Blend of Caputo Nuvola Super and Sir Lancelot. Going all Tipo 0 next time. 60% hydration. 3% salt. Cold fermented for 48 hours.
Cooked for 90 seconds.
Bottom was a bit blonde, but this was after baking pizza for the wife and kiddo. Next time, I’ll let it bounce back for a few more minutes.
galaxybrowniess
Looks amazing!
BigNoodieInTheWest
I think you nailed it 👌
harrison-richter
Looks like you’re a fast learner! Awesome!
breadinmyface
Looks amazing, when you cook the pizzas do you turn the flame down or keep it at full whack?
lank_frampard
Looks awesome, thanks for sharing! Did you bake it at full power? I’m kind of experimenting with the temperature control on my ooni 12 but couldn’t get it quite right. Sometimes too burned, sometimes too *brown* (well cooked but no black spots) , sometimes just like yours!
6 Comments
Blend of Caputo Nuvola Super and Sir Lancelot. Going all Tipo 0 next time. 60% hydration. 3% salt. Cold fermented for 48 hours.
Cooked for 90 seconds.
Bottom was a bit blonde, but this was after baking pizza for the wife and kiddo. Next time, I’ll let it bounce back for a few more minutes.
Looks amazing!
I think you nailed it 👌
Looks like you’re a fast learner! Awesome!
Looks amazing, when you cook the pizzas do you turn the flame down or keep it at full whack?
Looks awesome, thanks for sharing! Did you bake it at full power? I’m kind of experimenting with the temperature control on my ooni 12 but couldn’t get it quite right. Sometimes too burned, sometimes too *brown* (well cooked but no black spots) , sometimes just like yours!