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Ravello
These pizzas are cooked in an Ooni 3 with the gas adaptor.
62% hydration Caputo Nuvola 00 floor 3% sea salt Caputo ADY.
I’m trying to get some nice leoparding on the crust but can’t seem to get it right. Any suggestions?
Razorwyre
Too hot, need to rotate more or try backing down the flame a bit
pizzaiolowatson
First: keep the flame on low between pizzas. Turn the flame up when preparing the pizza to heat up the dome temperature. Right after launching the pizza, turn the flame on low again. This is how you avoid the one side getting burnt in the first 30 seconds.
Second: your using too much flour for dusting. Try to use very very little flour on the top of the pizza when shaping. You won’t achieve a golden color if the dough is covered in flour, it will just look pale and dry.
Third: sauce it better. Your sauce obviously reached the edge of the pizza. Leave 1-2 cm space to form a better cornicione.
Lastly: I’m guessing your cornicione is mostly dough, not air. That’s because you didn’t stretch it big enough and you left too much dough at the edges of the pizza. That’s more dough that should be stretched out flatter. 260-280g dough balls should be stretched out to 28-35cm. If you have pizza plates, and you can see the plate, it’s not big enough. I don’t want to see the plate, I only want to see pizza.
4 Comments
Hello /u/Ravello!
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**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
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These pizzas are cooked in an Ooni 3 with the gas adaptor.
62% hydration
Caputo Nuvola 00 floor
3% sea salt
Caputo ADY.
I’m trying to get some nice leoparding on the crust but can’t seem to get it right. Any suggestions?
Too hot, need to rotate more or try backing down the flame a bit
First: keep the flame on low between pizzas. Turn the flame up when preparing the pizza to heat up the dome temperature. Right after launching the pizza, turn the flame on low again. This is how you avoid the one side getting burnt in the first 30 seconds.
Second: your using too much flour for dusting. Try to use very very little flour on the top of the pizza when shaping. You won’t achieve a golden color if the dough is covered in flour, it will just look pale and dry.
Third: sauce it better. Your sauce obviously reached the edge of the pizza. Leave 1-2 cm space to form a better cornicione.
Lastly: I’m guessing your cornicione is mostly dough, not air. That’s because you didn’t stretch it big enough and you left too much dough at the edges of the pizza. That’s more dough that should be stretched out flatter. 260-280g dough balls should be stretched out to 28-35cm. If you have pizza plates, and you can see the plate, it’s not big enough. I don’t want to see the plate, I only want to see pizza.