After months of tweaking my dough formula, this is where I’m at.
• 65% hydration
• 48 h fermentation
• Hand-shaped, no rolling pin
• San Marzano tomatoes (uncooked sauce)
• Fior di latte di Agerola
• Prosciutto Gran Biscotto added post-bake
• Baked on stone with Gozney Arc XL at max temp
Still trying to refine three things:
- Better oven spring
- More defined leopard spotting
- Slightly lighter cornicione structure
I reach orginl Naples Oven at 450°C,
but I’m chasing the closest possible result.
What would you adjust first — hydration, fermentation time, or heat management?
Appreciate honest feedback 🍕
by onlynoraworld