r/GozneyArcArcXL

Hi All, this is my second attempt at making pizzas in my arc. TxCraig suggested my previous dough balls looked under fermented so, this time I've given them a bit more time. I'm trying to learn how to read the dough rather than just follow a clock.
Recipe:
100% strong white bread flour
62% hydration
10% active sourdough starter
3% salt
Timeline:
9 am yesterday - 2h autolyse
11 am - Added starter + salt and mixed
~8h bulk fermentation at roughly 17–20°C
7 pm - Balled after 8h (240g each x 12), placed it two 7L trays
9 am today - 22h fermentation so far, around 17°C
Planning to bake in another ~8h (~30h total fermentation)
This is how the balls look after ~22h. They have expanded quite a lot and have plenty of small bubbles, but they're still holding their shape?
Would you consider these properly fermented, or are they getting close to over-fermented? Would you keep them at ~17°C for another 8 hours or slow them down?
I'm mainly trying to understand the fermentation spectrum and learn what the dough should look/feel like when it's in the good-to-great window.

Hi All, I baked the sourdough pizza using strong while bread flour in roccbox. I’m very new to this and I don’t even know what to aim for. The pizza was a bit bready but I’m guessing that’s because of the flour? Can someone help me with my technique please?

Caputo Saccorosso / Super Nuvola blend (70\30)
65% hydration
Poolish followed by a 72 hour CT fermentation
Hand mixed
Getting an Ooni soon, so will trial higher hydration and biga - can’t wait !

... and mate, they were bloody right.

The best pizza outside of Rome.

My missus whips up a pizza just like her Nonna used to make, and I reckon it's a total masterpiece. Made this beauty in the Gozney Arc XL and it came out with the absolute cleanest crust, perfect spots.

Just wanted to share it with you legends because I’m genuinely proud of her, and honestly, the taste was nothing short of perfection.

What do you reckon?

Been launching with the stone between 750-800. I’m trying to get a bigger rise on the cornicone so I’m hitting with full flame on launch. Getting better! Also have the firecraft Neapolitan shield in there which helps it not scorch. Trying to get the stone as hot as I can without burning the bottom.

What are your guys’ preferred stone temps? I know a lot tend to go flame low or off at launch which is helpful as well if trying to let the bottom cook carefully.

Well, a few things came up today and I wasn’t able to get to baking pizzas until a few hours later than I’d planned. In that time my dough definitely over proofed a bit. The first pizza ended up tearing in the oven, and just was kind of a mess. For the second pizza I decided to try using a screen, which is something I haven’t done before in my Arc XL. Well this pizza ended up being absolutely fantastic. I took it off the screen about 4 minutes into the cook and finished it off on the deck. I might have to start using screens more often for making NY style pizzas in my Gozney.

I should add that this is my imitation of the Truffle Shuffle (add bacon) from Double Mountain Brewing in Hood River, Oregon. I’m using a 61% hydration 72 hour NY style dough I’ve been playing around with. The original is more of a New Haven style.