Pizza

Blue good up till about 24 hrs RT, but if you wanna do long proves you need a stronger flour.

Gets even more tricky if your doing biga also, red isn't even string enough for it

I’m keen to try the Americana too, have you ever used it?

I am tempted with a gas oven. I'd like to eat pizza more but it takes a few hours to get my wood one hot enough.
What's the flavour like on gas?

We have an ooni that can run on wood, charcoal and gas, since I started using it on gas I haven't used it any other way.

It's more of a spectacle and has a bit more romance to it when you use wood but it's such a faff that any perceived difference in taste (which I honestly can't tell there is) is more than made up for by the ease of using it with gas. If you have kids it's even more of a no brainer as you can just turn it on and forget about it and turn it straight off afterwards so it's one less thing to worry about when you're running after toddlers at the same time.

You school boys using caputo?

Found a good source of mutti tomato which made a big difference. Stocked up as it's an hour to that supermarket each way.

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Caputo blue, 24hr room temperature. Caputo red to follow tomorrow.

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I’m on caputo Manitoba as I also use it for my bread baking. Makes a great pizza but it absolutely needs a biga and 48 hour fermentation.

That looks nice!

Had pizza here today. Highly recommended if you happen to find yourself in German speaking Italy. It's an hour's drive from us but will be going back.next time the craving kicks in.

Local flour so not Caputo. From what I could tell when I asked, dough is 24 hour poolish. Stretched in polenta and not semolina. Local cow mozarella (buffalo mozzarella from the south when out of season). Toppings were top level.

https://g.co/kgs/zHHp2V

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Have to say, probably in my top 5 best pizzas ever. Definitely the best non Neapolitan style I've ever had.

Today with Caputo red. Dough was proved well. Felt noticeably tighter to work with. I had 2 good pizzas and 1 where there wasn't quite enough flame over the top.

I think I'd use blue if given the choice, but it's not worth worrying about.

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What you cooking in? And recipe on the first pls looks great

Original Ooni pro, butter with sage mixed through, roasted butternut squash, caramelised onion and fior di late

Looks lovely. I'll make one.

Nah Ive not use it but have used a similar flour, its quite a high W content so would be perfect for blending or making a Biga too. You'd be able to do a super long prove too with it.

How many g are people using of dough per pizza? I feel 200 is not enough but 250 might be a bit to much.

If its a 12" and Im doing Neapolitan style I do about 280g.

Thanks. I went with 250 again but got the base lot thinner. Best one yet.

Need to start a sour dough to up a level a think.

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Caputo purple 💜 fo life

Some recent ones

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I'm so hungry

Vegetarian ndudja / broccoli, Caputo blue, Ken Forkish recipe.

Think the blue is too poofy for my recipe/tastes, going back to red

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Lovely stuff ^

White base pies are currently my favourite right now
Mozz, courgette, basil with jalapeño and pecorino

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Nice. I think in going to try some white ones soon.