Maiden voyage of my new Arc XL, an attempt at canotto style neapolitan
100% biga w/ Caputo Nuvola Super. 70% hydration. 6 hr RT for the biga, then 24h cold. Mixed the dough, then 24h cold for the dough balls. Yeast percentage was only .077%, and the RT biga ferment was kept quite short because my house doesn’t have central air, so it gets in the high 70s F in my kitchen this time of year - and everything tends to get out of control fermentation-wise.
Bit of a learning curve wIth the Arc XL coming from an Ooni Koda 12, but by my 2nd or 3rd pizza they were easily better than anything I’d ever made in the Ooni.
Cornicione was crunchy on the outside and super light and airy inside. So psyched.
u/sloth-guts — 6 days ago