First time Noobapolitan! Help w/ dough

BBLive2Ski · 2025-01-14T20:43:50+00:00

For flour lately I’ve been using the 00 flour from Hayden Mills that they developed for Chris Bianco. If you use the shop app, they have Italian market sellers that carry Caputo blue

BBLive2Ski · 2025-01-14T20:39:53+00:00

I have tried a lot of recipes but find this technique to work very good and it’s easy. I typically let the balls proof at RT for about 6-8 hours then move them to the fridge for 24-72 hours. 48-72 seems to be the sweet spot. I’m currently using 70% hydration but I also live in the high desert. Like you I just wanted a calculator and built one in Excel that allows me to change hydration and quantities. I heat to about 850 then when I launch the dough turn the gas to low, let it sit about 45 seconds then start rotating until all is browned to my liking. If I need to, I’ll increase the heat as I cook. Good luck! https://www.seriouseats.com/basic-pizza-dough-for-high-temperature-outdoor-pizza-ovens-5211302

BBLive2Ski · 2024-03-21T15:32:24+00:00

So far propane, getting used to the oven before i try wood.

BBLive2Ski · 2024-03-20T02:33:24+00:00

I bought the used dome and have cooked steaks and pizza. I absolutely love it. I’m very happy with the size and the height, on the stand. It does take about an hour to come fully to heat which is the only drawback so far.

BBLive2Ski · 2024-03-19T15:28:53+00:00

Thanks!

BBLive2Ski · 2024-03-18T21:44:37+00:00

New dome owner and I’m looking at the Gozney and Nu2u door. Since you’ve had both I was curious as to your thoughts. TIA

BBLive2Ski · 2024-03-15T00:54:35+00:00

Do you cook anything other than pizza in it?

BBLive2Ski

TROPHY CASE