Practicing making pizza at home.by urkmcgurk NapoletanaNeapolitanNeapolitan pizzaOoni Koda 16 🔥pizzaPizza Napoletana 8 Comments urkmcgurk 5 years ago Caputo Nuvola Super at 62% hydration. 260g dough balls stretched to 13” pizza. Been concentrating on the stretch and oven temp to cook the pizza evenly on top and bottom. Starting to get the hang of it! Amhk1024 5 years ago Beautiful! branded 5 years ago Everything about it is perfect. galaxybrowniess 5 years ago Looks so good! [deleted] 5 years ago [deleted] faucherie 5 years ago Looks perfect. What type of oven are you using? therealZMOB 5 years ago how long did you ferment? RT? CT? RapperKid31 5 years ago Thats just amazingWrite A CommentYou must be logged in to post a comment.
urkmcgurk 5 years ago Caputo Nuvola Super at 62% hydration. 260g dough balls stretched to 13” pizza. Been concentrating on the stretch and oven temp to cook the pizza evenly on top and bottom. Starting to get the hang of it!
8 Comments
Caputo Nuvola Super at 62% hydration. 260g dough balls stretched to 13” pizza. Been concentrating on the stretch and oven temp to cook the pizza evenly on top and bottom. Starting to get the hang of it!
Beautiful!
Everything about it is perfect.
Looks so good!
[deleted]
Looks perfect. What type of oven are you using?
how long did you ferment? RT? CT?
Thats just amazing