u/Financial-Courage976

I took a 6 month break from the Volt 2 as the weather in the south east of England has been unbelievable. I used my gas pizza oven every weekend from April until October, but today I finally decided to go back to electric and indoor cooking (even if it's still sunny and warm).

In these 6 months I have changed and simplified my recipe and process a lot, this is a 48h direct dough with 67% hydration. Cooked at 450 degrees + boost.

On my gas oven I get better leoparding but overall I can't complain!

After a couple of months with my first gas oven I feel like I finally understand how to achieve consistent results with sourdough neapolitan pizza.

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I kept the recipe the same as usual (80/20 blend of Caputo pizzeria and nuvola, 67% final hydration, 15% starter, 72h of total fermentation).

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I have been experimenting with different proofing times and found a pretty good balance between elasticity and tenacity, with 5 hours of proofing at room temperature in my dough box (around 21 degrees).

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I also wanted to experiment with different dome temperatures as in the past I wasn't happy with the crust colour. The Margherita was cooked at 475+ degrees at the dome, the others around 450, all ended up nice and golden, with varying levels of leoparding. Anything below 450 would produce a somewhat pale crust. Stone temperatures were 450 and 420 respectively.

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