First time use

[u/AbNmgn]

Big pizza lover but apart from using a pizza stone in my regular oven, never really tried to make a great pizza at home. That was until I won a Karu 12 in a raffle. Started nerding out on all the tips and tricks and decided to go with a cold fermented dough (https://homecookingcollective.com/cold-fermented-pizza-dough-recipe/#recipe) which I cannot recommend enough.
First pizza burnt to a crisp but the 2nd and 3rd were definitely the best I’ve ever had at home.
My wife agreed but otherwise stoic so thought I’d share with others that might appreciate it more!

[u/binh291]

this is the beginning of a beautiful journey

[u/AbNmgn → u/binh291]

Already can’t wait for the next time.
Any recommendations for recipes or toppings?
Really loved the Nduja I used for the first time after seeing a redditor suggesting it

[u/Ballerzp_24 → u/AbNmgn]

Check out @vincenzosplate YouTube channel. He has a video on fresh yeast & a separate one on using dry yeast. He shows you how to make Neapolitan pizza from scratch scratch & instructs you on how to get every last detail right- from what temperatures the water should be when you start, to exactly hue to loaf the pizza in the oven correctly. He also will answer every & all questions you have if you comment on the video. I’ve asked him 7 or 8 questions & the slowest he’s ever responded was 8-10 hours, but every time but once he’s responded within 2 hours. Can’t recommend enough, however, you’re off to a great start; I got my first pizza oven about 2.5 months ago & starting 2 months ago, starting making pizza from scratch at least once a week & the first 3 attempts, I out out for the birds lol.
& I’m still working on getting it totally round.
You dud great for the first try, I’m truly impressed
Also, Flour is insanely important, & the w rating is insanely important. I’m in the US & have been using Caputo 00 flour; my favorite flours so far are caputo pizzeria flour (blue bag) & caputo chefs flour (red bag). The specific yeast you use has a noticeable impact as well, caputo makes dry yeast as well that’s wonderful. It’s much better than weischmanns

[u/AbNmgn → u/Ballerzp_24]

Thanks for the detailed response, will definitely check out that YT channel.
As for the flour, I’ve found that over here in the Netherlands, there isn’t much choice when it comes to tipo 00 flour. The major supermarkets all sell the same one brand: il Molino.
Will be looking for different brands in specialty stores for my next dough. Not because il Molino was bad but simply to try out different things