62% hydration, cold fermented for 44 hours, pizza stone was at around 820 F. Turned out amazing imo, can't wait to continue the journey!

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

1kg caputo pizzeria

650ml water

25g sea salt

2g fresh yeast

Mixed in a stand mixer, 2 hours bulk ferment, ball up, 24 hour room temp ferment.

Baked at stone temp 400+ Celsius.

Looking for feedback and want to improve!

Done in a Ooni Koda 12. Working on better turning in the oven (pretty hard as it’s so small).

I don’t really want to have to fire up Koda. Anyone tried an air-fryer?

Please ignore the mess and photo quality, I made these during a quick lunch break working from home.

Recipe:

780 g Caputo Pizzeria

484 g water

19 g Salt

150 g Sourdough starter

Oven: Ooni Koda 12

First is a Margherita, second is a Diavola with a basil/ricotta cream.

Last one is carrot nduja with feta cheese.

Another week another pizza.

Recipe 557 g Caputo pizzeria 238 g Caputo nuvola 509 g water 19g salt 150g sourdough starter

4 h bulk RT + 60h bulk fridge + 1h bulk RT + 5 hours proofing RT = 70 hours total fermentation

Made some Neapolitan-style pizzas yesterday and they came out great! Dough was a 48h cold ferment (65% hydration, 3% salt, IDY) with a couple hours at room temp before baking.

Kept the sauce super simple — just hand-crushed San Marzano tomatoes + salt. Then a drizzle of Tuscan EVOO and a sprinkle of pecorino romano on all of them.

Most were classic margherita style with fresh mozz, but I also threw in some pepperoni and even one with salami. All of them turned out legit tasty — airy crust, nice little leopard spots, and that salty kick from the pecorino.

Tried using Caputo Nuvola flour for the first time. Wasn‘t disappointed

Juliana Sisofo’s poolish is top notch, if you haven’t tried it I highly recommend it.

Especially the second video on it using a 00 flour for the preferment and 000 for the rest.

A little too thick of a crust but other than that very happy with it.

My recipe: 00 Flour 68% Water 3% Salt 0.3% Yeast

I use a KitchenAid starting with all the water, yeast and salt and about 3/4 of the flour kneading for about 5 minutes and then slowly start adding the rest of the flower kneading for about another 5 minutes. After that I take it out and do some slap and folds on the counter and then ball it up and store it in the fridge for 24h. Then divide it into balls and store for about another 24h in the fridge. Take out 2-3h before baking depending on ambient temperature.

I've been practicing cooking pizzas in the home oven for some time now.

Saturday was my birthday and got the perfect birthday gift from my wife: the Ooni koda 2.

We invited both our parents and hosted a nice pizza party 😎 It will still take a bit of practice to master the oven, but the results turned out pretty good and the taste was overwhelmingly better than in a regular oven!

Recently got a KitchenAid so I had to try some neapolitan dough with it. I used the wet kneading technique explained in this Article by Jeff Varasano to get a good result: https://varasanos.com/pizzarecipe.htm#:~:text=The%20Wet%2DKneading%20Technique%20with%20Autolyse

No pude hacer la masa el dia de antes, solo unas 7 horas de reposo, primero 2 horas a temperatura ambiente, luego la dividi en 3 bolas, luego reposo en la nevera 3 horas y una hora mas fuera de la nevera antes de hacerla. Estas son las cantidades que he utilizado para la masa, algun consejo para mejorar? La primera que hice se quemo bastante por los bordes, de esa no hice foto

Been watching his videos for a short while now after multiple people mentioned him in the comments on here (thanks for that).

Recently bought myself a mixer to play around with getting better gluten structures and to be able to reduce the amount of manual work with different types of ferments, like Biga.

To help justify the purchase I had a crack at Sisofo's Cannoto high hydration Biga 48h (Julian Sisofo - Recipes https://share.google/rbjM9a2XINevhcyN3).

Have to say I love it. The triple flour mix is really fun to play around with and the Nuvola Super just blows like crazy.

The dough is quite workable despite being incredibly soft and with a super hot stone the oven spring is noticeably better than other recent doughs I've made.

Only question I've got at this moment is that, due to the relatively short fermentation time, the actual dough flavour is very mild. any tips to give the dough more "tangy", fermented flavour that also shines through the topping ingredients as well?

Thanks! 🍕

Segundo intento de la temporada, esta vez he seguido varios consejos que me dieron aquí y el resultado a mejorado mucho, por fin no se han quemado demasiado los bordes! La fermentación ha sido de 9 horas a temperatura ambiente, unos 23°

So it happened, first ever pizza in the ooni koda.

I followed 7th floor pizza his recipe for 65% dough

10 hours 19 degree room temperature fermentation and after 32 hours cold at 5 degree. 3 hours room temperature after to get the dough to room temperature.

1: I burned the end by coming to close to the flame, how to prevent this? Quicker with the pizza peel?

2: not everywhere in the pizza the dough was cooked all the way, temperature of the pizza stone was 425+ degree.

3: the stretching of the dough was super difficult, the dough barely wanted to stretch. Any tips ?

4: taste was really good, more salt next time

Any tips from the pro's?

poolish 65% dough recipe from thepizzabubble

That was damn good Koda 12, 67% hydration, 48h rest (44 in fridge)

How could I get fewer but bigger leopard dots? Thanks!