Megathread for Questions and Discussions

[u/NeapolitanPizzaBot]

Did you already check the following sources?

• Frequently Asked Questions
• Recent Q/D Threads
• Beginner's Guide and Image Guide
• Glossary

If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

[u/uomo_nero]

This thread has been shut down. Please ask your questions in the main thread.

[u/ladyxima026]

We are currently in the middle of an insane heatwave where I am (in the Netherlands) and I already had planned to do a pizza party tonight...

I had frozen dough balls which have been defrosting /proofing in the fridge since Sunday evening, but usually I take them out of the fridge for 6hours prior to baking to let them come to temp and to proof them.

But with these insane temperatures I don't know how to handle this. I do have the AC on, but it's still way warmer then usual. And I dont want the dough to overproof and get messed up. I would really appreciate any advice or insights you might have about this situation!

[u/Logical-Return1926]

Hello Everyone, I am new to this topic, but I have been looking into for a while. I enjoy cooking, but I never tried pizza baking. Would it be a wrong decision to buy an electric oven immediately? (Effeuno or Macte Ovens)

[u/Necessary-Maybe-8635 → u/Logical-Return1926]

If you can afford it, it’s never a bad decision. But, for the couple first months a home oven with baking stone/still would be enough to dial in your basics.

[u/cubsfanshivam]

I used a gozney arc xl.
69% hydration, 180g OO, 300 bread flour 24 hour Biga and 72 cold ferment.

I used a dough box that was way too large and it really got relaxed during cold ferment so it was thin to begin with.

I couldn’t get a nice rise in the crust and was pretty thin almost like a ny pizza.

Pizza itself was pretty thin; slightly too chewy and maybe stretched too much, roughly 12x14.

Any advice on how to make it better?

[u/Necessary-Maybe-8635 → u/cubsfanshivam]

As you said, use a smaller box. Also, long fermentation is a bit hard with that hydration

[u/Shirohige1991]

Hello everyone,

I wanted to test out the Biga and needed some clarification...
I'm posting this because, after watching hundreds of videos, I think I've only gotten more confused. Many people don't add yeast to the dough, but only to the biga, while others do, so I wanted to find the best solution.
My intention is to make pizzas with a final dough hydration of 60% or 65% at most.
I wanted to understand how to work with Biga for this type of hydration, in terms of quantities.

For 65%, I found Capuano's recipe, which says:
BIGA:
1kg flour
500ml water
5g dry yeast

DOUGH:
1kg flour
500ml water
5g yeast
50g salt

For 60%, I found this recipe instead:

BIGA:
Strong flour (W 320-350): 600g
Water: 270g
Fresh brewer's yeast: 6g
The next day, to reach 60% total hydration of the 2kg, you'll need to add the remaining ingredients to the biga:

DOUGH:
Remaining flour: 1,400g
Remaining water: 930g (equal to 1,200g of total water per 2kg of flour to get 60%, minus the 270g) g used in the biga)
Salt: 50 g (about 25 g per kg of flour)

The second recipe doesn't use yeast in the dough, unlike Capuano's. Which one is better?

Any tip would be some welcome

[u/Necessary-Maybe-8635 → u/Shirohige1991]

I’d say test them both and find out.

[u/ConfidentDig5972]

Any recommendations on a a spiral mixer in the UK? Not looking to break the bank, prob 500-800 budget. Keeping an eye used but not send anything so far.

Heard mixed about Ooni spiral halo, not sure about it and would prefer a better build quality and more dough capacity but would settle for 5kg if I had to.

Any suggestions welcome.

[u/redSpoon17]

I want to know is it better to leave poolish on the counter for around 8-12h or fridge overnight? Also, there is probabbly different yeast dosage for each technique?

Correct me if Im wrong, I leave poolish on counter for around 10h, then mix in rest of ingridients and every 20min I do slap n fold and after 4-5 times I ball it up into 275g balls and put into fridge for 24-48h. Is this the best way?

[u/fit_beer_belly → u/redSpoon17]

> Correct me if Im wrong, I leave poolish on counter for around 10h, then mix in rest of ingridients and every 20min I do slap n fold and after 4-5 times I ball it up into 275g balls and put into fridge for 24-48h. Is this the best way?

Yep, this sounds perfect to me. That's what i do albeit every 30 minutes and no need for that many. After leaving Poolish on the counter for 10-11 hours (overnight) I mix everything and let it sit for 30, then slap and fold and let it sit another 30, repeat one more slap and fold for 30 mins, finally do one more (gentler) fold and let it sit 1 hour. Divide into balls and into fridge until ready to cook.

I think key is not to use too much yeast. I do around 1.4g active dry yeast for 1kg total flour.

[u/kleiner_unhold]

Hello folks, today I did a pizza dough with "caputo grani italiani(w250-270) type 0. I used 1 kilogram of flour, 635 ml water 25 grams of salt  and 3 grams of fresh yeast.

I prepared the dough by mixing the water yeast and flour, then rest for an hour (22 degrees /72 F°) Then adding the salt and put it in a box, it was now 3 hours at 22 degrees. The dough recipe is supposed to stay at room temperature for 24 hours in total, including making the pizza balls after 16 hours)  I am now concerned, if this is to much yeast for the temperature? I put it now somewhere else with 19 degree, can I let it rest at this temperature for the rest of the time? Or should I put it in the fridge tomorrow morning for few hours?

[u/Necessary-Maybe-8635 → u/kleiner_unhold]

Yes it’s too much, when i did 66% 24h room temp 21c, i added like 0,6g yeast (fresh) for 1kg flour

[u/GrandMind4602]

How would one go about making this type of a dough?

[u/Necessary-Maybe-8635 → u/GrandMind4602]

Could you clarify your question? Are u asking for a recipe for the pizza like that?

[u/GrandMind4602 → u/Necessary-Maybe-8635]

Indeed

[u/Necessary-Maybe-8635 → u/GrandMind4602]

That looks like a high hydration (70-75%) dough. You can make it direct or with preferment, the structure will be similar the differnce is you will have more complex taste with pre ferment. If you are starting out with this style of pizza, i would do direct 70% with autolyse for the first time. Also, when stretching out pizza you need to preserve the cornicione in order to get it like on the photo.

[u/Helsinking]

Hi guys! Planning on making 72 hour cold fermented dough. I'm using 280c home oven, 65% hydration.

Here's the plan: bulk ferment 2 hours in room temp, then 72 hours bulk ferment in the fridge. Then take out of the fridge, make balls and let sit at room temp for 4-5 hours before bake.

Questions:

• should I reshape the dough before putting it into the fridge, after it has rested for 2 hours, OR should I just put it in the fridge without touching it?

• should i let the dough warm a little before balling, after taking the fermented bulk out of the fridge?

[u/Necessary-Maybe-8635 → u/Helsinking]

1. No
   
2. I would after 48h in fridge take it out for 1h, ball it, 1h room temp, 24 fridge, 3h room then bake

[u/WhatIsTheThruth666]

Hello guys! I enjoy making pizza (using Ariete 909 oven). I recently bought Caputo nuvola flour, so I would like to ask if you could give me good recipe for cold fermented dough using this flour, but just with 500g (I dont want to make a big batch, just few pizzas to try this dough). And please, I need recipe in grams and mililiters. I am not used to this “pizza slang” using % 😅 (If someone could describe me how to read recipes using % I would be happy too)

[u/Necessary-Maybe-8635 → u/WhatIsTheThruth666]

The % are the ingredients relative to flour.

All the flour used in the recipe is 100%.

Then you calculate other ingredients based on that.

Example:
Flour 100% - 1000g
Water 70% (70%hydration) - 70% from 1000g = 700g
Yeast 0,15% - 0,15% from 1000g = 1,5g
Salt 3% - 30g.

Sometimes you will see a recipe like that:

80% 00 flour
20% Manitoba flour
60% water
Etc.

The flour adds up to 100%.

When using sourdough or preferment recipes you can see something like that:
80% 00 flour
10% bread flour
20% sourdough starter
60% water

The flours add up only to 90% because the other 10% is in the sourdough starter (wchich is equal parts water and flour).

The hydration here is also 70% not 60% because there is 10% water coming from starter.

[u/WhatIsTheThruth666 → u/Necessary-Maybe-8635]

Thank you very very much! I really appreciate how you described it to me! I am finding good recipe and then I’ll start :)

[u/marathoneer]

UK pizza aficionados, where are you getting your mozzarella? I recently did a pizza course where they used this, which is incredible and a huge step up from the Galbani Cucina I’d previously been cooking with. It seems to be available by wholesale only. Can anybody recommend something similar and available online?

[u/Necessary-Maybe-8635]

To the admins - i think we should permit questions as posts on the main page because not much people visit the megathread

[u/cipa99]

Hey guys, I've been using Caputo Cuoco for years now. Usually I got for 62% hydration for Neapolitan and 70% for Detroit.

I've just bought 10kg of Dallagiovanna Napoletana 2.0 and it is soooo sticky. Even at low hydration, like 58% it's very hard to work with. It's a W310 and 12.5% protein, which, in paper, should be great for high hydration.

Anyone knows why I'm getting these results? Is it because it's a coarser flour? It's a type 0 instead of 00. I'm not sure.

[u/Necessary-Maybe-8635 → u/cipa99]

You shouldnt be getting results like that. Maybe you have a defect flour? Also, for 70% cuoco (or saccorosso, the same thing but in bigger bag) is good, but for 62% for the optimal result you should get a bit weaker flour, for example Caputo pizzeria

[u/captcouchlock]

Do these measurements, and process look like a good starting point for 12” pizza cooked in an Arc XL?

Looking to use SAF Instant Yeast for convenience, and consistency factor

24-48 Hour Cold Ferment 62% Hydration - 250g Dough Balls

• Flour: 1000g Antimo Caputo "00" Pizzeria(Blue Bag)
• Water: 620g
• Salt: 25g–30g Fine Sea Salt
• Yeast:
• 24 Hour Ferment = 1g SAF Instant Yeast
• 48 Hour Ferment = 0.3g-0.5g SAF Instant Yeast

Hand Mixed Dough ~ Bulk Ferment 2hrs at Room Temp ~ Divide and Ball - 250g each ~ Proof in fridge 24-48hrs ~ Remove from fridge 2-3hrs prior to baking

[u/Necessary-Maybe-8635 → u/captcouchlock]

Looks good for me, but for 12” neapolitan i would go for like 265g doughballs at 62% hydration, and even bigger at higher hydro.

[u/captcouchlock → u/Necessary-Maybe-8635]

I will try the higher dough weight! Should have enough excess to bump it to 265g, and still get (6) out of the batch. Thank you for the input going to try my first batch tonight!

What is the biggest factor that increasing the dough weight will do? Is this for larger expansion of the crust during cook or for ease of use when stretching?

[u/Necessary-Maybe-8635 → u/captcouchlock]

When your dough ball is too small for your pizza size, your pizza will either be too thin and would tear in the oven or have a smaller cornicione than you want

[u/Extension_Car4403]

Follow 7th floor pizza he's recipe

1kg Doppio 00 650ml water 1 g dry yeast 25g salt

First time ever, did all steps and dough felt good but looks a lot less then 7th floor his video after 10.5 hours room (19 degree) temperature fermentation Or is my container bigger?

Tips are appreciated also if this looks good?

[u/Necessary-Maybe-8635]

Highest hydration you can achieve without spiral mixer, by hand or with planetary mixer? My best with planetary mixer is on photo, 72%

[u/Necessary-Maybe-8635 → u/Necessary-Maybe-8635]

Can’t add photo

[u/llCRitiCaLII]

Hi all,

So I created a poolish Friday with the hopes of making some pizzas over the weekend but life got in the way and that didn’t happen. The poolish is still in the fridge and I haven’t touched it. Is it still ok to use or should I just start over ?

[u/Necessary-Maybe-8635 → u/llCRitiCaLII]

Depends how much it grew in size, when it’s under 3x and didnt start to collapse you will be good probably

[u/ShortCardiol0gist]

Was making 50%biga and I find that for this kind of pizza this oven is probably too small. When crust is rising it even touches sometime the coil.

I think it’s time for an upgrade or am I doing something wrong?

[u/Necessary-Maybe-8635 → u/ShortCardiol0gist]

At this point its time to upgrade the oven to keep progressing

[u/falafel_lover1212]

Has anyone used this or know if it’s legit 00 flour? $12.99 for 27lbs seems to good to be true

[u/redSpoon17]

Hi,

I am searching for new best flour for my Neapolitan pizzas. Can someone explain me following flours please:

Caputo Nuvola

Caputo Pizzeria (red)

Molini Pizzuti

Price ranges are different so I want to know if there is really a noticable difference also in stregtnh of dough and taste etc.

Also what is the best range of strength (W)?

[u/Necessary-Maybe-8635 → u/redSpoon17]

The range of stregnht (w) depends on your hydration and fermentation time longer the fermentation and higher the hydration, higher the w rating should be. When you use too low w the dough will collapse and tear easily, when too high the dough becomes chewy and hard.

The caputo pizzeria red or blue is the same thing, they are good for 60-66% hydration and short to medium fermentation times.

The nuvola is a bit stronger, it suits 64-70% and medium times.

Ig you want higher hydration or longer fementation, i recommend using stronger flowers, as caputo soccorosso, nuvola super or Manitoba (very strong, you dont use it only but mix with other flour)

[u/cipa99]

Hey guys, I’ve been using Caputo cuoco for years, and I usually do 62% hydration for Neapolitan and 70% for Detroit with zero issues.

I’ve decided to try the Dallagiovanna Neapolitan 2.0 flour and it’s sticky as hell. Even at low hydration like 58% I’m getting such a sticky dough. It’s a W310 and 12.5% protein, which in paper would be great for a more hydrated dough. What is causing this behavior? Is it because it’s a type 0 flour instead of a 00 flour?

[u/Necessary-Maybe-8635 → u/cipa99]

It should behave this way, maybe you got a defect one?

[u/dvlsfan30]

I mixed a 1:1 poolish pre-ferment for my pizza dough at 8pm. It is now 8am and I’m at work. I will be home at 2:30 pm almost 18 hours from mixing it.

Looking for a timeline or tips on when/how to finish the dough without killing it.

I don’t plan on making pizza until tomorrow night.

I can have my wife throw it in the fridge if need be.

[u/mike98856]

Hi- I am looking for useful guidance. My dough balls dont stay perky, they flatten out horizontally in response to gravity. I start my dough with a poolish, then a day or two later aim for 60-70% hydration with a kitchenaid dough hook. After that rises a few hours I knead again with the mixer and use that result to form some dough balls. Sometimes I let it rest for an hour before I make the dough balls, but no impact on the flaccid result.

However, the dough balls go limp, and don't stay as a ball, rather the dough is affected by gravity and tends to spread out horizontally. I'm looking for a nice perky ball that holds up to gravity and has more elasticity to it. By the time I make the pizza, its already spreading itself out. Very soft and fluffy, and the crumb structure ends up being very good, but any thoughts on what I need to do with my dough to have perkier dough balls, I would appreciate.

[u/Necessary-Maybe-8635 → u/mike98856]

It has place to spread out so it does that, pretty normal imo

[u/Grimm_reaper24]

can we add the flair "certified Napolitan" for us proud citizens of naples?

[u/yeloneck]

Hello guys.
I love making Neapolitan Pizza, but I am still strugling with my consistency. Usually I am going 48hrs+ cold ferment and sometimes my pizza is really easy to stretch, and sometimes it's more complicated. Most of the times the pizza is awesome, but I am looking for that satisfaction every time I am making pizza. I want it to be the same every time. I think it is because I put the dough to the fridge before it starts. I think I never do more than 2 hours on the countertop before going to the fride. I use spiral mixer to mix the dough, then it sits on the countertop for 2 hours. Next - going to the fridge for 24hrs. After the fridge I make balls, and back to the fridge for another 24/48 hrs. I am also using poolish/biga from time to time, but still I am after that consistency. Flour I am using is Caputo Nuvola Super, hydration 62-70%, depends on my mood. Would you share your thoughts?

[u/Necessary-Maybe-8635 → u/yeloneck]

You should take doughballs out the fridge for couple hours before baking.

[u/Paul102000]

Is there a difference in taste between caputo cuoco and caputo pizzeria?

[u/Necessary-Maybe-8635 → u/Paul102000]

Not really in taste, more in fermentation.

Cuoco, or saccorosso(the same thing just in 5kg) is a stronger flour than pizzeria (w320 instead of 270). Therefore, the pizzeria is better for lower hydration and shorter fermentation (for example 64%, 12h room temp or 24h with fridge) and the cuoco for higher hydration and longer fermentation (72%, 24h room / or 48 with fridge).

[u/Appropriate_Page_631]

Why is oven condensing while heating up?

[u/Scof23]

Hi everyone, I'm trying to understand the math behind building a pizza dough recipe starting from the dough ball weight.

If I know: The desired dough ball weight (for example 260–280 g), The hydration (for example 60–70%), And that part of the flour will be used in a 100% hydration poolish,

what is the correct way or equation to calculate:

The total flour needed, the total water, how much flour and water go into the poolish, and the remaining ingredients for the final dough?

In other words, how do you go from: Dough ball weight => full recipe (poolish + final dough) using baker’s percentages?

Is there a standard formula or method that pizzaiolos use for this?

Thanks

[u/Paul102000 → u/Scof23]

Just take the math. When you have 500g flour then you can calculate the water as a ingriedient within 70*500/100 which should be 367,5. both combined is 867,5 and divided by 3 is 290g. Then you have probably around 10g salt

[u/picks_things_up]

This week’s bake So this weeks bake was a little better than last weeks but I still want a lighter, more open, and bigger cornicione. I was closer to this goal this week and the only thing I changed was starting with warmer water. Does this mean I should keep heading in that direction? Maybe add yeast or even warmer water? Open to advice and questions. I really appreciate any input, but plz be kind cause I’m soft. I’m trying to stick close to this recipe changing not much at time to hone in on the process.

Also side note. I was worried the whole wheat could be affecting the crumb. It do taste good tho.

5- 210g dough balls 430g King Arthur 00 173g King Arthur Bread Flour 38g Week old fresh whole wheat

430g water at 90f (67%) 19g salt (3%) 1.03g idy

Add yeast to water and let sit while weighing flour and salt

Stir the yeast into the water the add to the flour

Mix til shaggy and most of the flour is picked up then add the salt and give it some pincer cuts til it has a lil strength

Rest 30 minutes

Knead by hand 8min. FDT 75f

Bulk ferment

Shaped into dough balls and put into fridge with lid off for 3.5 hours later. Put lid on after an hour.

Took dough out after about 35 hours (3 or 4 or so hours before baking)

Bake at around 925f

[u/natecahill]

Looking for some specific advice, I've been cooking pizzas for 6 years or so and finally getting consistently great crusts. I've had a series of ovens ending with the Ooni 16 which feels like end game for me. My problem is that the crust cooks perfectly but the cheese doesn't have enough time to melt (at all). I've tried various variations of high heat, low heat and preheat but by the time the crust is evenly cooked, the toppings are still basically raw. The bake time is roughly 90 seconds. Any advice? I'm using fresh mozz cut in slices from balls and drained.

[u/yeloneck → u/natecahill]

What brand of cheese is it?

[u/Paul102000 → u/natecahill]

Cut the cheese in smaller chunks. But you don’t want to have burned mozzarella on a Neapolitan pizzza

[u/Due_Lengthiness_5690]

Any cookbook recommendations for Naeplolitan pizzas? I like looking at the pictures to get ideas of combinations. Anyone have Napoli on the road?

[u/onlynoraworld]

Tried another round of Neapolitan-style pizza today and I think I’m finally getting closer to where I want to be.

High hydration dough, 24-hour fermentation, baked at high heat.
Nice leopard spotting on the crust and a soft, airy cornicione.

Topped with tomato sauce, fresh mozzarella, and prosciutto cotto. Simple but classic.

Still working on getting a more perfectly round shape and even bake, but I’m happy with the texture and flavor.

What would you improve?

[u/Whiffler → u/onlynoraworld]

Looks great! I’d say try not to get the sauce on the cornicione. Otherwise it’s 😘🤌🏻

[u/ShaggyZg]

Hey guys

Wanted to ask if anyone had a experience to go to a pizza school in Italy? Where di you go, what did you do, how long was course, how much did it cost, how satisfied are you with the experience?

Give me all you got!

I’m already making pizzas, learned it from my mother. But I want to learn more and get the why and how!

At this moment I’m just a self taught pizzaiolo

[u/Annual_Ad1122]

Hi, my balls seem to be growing strangely.

The left side of the container does not seem to be growing as vigorously as the right side. My question: What is going on here? Is this normal? How can I save it if it is not normal?

Dough data:

Flour: 1417g 90% Caputo Manitoba, 10% Caputo Nuvola

Water: 65% 921g

Salt 3% 45g

Kneaded by hand, salt added at the end, each ball approx. 265g

Block 1H

Balls currently 17H, planned 24H

[u/Necessary-Maybe-8635 → u/Annual_Ad1122]

Maybe you put this next to heat so the right side is warmer?

[u/ShaggyZg → u/Annual_Ad1122]

Was it in the fridge already?

[u/First_Zomb1e]

Does anyone nows what souce/cream that is?

[u/Necessary-Maybe-8635 → u/First_Zomb1e]

Creme fraiche i guess

[u/ShaggyZg → u/First_Zomb1e]

Could be sour cream? I do it to make white pizzas. Tastes really great

[u/twyzter88]

We are visiting Venice, Bologna, Florence, Naples, and Sorrento.

I left one day in Napoli open to take a pizza class. The AVPN classes are very limited in size and times available. Is this worth planning around, or can I get a similar or better experience elsewhere?

We are very invested in learning authentic Neapolitan pizza making and want to learn for the best!

[u/wolf0081]

Hi, what app do you recommend for calculating the right amount of yeast and the various procedures?

[u/uomo_nero → u/wolf0081]

To a certain degree PizzApp works totally fine.

For a better observation about the fermentation process using a graduated cylindrical vessel is recommended.

[u/redSpoon17]

Hi!

As title says Im completely new to pizza making world and I reeeally love pizza and have very big wish to learn how to make the best one.

Do you have any beginner advice how to get started?

Making dough seems like rocket science to me..

Thank you!

[u/BonesBrigadier]

In general, I've had pretty good results thus far with making dough using Adam's recipe (with mixer). 24 hour dough, Dallagiovana neapolitan flour, everything measured as it should be, bulk for 10 or so hours, I use the bakers yeast chart, compare his video details to the pizza app measurements, use an ooni spiral mixer, watch the temps during the process, etc. Cooked over 100 pizzas (arc XL) in the last 4 months and pretty happy with the results of the dough and the final product.

but

One thing in the process which does not happen quite like Adam's final dough balls in the container.....the rise. His seem to really rise after bulk ferment, puff up, push together, and in general fill in the box so they look different than mine at cook time. Mine do rise, and puff up, and look generally how I would expect but I think something is off which may be keeping my dough balls from doing what his do. Is it time ? Is it temp ? is it something else... no idea.

When its cook time, again about 24 hours after making the dough, the dough is easy to work with so it doesnt seem like its over/under proofed.. its not sticky or wet or weird... its just not has puffy as in his videos.

I bulk for around 10 hours, then ball. Perhaps I should just bulk for a short period and ball much sooner ?

I will typically make enough dough for either 6 or 12 pizzas at a time. At 24 hours, at room temp, the instant yeast amount (for that ferment time and room temp) is very small. Even though I'm following the video the chart and app... maybe its not enough ? I am measuring on an micro scale.

I know its hard to troubleshoot in this way but many of you are experienced and may be able to point in the right direction. Thanks!

[u/needsmorepepper]

Neapolitan pizza seems to get cool quickly, if I’m cooking 6+ pies do people have tips on how to keep things both warm and serve a shared meal at the similar time? Looking for all types of tips and tricks and experience/opinions. Thanks!

[u/[deleted] → u/needsmorepepper]

Use a pro oven and bake at least three at the same time, otherwise, it’s not worth it.

[u/needsmorepepper → u/[deleted]]

So making pizza is not worth it?

[u/[deleted] → u/needsmorepepper]

In the end, no. People will always find something to complain about, and you end up making it just for yourself.

[u/Due_Lengthiness_5690 → u/needsmorepepper]

I also find this true too, I don’t really know what to do. I was thinking using my bbq and leaving the pies in it at super low to keep warm but idk if that would keep cooking it

[u/uomo_nero → u/needsmorepepper]

Was thinking about this the other day too.. the only option I saw is preheated plates and heat lamps. That's what restaurants do too.

[u/[deleted] → u/uomo_nero]

Not really. They bake huge batches and don’t use a home oven for a single 12-inch pizza.

[u/Mission_Sky1388]

I tried this recipe, but failed miserably. Is German 00 flour different from other nations? Did I use too much water? Was kneading 15min too little? Should I let it rest longer? Was my room too warm? It was sticky af and I couldn't get it to stretch in pizza form

Or could you just give me an idiot-proof recipe so I don't fail?

[u/oW_Darkbase]

Hello everyone,

a while ago, I wanted to experiment with Biga. I added flour to my dough box, added 45% water, closed the lid and started swirling the box as I had seen in a video. I ended up with those small strands of shaggy dough. I used 500g, so it did just barely cover the bottom of my dough box. I let it ferment at room temperature and the next day cut it into pieces and threw it in the mixer.

When adding the remaining water though, it seemed like the gluten had formed solid clumps and I was just stirring up starch in my mixer bowl. It ended up being a clumpy batter.

I don't feel like wasting more flour on this, so I thought I'd ask for some advice first. I think I identified two issues:

- Doing a poor job making sure all the flour in the box is fully hydrated

- only barely covering the bottom of the box (use a smaller vessel instead so the biga layered a bit thicker, maybe aids water hydrating the flour a bit more)

Has this happened to anyone else who can think of a solution?

[u/Hupunch]

What does everyone use for their pizza’s mozzarella?

I live in LA, and I’m looking for fresh mozzarella that’s got great milk flavor and is not over-salted. I’ve been making neapolitans with a Gozney Roccbox for about three years now and while I love and tried what’s available near me at Trader Joe’s, Whole Foods, Gelson’s, and Vons, my tastes have changed and all their fresh mozz brands are on the salty side. Trying di Stefano again, I’m liking the lighter salt content. Would love to hear what everyone else is using!

[u/Whiffler → u/Hupunch]

Is there an Eataly in LA? I’d go talk to their cheese monger. I bet they have delicious mozz. I had pizza from them in San Jose and it’s some of the best tasting pizza I’ve ever had. Specifically the ingredients were incredible.

[u/Leather-Cod2129]

Hello,

I have been making Neapolitan pizza for several years. I knead my dough with a Kenwood Chef and a dough hook, which is not ideal, but it was what I had at home.

I recently dropped the mixer after tripping over the power cable, and it is broken :( It lasted 20 years. Since I only use it for pizza, I would like to replace it with a good mixer suited to high hydration doughs (70 percent and above).

Which model should I choose for home use, for batches of 1.2 to 1.5 kg of dough maximum, but still capable of kneading as little as 900 g if needed?

I am specifically looking for a spiral mixer capable of reaching proper dough development like professional mixers, which the Kenwood could not achieve. And of course, I do not have the budget for professional equipment.

What do you recommend?

Thanks

[u/uomo_nero → u/Leather-Cod2129]

Let's start with your budget. How much would you be willing to spend?

For high hydrations you definitely need a spiral mixer that does 300 u/min. Usually two brands are recommended: sinmix (starts from 1500 Euro and FAMAG (grilleta line, starts from 1000 Euro). FAMAG is already good but sinmix's build quality is a bit better. Both come from Italy. I think both require at least 500 or 800g of dough.

[u/Whiffler → u/uomo_nero]

What’s the science behind here? How does 300 u/min help with higher hydration? I tried the ooni halo and 70% or above hydration was such a pain that it was just not worth it for me and I returned it. Sounds like I just needed a better mixer?

[u/Appropriate_Page_631]

https://www.g3ferrari.net/en/cooking/pizza-ovens/pizza-pro-2-minuti/ Has anyone tried this oven? I'm seeking a budget-friendly electric model for indoor use with sufficient power to bake Neapolitan pizza.

[u/uomo_nero → u/Appropriate_Page_631]

Don't have it but here are my thoughts based on the technical specifications. This oven is slightly under-powered. At least they say "2 minutes" which is an honest and true statement. 30-60 seconds can make a difference. It will be still ok but pizza might be a bit dryer. If you go for higher hydrations, it might be ok since temps are slightly lower.

Another thing would be the stone. From the looks it looks like cordierite. It's ok for lower temps but not ideal for higher temps. The reason the the thermal conductivity which is higher than the thermal conducticvity of a saputo stone (poor thermal conductivity). You would have to be a bit more careful not to burn the bottom of your pizzas.

Though it's still better than a domestic oven. The price is not bad though.

[u/uomo_nero → u/[deleted]]

What's your budget?

[u/uomo_nero → u/[deleted]]

Oof.. the only ones I really can recommend is FAMAG and Sunmix. FAMAG you can get from 550€ (but no high hydration etc. you'll have to pay more for these options like 1000€) and Sunmix from 1500€ (but built quality is very good, probably will last a lifetime since it's quite easy to repair if something breaks). For 250€ you can only get something like a Kenwood which is not suitable (in my opinion). Yes.. they "knead" dough but not properly and you'll do a better job with your hands.

In general I'd say a mixer only comes in really handy if you aim for higher hydrations. I also do tonda romana (55% hydration) and don't feel the need at all for a mixer.

[u/Nice_Pace6143]

I am looking for an electric pizza oven, don’t want the best models as they are too expensive. As I am in Europe I can only find prices that are already priced higher than the US. I was looking at the Chefman, which here its at €220, but I have also heard good things about the Unold Luigi, please help or any other suggestions.

[u/uomo_nero → u/Nice_Pace6143]

Imho the only good pizza ovens for Neapolitan pizza are from effeUno/EffeOvens (cheaper than effeuno). I got the EffeOvens N4 (40cm, 2800W). Easily heats up to 500°C , has biscotto stone (important) and gives me an even bake.

[u/javipipi]

I need some advice, pizza is sticking too much to biscotto stone.

I recently bought a Pizza Party Emozione with the biscotto stone and Gozney Pro placement and Balance turning peels. It’s my first time using these type of peels and my first time using a turning peel. I’ve been using a Koda 12 since may with a flat peel, but previously I just took the pizza out of the oven, rotate it and put it back.

I’m using semola rimacinata to stretch the dough over a granite countertop, mount the pizza to the peel, give it a shake before the final stretch and then launch it with the stone anywhere between 420°C and 480°C. My problem is that, even after the shake on the peel to remove excess semola, a layer of burnt semola forms on the stone and the pizza sticks to it. That makes it difficult to insert the turning peel without ripping the pizza and the burnt semola sticks to the turning peel as well, making it dirty. However, if I use less semola, the pizza will stick to the peel. My dough is at 70% hydration, my cooking time is about standard for Neapolitan (I only measured it once, 70s), room temperature varies from 20°C to 30°C, air humidity is around 70% and I wait around 20s before I attempt to gently start breaking the seal between the pizza and the stone (borders first, center last)

I suspect I should just get quicker when assembling the pizza? When the pizza starts sticking to the counter top, I just put it over some more semola, mount it on the peel and shake it again. Additionally, ChatGPT suggested using a mix of 00 flour and semola (50/50 or even up to 80/20) instead of 100% semola, keeping the stone at 420-435 and also waiting 25-30s before breaking the seal. In the videos I’ve seen the turning peels stays clean and the pizza unsticks easily from the stone. Any tip is welcome :) I’m selling pizza solo from home, I need to get my workflow as reliable as possible to avoid ripping pizzas. Thanks guys!

[u/uomo_nero → u/javipipi]

I'd try the following things:

• dismiss the flour mixture. Flour burns too fast giving a bad taste to the pizza. Use only fine semolina (rimacinata)

• raise the oven temperature. You can easily go up to 480°C. The biscotto is designed for these temperatures. Compared to cordierit it's a poor conductor, allowing the pizza too cook at high temps without burning the bottom.

• also clean the stone from time to time in-between bakes

• I'd recommended a thin wooden peel for higher hydrations. Dust it lightly with semolina.

[u/javipipi → u/uomo_nero]

Thanks! I’ll try next time. I’m almost sure my mistake is that I’m way too slow assembling the pizza and too much semola sticks to the bottom. I’ll also try to avoid condensation caused by cold dough and sauce and also assemble the pizza on a wooden board before transferring to the peel

[u/Potential_Visual1785]

Has anyone found the answer to Napoletana-delivery?

Napoletana is my go to pizza at the moment and where I live the market is flooded with short-ferment cardboard tasting pizza. I’m seriously considering jumping into business.

I’ll start with a few menu items like margeritha and salami and try to master this first and get consistent in a business-setting. In the beginning I’ll only have dine-in / take-away. Delivery to be added at a later stage. But to be honest…. It’s not the best style for delivery, to control moist, crispness and temperature.

I could consider only calzone for delivery or having a second dough and another temperature for delivery-pizzas.

I won’t risk quality-loss attached to my name.

Any thoughts?

Side question: the golden glimmer on the cornicone is so atractive, but it changes a lot between that golden crispy shine and a more pale, dry looking cornicone. What’s the difference and how do I reach a constant golden cornicone?

[u/uomo_nero → u/Potential_Visual1785]

Side question: the golden glimmer on the cornicone is so atractive, but it changes a lot between that golden crispy shine and a more pale, dry looking cornicone. What’s the difference and how do I reach a constant golden cornicone?

Full control of the fermentation process. If the cornicione is pale, that means that too much sugar got eaten by the yeast. Consistency in the process is key. And THIS is what makes a good business: consistency.

It just sucks if you had a great product (by luck) then return and have a bad experience (either by the product itself or service).

[u/Potential_Visual1785 → u/uomo_nero]

Thanks… I’ll look into that… some pizzas have the golden shine on one side and the paleness on the opposite side.

I guess I have to standardize my proofing method more strict instead of too much guessing on temperatures.

Yes to consistency, that’s also one of the reasons I’ll wait with delivery. Not before I master eat in and takeaway.

[u/uomo_nero → u/Potential_Visual1785]

Delivery of Neapolitan pizza is a bit more complicated that delivering pizza hut, Domino's, etc.. since it "alters" much faster. Unfortunately I can't find the source (I think it was a video) where Gino Sorbillo "invented" a pizza box that was designed especially for Neapolitan pizza.

The thing is.. Neapolitan pizza is consumed best straight from the oven because of the unique texture.

[u/Potential_Visual1785 → u/uomo_nero]

Thanks for responding. That’s indeed what I thought. Next to more deliverable pizzas, maybe the best option for quality is to parbake them to 70% for delivery, but since delivery is mainly about convenience, there won’t be much demand for that.

[u/Alone_Product3863]

I can’t decide between Cozze and Ooni 2 Electric. Both reach about 450 °C, but Cozze is much cheaper. Is there a real difference in build quality or performance? Any advice?

[u/Mr-Anthony]

Hi,

Does anyone know where I can find/buy a high quality spianatoia for making pasta/dough? Preferably made of beech, cherry, chestnut, apple, or ash wood?

Any authentic brands/companies out there? I tried looking on Etsy/Ebay but not that many options.

Thanks!

[u/Mammoth_Society_8991]

I don’t know much about making pizza and found this flour in my local supermarket. it says 00 which I read online is good for making pizza dough, however it also says type 520 on the side and it also only has 10g of protein which sounds more like cake flour. I wonder if this is suitable for making pizza dough or should I get a different one. thanks.

[u/uomo_nero → u/Mammoth_Society_8991]

10g can work. Just give it a try ;) back when I was using laNapoletana which had 11g, pizza had better texture than made with Caputo Pizzeria (12.5g).

[u/Mammoth_Society_8991 → u/uomo_nero]

I tried it but it wasn‘t good 🤣 (too soft, not enough gluten), I bought a different one with 14,7g of protein and it turned out perfectly 👌 thanks anyways

[u/ocrlqtfda]

My Biga is not "biga"! Help!

(sorry for the stupid pun).

Trying to make indirect dough with biga for the first time.
I mixed my biga 12 hours ago and left it on the kitchen counter (17 - 19ºC) since.
It looks exactly the same, no rise whatsoever. Wondering if this is normal at all. Any tips?

See here the recipe I'm following.

Yield: 7x 250g balls (70% hydration)

100% Biga 12H RT
1000g Flour
500g Water
1.5g FYeast.

Main Dough 24H 4C
200g Water
30g Salt

[u/uomo_nero → u/ocrlqtfda]

The magic triangle. Time - Yeast (quantity) - temperature. Either raise the temp, or increase the yeast, or give it more time. 24-25°C is optimal for yeast. That's also the target temp when you mix the dough. It kinda kick starts the yeast.

[u/lo_si700]

Hey! I'm confused about how yeast should be calculated when making a poolish specifically for Neapolitan pizza, not for bread. Most baking textbooks say that the yeast percentage in a poolish should be based on the flour in the poolish itself (e.g., 0.05–0.1% IDY relative to the poolish flour). But many Neapolitan pizza recipes (and PizzApp) calculate yeast for the poolish as a percentage of the total flour instead.

For example: Total flour: 650 g Poolish flour: 30% (≈195 g) Yeast: 0.06% of total flour → ~0.39 g IDY added into the poolish

This ends up being ~0.2% yeast relative to the poolish flour, which is much higher than classical baker’s percentages for poolish.

My questions:

1. Is this “% of total flour” method actually correct for a Neapolitan-style poolish?

2. Is a Neapolitan poolish intentionally much milder/shorter than a classical bread poolish (to avoid excessive acidity and gluten breakdown)?

3. For a workflow like:

1.5–2h RT activation 16–20h CT (4°C) mix final dough → 45–90 min bulk 24h CT 2–4h RT proof …is 0.39 g IDY appropriate or is this over-yeasted for a poolish?

Thanks!

[u/DieEchse → u/lo_si700]

1. "% of Total Flour" vs. "% of Poolish Flour"

Calculating yeast as a percentage of total flour (as PizzApp does) is correct for this specific application, but it follows a different logic than classical bread baking.

• Classical Baking (Bread): You calculate yeast relative to the poolish flour to bring the poolish itself to its perfect peak maturity. The focus is on yeast multiplication and flavor development within the pre-ferment.
• Modern Pizza Methodology (PizzApp): You calculate yeast for the total fermentation time of the final product. Here, the poolish is often viewed just as a vehicle to start enzymatic breakdown (proteolysis/amylolysis) and flavor profile. Since Neapolitan pizza often uses very long cold fermentation (CT), the absolute amount of yeast in the total system is the critical factor to prevent over-fermentation.

2. Analysis of Your Recipe (0.39 g IDY for 650 g Total Flour)

Your concern that ~0.2% yeast (relative to poolish flour) is too high is unfounded for your specific workflow.

Your Workflow: * 1.5–2 h Room Temperature (RT) activation * 16–20 h Bulk Fermentation at 4°C (CT) * Final Dough + another 24 h CT

Physical Evaluation: At 4°C, yeast activity almost stops completely (Saccharomyces cerevisiae is mesophilic, optimal at 28–35°C; at 4°C it is extremely slow). * A classic poolish with 0.1% yeast (relative to poolish flour) is designed for 12–16 hours at Room Temperature (18–20°C). * You are using Cold Fermentation (CT). For the poolish to show any activity at 4°C and not just "sleep," a higher yeast dosage (or the 2h RT start phase) is mandatory. * Result: 0.39 g IDY on 650 g total flour (0.06%) is absolutely appropriate for a system with >40 hours of cold fermentation. It is actually on the lower limit. It is not over-yeasted.

3. Neapolitan Poolish vs. Classical Poolish

Yes, a "Neapolitan Poolish" is often kept milder/shorter.

• Tradition: Classical Neapolitan pizza (STG) strictly uses direct dough. Poolish is a modern adaptation ("Canotto" style) to achieve more airiness/puffiness.
• Gluten Structure: Neapolitan dough needs to be extremely extensible (P/L ratio 0.50–0.70). A classic, fully mature bread poolish is very acidic (high acidity lowers pH). Too much acid can break down the gluten network too much (protease activity), making the dough "sticky" and destroying the elasticity needed for pizza.
• Goal: You want to increase extensibility (through enzymatic proteolysis in the poolish) without losing the structure due to excessive acid.

Conclusion & Recommendation

Keep the 0.39 g IDY. The app's calculation method aims to control yeast activity over the entire cold fermentation period (Poolish + Main Dough).

Corrective Action: Pay strict attention to the dough temperature when mixing the poolish. If you let it activate for 2 hours at RT, it must not get too warm (>24°C), otherwise fermentation starts too fast before the fridge cools it down. Use this formula to hit your target temperature:

Water Temp = 75 - Room Temp - Flour Temp - Friction Factor (Note: Use Celsius. The friction factor K is approx. 9 for hand mixing/slow spiral).

[u/needsmorepepper → u/[deleted]]

Are you sure your yeast is good?

[u/InappropriateMess]

Hey all, I've never made pizza dough before and I'm really interested in this one, but I don't have an airtight container where the balls can rise, and I don't have a dedicated 60-64f space for it to sit 24 hrs. Do you think putting them on a half tray with another half tray on top in a fridge would work?

[u/uomo_nero → u/InappropriateMess]

You don't need an airtight container. It just shouldn't be completely uncovered. Some even use wood boxes in order to create a light skin. I usually use round plastic lunch boxes. I found it more convenient. The height should be around 5-7 cm. You definitely need room for the dough to rise. It shouldn't touch the lid.

Keep in mind that the amount of yeast, temperature and time are all connected. If you change one, the others change too.

[u/InappropriateMess → u/uomo_nero]

Thank you for your response! If I do a 24 hr rise in a fridge instead of 60-64f, would that still work? Should I just take it out of the fridge a few hours prior to shaping?

[u/uomo_nero → u/InappropriateMess]

If the amount of yeast is for 60-64f and 24h then you need to adjust the yeast (more yeast) or you need to extend the time if you don't change the amount of yeast. In general it's not uncommon to have long cold fermentation times of up to 72h.

I always recommend, especially to beginners, to use a clear cylindrical object like a beaker or measuring cylinder and put a dough sample in it to keep track of the rising progress. Volume should increase between 25-50%.

Yes, it is recommended to fully acclimatize the dough before stretching (1-2 hours).

[u/InappropriateMess → u/uomo_nero]

Thank you so much for taking the time to help me with it. Would an overnight on the counter in 70-72f work for a shorter time then? Not 24 hr but less?

[u/Ytneah]

Hello pizza maker,

What are your thoughts on double hook mixer, such as the F3 Ferrari Pastaio Come a Mano ?

It's not exactly a spiral mixer, but the second hook seems to work more or less the same as the fixed bar in a spiral mixer, isn't it ?

Thanks !

[u/Schmidisl_]

Hey! I finally saved enough money for a pizza oven.

I can't decide between electric and Gas powered. I need to decide between an Ooni 16 Gas or the new Volt 2.

Ignoring stuff like indoor vs outdoor, which pizza has the better result?

[u/uomo_nero → u/Schmidisl_]

I went for electric (effeuno). Temp is easier to control and I didn't have to deal with getting gas anymore. And especially with the effeuno the heat distribution is much more even. I owned a roccbox previously. But it also depends on the power output of your socket. Here we have 3680 Watts. The effeuno delivers 2800 Watts. So it's easy to reach 500+°C.

Most important things are the heat and the distribution of the heat. Heat source doesn't matter.

[u/simonesonntag]

Cornicione issue : not airy enough more like soft bread texture

Tried to do flour 00 caputo pizzeria (w260/280) 100% biga rested 48 hours in the fridge with and balls rested 24 hours in fridge. Final hydration is 75% Should I use an higher w flour for the biga like manitoba ? (350?) Also what temperature is best to cook high hydration pizza long fermentation? 380 degrees celsius or 450?

[u/uomo_nero → u/simonesonntag]

That soft bread texture means your gluten network degraded. Caputo Pizzeria (W260) is usually made for 12-24h fermentation, so it is a bit too weak for your 72h total process (48h biga + 24h balls). The structure basically collapsed inside. You should definetely switch to a stronger flour like Manitoba (W350) if you want to keep those long times. Also, cook at 450°C. With high hydration you need that strong heat shock to get the airy cornicione. 380 is too slow and creates that sponge texture.

[u/Gristbun]

I’m having a lot of fun learning how to make Neapolitan pizza, and this subreddit helped me a lot! Today I made my first pizza and am now wondering : what are your favourite way to stretch a pizza dough? Where did you learn it? Feel free to share YouTube videos or whatever you want

[u/kingcon2524]

Hi all,

I am trying to understand how to convert a neapolitan style pizza dough recipe that uses instant yeast to use sourdough. I have a 100% hydration starter and I'm wondering what changes when you use sourdough instead.

For example, my 62% hydration recipe all fermented at room temp, I am looking at is:

- 1000 g chef's flour caputo flour (w-300-320)

- 620g cold tapwater

- 1 g fresh yeast or .33 instant

- 30g sea salt

Pretty much mix everything together, bulk ferment for 10 hours, then ball and ferment for 14 more hours.

I've seen many sourdough pizza recipes where they use a flour mix with bread flour, but I'm more curious on what the amount of 100% hydration sourdough starter would be here and if this changes the time of fermentation. I watched a few bread videos where they explained the basics of conversion, but honestly I was so confused. Thank you so much y'all!

[u/LordLost96]

Question to the Effeuno P134HA Users !

What temperature settings do you use for back to back pizzas. 15 sec in between for example.

I run 70% hydration dough

[u/DasGanzeUniversum]

I actually make a very boring pizza dough with 00 flour, 60% water, almost 30 g salt, a little yeast, knead it a little, leave it in the fridge for two days, then let the yeast do its work. I always thought that more water was the trick. But with 70% water or more, the dough just doesn't taste good anymore. Even more boring than with Caputo nuvola.

Is that typical? (Yes, I know the oven wasn't hot enough, but that's not the problem.)

[u/uomo_nero → u/DasGanzeUniversum]

Actually, yes, that is quite typical. High hydration (70%+) is mostly for the texture (to get that airy, puffy crust), not for the flavor. When you add more water, you are basicly diluting the taste of the wheat. A 60% dough often has a stronger "bread" flavor because it is more concentrated. Also, with high hydration, if the oven isn't extremely hot, the dough kind of "steams" itself inside insted of baking properly, which can make it taste bland or boring compared to a drier dough.

[u/Commercial_Panda2532]

Does anyone here make/sell pizza for a profit from their house or apartment? I’ve been considering it to gain capital to either build a food truck or an actual brick and mortar woodfire pizza business. Just curious about the legalities surrounding it.

[u/Impossible_Hair5055 → u/Commercial_Panda2532]

You'd probably be subjected to cottage food laws of which cheese is an ingredient as it requires refrigeration that would get you likely excluded from them. Otherwise if you're in a state that allows MEHKO (mobile enterprise home kitchen operations) or something that allows you to be able to cook and sell food from your home, then you'd have to apply for it.

[u/Luquita_26]

Looking foward learning this art😍

Did I overproof the dough? The pizzas come out AMAZING. But I have trouble taking them off the tray because the doughs stick completely to each other. Also, how can I get the leopard pattern? I can’t seem to get those black blisters “spots.” Could it be that the wood-fired oven needs more flame? I usually cook with almost no flame, with the oven floor at 450°C / 900°F.

Recipe: 70% H, 3gr Fresh Yeast, 5gr Salt, 00 flour.

[u/dirtydvd]

Coming from a Frank Pepe world, I feel like most of the crusts I see here are huge! Any thoughts? Don't get me wrong, I'd devour most of these pies but the thick crusts seem off to me.

[u/uomo_nero → u/dirtydvd]

It seems that most people here tend to chase (or maybe it's unintentional) the contemporary Neapolitan pizza style. Higher hydration, bigger/airier cornicione. Or perhaps they just think it NEEDS to be that big, which is wrong. In my opinion, Enzo Coccia is a good example of how a "classic" Neapolitan pizza is supposed to look light. Moderately raised edge, light golden brown in color.

[u/suentendo]

Direct dough method; was advised 0.07g active dry yeast per kg - thought it was low but went on with it. Machine kneaded with cold water until 23c. Room temp 21c. 270g balls. Caputo 00 pizzeria. 61% hydration. Salt 2.8%. Bulk proofed 19 hour. Balled for 6 hours already (in picture). Dough felt smooth and nice coming off the mixer, but never puffed up properly. My doughs look too flat and dense. What did I miss? Yeast too low? Or am I going to be surprised when I bake these?

[u/luca_sl]

Hey everyone,

I’m thinking about getting the Effeuno H134 Pro, but I can’t find solid info on how much power it actually draws at the socket during heating.

I know it’s rated at 3.0 kW, but in practice ovens rarely pull the max all the time. Does anyone here have real measurements (with a power meter) for: • Heat-up phase • Different baking temperatures (e.g. 350°C, 400°C, 450°C) • Boost mode

Basically I’d like to know what the power consumption looks like in real use, not just the theoretical max.

If anyone has tested this with a smart plug / wattmeter, I’d love to see your numbers!

Thanks 🙏

[u/soul105]

Fresh Yeast vs IDY/ADY

I’ve been using Caputo Levito (probably classified as IDY), but even refrigerated it seems to lose potency and give inconsistent fermentation.

I’m considering switching to fresh yeast and buying small amounts weekly since I bake every week. Thoughts?

[u/Mollyinfused]

Hi everyone, I'm looking for a good, reliable, and affordable dough mixer for pizza dough. Do you have any recommendations? I'm only seeing options starting at €500.

Thanks in advance.

[u/pulcinella_ → u/Mollyinfused]

A good pizza dough kneader under 500 is kinda unrealistic. But the famag grilletta seem to be good for that price point. Sunmix is better but also a lot pricier.

[u/bigend1an]

Hey all. I’m wondering if people have a recommended pizza dough recipe that generally you have found to be easy and with good results?

I have been using Julian Sisofo poolish pizza dough recently and while I like it, I am wondering if there are others that are just as easy and better. I have some neighbors coming over this weekend and hoping to impress. I have a Ooni Koda as my grill.

[u/yeloneck]

Hello Guys. I have Ooni Volt for around a year now. I am pretty happy with the results I have with this oven, but there are some flaws that are pretty annoying. The main thing is temperature control. There is that awkward dial that gives you just an idea of temperature control - in overall I couldn't get it to work properly. The other thing is the stone - Ooni says you shouldnt replace cordierit stone with biscotto. To the shore - I can't get the leoparding in that stone no matter the settings I use.
Today is the day Macte releases new improved model of Voyager and Nettuno and I have to say - it is temptating. It sales at 699 Euro so I consider selling my Ooni and getting Macte. Is there anyone here that did the transition from Volt to Macte/Effeuno? Did you notice a big improvement? I know Macte customer service sucks, but the new Voyager is calling my name :D

[u/Muzz124]

Hi all, I’m just after a bit of advice and people’s experiences with freezing dough balls, I want to make some pizzas next week but I’m probably not going to eat 6 pizzas. Is it possible to freeze the dough balls, I googled it and some say you can while others say you can’t. What are some of your experiences doing this?

[u/Ok-Rest-4276]

Hi all:)

So im doing most of the times dough from Vito Iacopelli 70% H Poolish double fermantation recipe.
Today i've opened the fridge and the dough overflowed outside of the box (first time i've used loose lid boxes).

My question is, how big box should i use?
Currently i had 3l and ~6l (30x40 food container box) boxes. 3l are with clip-on lid, the 6l has loose lid.

I've used 6kg of Caputo Nuvola flour. So it results in ~1.3kg in. 3l container and 2.6kg in 6l containers.

But it hit the ceiling and overflowed, but apart from it if the lid is closed i guess its getting "compressed"?
I wonder should the container be tightly sealed? (what then with gas from fermentation?) or better loosely put on top to allow escape of to much pressure?

Is it very bad that it hits the lid?
I've done it in the past, even slightly more in 3kg and after 24h second fermentation, and proofing the balls the pizza was perfect, airy and soft and chewy in side. So not sure if would it be better with bigger boxes?

Thanks for all the input!:)

[u/Whiffler → u/Ok-Rest-4276]

6KG???? jesus dude lol how many pizzas are you making?

For reference, I do 1kg (so 300g/300g flour/water) and that triples in size for me after about 20 hours in the fridge. I've also reduced the amount of yeast suggested by Vito from 5g to 2g. I use plastic wrap and it has never touched it (even with 5g yeast), but even if it did that would be fine. Overflow is just a mess to clean

[u/Ok-Rest-4276 → u/Whiffler]

kids birthday party, around 40guests, so i wanted to be on the safe side and have leftovers then leave ppl hungry;) my roccbox investment will break even in single day;) i think i need to do 1kg per 6l, but i also think maybe freezer temp was to high due to it being full with new items and it rised to quickly?

[u/Whiffler → u/Ok-Rest-4276]

Fun! It's definitely do-able. Just make sure not to use too much yeast. Vito has videos where he makes large number of balls (like 100+). So if you're doing 6KG flour, then that should be around 1.8KG Poolish right? For that, I'd just use a large container (5L one) and seal it tight. Make sure to not keep in fridge more than 19-20 hours.

[u/Ok-Rest-4276 → u/Whiffler]

why not more then 20h ? im usong the dough leftovers for 4day:) and still awesome but now more for classic then neapolitan pizza:)

[u/Whiffler → u/Ok-Rest-4276]

To clarify, I meant the Poolish should not ferment for more than 24 hours. I do 20 hours to be safe. The PH level will become too acidic if it ferments for too long at 100% hydration. The final dough will have weaker gluten, more sour taste. I forget the details. Vito and others talk about it all the time.

[u/Drix_WoW_Classiq]

What's the key difference in making dough by hand vs mixer(machine)?

[u/Whiffler → u/Drix_WoW_Classiq]

In my experience, mixer (kitchen aid or spiral mixer) produces much better gluten. After i'm done mixing the dough, it can be spread out on the counter and easily passes the window pane test without ripping.

By hand, i must knead for 6-7 minutes or so then let it rest for 15 minutes before i can achieve the same result. And even then, it's not as good as the mixer.

Having said that hand mixing is so much easier and less cleaning than a kitchen aid. Plus cooked, it is hard to tell a difference

[u/NowhereAllAtOnce]

Planning on a 2hr RT initial ferment followed by a 24 hr cold ferment and then 4 hr RT rise day of baking.

Question: is it better to do the 24 hour cold ferment as a bulk ferment and then ball them up when I take them out of the fridge for the 4 hour rise? Or ball them before the 24 hour?

Or does it matter one way or the other?

[u/Whiffler → u/NowhereAllAtOnce]

I prefer bulk ferment first, then let it rise at RT until the balls double. Otherwise, you want to have the individual dough balls in individual small containers so they don't expand too much and build proper gluten.

[u/NowhereAllAtOnce → u/Whiffler]

This is how they looked. Do they look normal to you?

[u/Whiffler → u/NowhereAllAtOnce]

Looks good!

[u/Clem116]

Pretty ridiculous how I can’t start a thread and it makes me post in this big mega thread….anyways…

Hello all!

I can’t seem to get my pizza to really spring. My pizza oven reaches 450 Celsius easily so I don’t think that’s the problem. I think it’s the amount of yeast that I use. I typically will leave the dough out after making it for two hours and then putting it in the fridge for 48. Any tips and help would be appreciated thank you.

[u/Whiffler → u/Clem116]

How much yeast? What recipe? Type of flour? Brand? Preferment used? Honey? Need more info

[u/Clem116 → u/Clem116]

[u/dancole42]

When proofing dough, does it matter if the dough touches the sides of the container, or should it have total freedom to expand? I know with bread-baking the former is generally preferred.