I had this oven for a couple of months now and I finally getting consistent results with my Neapolitan pizza.…
65% hydration, about a minute in the Koda. Pulled to 14 inches, rolled about an inch of it inwards to…
I have been learning how to make neapolitan pizza in a home oven for the last couple of months. I…
Made this at an event by Valkein
Triple blend 72hr cold fermented 40% Caputo 00 pizzeria 20% Caputo Tipo 1 40% Caputo Nuvola Super (poolish) by skylinetechreviews80
I traded my Ankarsrum for a Wilfa and the dough makes all the difference. 68% Hydration handled perfectly! Before that…
Midweek bake after work. 72h cold fermentation, around 65% hydration, baked in a gas-fired oven. I’m happy with the oven…
I did the thingy. (Home oven edition, 68% Hydration) by Puzzled_Kiwi_3251
marinara has to be my favorite pizza. absolute GOAT 4 pizzas poolish 350 Caputo pizzeria 350 water 5 fresh yeast…
Some weekend pizza. Margherita with pepperoni. 70% preferment using Caputo Pizzeria. by bigj097
C by onlynoraworld
Caputo “Blue” Pizzeria Flour, 67.5% hydration, 72 hour cold ferment. Topped with Calabrian chili oil and post-oven basil. by f_cinergytraining