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GuacamoleBenKanobi
Lots and lots of practice, perfect dough recipe, and a SUPER HOT PIZZA OVEN. Your regular oven will not get this type of rise. I think. Haha.
ColonelSandwich
check out Raf Bonetta on instagram, he’s got a lot of videos of him working the dough/mixing/baking etc, and he almost exclusively does this “Canotto” style pizza. couple consistent things i’ve seen is the use of higher hydration dough and the use of Biga. Also, others have said a HOT oven is essential somewhere in the range of 800-900f.
(Oh also if you dont speak italian (i don’t), instagram has a handy “translate” button)
redditvsmedia
You need to learn canotto style pizza recipes which means raft in Italian because it looks like an inflatable raft.
sativador_dali
Fold, press and repeat around the edges of your base. Stone bake the pizza in a hot oven so the dough is fired from both sides. I’ve managed this a handful of times but it’s pretty much a roulette for me. If you find a sure fire way of doing this please share.
pizza_n00b
Like everyone else said, hot oven and 70+% hydration.
Antemicko
The most important thing is to have a good mixer! As someone recommended, if you watch Raf Bonetta, he uses a spiral dough mixer, which is capable of forming gluten and even kneading pizza dough with up to 100% hydration! You will never achieve that by hand, or by a Kitchenaid for example!
7 Comments
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**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
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Lots and lots of practice, perfect dough recipe, and a SUPER HOT PIZZA OVEN. Your regular oven will not get this type of rise. I think. Haha.
check out Raf Bonetta on instagram, he’s got a lot of videos of him working the dough/mixing/baking etc, and he almost exclusively does this “Canotto” style pizza. couple consistent things i’ve seen is the use of higher hydration dough and the use of Biga. Also, others have said a HOT oven is essential somewhere in the range of 800-900f.
(Oh also if you dont speak italian (i don’t), instagram has a handy “translate” button)
You need to learn canotto style pizza recipes which means raft in Italian because it looks like an inflatable raft.
Fold, press and repeat around the edges of your base. Stone bake the pizza in a hot oven so the dough is fired from both sides. I’ve managed this a handful of times but it’s pretty much a roulette for me. If you find a sure fire way of doing this please share.
Like everyone else said, hot oven and 70+% hydration.
The most important thing is to have a good mixer! As someone recommended, if you watch Raf Bonetta, he uses a spiral dough mixer, which is capable of forming gluten and even kneading pizza dough with up to 100% hydration! You will never achieve that by hand, or by a Kitchenaid for example!