Robenco15

Yeah I’ve found a few. They’ll release an errata in the next year I’m sure

Chef’s is higher than blue, but I’d use a bread flour in a home oven over it. This equates to the Neapolitan dough recipe, but with bread flour and a home oven it won’t come out like a true Neapolitan, but it’s still stupid good. Here’s a pic from my home oven before my Ooni came in. It’s great, just not quite the same.

Who’s joking and why are you replying to me?

You want to push the gas to the edges, while leaving the middle somewhat thick. Then when you stretch and open it the middle doesn’t get to thin. It’s not easy.

KA Bread Flour. At least 70% hydration, if not more. Since you’re using an aluminium sheet that gets crazy hot, 450 or 500 may be better and the boiler could help even it out. Absorbic Acid is used to keep black spots from developing in long cold ferments so I wouldn’t worry about using that. Here’s a recipe from Elements of Pizza. Ignore the 00 flour thing. You don’t want that for a home oven.

Thank you! I have been buying Caputo Creamery Fior di Latte and their Fior di Pizzeria. Just don’t have a grater that gives those nice and large shreds. Highly recommend that cheese though. So far one time it shipped and got to me two days after ordering and most recently 22 hours after ordering. Incredible cheese and service.

@Chris Henneswhat dough do you think it equivalent to a cast iron pan pizza? Detroit style going to give the same results? Also, and I may have just missed this, but for the NY Pizza it calls for shredded pizza cheese. What exact cheese are they referring to? Most shredded cheeses have a coating to keep them from sticking together in the bag and it affects the way it melts.

Just made a pan pizza (Kenji’s recipe) but also made a 95% Biga 75% hydration dough for this weekend with Caputo Super Nuvola. It is ABSOLUTELY absurd they didn’t include Biga in the book but that’s not stopping me. I’m posting here because I did use their technique of making a pregelatanized flour, called a Tangzhong I believe (that’s also why it’s a 95% Biga dough). Came together well in the mixer. Looking forward to this weekend to see how this comes out.

Haven’t tried it yet but will have to soon!

So the recipe this pizza is inspired by is actually pretty doable and less involved. Not sure there is a written recipe online but it’s been on a few pizza shows and it’s pretty easy to follow along. YouTube probably has clips of it.

It’s sauce, fior di latte, hot Sopressata pre-bake, and then finished with basil leaves and a drizzle of Mike’s Hot Honey. For the one pictured I decided to put the basil on the sauce and then the cheese over the basil and then the sopressata before baking. Then finished with the drizzle.

My last 82% dough ball was great. Made this Friday and it still came out great tonight, Sunday night. This is a Bee Sting and it’s outrageously good. The Modernist Neapolitan tomato sauce is great. Kinda reminds me of Lunchables pizza in its consistency.

Looking forward to making this. How was the marinara sauce process? Reading it even seemed a bit tedious

I figured but didn’t feel like experimenting the first time around

Ok

Yeah I tweeted them right after this. In my experience if it isn’t a praising tweet or something similar they don’t bother.

Made the Modernist Neapolitan Pizza Tomato Sauce just now for tomorrow night. Looks great. I usually add 2% EVOO but didn’t this time in case it’d mess with the Xanthan Gum. Wish there was a way to contact them with minor questions like this.

82% went better this time around. Amazing what happens when you use the correct flour. Super Nuvola takes the characteristics of a higher hydration dough so at 82% it was just way too much. This is the first one out of the oven so I took a pic so I didn’t forget. Not bad. I need to keep practicing.

Thanks! Must be nice!

Vacuum chamber? That works?

Awesome man! Yes, the dough is difficult. I’m using Caputo Pizzeria (blue bag), but not sure the difference is much in that regard. Did you make a higher amount of the pregelatanized flour so you had 150g? The first time due to wastage I only got 131g. The second time I doubled the pregel recipe so I easily got 150g. Were you able to get it to window pane? The paddle attachment helps a lot. I’m doing it for lunch tomorrow and for 4 dough balls I’d like to get one good one, lol. Takes practice. For shaping the balls some cold water on your hands helps a lot. Then when it comes to opening the skins, yeah, a ton of flour.

Did another 82% hydration. This time with Caputo Pizzeria (instead or Super Nuvola) and the full 150g of pregelatanized flour. What a difference. Still needed the paddle attachment to get me to the window pane, but so much better. Excited for tomorrow night. Here’s a bbq rib pizza from a few months ago.

Modernist Cuisine would agree with you

82% hydration is tough. I’m going to be giving it another go tomorrow and cook on Friday while actually following the recipe exactly. No pics of that. 62% was great and easy. A very solid recipe. The meat tenderizer seemed to help. Also first time making the sauce with the packing liquid and was good. Not sure I’m going to continue that. May open to cans, strain, and puree the tomatoes to a thin consistency before adding 1% salt and 2% EVOO. Going to make it again for Sunday and use Caputo Super Nuvola flour instead of Caputo Pizzeria. Not a great pic but was a busy night making 8 pizzas. Happy I remembered to take one.

You can push in the Ooni knob when it is on high and slowly turn it clockwise (as if you’re turning it off) to get a super low flame. Completely safe. I believe Ooni has even signed off on this “hack.”