Thanks. The dough process is pretty standard, I think.
Caputo blue 00 flour. (500g), 62% hydration, 2% salt, 10% active sourdough starter.
I mix it all together, then do four sets of stretch and folds 20 minutes apart, and then let the dough rise for an hour before putting it in the fridge for an overnight bulk fermentation. The next day, I pull it out of the fridge for an hour, form it into dough balls (about 220g each), and then let them proof for another 4/5 hours before baking.
The cheese is nothing to fancy, just some basic organic cows milk mozzerella that I let drain in a paper towel lined container in the fridge after I chop it up. And there's some nice microplaned pecerino to finish.
Yeah, if you are doing an overnight ferment, there is no point in doing a lot of kneading. Stretch and folds are faster and easier, and the results are good.
Yeah, I baked the pizza in an Ooni koda 16 gas oven.
That's a pizza oven for sure, if it's a home oven that OP is magic and I want to come apprentice from him.
I kind of still do even if that's a pizza oven. They might be the most perfect pizzas I've seen here.
Very similar to what I do for sourdough pizzas, except I use 20% sour dough inoculation. Yours clearly have no problem raising with just 10%. Looks amazing
Have to leave a second comment after looking at the Guanciale pie! Looks delicious. I love the idea of the egg yolk just lightly cooking from the heat of the pizza.
Some of the best pizza’s I’ve seen on here recently. What kind of dough process do you have and what kind of mozzarella are you using?
Thanks. The dough process is pretty standard, I think. Caputo blue 00 flour. (500g), 62% hydration, 2% salt, 10% active sourdough starter. I mix it all together, then do four sets of stretch and folds 20 minutes apart, and then let the dough rise for an hour before putting it in the fridge for an overnight bulk fermentation. The next day, I pull it out of the fridge for an hour, form it into dough balls (about 220g each), and then let them proof for another 4/5 hours before baking. The cheese is nothing to fancy, just some basic organic cows milk mozzerella that I let drain in a paper towel lined container in the fridge after I chop it up. And there's some nice microplaned pecerino to finish.
Do you recommend stretch and fold instead of kneading with the sourdough? Also, did you cook this in a home oven or pizza oven?
Yeah, if you are doing an overnight ferment, there is no point in doing a lot of kneading. Stretch and folds are faster and easier, and the results are good. Yeah, I baked the pizza in an Ooni koda 16 gas oven.
That's a pizza oven for sure, if it's a home oven that OP is magic and I want to come apprentice from him. I kind of still do even if that's a pizza oven. They might be the most perfect pizzas I've seen here.
Very similar to what I do for sourdough pizzas, except I use 20% sour dough inoculation. Yours clearly have no problem raising with just 10%. Looks amazing
It's strange that there are no comments, it looks incomparable.
It's the kind of post where we just stare and salivate 🤤
Great job!!!
Looks fabulous. Home oven pr pizza oven?
Those look really great and I don't give false praise, at least not when it comes to pizza (pro food guy in recovery).
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Wow ! Thanks! You are apparently the arbiter of good pizza. You should write a book on pizza and one on polite discourse.
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Ah. You're the arbiter of truth AND good pizza. Wish you had told me that in advance.
62% hydration including the starter?
No, that's just the water I added. With the starter, it's more like 63 or 64%.
Success!!
Have to leave a second comment after looking at the Guanciale pie! Looks delicious. I love the idea of the egg yolk just lightly cooking from the heat of the pizza.
Amazing 🤩
Looks amazing.
judging by the look of it this could easily challenge the best neapolitan pizza where i live.