I'm curious to try making some Neapolitan pizzas with Nuvola Super. I am using Caputo Pizzeria and feel like my dough and baking process is fairly dialed in. I'm planning on using 100% Nuvola in my test batch. What should I expect from Nuvola Super coming from Pizzeria?
Bonus pic of a marinara with anchovies I baked recently
I'm curious to try making some Neapolitan pizzas with Nuvola Super. I am using Caputo Pizzeria and feel like my dough and baking process is fairly dialed in. I'm planning on using 100% Nuvola in my test batch. What should I expect from Nuvola Super coming from Pizzeria?
Bonus pic of a marinara with anchovies I baked recently. 75% hydration
Came out perfect, just how I like it. I love a high hydration neo-Neapolitan.
Made the dough with Ooni Halo Core and baked in Gozney Arc XL. I feel like I have my process dialed in and consistent now.
I’ve been dialing in Neapolitan pizzas on my new Arc XL.
I find I can make an amazing pizza if the deck temp is under 800°F/426°C. Once the pizza is launched, I crank the flame up to max, and it cooks perfectly in 90 secs-2 mins. It looks and tastes like a classic Neapolitan pizza, with leoparding etc. If I have the stone temp above 900°F/482°C in a steady state (temp is stable without messing with the flame) the pizza cooks in roughly the same time, and it looks perfect until you lift to see the bottom, which is always burnt.
I’m measuring stone temp at the center with an IR gun, not going by the sensor under the stone. I’m using semolina for dusting.
This is veering into esoteric territory because I’m at a point where I’m very happy with my pizzas. But I’m confused because I thought the stone temp of a restaurant class wood fired oven would be over 900°F. And they don’t have a way to quickly adjust the temp. So how are they running their ovens so hot without burning the bottom? Or what could I be doing wrong?
Edit: to clarify, I’m not looking for help with cooking. My method (described above) works great for me. I just wanted to understand why the bottom burns in my oven but doesn’t in a restaurant wood-fired oven running at the same temp
I 2x’s my recipe from last time (see post history). Making dough for four 12” pizzas this time.
- 606g caputo 00 pizzeria flour
- 454g cold water + ice cubes
- 0.63g yeast
- 15.3g salt
Was pretty easy to mix. I am still getting comfortable with the mixer. A couple times towards the beginning I stopped it and manually scraped dough off the hook because I wasn’t sure whether some part of the dough mass was getting stuck on the hook.
Video is right before I stopped mixing; dough temp was around 78°F. Hoping for similar or better results to last time.
P.S. in the end, I’m chasing something similar to (or at least approaching) Una Pizza Napoletana pizzas (restaurant was in SF for a while, now in NYC). Anyone else a fan of that place? To my taste, best pizzas I’ve ever had…
About 530g of 75% hydration Neapolitan pizza dough. Was curious how it would do. It seemed to struggle initially with some of the dough riding up the hook and not getting mixed up there. Eventually I realized if you put it on the highest rpm setting, the dough gets “flinged” off the hook and the entire mass does get mixed. In the end I had silky smooth dough for my bulk ferment.
One thing I did to help this is put some ice cubes into my water (weighed them w the water, so they’re counted towards hydration %). It helped keep the dough temp down through the aggressive mixing.
I’d say it worked out. A small learning curve. See my two 12” pizzas below
PS baked with Gozney Arc XL. I know this is r/ooni, but that oven is great. I upgraded from a Koda 12.
I’m thinking about getting either a Halo Pro or a Halo Core, but the min dough capacity is throwing me off on the Pro. I’m assuming most folks aren’t using it to run pop ups but for making a few pizzas for friends and family. How many dough balls are you typically making in a batch and what’s your workflow? Do you freeze extras for later?
I wanna have the option of using the mixer when I just want to make a couple pizzas, is the Pro not a good option?
PS do folks think the Core is a Pro killer? Ie I’m assuming most folks are like me, and will opt to get the Core for the smaller min dough capacity, even not considering the price and size differences
I came across this recipe: https://youtu.be/pzj8tjhq-2o. I think it’s going to be my next cook. Anyone try this or something similar? How did it go?
The manual suggests using a vacuum but I don’t want to use something that’s dirty on a surface I use to cook food. Am I overthinking it? How do you clean the charred bits of dusting flour etc from the stone?
Trying to pick one but there aren’t many products that I can see on Amazon with a lot of reviews. Which one are you using and do you like it?
I got back to pizza making after a long hiatus and I watched a bunch of videos on Neapolitan pizza making. In all the videos I watched the sauce was made by hand crushing a can of peeled San Marzano tomatoes, except for one that chronicled Tony Mangieri of Una Pizza Napoletana. In the video he strains the tomatoes, cuts off the ends of them, then hand crushes them. I want to try that method next.
How do you make your sauce?
PS bonus pic of one of my pizzas from yesterday
PPS link to the video about Una Pizza: https://youtu.be/ADvf-PIZPLA. Sauce section starts around 7:15
Edit: the boat was a 49’ Volaire. Early media reports rushed the boat info out and misidentified the type of boat
Original post:
😢
They had 19 people on a 20’ pontoon boat in the main ship channel of the San Francisco Bay. Not a trivial place to sail where you often get significant tidal currents, winds, swells, wind against tide, commercial ship traffic.
Stay safe out there
I’m about to get my first smoker and can’t decide between these two. I imagine I’ll be smoking briskets, tri tips, fish, maybe try a whole duck. I already have a gas grill in case that matters. Which smoker should I get? Which one do you think gets closer to the smokey flavor you can get with a traditional offset smoker?
P.S. considering the 22” WSM