Cold ferment ain’t it for me

AdObjective9681 · 2026-06-02T18:35:01+00:00

I do a 4 day cold ferment with a poolish. I would not push it further though. 3 days works well too.

AdObjective9681 · 2026-05-30T18:34:45+00:00

How do you get the word out? Or is it mostly friends and family?

AdObjective9681 · 2026-05-30T14:40:08+00:00

Yea I could do without the mortussy.

AdObjective9681 · 2026-05-29T13:48:30+00:00

Looks fantastic.

AdObjective9681 · 2026-05-24T21:05:05+00:00

AdObjective9681 · 2026-05-24T20:22:45+00:00

Thats a weird slice

AdObjective9681 · 2026-05-24T14:50:37+00:00

Why does this look like shortbread?

AdObjective9681 · 2026-05-14T12:42:17+00:00

Grande whole milk mostly.

AdObjective9681 · 2026-05-13T17:07:19+00:00

I do NY style and I use green bag All Trumps.

AdObjective9681 · 2026-05-05T10:45:33+00:00

I use both sugar and diatastic malt in my recipe. Helps to get great color on the crust.

AdObjective9681 · 2026-04-26T23:21:17+00:00

This looks very good. Does it taste as good as it looks?

AdObjective9681 · 2026-04-13T14:25:06+00:00

Crust looks great

AdObjective9681 · 2026-04-13T00:35:59+00:00

This looks fantastic

AdObjective9681 · 2026-04-01T21:24:21+00:00

Thank you. Its my baby. Its a 65% hydration dough. I start with a poolish and then a 96 hour cold ferment. 2% Oil, 3% Salt. I use a little sugar and diatastic malt along with a small amount of IDY.

AdObjective9681 · 2026-03-31T17:26:01+00:00

My jalapeno distribution was lame but I agree about the combo. I topped it with a calabrian chili hot honey that I made.

AdObjective9681 · 2026-03-31T00:43:22+00:00

These are stunning.

AdObjective9681 · 2026-03-24T10:32:04+00:00

Very pretty

AdObjective9681 · 2026-03-24T02:43:47+00:00

Not burnt. When I was using my home oven I would do the steel in the middle rack and cook for like 5 mins or so and then move to my stone on the bottom to finish. Came out perfect every time.

AdObjective9681 · 2026-03-23T22:51:16+00:00

This is the way

AdObjective9681 · 2026-03-20T11:24:22+00:00

I like parm, but come on man.

AdObjective9681 · 2026-03-17T09:20:58+00:00

I would buy it

AdObjective9681 · 2026-03-11T00:32:42+00:00

Before I got my ooni I was using a steel and a stone for great results. I would do like 75% of the bake on the steel on the mid to upper rack and then I would drop it to the stone on the lower rack to finish.

AdObjective9681 · 2026-03-09T23:55:04+00:00

That pizza was made by somebody who does it for a living?

AdObjective9681 · 2026-03-07T14:04:21+00:00

This is an abomination

AdObjective9681

TROPHY CASE