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
I've tried all four versions of his BIGA recipes and I think this one is the winner. After it came together it was a dream to work with. I ended up going with 48 hours cold fermented after I balled them up and it seemed to be the sweet spot. They were full of air, super strong and stretched really nicely. Super light and airy after the bake. 800f in the Gozney. If anybody needs the link to the video let me know!
I've tried all four versions of his BIGA recipes and I think this one is the winner. After it came together it was a dream to work with. I ended up going with 48 hours cold fermented after I balled them up and it seemed to be the sweet spot. They were full of air, super strong and stretched really nicely. Super light and airy after the bake. 800f in the Gozney. If anybody needs the link to the video let me know!
250G CAPUTO PIZZERIA OO
250G CAPUTO NUVOLA SUPER
37OG WATER
0.5G YEAST
1OHR ROOM TEMP FERMENT
48-72HRS COLD FERMENT.
Used Julian Sisofo's OG poolish recipe.. but went into the fridge for 72hrs. Used caputo Nuvola Super flour, 70% hydration.
Shredded Galbani fresh mozzarella
La Fede San Marzano tomatoes
Locatelli pecorino
Basil from my garden
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Heated up the home oven to 550° f, and placed the baking steel on the bottom rack. Launched the pizza, and cooked for 8 minutes. Then took the pizza and put it on the top rack under the broiler for just about 2 minutes give or take.
Super crispy, super light. Excellent ingredients.
Enjoy!
Technically this was supposed to be three biga dough balls but I just used one of them for a pizza as shown and the remaining I folded into my bread loaf and fermented for an additional cold 24 hours. The results were absolutely astounding. 68.5% hydration, 72 total hours made with 50% bread flour and 50% nuvola super.
Day 1
1.5g active dry yeast
216g water
300g 00 flour
180g bread flour
8hr room temp ferment (72f) overnight
Day 2
Cut biga sponge into 1-inch cubes
114g cold water (1/2 to start, 2nd half after 3 minutes mixed in ooni halo mixer)
13g salt
Mix until 75° f and smooth. Pull from the mixer, and give two or three coil folds and form a tight ball.
Rest for 30 minutes, and perform two more coil folds and make another tight ball.
Separate into three, 275g balls. Rest for 30 minutes at room temperature then go into the fridge for 24-72 hours.
Take out 2 hours prior to baking, cooked in the Gozney at 800f for 90 seconds.
Incredible aroma, light, crispy and chewy. Overall awesome recipe
Day 1
1.5g active dry yeast
216g water
300g 00 flour
180g bread flour
8hr room temp ferment (72f) overnight
Day 2
Cut biga sponge into 1-inch cubes
114g cold water (1/2 to start, 2nd half after 3 minutes mixed in ooni halo mixer)
13g salt
Mix until 75° f and smooth. Pull from the mixer, and give two or three coil folds and form a tight ball.
Rest for 30 minutes, and perform two more coil folds and make another tight ball.
Separate into three, 275g balls. Rest for 30 minutes at room temperature then go into the fridge for 24-72 hours.
Take out 2 hours prior to baking, cooked in the Gozney at 800f for 90 seconds.
Incredible aroma, light, crispy and chewy. Overall awesome recipe.
Was on the fence about spending the cash on this or just getting a KitchenAid stand mixer, but with the government discount I was able to get $100 off.
Well, that being said ...I am damn happy. Absolutely love the machine, excellent build quality and my first batch was an enormous success.
Recipe:
300g Caputo pizzeria
200g Caputo nuvola super
.5g ady
12.5 salt
325g ice water
8hr room temp post mix
48hr cold fermented
Gradually increased speed from 10% to 50% for a total of about 8 minutes or until I reached about 74 f. Pulled it out rounded it, and let it sit for 20 minutes.
Then I rounded it one more time and put it in a covered container for about 8 hours or until it almost tripled in size.
At that time I separated them into three 275 G dough balls. Those set in the fridge for about 48 hours.
On the day of baking, they came out 2 hours prior to cooking which they were an incredible pillow of heaven.
Baked at 800f in the gozney for about 60-90 seconds.
For a couple of the pizzas I used the three tomatoes I was growing in the yard along with my basil.
Huge success and I can't wait to get a couple other batches going. Enjoy
Was on the fence about spending the cash on this or just getting a KitchenAid stand mixer, but with the government discount I was able to get $100 off.
Well, that being said ...I am damn happy. Absolutely love the machine, excellent build quality and my first batch was an enormous success.
Recipe:
300g Caputo pizzeria
200g Caputo nuvola super
.5g ady
12.5 salt
325g ice water
8hr room temp post mix
48hr cold fermented
Gradually increased speed from 10% to 50% for a total of about 8 minutes or until I reached about 74 f. Pulled it out rounded it, and let it sit for 20 minutes.
Then I rounded it one more time and put it in a covered container for about 8 hours or until it almost tripled in size.
At that time I separated them into three 275 G dough balls. Those set in the fridge for about 48 hours.
On the day of baking, they came out 2 hours prior to cooking which they were an incredible pillow of heaven.
Baked at 800f in the gozney for about 60-90 seconds.
For a couple of the pizzas I used the three tomatoes I was growing in the yard along with my basil.
Huge success and I can't wait to get a couple other batches going. Enjoy
So my wife buys rhis disgraceful loaf of " ciabatta bread" from the local Italian market for $6.
Just because you shape it like a slipper, doesn't mean it has to taste like a slipper 😂. (Ciabatta means slipper in Italian for all non-italian speakers)
Instantly made a tray of loaves in less than a day.
500g bread flour, 425 G of water, 3 G of yeast, 12 G of salt.
Mix until all absorbs, then do four sets of stretch and folds every 20 minutes. Rest for an additional 2 hours.
Flour a table, dump out the very voluptuous risen dough. Stretch out very lightly not losing any air and cut into loaves. Transfer gently to the tray, and cook 450° f for 22-25 minutes.
Voila
Beautiful ciabatta bread
Shout-out to "7th floor Pizza". His recipe has produced another perfect Pizza. 65% hydration.
https://youtu.be/COvTl7pxDvk?is=K5FqKND517hwLCTa
Only difference is, I used 20% Caputo nuvola super and 80% Caputo Pizzeria.
Funny side story, I ran out of propane mid-cook on the last pizza. I had to improvise and I used the home oven.
550° f bottom rack on steel for 6 minutes then top rack broiler for 3 minutes. Came out spectacular as well.
Probably the most beautiful pizzas I've ever made especially the first one of the three.
This is the infamous Julian Sisofo's OG poolish recipe. Used Caputo Nuvola Super for the poolish and Caputo Pizzeria for the final dough.
Poolish was 150g+150g 0.75g yeast (8hr room temp)
Final dough was 340g Pizzeria 00 and 12.5g salt + 190g water (for 70%)
Four sets of stretch and folds, then rounded into a bulk ball and refrigerated overnight.
Following day, divided into 3 275g balls and cold fermented another day and a half.
Two Margaritas and the third was a combination of the three tomatoes I'm growing in my garden. Sunkist yellow , cherry and San marzano.
The leoparding and taste was out of this world.
Enjoy!
Probably the most beautiful pizzas I've ever made especially the first one of the three.
This is the infamous Julian Sisofo's OG poolish recipe. Used Caputo Nuvola Super for the poolish and Caputo Pizzeria for the final dough.
Poolish was 150g+150g 0.75g yeast (8hr room temp)
Final dough was 340g Pizzeria 00 and 12.5g salt. 190g water (70% hydration)
Four sets of stretch and folds, then rounded into a bulk ball and refrigerated overnight.
Following day, divided into 3 275g balls and cold fermented another day and a half.
Two Margaritas and the third was a combination of the three tomatoes I'm growing in my garden. Sunkist yellow , cherry and San marzano.
The leoparding and taste was out of this world.
Enjoy!
333g of @caputoflour Nuvola Super 217g water
0.41g yeast
10g Sicilian sea salt
2x 275g dough balls
96hr cold ferment, 4hr room temp Hand kneaded
First time making a pizza consisting of 100% nuvola super. Just wow. Everything from the lightness to the taste. Even after the 4 days, the dough held up incredible and had tons of air inside of it. I'm sold!
Shout out to reddit user @Impossible-Care6283 for the foundation of this recipe.
Tried his steps on this recipe, which was to add the salt and water together and then 10% of the flour.
Mixed and let it sit for a few minutes and then add the remaining flour in thirds and the yeast.
Mixed until no dry bits and then I let it hydrate for about 20 minutes.
I kneaded the dough for about 10-12 minutes or until 76-77f
As for the flour, I used 90% Caputo Pizzeria and 10% Caputo nuvola.
Baked on high heat 800f in the gozney.
Pizzas were traditional margherita & spicy chicken & banana peppers from my garden.
Definitely keeping this one in the Rolodex!
This is day 1 of my planned 72hr cold ferment. Couldn't wait and wanted to test out one of the doughs. If it's this good now, it's going to be insane on day three.
Recipe as follows.
Poolish: 150g water 150g Caputo Nuvola super + 0.55g instant yeast. Room temp 7hrs.
Final dough: 340g Caputo Pizzeria + 0.25g yeast + 13g sea salt + 190g water (70% hydration)
Mix everything, until no dry bits. Let it rest for 30 minutes, and then perform three sets of stretch and folds 15-20 minutes apart.
After the last stretch and fold, create a tight ball on your work table. Let it rest for 20 more minutes, and then re-tighten the ball.
Bulk ferment overnight. The next day, break down into 3 three 275 G dough balls. Rest for 20 minutes at room temperature and then into the fridge.
Preferably 48 hours but if you're impatient like me after 24 hours you can give it a shot. I'll follow up over the next day or two with the other remaining balls to see how they differed.
Ingredients were La Valle DOP tomatoes strained and hand crushed, BelGioso fresh mozzarella, locatelli pecorino and basil from my garden.
Baked in Gozney Roccbox at 800f for 90 seconds.
Enjoy!
Well, it only took him 2x out on the course to beat me. Took me by 2 strokes on the 9 hole at Woodmere, NY.
His putting needs some work, but he hit 8 fairways and short game was impeccable. Chipping shots 2ft from the pin multiple times. A damn natural.
He's only 8 😂
Mystery freezer dough... Could either be poolish or 48-hour direct. 65% regardless.
Mutti tomatoes, sliced mozzarella, and then fresh mozzarella. Olive oil, oregano and pecorino
Method included in photos