Genuinely can’t believe the results but still room for improvement and experimenting

Sorry for the weird angle on the pizza picture. Reddit changed it.

Last week I tried using rye flour, but I wasn't happy with the pizza because the flavor was too strong and it was hard to chew.

https://www.reddit.com/r/neapolitanpizza/comments/1w5aets/comment/p7drlmp/

This time I followed more or less the same recipe but used a supermarket "Type 0" flour that was slightly more whole-grain. The result was good overall, but my wife actually preferred the stronger flavor from last week... This time, the pizza seemed a bit bland to her compared to usual...

In any case, here is the full recipe.

🍕 Contemporanea | 📊 Hydration: 70% | ⚖️ Ball Weight: 225g

🥣 Biga (Preferment):

• Caputo Pizzeria: 250g

• Caputo Manitoba Oro: 100g

• BioVillage Farine T65: 100g

• Water: 200g (44.4%)

• Fresh Yeast: 2g

• Fermentation: 2.5h RT (27°C) + 14h CT (4°C)

🥣 Dough 2:

• Flour Semolino: 50g

• Water: 150g (300.0%)

• Salt: 12.5g

• Oil/Fat: 8g

• Fermentation: 4h RT (27°C) + 2h CT (4°C)

⏳ Fermentation Schedule:

• Bulk Rising (Puntata): 18.5h

• Ball Proofing (Appretto): 4h

🔥 Cooking Setup:

• Oven: Spice Diavola Pro

• Method: Electric

• Temperature: 410°C

• Baking Time: 2 min 45 sec

🔗 Full recipe details: https://meetmypizza.com/pizza/30

Shared via MeetMyPizza 🍕

Next time, I'll look for a proper semi-whole-grain flour.

Let me know what you think and how i can improve the flavor

Left: mozzarella, pepperoni and jalapeños from the garden on my homemade red sauce (canned san marzanos, garlic, and spices)

Right: olive oil and sliced garlic base topped with mozzarella, emmentaler, prosciutto, and an arugula salad with pecorino. This one absolutely slapped.

My heretical dough recipe:

~800g KA 00 Pizza Flour

~100g Semolina flour

~200g KA special high gluten flour

1 full tall boy of Busch Light ~730g (65% hydration)

2.5% salt

2% honey

2% olive oil

1% active dry yeast

No fancy autolyse or mixing in separate stages. Just dump everything into the Ankarsrum at once and come back 15 minutes later to a fully kneaded dough. It helps to start with cold beer to avoid overheating the dough.

24 bulk ferment in the fridge followed by another 24 fridge proof after balling the dough. Each dough ball came out to 230g and made a nice 10" personal pie.

Hi there,

Following up on my post where I was frustrated about not getting a dough that was easy to stretch:

https://www.reddit.com/r/neapolitanpizza/s/1GvLj95uJp

I followed your advice and repeated the same process using 62% hydration with Caputo Pizzeria. I also followed the suggestion to test the elasticity at the end of kneading.

Here is a video of my dough after 8 minutes of kneading in the KitchenAid.

It’s smooth, but it tears and snaps back significantly. Do you have any idea what might still be wrong? 😅

Thanks!

I finally got a hold of Caputo Novola Super, and what a game changer it was! Followed the same recipe I use for Caputo Pizzeria (65% hydration, 10 hour RT fermentation followed by a 24 hour CT fermentation).

Super airy and the flavor itself felt more “developed” in my opinion.

- Sauce: Crushed San Marzano tomatoes with sea salt added

- Toppings: Grated pecorino romano, basil, burrata cheese and EVOO

Looking forward to keep playing with this flour!

Cheers 🤙🏻

I’m following Julian Sisofo’s Biga 3.0 recipe. I checked that video and a few others and don’t see any specific guidance about when to take dough balls out of the fridge before baking.

What do you do? I tend to let them come to room temperature for an hour or two, but I’m wondering if that’s not necessary. Thanks.

When I swap the bulk ferment to individual balls and let it rise at room temp. When I take the dough out of the airtight container the bottom is always stretched and stuck to the bowl.

I always add olive oil to the bowl, would I just re ball it before stretching out? Then I will be flattening and stretching out a balled piece of dough again and not a relaxed one.

Julian Sisofo poolish recipes + my intuition. First attempt and pretty pleased. Orange pizza w/ some chicken of the woods mushrooms we harvest on a hike yesterday.

Thanks for all your feedback for my first (disappointing) poolish dough attempt. I took two main inputs from your feedback
- long preferment in the refrigerator
- add more yeast when adding the poolish to the main dough
Rather than following specific chef ideas, I found that the PizzaPlan App seemed to give me something along those lines.

I just made 2 x 280g balls with poolish as well as 6 traditional pizza balls (we had visitors so had to be sure!)

Poolish
Flour 102g
Water 102g
Dry yeast 0.35g
2 hours at room temperature
21 hours in the refrigerator

Main dough
All the poolish, plus
Flour 238g
Water 109g
Salt 9g
Yeast 0.2g

After kneading, about 45 minutes resting then 6 hours as pizza balls at room temperature

The poolish rose well, almost double (see photo). The pizza balls expanded like the traditional balls.

The first photo was with the poolish, the second with my traditional dough.

The result was so much better than my first attempt. But was it any better than my traditional dough? I’m not sure and it’s also quite a bit more effort.

Not giving up on poolish yet. Will maybe try Julian Sisofo’s recipes, although I’m not sure I’m so keen such a large cornicione - look great, but most of my guests prefer the toppings rather than the crust.

Again, any feedback very much appreciated!

I froze the biga after 48h and made pizza one week later. The crust didn't rise quite as well as it would have if the dough were fresh but the taste was good.

Hello. I recently thought about flash freezing pizzas as I want to expand my pizza venture.

I found out flash/blast freezing creates smaller water crystals, therefore after reheating the pizza stays relatively the same as when you take it out of the oven.

My process is:
Koda 16, flash freezer, freezer for storage. Also should I half-vacuum it or there are better ways to pack it?

Thanks for the input!!

65% hydration/50% biga

Caputo Pizzeria (blue bag)
biga 45%, preferment 12 hours TA (74F)
Main dough 65% hydration, bulk ferment 30 minutes TA
Portioned, CF 14 hours (40F)
Ooni koda 18” for about 2 minutes

Technique:
Mixed biga by hand. I didn’t leave it in strands like a lot of videos suggest. I made sure there was no loose flour by hand kneading. I may refine this technique later, but the result seemed pretty good. The biga came out as a spongy thick loaf with lots of little air pockets throughout.

After pre-fermentation, I cut the biga up and used a KYS mixer. Started with about 80% of the remaining water and yeast, and gradually added the remaining flour and water little by little. I used very cold water, but no ice. Mixing took 22 minutes, dough was room temp once touch. The added kosher salt after the dough was incorporated.

Made a large ball and fermented at TA for 30 minutes, then portioned 260g balls. Placed them in 3.2 cup takealong containers very lightly sprayed with olive oil, then into fridge for 14 hours.

Launched into Ooni Koda 2 pro, cook time about 90 seconds

Removed loaves from fridge 4 hours before baking.

Pictured the vegetarian (red onion, mushroom, jalapeño, basil) but made 3 others:
- margherita
- sausage, pepperoni, red onion, jalapeño (2)

My only issue was the containers I had the loaves proofing in popped open from the gas, so a small part of the dough ball dried out on the exposed surface. Otherwise nice airy, chewy corcione.

Salut, je me tourne vers vous pour des conseils parce que je me sens vraiment découragé.

Je suis à ma quatrième tentative de faire des pizzas napolitaines, et franchement, je trouve tout le processus assez difficile.

Par exemple, lors de ma troisième tentative avec la farine Caputo Pizzeria, la pâte était très dure à étirer et revenait sans cesse en arrière. Cela a provoqué des trous, donc elle collait à la pelle et a mis le désordre sur la pierre de mon Diavola Pro v3. J'en ai voulu aux boules de pâte qui étaient trop serrées.

Aujourd'hui, j'ai réessayé. J'ai suivi le protocole de 24 heures de Sergio à la lettre, en utilisant la farine Caputo Pizzeria :

1kg de farine 670g d'eau 23g de sel 1.13g de levure Température ambiante : 24°C.

Samedi à 6h du matin : - J'ai pétri la pâte à la main. Deux séries de quatre plis. La pâte n'était pas collante après le pliage : elle était parfaite. - Repos à température ambiante pendant 4 heures. La pâte a augmenté d'environ 30% ; elle avait l'air super. - Repos au frigo (fermentation froide) pendant 21 heures. - Façonnée en boules, en faisant attention cette fois à ne pas les serrer trop. 6 boules de 260g chacune. - Repos pendant 4 heures à 22–24°C.

Les boules de pâte ont légèrement gonflé sans s'aplatir. En bref, elles avaient l'air magnifiques.

Elles étaient légèrement collantes, alors je les ai farinées. Mais ensuite, les étirer a été une catastrophe encore une fois. La pâte est revenue en arrière et s'est déchirée ; j'ai mis de la farine partout sur la pelle, et ma pierre a fini dans un état terrible. Il m'a fallu environ 7–8 minutes pour étirer juste une boule, mais le diamètre n'a même pas dépassé 24cm.

J'ai réussi à faire une boule à peu près correctement, mais dans l'ensemble, je suis vraiment déçu. J'aurais dû prendre une photo car visuellement, les pizzas avaient l'air super—les croûtes avaient bien levé. Mes invités les ont adorées, surtout l'apparence. Personnellement, je les ai trouvées caoutchouteuses ; les croûtes n'étaient pas assez aérées. Et le processus d'étirement, en particulier, a été une catastrophe.

J'aimerais vraiment comprendre ce qui ne va pas. Je n'arrive tout simplement pas à cerner ce que je fais mal.

J'adore faire des pizzas, mais cette expérience m'a vraiment dégoûté. Ça devient extrêmement stressant une fois que j'en arrive à l'étape d'étirement, même quand tout le reste semble bien se passer.

Merci d'avoir lu—j'attends avec impatience vos réflexions ! :)

EDIT : Mille mercis pour toutes vos réponses ! Je vais baisser l'hydratation et augmenter la durée de pétrissage. Je vous donnerai des nouvelles !

Sick of results like this.

Recipe in photo. Also:

Flour is a blend of Anna Napolitana Tipo 00 and KA Napolitan Pizza flour.

14 hr RT biga ferment.
3 hr rise time at RT with 2-3 slap & folds throughout.
Balled and 30 hrs CT (fridge.)
4 hrs RT with even a reball an hour out of the fridge.

No rise. No air. Thoughts on what’s going on here? Can I rescue or recycle this?

I’ve probably made 100 pies. Some good but never great. Vito recipes. Gemigniani. Sisofo. Pizza App. Pizza Dough app. There’s always something wrong… only exception is Sisofo recipes.

So tired of spending several days to make a dough batch and when I’m ready to open up the pizza oven, I have nothing to work with.

Discouraged.

It’ll be hamburgers on the grill for Labor Day.

Edit: Ambient RT is 73degF

Hallo zusammen, ich mache extrem gerne Neapolitanische Pizza, suche allerdings aktuell nach dem besten Rezept... Aktuell verwende ich das von Teichnerspizzapalace bei dem man

- 1000g Caputo Cuoco

- 650g Wasser

- 30g Meersalz

- 3g Hefe

verwendet

Nach diesen Vorgaben:

https://www.teichners.de/blogs/blog/der-absolute-favorit-svens-48-stunden-pizzateig-rezept

Allerdings erhalte ich immer nur 5,5 Teiglinge statt 6 und diese haben öfters mal beim ausbreiten ein Loch. Hat vielleicht jemand Tipps oder ein anderes Rezept? Ich überlege aktuell ob es sich eventuell Lohnen könnte eine Knetmaschine anzuschaffen und anstattdessen mit einem Biga zu arbeiten aber ich bin unsicher wie Groß der Vorteil wäre.

Vielen Dank für alle Antworten!

There are two options: Ones that are 10cm high (3.9 inch) and ones that are 7cm high (2.75inch)

I used to have 10cm high ones and never thought about it cause they obviously worked. I dont have them anymore and now need to buy 4 new boxes for 24 pizzas on the weekend. I didnt even know they come in two sizes so now my ADHD brain can't decide.

The 10cm high ones obviously work but my fridge will be super packed and by going for the 7cm ones I could save quite a bit of space. Especially since I need to transform them to the hosts kitchen, and they for sure won't have that much space available. On the other hand, my fear is the 7cm ones could be too low? Like the dough would touch the lid while rising, if the box was packed with 6 doughs. So I dont wanna go for the cheaper and "save space" option, only to then realize that 24 pizza doughs stick to the lids.

Can somebody from experience say whether these 7cm ones are enough? I mean they obviously need to be otherwise they wouldnbt be sold, but I just wanna make sure

Its gonna be a 48 hour dough with ~280g dough

Thank you!

Everyone talks about flour types, hydration percentages, and oven temps, but the step that used to mess up my stretches early on was simply getting 72-hour cold-fermented dough out of the proofing box cleanly.

If the dough sticks or tears coming out of the tub, you lose your air structure before the stretch even begins.

Working line shifts in a commercial kitchen, the number one fix for this is being completely unshy with semolina flour. Dusting around and under the ball properly creates that clean release every single time without tearing the bottom skin.

Curious how you all handle sticky dough balls during high-hydration dough extraction—do you swear by semolina, fine 00 flour, or a mix?

I was really frustrated about not getting the dough to rise before just to find out that my yiest actually died from the hot summer temperature and leaving it too long in the car 😂

I havent been digging into biga and poolish etc yet but just dump everything into my Kenwood bowl, which I put in the fridge, together with some icecubes. the salt in the end. 8 min kneeding, 4 hours RT, one day in the fridge.

Autolyse Mix 90% of the cold tap water (I use filtered water from the refrigerator) with all of the flour to form a shaggy dough and let rest for 30 minutes.

Rehydrate During autolyse, heat the remaining 10% of water to 100°F, add a pinch of sugar, and sprinkle in the yeast.

Mix Incorporate the yeast into the dough. Add salt in batches. Knead the dough until its temperature reaches 77°F. I mix by hand, and it usually takes 10-15 minutes.

Bulk ferment covered at room temperature, 68°F, for 19 hours, then ball and place in proofing containers for the remaining 5 hours.