u/skylinetechreviews80

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

Long story short..

I haven't played in about 25 years, but my younger son (8) took an interest in golf about a year and a half ago.

I signed him up for some lessons with First Tee a little over a year ago.

He goes once per week, for about an hour and a half mainly at range. Both of the instructors said he is a bit of a natural. This week he said he was ready to try out the course, so we went to a public 9 hole course here in Long Island.

I put together a little montage of a few of his shots I recorded. He clearly still has his baseball swing lingering, but he hits the ball pin straight every time. He even had two pars. Right now he has a starter set, with a driver, a wood, pitching wedge, sand wedge, and a 7-iron.

Any tips from some golf dads out there on how to improve his game would be greatly appreciated. He's a very patient learner, and thanks in advance!

Ps: Don't mind me hyping him up 😂

A nice and simple direct dough method that anyone with mild experience could do. This is 10% Caputo tipo 1 and 90% Caputo Pizzeria.

I left the exact measurements on the last slide photo.

After kneading for about 5 minutes I let it rest for 30 minutes covered, then I added the salt and kneaded again for another 10 minutes.

It has a total of 8 hours of room temperature (bulk) fermentation. Then separated and balled up the dough.

Then I went into the fridge overnight.

Pulled out about 2 hours prior to cooking where I used the Gozney Roccbox 850f low flame.

Very soft and light, with just a hint of that Tipo 1 graininess.

A nice and simple direct dough method that anyone with mild experience could do. This is 10% Caputo tipo 1 and 90% Caputo Pizzeria.

I left the exact measurements on the last slide photo.

After kneading for about 5 minutes I let it rest for 30 minutes covered, then I added the salt and kneaded again for another 10 minutes.

It has a total of 8 hours of room temperature (bulk) fermentation. Then separated and balled up the dough.

Then I went into the fridge overnight.

Pulled out about 2 hours prior to cooking where I used the Gozney Roccbox 850f low flame.

Very soft and light, with just a hint of that Tipo 1 graininess.

I had one leftover dough ball from Julian Sisofo's OG poolish recipe. It's been in the fridge for 3 days.

Didn't feel like firing up the pizza oven so trying out a home oven bake. I guess this would be considered tavern style?

Mutti polpa tomato, three large pieces of garlic sliced razor thin, capers, oregano from my garden and some olive oil.

Prepared on some parchment paper, and then transferred to the baking steel for about 4 minutes at 550f.

After 3 or 4 minutes I removed the parchment paper and went directly on the steel for a couple of minutes, then I finalized with the broiler on the top shelf for about 1 minute.

Lots of flavor, I love the charred taste and the capers and garlic really slapped.

Enjoy!

Julian Sisofo's OG poolish recipe. Cold fermented 48hrs.

One margherita with Mutti polpa and a second with 3 large garlic cloves sliced very thin.

Cooked in Gozney Roccbox for 90 seconds total at 800f.

Incredible taste on both but the extra garlic takes the cake today.

Julian Sisofo's OG poolish recipe. Cold fermented 48hrs.

One margherita with Mutti polpa and a second with 3 large garlic cloves sliced very thin.

Cooked in Gozney Roccbox for 90 seconds total at 800f.

Incredible taste on both but the extra garlic takes the cake today.

For those who are curious.

64 oz of whole milk (not ultra pasteurized)

Juice of two lemons

Bring the milk up to roughly 200 f stir so it doesn't burn the bottom. Add the lemon and remove the heat, and then add two teaspoons of sea salt.

Let it sit for 10-12 minutes until it starts to coagulate.

Remove the curds with a slotted spoon, and place into a mesh basket lined with cheesecloth. Hang the cheesecloth for anywhere from 15 minutes to 1 hour depending on how dry you want it. You can keep the whey and then the just how moist you want the ricotta.

Absolutely delicious out of the container, we added it to some dececco rigatoni + San Marzano marinara sauce.

Excellent pair of pizzas. 90% Caputo Pizzeria 10% Caputo tipo 1.

Instant dry yeast, cold water.

Mutti polpa, fior di latte, basil, pecorino.

Gozney Roccbox 800f low flame 20 second rotations 2 minutes.

Excellent pair of pizzas. 90% Caputo Pizzeria 10% Caputo tipo 1.

Instant dry yeast, cold water.

Mutti polpa, fior di latte, basil, pecorino.

Gozney Roccbox 800f low flame 20 second rotations 2 minutes.

The details...

720g Caputo Pizzeria

470g cold water (65% hydration)

0.7g yeast (instant or active)

17g sea salt

Mix everything but the salt just to a shaggy mass.

Rest for 10 minutes, then add the salt and just a drizzle of olive oil to help melt the salt.

Knead the dough for about 10-12 minutes until you get a good window gluten structure.

Then bulk ferment at room temperature for 10 hours, I did eight because it's Hot as hell in New York. My room temperature was 73 f.

After the bulk ferment, divide into four four 280 G dough balls go directly into the fridge and cold ferment for minimum 24 hours preferably 48 hours. Remove 2-3 hours prior to cooking

I did them both upside down, I did sliced fresh mozzarella on the bottom, passata with some garlic, fresh basil salt and olive oil, and then I shredded some pecorino on both, and for one I used that that imported ricotta.

Baked in the gozney 800f for just about 90 seconds total.

Enjoy!

The details...

720g Caputo Pizzeria

470g cold water (65% hydration)

0.7g yeast (instant or active)

17g sea salt

Mix everything but the salt just to a shaggy mass.

Rest for 10 minutes, then add the salt and just a drizzle of olive oil to help melt the salt.

Knead the dough for about 10-12 minutes until you get a good window gluten structure.

Then bulk ferment at room temperature for 10 hours, I did eight because it's Hot as hell in New York. My room temperature was 73 f.

After the bulk ferment, divide into four four 280 G dough balls go directly into the fridge and cold ferment for minimum 24 hours preferably 48 hours. Remove 2-3 hours prior to cooking

I did them both upside down, I did sliced fresh mozzarella on the bottom, passata with some garlic, fresh basil salt and olive oil, and then I shredded some pecorino on both, and for one I used that that imported ricotta.

Baked in the gozney 800f for just about 90 seconds total.

Enjoy!