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Hey everyone,

first of all thank you for all your great pizzas and information!

So I’ve been on this pizza journey for about a year now. Started with my home oven und advanced a some time ago to an Effeuno P134H (450°C).

Taste-wise I am really happy with my results. But I’m still trying to figure out how to make a really nice looking pizza. By this I mean even leoparding and an even cornicione, especially no big single bubbles.

My basic dough recipe is a direct dough with caputo cuoco, 65% hydration, 3% salt, 0.3 % fresh yeast. Hand-kneaded and left at 21°C for 18 hours, then balling and left for 3-5 hours at the same temperature.

I use semola for stretching the dough and usually use the lift up and stretch with my knuckles technique after forming the cornicione.

My settings with the Effeuno are 450°C top and 400°C bottom. I preheat for atleast 40 min.

To give a better idea of what I’m talking about, I quickly created an album with a few of my last pizzas:

Pizza

One thing that really annoys me are single large bubbles. Is this an issue from proofing or stretching?

by pankekbekon

6 Comments

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  2. droidonomy

    Single large bubbles are generally pretty easy to deal with by popping them before baking. I don’t believe it’s something you can necessarily avoid at the proofing/stretching stage.

  3. King_Queso

    Your pizza looks great. I’m not seeing any measles/leopard spotting. It’s nicely carmelized crust

  4. King_Queso

    Your pizza looks great. I’m not seeing any measles/leopard spotting. It’s nicely carmelized crust

  5. calosauce

    These all look great to me, specially n. 3 and n. 9.

    Large bubbles can often mean overproof but it doesn’t seem your case. Just pop ’em before launching your pizza.

    I would suggest you to try different flours. Maybe with higher W, as the Caputo Cuoco can be a bit weak for 24h at RT.

    Also cold fermentation could give you different results.

    As for the leoparding I’m still not sure on what it depends. Some say baking a relatively cold dough could help. But I think it’s about the acidity of the dough and the high baking temperatures.

  6. DepressedLineCook

    If you are doing wood fire a more healthy over head flame would give you a better shot at achieving more leopard spots in my honest opinion

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