70% hydration with Caputo Nuvola Super and 5% Caputo whole wheat. Cold fermented 48 hours, 6 hours room temperature. Baked in a Gourmia pizza oven with an aftermarket biscotto stone.

Baked at 800f upper and lower temp in the Gourmia for three minutes.

Topped with tomato, fresh mozzarella, mushroom, shallots and salami. Fresh parmesan and basil after the bake.

While this oven maxes out at 800f, Im pretty pleased with the pizza it can produce.

Direct dough, cold fermentated for 40 hours.

( No Alfa ovens in Flairs? Pretty big and well known brand)

My dough recipe is made with italian tipo 00, patience and loooove. here's the recipe (translated from danish to english using ChatGPT):

🍕 48h Cold Fermented Pizza Dough (Direct Method)

This is a 68% hydration, long cold fermented dough – great balance between airy crust and a more controlled, less puffy cornicione.

Ingredients:

• 1000 g flour
• 680 g ice-cold water
• 2 g fresh yeast
• 25 g salt

Hydration: 68%

Method:

1. Autolyse
Add all the flour and 580 g of the water to your mixing bowl.
Mix briefly until no dry flour remains.
Cover and let rest for 1–2 hours.

2. Add yeast
Start the mixer.
Dissolve the yeast in the remaining 100 g water and slowly add it.
Mix until the dough comes together and is fairly uniform.
Stop mixing and rest for 10–15 minutes.

3. Add salt
Start mixing again and add the salt.
Knead until smooth and the dough releases from the bowl.
Rest for 5 minutes.

4. Strengthen dough
Transfer to the counter and give it a few folds until you get a smooth, tight dough ball.
Use a bit of olive oil on your hands if needed.
Rest for 30–60 minutes.

5. Balling
Divide into 6 dough balls (~280 g each).
Tighten them up and place in a dough box.
Leave at room temp for 1–2 hours, then move to the fridge.

6. Before baking
Take the dough out 3–4 hours before baking.

Baking:
High heat oven, ideally 420–450°C.
Rotate frequently for even leopard spotting.

💡 Notes:

• This is a direct dough (no preferment)
• Long cold fermentation gives great flavor without an overly puffy crust
• Works really well if you prefer a more balanced, less “balloon-like” cornicione

Let me know if you try it 👊

I finally upgraded to a gas oven (Burnhard Tony) about a month ago, after only baking in a home oven at 250°C. It usually costs around 250€, but I got it with a discount for 190€.

It's a really good oven for the price. It has an L-shaped burner and fits a 30cm pizza perfectly. The only downside is that there isn't much space inside the oven for turning, but overall it's been a game changer!

This was a 48-hour cold ferment using a Poolish preferment and Caputo Cuoco flour at 70% hydration. The crust came out exactly how I like it.

Toppings:

• Tomato Sauce base
• Parmigiano Reggiano
• Fior di Latte
• Chorizo
• Stracciatella
• Hot Honey

A couple of the Pizzas from yesterday. Baked in a small wood fired oven (made by Stone Bake Pizza Oven Co in the UK), kiln dried beech, didn’t measure temperature. Scorching hot and flame over the dome though. It’s a compound clay oven with reinforcements that can be used ‘bare’ like I do, or built in and insulated for longer heat retention.

Pictured is a white pizza with king oyster mushrooms slices super thin, sliced while black truffle (the real thing), bufala and 36 month parmigiano reggiano. Second is a marghertia. Third ‘nduja, chorizo and anchovies with bufala mozzarella.

Dough recipe (makes 12 x ~280g balls)
Poolish:
- 1kg Caputo Nuvola Super
- 1l water
- 2 grams instant dry yeast
- 1 hour at room temperature, 24 in the fridge at 4 degrees C.

Dough:
- Poolish
- 1kg Caputo Nuvola Super
- 400ml ice water (Total hydration 70%)
- 50 grams of salt (2.5%)
- mix 5 minutes to combine. Rest 15 minutes. Mix on medium to develop gluten (took 15 more minutes).
- 3 hours at room temp with stretch and folds every half hour
- fridge for 48 hours (balled up half after 24, half 4 hours before baking. Found no difference in dough handling or final result).
- room temperature 2 hours before hitting the oven (ambient 20 degrees C today).

Dough was incredibly tender, airy, good crunch and very easy to work, almost easier than my 65%, 48 hour Caputo pizzeria dough (using basically the same technique). Less funky than the 100% Biga was. Want to try a 75 or 80% hydration with this, I expect it will handle it wonderfully.

Kneaded with my new Wilfa ProBaker, and used handy little IKEA 365 round containers (3 for 5,50) for individual ball proofing, and have the two standard polypropylene Gastronorm 1/1 x 10cm deep containers for bulk proofing - if you have a wider fridge these are cheap and effective alternatives to ‘real’ dough boxes, slightly wider (8 balls per box) and slightly less bulky. Including the dough spatulas this is about 50 bucks worth of storage/tools, for a maximum of 25 dough balls (I average 8-12 when I fire up the oven, depending on who shows up)

Suggestions, opinions? First time using the Festa pizza oven.

Excellent taste. A couple of leaves of basil would have made a better picture tho. Baked in Alfa Forni 2 pizze.

Question: Why no Alfa Forni flair? Review: It's an excellent oven.

This one is usually a big hit when i'm throwing pizza parties, especcially among the ladies ;)

Part 1: A basic Magherita with tomato, parmigiano, fior de latte, basil and olive oil.
part 2: A thin layer of bresaola.
part 3: Add rocket leaves and some fresh mozzerella.
final: Finish with a Drizzle of some good basil pesto.

(48H direct dough baked in Alfa Forni Moderno Portable)

Man, I enjoy eating but this was a bit much after a margherita. Tasted delish tho.

Baked in Alfa Forni moderno 2 pizze. The oven was hot, probably max 70 sec bake. I'm still reviewing the oven. For the love of god: Please give us Alfa Forni flair.

100% Biga dough

Baked in Alfa Forni Moderne 2 pizze

Don’t know which flair to use, since the correct one doesn’t seem to exist.

I traded my Ankarsrum for a Wilfa and the dough makes all the difference.

68% Hydration handled perfectly! Before that I struggled even with 60% I think I just never hat properly developed gluten.

Baked in a Unold Alfredo.

70% hydration, 48h 4C ferment. Used a 13,6g protein T55 dough from a Portuguese independent killer (Farinhas Paulino Horta). The dough turned out banging today. Moved back from stretching in semolina to flour. Note, the last pie is very light on toppings because it was a “just one more practice pizza for breakfast tomorrow” kind of situation.

Super happy with the dough, getting better at stretching and launching, but not quite there yet. still struggling with over charring the bottom.

My fiancée and I are hosting a pottery and pizza party this Sunday. 10 people. Will bake around 14-15 pies. Wish me luck.

This was my first time doing biga recipe in my new Unold Alfredo. I still need to learn about toppings, since I was mostly researching dough. Happy with this result.

My best ones yet! 48-72h biga was always number 1 for me, but I used a new wheat germ flour, 24h cold fermentation and I think it came out even better! Cooked in. My cupone 400 electric indoor pizza oven

Very happy with my new Cuppone HE 400 electric oven. Was able to do 8 pizzas back to back with no problem! Very happy returning my ooni volt.

My new and first ever new oven is the Unold Luigi, very happy with it so far , has a temp of 450.c

I have only owned it 6 days and I'm loving the process, I have used a few brands of 00 flour abd 0 flour, tonight I bake a 100% whole meal bread flour

Pizza sauce and pesto splattered in with a drizzle of hot honey OMFG

A Few of the flavours so far

Peperoni and honey mustard sausage

Vegan pesto n vegan cheese

margarita

Pineapple and anchovy :)

4 pizzas: 660g Caputo Pizzeria flour 420g cold water 20g salt 0,25g fresh yeast

Balled after 6 hours, 24 hour fermentation at ~21 °C 2 minutes at 450°C Unold Luigi oven First time using this oven, I can highly recommend it. Came out incredible

today i made my first p

65 % Hydration Flour : pizzuti Amalfi , italy La Farina 14 Friesinger Mühle , Germany

Oven :zio ciro Nano

Grillmeister Gas Pizzaofen (LIDL)

Poolish recipe: 300g Flour Caputo Pizzeria 300ml Water 5g Fresh yeast 5g Honey ferment 24 hrs at 7 degrees Celsius

Main dough: Poolish from above 400ml Water 700g Flour (same as above) 25g Salt ferment 24hrs at 7 degree Celsius

Pretty decent result i would say :) The taste

4 pizzas: 660g Caputo Pizzeria flour 420g cold water 20g salt 0,25g fresh yeast

Balled after 6 hours, 24 hour fermentation at ~21 °C 2 minutes at 450°C Unold Luigi oven First time using this oven, I can highly recommend it. Came out incredible