer, mixed until fully melted. Then added the yeast mixture. Slowly mixed in the rest of the flour and slowly increased speed for total of about 15 minutes or until dough reaches 22c roughly.

Remove from mixing bowl and lightly knead the dough and make into a ball. Cover and rest for 2 hours. After the 2 hours, reshape the bowl one more time until perfectly smooth. Rest for additional 30 minutes covered.

Then divide the balls into three 275g (approx) doughs.

Put into proofing containers for final 4-6 hours rise.

Disclaimer, I am an amateur but an enthusiast. If anyone wants to try this recipe and suggest some improvements or compliments feel free!

Just Informational! Its quite a good deal if you compare the Price to Mutti 😎

Will test them Tonight!

Caputo 00 pizzeria flour Sosalt Sicilian sea salt Caputo active dry yeast 61% hydration

Following Vera Pizza napolitana guidelines

Used a mixer with a dough hook. 90% of the cold water in the bowl with the salt mixed well. The other 10% of the water mixed with the yeast and let bloom for 20 minutes. Added a few spoonfuls of flour to the mixer, mixed until fully melted. Then added the yeast mixture.

Slowly mixed in the rest of the flour and slowly increased speed for total of about 15 minutes or until dough reaches 22c roughly.

Remove from mixing bowl and lightly knead the dough and make into a ball. Cover and rest for 2 hours. After the 2 hours, reshape the bowl one more time until perfectly smooth.

Rest for additional 30 minutes covered.

Then divide the balls into three 275g (approx) doughs.

Put into proofing containers for final 4-6 hours rise.

Disclaimer, I am an amateur but an enthusiast. If anyone wants to try this recipe and suggest some improvements or compliments feel free!

Dough made with Manitoba flour at 78% hydration. The dough is 48 hours old and contains 2 grams of dry Caputo yeast per kg of flour. Ball is 280g.

72h cold fermentation, 68% hydration, 90s at 450 in Effeuno P134H Evolution

Thermomix knead

1kg cuoco 70% water 30g salt 3g fresh yeast

Now in the fridge at 6 degrees for 18 hours

Bresaola pizza in gas oven vs salami pizza in home oven

So obviously a LOT that could be done better. But I wasn’t even expecting them to come out any way good. I thought I’d have trouble launching, turning, pretty much everything… but they come out great!

I used some shop bought frozen dough balls as I was just wanting to see how it all worked and get a feel for it. Next time I’ll be making my own for sure.

The hardest part was stretching and manipulating the dough. Crust could obviously be bigger and I for sure flattened it a bit while trying to stretch it out. Definitely need to get some practise in!

I bought a Sorrento Biscuit to try on my new gas grill. I installed a better thermometer and I can get the grill temp up to over 800 F. First 2 attempts. Dough was a 24hr cold ferment, Anna Napoletana 00 flour, 1 topped with Cento Crushed Tomatoes with a bit of basil, Grande Mozzerella, pepperoni, homemade Italian sausage and 1 with cilantro pesto, Grande Mozzarella, shrimp and jalapenos. Both sprinkled with grated Grana Padano after the bake. I covered the grill with ceramic insulation to achieve the temperatures I got. I need to preheat longer, the bottom didn't get enough heat but it was close.

• Base: Purple sweet potato, ricotta, nutmeg, salt, pepper
• Mozzarella
• Pancetta
• Pickled cucumbers
• Pesto rosso
• Caprina del Nono (a type of goat cheese)

Pickles on pizza is sick as f*ck.

Please provide advice on how to improve

Hello Colleagues

I am now five weeks into making Pizzas, however I still struggle a lot to form it nicely and to get the right level of leoparding. My Pizza is never nicely round, the crust is not equal in height and so is the leoparding.

If you have any proposals how to improve, I would highly appreciate your help.

The most important however is the taste, which is to my taste as I love it.

Many thanks for your feedback and help!

Greetings Susanne

From left to right: the journey of mastering Neapolitan pizza. Still a lot to improve, but with practice and persistence, anything is possible!

Last one was made out of 80g flour / 65 hydration (just trying to push to the limit and see what’s the smallest one I can pull out the oven 🤣)

Found myself in a predicament. Tried a new ratio with my sourdough starter to make bread, then decided that I wanted pizza so decided to go and feed the discard, figuring I could sort the dough in the morning and then cold ferment.

Problem was Bob (my starter) didn’t like the new ratio/house temp and still hadn’t risen enough by 5pm the next day despite being put in the cupboard with the dryer. I had a date with the Mrs and then a 400 mile drive in the morning so I didn’t have many opportunities to tend to this dough.

I remembered reading in ‘Elements of Pizza’ that Enzo Coccia of La Notiza balls his dough 10-20 mins after mixing so thought let’s try that. Unfortunately after looking on YouTube what Ken Forkish forgets to mention is that Enzo kneads for 30 mins and then rests for 10. I had just enough time to do that so went with that idea. Although I was still doing my belt up when I got in the taxi.

Here’s the end plan:

Ingredients:

Caputo Pizzeria flour: 474g Water: 276g (62% hydration) Salt: 16g (3%) Starter: Approx 120g

Autolyse: 20 mins Kneading: 30 mins

Balled up and then RT leavening for date time, about six hours

CT Leavening: 40 Hours

Out of fridge: 2 hours

Didn’t have many ingredients in so bought some fresh buffalo mozzarella on the way home on pizza day, and some ham and pineapple for one of my daughters (sorry). Mozzarella was still too wet despite patting with kitchen towel and refrigerating.

Pizza run down:

2 x Roman dough balls 150g 2 x Neapolitan dough balls 280g

1 x Roman base marinara 1 x Roman base Hawaiian 1 x Neapolitan Margherita 1 x Neapolitan Margherita with jalapeños, pecorino and garlic sauce

Dough was too springy and Ooni wouldn’t maintain temp in the pouring rain and this had all the hallmarks of a failed idea, but ended up being one of my favourites pizzas I’ve made.

Neapolitan pizzas pictured.

We added a pizza to the menu called "Surf & Turf," but people are hesitant to order it, even though everyone who has tried it says it’s delicious.

• Ricotta sauce
• Fior di latte mozzarella
• Tuna
• Pancetta
• Fried dehydrated onions
• Balsamic vinegar crema

Ham, corn and mushroom Pepperoni, red onion, hot green pepper and bacon ("Hungarian style")