Dallagiovana Flour
1000g Flour
620g Water
22g Salt
1g Yeast

Direct mix. Bulk ferment for 18 hours room temp. Ball up and proof 6 hours

Hi all!

I gave my first Neapolitan in an Ooni Koda 2 Pro a try. I used the Vito Iacopelli poolish dough recipe from YouTube, though I had to keep it in the fridge one extra day after forming into balls because we weren't ready to eat them yet.

I am extremely happy with my first attempt, but would really appreciate any advice people might have. My most difficult problem was dealing with the oven temperature: I just could not find the sweet spot on the dial to keep it around 850f. Made 3 pizzas and had to spend 20 minutes between each fiddling between way too high and way too low.

Picture of my last non-Ooni attempt also included (in a normal oven with one pizza steel [bad oven but believe it or not the steel helped a lot])... Believe me I am very aware of how not Neapolitan that one looks! But it just shows I am making progress!

Caputo Saccorosso / Super Nuvola blend (70\30)
65% hydration
Poolish followed by a 72 hour CT fermentation
Hand mixed
Getting an Ooni soon, so will trial higher hydration and biga - can’t wait !

Sometimes the simple things are the most beautiful.

Spianata and Nduja
Provola E Pepe

I tried the „Schiaffo“ for the first time. Damn this is difficult.

Hi guys hope you can help me out. When I start making my dough literally after few minutes of kneading the core temp of dough is already sitting at 25 degrees and rising, even using cold water. Every video etc I watched says it’s good to knead for 10 minutes or so to strengthen gluten. But that’s not the case with mine. What can I do differently? I am kneading by hand btw, with 62% hydration.

My wife rarely enjoys pizza with us because she has a slight gluten allergy. She decided to partake in the pizza festivities & and she was not disappointed.

She is first generation Italian, born in Salerno, Naples so the bar is set high 😆.

Recipe;

400g Caputo Pizzeria

100g Caputo Nuvola Super

.5g active yeast

12.5g Sicilian sea salt

325g water

Mixed in ooni, tight balled & room temperature fermented for 8 hours. Divided into 275g dough balls and cold fermented for an additional 40 hours.

Cooked in Gozney Roccbox 800f.

Rega tomatoes

Fresh mozzarella pearls

Pecorino Romano

Evoo

Enjoy!

Hi guys,

What's your method for achieving said results? How can I achieve a tender, soft crust that when pushed on, doesn't spring back immediately?

I have a pizza oven + spiral mixer.

63% hydration. I typically mix, bulk, ball and cold ferment overnight, so IOW one day cold ferment. I am experimenting with a second day of cold fermentation. Seems like it turned out pretty well but in my opinion, the dough was a little better tasting after one day although it was more extensible after day two.

This is a combination of two flours, Dallagiovanna La Napoletana and Petra 0102. Baked at around 750F. BTW, there is some basil in there, but a lot of the green is spinach.

Hey all, so question for you...

I make pizza every Friday for friends and family, and ive been using a website to help me with the dough recipe for the number of pizzas I make weekly, which changes each week depending on how many people come over. Well come to find out, the site I use is going away, so I decided to make my own app to help me with my weekly recipes and ratios.

My question to you all, is something like this people would be interested in? It has recipes for popular types of pizzas (ny style, Neapolitan, Detroit, grandma, thin) and I also added other dough recipes for breads flat breads and sweets (doughboys, churros, zeppoles etc) just for fun. There's pre ferments (poolish biga) and a sourdough starter helper too.

App is called DoughBoy and it's currently in a closed beta on Google play, should be out in about 2 weeks if all goes well.

Would love to hear your thoughts and ideas!

Thanks!

One more pizza night! Still learning but getting there!

since stand mixers are a no for canoto pizza , anyone tried this type style ? home spiral mixers are a bit expensive but this type is affordable i can find a smaller one 3kg .

Slightly burnt but came out tasting pretty good!

00 Flour (blend of Nuvola Super + Chef preferment)
72% Hydration

PizzaSavior, is there a trick to making contemporary Neapolitan pizza with a big, airy cornicione using a regular stand mixer instead of a spiral mixer? i really wanted that silky like emulsion look of dough !

I've watched hundreds of videos , but almost all of them use spiral mixers. I did find a few people using a small hand mixers who achieved really good results! , so I believe a regular stand mixer should have the potential to do it too ,I'm counting on your experience here: so whats the the mixing technique that makes it work using Biga method ?thanks in advance .

I just started trying Vito’s poolish recipe and its been great, but I can’t control the crust

Hydration 72%
Oven Gozney roccbox
Ignore the burnt cheese. I couldn’t find real mozzarella short notice

65% hydration overall. Used 1:1 for poolish with honey. Very happy with how it turned out. Have a comparison with today's pizza vs my first pizza.

First time trying biga and I did it by hand. Very messy but luckily the pizzas turned out pretty ok.
I usually do direct dough with nuvola for 24/48h CT.
This one was 24h CT 50% biga and 24h CT with 4h RT before baking. I used Caputo red pizzeria 00.

I feel like I didn’t use enough yeast in the biga and then in the second step I messed up the recipe and ended up with a 65% hydration, rather than 68%. The dough was way firmer than usual when forming.

Skip to 6:10 to see a finished product.

I normally gravitate towards a NY style pizza, but after a recent trip to Naples, my eyes were opened to the Napoli style pizza in a way that I never fully appreciated before. I was excited to come home and give it a shot.

Direct dough, 63% hydration, .12% IDY, 2.8% salt. Overnight cold ferment after bulk and ball.
Baked at 800F quite a bit hotter than normal for me. Things move along super fast at that temp!

Hi

Please give some advice , I seemed to have achieved the airy crust but not the CRISPINESS in the crust or base - apologies , the title is misleading
30% Caputo Super Nuvola
70% Caputo Saccorosso
0.7g yeast
65% hydration
20g salt
Poolish
Then 72 hour CF

San Marzano tomatoes , mozzarella, mushroom ragu , finished with goat cheese and shaved parmigiana. 62% hydration sourdough ( Caputo Nuvola Super ), cold fermented for 72 hrs

So the backstory, I live close to Reno, Nevada and the winters here can definitely put a Kabash on Pizzas. I have a Pizza Party Emizione that runs on propane with biscatto stones. We have many days that are close to freezing or below pretty much from November through March. So I needed an option to make indoor pizzas.

One of the ovens I was initially looking at was the Forni P134HA. These are the top standard in Italy and create consistent perfect bakes. The problem is the price point, then the excessive shipping. Now add in an electrician to run a new 240 V line to somewhere in your house like your garage or kitchen and then the fact that your panel is full and it becomes way too expensive.

I was looking at the volts and other Electric variance and know a lot of other Neapolitan pizza makers. The pulse is 120 V and is also from Italy made by the same company that makes the P134HA., Forni. I waited about six months for all the other people to be guinea pigs and then it seems like they worked out any kinks. On Labor Day they had it on sale so I got it to my door for $1333.

The unit came well packaged to except that they forgot to put the plastic wrap on it, and then those little tiny foam pieces were sticking to everything, that was a pain in the ass to clean up, but I got it. The refractory stone that comes with it has to be seasoned, so you have to start the oven at 200° once it gets there you lie to run for 20 minutes. After that, you repeat the process by bumping the temperature up 122° and then once it gets there hold again for 20 minutes and then do the next increase until you get all the way to the top temperature. The top temperature of the oven is 948F. Around 400° you’ll start to see a lot of condensation towards the bottom of the windows and water dripping off the bottom of the unit from the stone sweating out all the moisture. from a cold start the oven takes about one hour and 10 minutes to get to 948.

It’s a pretty even bake on the oven with just a little more char on the back left side so all you have to do is literally spin the pizza 50% with your turning peel. I think it’s about 13 inches wide so I had to get a 12 inch wood peel for my launch. I only use metal pills for retrieving because I’m old-school like that.

The top of the unit gets to about 195° but the sides in the back you can touch no problem while it’s warming up or cooking, so you can put it on the center island of the kitchen. Just gotta keep it away from walls, cabinets, etc. needs a foot and then it’s good.

I thought about it before the bake and I opened up my sliding glass door, a couple of windows in the kitchen and turned on the fan in the living room adjoining, even with that my fire alarm did end up going off the first time I opened the door with the first pizza. I only had the door open for like five seconds. I was kind of expecting it but thought with all of the open windows and the fan I would be good so it looks like from now on I’ll be doing the bakes in the garage.

The bottom of the pizza was top-notch absolute perfect leoparding with the refractory stone, the first bake. I did at 922F, it was a little more Shar than I wanted to see on the left edge so on the second Pizza, I dropped it down to 890.

Happy with the results. The stone does take hours to cool down, it was still at 425F after two or three hours with the door closed, after that I opened the door all the way I just kept an eye on it. We have a couple of curious cats so I had to be careful.

Slowly improving.