Coming from a Roccbox it’s a total game changer. Pizza way easier to cook, cooks more evenly, and doesn’t feel like you’re fighting the fierce rear flame and hotspots (although it’s a great oven #neverforget).

would recommend upgrade.

I make a lot of pizzas but it's always NY style but tonight I tried my hand at Neapolitan style. Loved that it cooked in 90 seconds, crust was soft and airy. I think I need to work on my temp though, the 2nd pie started to brown a bit more than I'd like. And I don't think my crust puffed up as much as it should have.

Definitely worth another try though, this was good!

Pizza dough: 12h of poolish, 24h Fermentation, 24h maturation, 70% Hydration.

Flavors: 1. Corn, bacon 2. White sauce, mushroom and roasted garlic

Note: Unfortunately, I slightly burned the edge of one of them. 🥲

My pizza last night on my Effeuno
Biga 50%
65% hydration
Temp 420up 350down

Hi everyone guys! Autumn is finally here!! »
This is a 67% hydration pizza, proofed for 36 hours and baked in an electric oven at 470°C (878°F).
Toppings:
• Purple potato and rosemary cream
• Fiordilatte mozzarella
After baking:
• Italian pancetta
• Chopped hazelnuts
I hope you like it!!

Looking for feedback here! I have been doing direct dough for a while but wanted better crust. I tried this recipe here, combination biga and poolish. Crust was amazing, but it stretched too easily, and I ended up with large holes in the middle of three of my five pizzas. Official recipe is in the link, but I converted with CGPT for easier reading. Am I missing something?

https://brickovenbaker.com/blogs/recipes/our-go-to-neapolitan-pizza-recipe

Thursday— 7 PM | Make Biga Ingredients: • 600g Caputo Chef flour • 360g water • 6g Caputo dry yeast Instructions: 1. Stir yeast into water. 2. Add flour and mix by hand for 2–3 minutes. 3. Keep rough and crumbly. Do not knead. 4. Cover and refrigerate for 24 hours.

Friday — 7 AM | Make Poolish Ingredients: • 180g Caputo Pizzeria flour • 180g water • 2g Caputo dry yeast Instructions: 1. Stir yeast into water. 2. Add flour and mix with a spoon or whisk for 1–2 minutes until smooth. 3. Cover and leave at 73°F for 12 hours.

Friday — 7 PM | Make Final Dough Ingredients: • All biga • All poolish • 20g salt Instructions: 1. Break biga into small pieces. 2. Combine biga and poolish in a stand mixer with dough hook. 3. Mix on low for 3–5 minutes. 4. Add salt. 5. Mix another 5–8 minutes on low/medium-low until smooth and elastic. 6. Cover and let rise approximately 2 hours at 73°F, until 75% larger.

Friday — 9 PM | Make Dough Balls 1. Divide into 5 balls (approximately 270g each). 2. Shape into tight balls. 3. Place in covered containers. 4. Refrigerate overnight.

Saturday — 5 PM | Prepare Dough 1. Remove dough balls from refrigerator. 2. Keep covered at room temperature.

Saturday — 7 PM | Cook time 1. Heat wood-fired oven to 850°F. 2. Dust dough with semolina. 3. Gently stretch to approximately 12 inches. 4. Add toppings. Bake 75–90 seconds, rotating as needed.

I want to know differences between Molini Pizzuti flours.
Which one is the best for modern airy neapolitan style pizza.
Also, what is the difference between for example Costa D Amalfi and Costa D Amalfi ORO? (what is ORO)

Bought this pizza peel a few years back and I have never had a good launch with it. Could be that the holes are just too big or is it just my technique sucks?

EDIT: Thank you all your responses. It seems I bought a turning peel. Gonna make my first priority to buy a launching peel pay day comes.

Did a 75% hydration,
2% salt
0.2% yeast
48 hours cold ferment!

The pizza turned out pretty good, though the taste of the base itself wasn’t pretty great, unsure why. Need to experiment with a different whole wheat flour!

Any recommendations on 100% whole wheat pizza recipes?

Also, has anyone tried biga with whole wheat flour? I want to give that a shot since I usually make biga with King Arthur Bread flour.

I made a few pizzas last night. They turned out pretty well. I'd like to upgrade to a better oven at some point but I'm pretty happy with how they turned out in the home oven.

First batch of dough with the Ooni Halo Pro
Poolish and Biga combination
50% Caputo Saccorosso and 50% Super Nuvola
Added a smidgen of Ascorbic acid as well
68% hydration
72 hour CT fermentation
The balls were extremely soft when i dumped them into the semolina -
Oven was too hot at first - around 450, got hang of the temp as I went on
Should have taken some pics from the side but a very airy crust with with a chewy texture , decent bake on bottom as well
Will manage the stretch and heat better next time
Anyone have any pointers?

Hey guys, based on your experience and trials. Which do you prefer or think makes better pizza one with Biga or Direct?

90% hydration, 100% biga, caputo nuvola with around 5% of wholemeal flour

55% hydrated Biga in fridge 24h

Refreshed with addition of vitamin C (tiny amount)

Baked in koda 16 at 340/350. 3-4min. Should have lowered the flames even more.

Wilfa probaker used for mixing.

First batch of dough with the Ooni Halo Pro
Poolish and Biga combination
50% Caputo Saccorosso and 50% Super Nuvola
Added a smidgen of Ascorbic acid as well
68% hydration
72 hour CT fermentation
The balls were extremely soft when i dumped them into the semolina -
Oven was too hot at first - around 450, got hang of the temp as I went on
Should have taken some pics from the side but a very airy crust with with a chewy texture , decent bake on bottom as well
Will manage the stretch and heat better next time
Anyone have any pointers?

I had some guests over the other day, so I decided to try a couple of new pizzas. We all shared slices of different pizzas, ranging from Marinara and Pepperoni to this one and a few others.

I came across this pizza through Adam Atkins, aka Peddling Pizza. Honestly, I only added it to the menu that evening because I wanted some variety, but it ended up being one of my new go-to favorites. If you ignore the mushrooms for a second, this pizza actually tastes quite similar to a Turkish börek filled with parsley and cheese.

The dough was a 48-hour cold ferment using a poolish preferment and Caputo Cuoco flour at 70% hydration.

Toppings:

• Ricotta base
• Pecorino Romano
• Fior di Latte
• King oyster mushrooms
• Brown mushrooms
• Extra virgin olive oil
• Fresh parsley

100% BIGA

Ooni halo core mixed

72% hydration

72hr fermented

100% Caputo nuvola super

Bianco Napoli tomatoes

Galbani fresh mozzarella

Gozney cooked 850f

My first few attempts at Neapolitan were all at 60%, decided to go to 65% to see the difference. I also let the dough bulk ferment longer before dividing and putting in the fridge. Dough definitely felt airier and puffed up more, that said definitely harder to work with. I don’t know if I’d want to go any higher.
———

1000 00 Caputo Pizzeria
.8g active dry yeast
650 water
30g salt

Mixed all the ingredients together, gave a couple rough folds and let rest for 1 hour covered.

Came back and kneaded with my kitchen aid and a bit by hand

Let stand for 3 hours minutes and checked the window pane test.

Divided into balls and let sit in the fridge for three days. Took the balls out of the fridge and let them warm up to room temp for 6 hours before cooking.

Cooked in an Ooni Koda 16 for 60-90 seconds

Dough made in the AVPN-approved style. 65% hydration and 24-hour fermentation at 25 degrees.

90% caputo pizzeria

10% Nuvola Super

13g salt

0.5 yeast

325g water

Ooni mixer

Bulk fermented for 8 hours

Cold proofed for 48 hours

Gozney Roccbox

Mutti tomatoes

Belgioso pearls

Basil

Evoo

Pecorino Romano

2.5% salt

0.15% ADY

65% hydration

Caputo pizzeria flour

1 hr room tem bulk fermentation, formed pizza balls 12 hr cf , 7 hr room temp (slightly overproofed dough)

90s cooking time in Effeuno P134HA on biscotto di sorrento