260g balls, bulk at RT (20C) for 10 hours, balled and proofed at CT (5C) for 14 hours.
Cold Water 65% Salt 3% AD Yeast 0.15% Caputo Pizzeria 100%
Toppings: tomatoe sauce, parmigiano, fior de latte, red onion, olives, pepperoni, basil leaves
Cooked in EffeUno with stone at 400c, Sky at 480c for ~90 seconds.
OmaC_76
Looks stunning.. I run my Effeuno about the same temps as you. I started out at first around 450c top and 400c bottom but started to raise the top with each cook I did next.
You tried NY style pizza in it? Doing some tonight as the kids and Mrs prefer it and the Effeuno does a brilliant job with them.
ozarkcdn
You got a real bute there, Clark! Is that a Denby Storm plate underneath it? 🧐
5 Comments
260g balls, bulk at RT (20C) for 10 hours, balled and proofed at CT (5C) for 14 hours.
Cold Water 65%
Salt 3%
AD Yeast 0.15%
Caputo Pizzeria 100%
Toppings: tomatoe sauce, parmigiano, fior de latte, red onion, olives, pepperoni, basil leaves
Cooked in EffeUno with stone at 400c, Sky at 480c for ~90 seconds.
Looks stunning.. I run my Effeuno about the same temps as you. I started out at first around 450c top and 400c bottom but started to raise the top with each cook I did next.
You tried NY style pizza in it? Doing some tonight as the kids and Mrs prefer it and the Effeuno does a brilliant job with them.
You got a real bute there, Clark! Is that a Denby Storm plate underneath it? 🧐
You should be proud! Looks fantastic
That is beautiful !!