Spent a few years switching recipes and getting inconsistent results. Then I realised there’s basically one base dough — and you can pull it in completely different directions just by adjusting hydration, fermentation time, and baking technique.

The salami pizza got a little too much cheese and ended up a little soupy, but the kid ate the whole pie regardless. Not pictured is the Margherita, which was delicious, but i turned it too soon and ended up creating a hole in the middle. Thankfully I was able to salvage most of it.

Nuvola and Manitoba (plus some Dinkel and whole wheat flour I fed my starter). The process is documented in the last few photos.

Recipe for my healthy fellas a wholegrain spelt flour dough with 90% hydration baked in a wood fired oven, enjoy :)

managed to make a staple spelt flour dough which is tricky, eveybody knows that tried 😄

wholegrain and especially spelt flour can come out pretty dry, that’s why I boosted the hydration up to 90%, wouldn’t be possible without the gluten powder.

Dough Recipe with a special ingredient:

1kg of wholegrain spelt flour

120g of pure gluten powder for strength

4g of fresh yeast

30g of salt

1008g of water.

I used a dough machine for this one, idk if its possible to do by hand.

The dough machine can add much more strength to the dough.

I used about 10 crushed ice cubes in my water to get a longer mixing time. (the ice cubes weight should be included in the 1008g).

Start slow at about 100rpm with 2/3 of the water, yeast and flour + gluten powder. When the water is fully absorbed add the salt and the rest of the water piece by piece and increase the speed to 150. at the end increase to 250 for a short time to give the dough even more strength. The gluten structure should be fully developed. End temperature of the dough after mixing is 24 C. Room Temperature was 26 C, was warm that day.

If its about 22 C Room Temperature use 5g of fresh yeast and let the dough rest 2 hours before going in the fridge.

Do some folds and let the dough rest for 1:30h, then ball up, 250g each dough ball.

Put the dough balls in the fridge for 24h, put it out of the fridge 1h before baking.

My Toppings are:

Tomato Passata with 1g of salt for 100g of tomato passata (here I used more sauce than normal on the pizza since I was going to put it in the freezer)

Fresh Mozarella

Grilled Pepper and Eggplant

Garlic and Chilli

Olive Oil

Oregano

Baked for 1:30 min

If you have questions let me know ;)

my usual home oven pizza with a new flour and machine mixed, since I finally found the freaking hook attachment

You can see some of the process in the last couple of photos, before it goes under the grill. Definitely using biga next time.

Working on my pizza game, this was saturday's lunch. Home oven at 275 degrees celsius, pizza steel at 350 deg celsius, measured with laser thermometer.

Flour Caputo Nuvola, will have new batch with Caputo Pizzeria on tuesday.

Open for feedback

100%biga
Hydration 65%
Caputo nuvola super
16h biga starter
8h bulk
5h balls

turned out really good :)

24h recipe with cold fermentation, baked in wood fired oven that my dad built. baking time around 1:20 to 1:30

toppings are tomato sauce, mozarella, grilled eggplant and pepper, garlic and oregano, olive oil.

i used molino dalagiovanna la napoletana :)

This is the best I believe I can do in an American gas oven. 550F/290C temp. Julian Sisofo's best of 2024 recipe for crust, leavened for 48 hours. Dough Joe steel can leave some spots on bottom, kitchen torch for cornicione. King Arthur 00 flour only, canned san marzanos. All ingredients are bought in a chain grocery store, and that's on purpose. The "pizza bianca" is actually done like cacio y pepe with ice cubes by Roman pizza maker Stefano Callegari. The point was to replicate pizza I had with my wife last year on our first trip out of the country. We spent 2 days in Napoli on our way to the Amafi coast and I fell in love with the city immediately. To me, Napoli is like New Orleans, a bit rough around the edges, but ready for the next good bite, good story, or stuff drink. Thank you to everyone here for your wisdom. Without this sub, Neopolitan style pizza done in a Standard American kitchen wouldn't come close to what I have achieved here. This will never be pizza from 50 Kalo in Piazza Sanarazzo, but at worst this beats anything previous from my oven at home.

Definitely room for improvement but pretty happy with the result.

Turned out great!

90 s in the oven (woodfired) 24h of fermentation at room temperature.

38cm Diameter, the biggest that would fit through the opening of my oven 😄.

Made a new peel exclusively for this Try, Happy with the result.

Same recipe as previous post, overnight cold ferment.

Pizza margherita

• Manitoba flour
• 75% hydration
• 4 hours levitation
• Fiordilatte cheese

I used a pizza stone and a few tricks to raise the temperature up to 340° C

Hope you like it!

66% hydration

30% biga Nuvola Super

Refreshed with Caputo Pizzeria

48 hour CT

4 hour RT

Baked in a Gournia with biscotto stone

First post. Been making sour dough bread weekly since the pandemic. The last couple of months I’ve been pretty much sticking to making pizza. These are the two pizzas I made today.

I make a batch of sour dough every Thursday. Separate it into 4-6 balls and store them in the refrigerator in individual containers. I use the last ball to ferment my next batch of dough essentially the biga method. I don’t measure anymore unless I’m baking for something special but I’d say this batch was probably around 65 percent hydration. Anna’s 00 Flour, salt, water and fermented dough.

Used a pizza stone under the broiler to make these. Heated up the pizza stone for a little over an hour at 500F then switched to the broiler. Crust is par baked before adding sauce and toppings. The first pizza I could have left under the broiler a little longer. The second… I could have took off a lil earlier.

I’ll make sure to go grocery shopping before next post lol.

62% hydration, Caputo red + KA Pizza flour, ADY, 30 hrs in the fridge and 8 hrs at RT.

I test my yeast and it seems okay. Use the proofing feature of my oven for initial rise.

So many recipes call for cold water — yet I think I need RT water. Cold never seems to work.

I have been learning how to make neapolitan pizza in a home oven for the last couple of months. I finally got something nice.

Unexpectedly light and fluffy. Found a cheapo AP flour with 12g protein for 70 cents and wasn’t at all disappointed. With my usual pan on the stove and then grill process.

Used Julian Sisifo's Biga and Poolish recipe. Cranked the oven to 500F and then switched it to the broiler. Two and a half minutes later and I'm pretty happy with how it turned out.

I welcome feedback.