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
Dallagiovana Flour
1000g Flour
620g Water
22g Salt
1g Yeast
Direct mix. Bulk ferment for 18 hours room temp. Ball up and proof 6 hours
2.5% salt
0.15% ADY
65% hydration
Caputo pizzeria flour
1 hr room tem bulk fermentation, formed pizza balls 12 hr cf , 7 hr room temp (slightly overproofed dough)
90s cooking time in Effeuno P134HA on biscotto di sorrento
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 !