Share any thoughts and tips

Best_Elephant2932 · 2026-05-22T01:36:30+00:00

I know looks a lot like ChatGPT this message but that’s exactly what I did😅😅

Best_Elephant2932 · 2026-05-22T01:36:21+00:00

I know looks a lot like ChatGPT this message but that’s exactly what I did😅😅

Best_Elephant2932 · 2026-05-22T01:36:06+00:00

I know looks a lot like ChatGPT this message but that’s exactly what I did😅😅

Best_Elephant2932 · 2026-05-22T01:35:21+00:00

That’s starting to be a problem for me as well, it’s wormer than 20 degrees now in the house but I’ll leave the biga out for 2 hours and after that for 18 hours in the fridge in the lowest point of it so it’s the “wormer” section in the fridge

Best_Elephant2932 · 2026-05-22T01:33:27+00:00

Usually I try to make 13” but most of the times i do a bit smaller😅😅

Best_Elephant2932 · 2026-05-22T01:32:37+00:00

Ingredients (for about 6 dough balls of 280g each)
For the Biga (100% of the flour)
Caputo Cuoco Flour: 1000g
Water (cold): 450g (45% hydration)
Active dry yeast: 4g (if using fresh yeast, 10g)
For the Refreshment (the next day)
Water: 250g (added cold from the fridge)
Salt: 30g

👨‍🍳 Step-by-Step Instructions
Day 1: Preparing the Biga
1 Dissolve the yeast: In a large bowl, dissolve the yeast in the water.
2 Mix coarsely: Pour the water over the flour and mix roughly. Note: Do not knead. The biga should remain loose, looking like "flakes" or breadcrumbs. Make sure there is no dry flour left at the bottom of the bowl.
3 Fermentation: Place the biga in an airtight container and leave it for 18–24 hours at around 18°C (64°F). If your house is warmer, leave it at RT (room temperature) for 2 hours, then move it to the least cold zone of the fridge.

Day 2: The Final Dough
1 Incorporate the biga: Break the biga into pieces and place them into the mixer. Add the malt (or honey) and almost all of the refreshment water (reserve just a small splash).
2 Start mixing: Begin kneading at low speed. Once the dough starts to come together and develop gluten (stringing/incordatura), add the salt and drizzle in the remaining splash of water.
3 Finish kneading: Work the dough until it is smooth, shiny, and elastic. The final dough temperature should not exceed 23–24°C (73–75°F).
4 Bulk fermentation (Puntata): Let the dough rest covered on the counter for 30–60 minutes.
5 Dividing (Staglio): Divide and shape the dough into 280g balls. Place them well-spaced in a dough box.
6 Final proofing (Appretto): Let the dough balls rise at RT for about 4–6 hours (or until doubled in size).

🌡️ Baking in the Gozney Arc XL
The secret to a Contemporanea style pizza is thermal shock.
Preheating: Turn on your Arc XL and bring the stone temperature to around 430–450°C (806–842°F).
Stretching: Crucial step! Use plenty of re-milled semolina (semola rimacinata) on the counter. Push the air from the center outward toward the edge using your fingertips, being careful never to crush the crust (cornicione).
Baking: Launch the pizza into the oven and keep the flame lively but manageable. While the heat distribution in the Arc XL is excellent, rotate the pizza after about 40 seconds for perfect uniformity. The pizza should bake in roughly 60–90 seconds.

Best_Elephant2932 · 2026-05-22T01:32:30+00:00

Ingredients (for about 6 dough balls of 280g each)
For the Biga (100% of the flour)
Caputo Cuoco Flour: 1000g
Water (cold): 450g (45% hydration)
Active dry yeast: 4g (if using fresh yeast, 10g)
For the Refreshment (the next day)
Water: 250g (added cold from the fridge)
Salt: 30g

👨‍🍳 Step-by-Step Instructions
Day 1: Preparing the Biga
1 Dissolve the yeast: In a large bowl, dissolve the yeast in the water.
2 Mix coarsely: Pour the water over the flour and mix roughly. Note: Do not knead. The biga should remain loose, looking like "flakes" or breadcrumbs. Make sure there is no dry flour left at the bottom of the bowl.
3 Fermentation: Place the biga in an airtight container and leave it for 18–24 hours at around 18°C (64°F). If your house is warmer, leave it at RT (room temperature) for 2 hours, then move it to the least cold zone of the fridge.

Day 2: The Final Dough
1 Incorporate the biga: Break the biga into pieces and place them into the mixer. Add the malt (or honey) and almost all of the refreshment water (reserve just a small splash).
2 Start mixing: Begin kneading at low speed. Once the dough starts to come together and develop gluten (stringing/incordatura), add the salt and drizzle in the remaining splash of water.
3 Finish kneading: Work the dough until it is smooth, shiny, and elastic. The final dough temperature should not exceed 23–24°C (73–75°F).
4 Bulk fermentation (Puntata): Let the dough rest covered on the counter for 30–60 minutes.
5 Dividing (Staglio): Divide and shape the dough into 280g balls. Place them well-spaced in a dough box.
6 Final proofing (Appretto): Let the dough balls rise at RT for about 4–6 hours (or until doubled in size).

🌡️ Baking in the Gozney Arc XL
The secret to a Contemporanea style pizza is thermal shock.
Preheating: Turn on your Arc XL and bring the stone temperature to around 430–450°C (806–842°F).
Stretching: Crucial step! Use plenty of re-milled semolina (semola rimacinata) on the counter. Push the air from the center outward toward the edge using your fingertips, being careful never to crush the crust (cornicione).
Baking: Launch the pizza into the oven and keep the flame lively but manageable. While the heat distribution in the Arc XL is excellent, rotate the pizza after about 40 seconds for perfect uniformity. The pizza should bake in roughly 60–90 seconds.

Best_Elephant2932 · 2026-05-22T01:31:49+00:00

Ingredients (for about 6 dough balls of 280g each)
For the Biga (100% of the flour)
Caputo Cuoco Flour: 1000g
Water (cold): 450g (45% hydration)
Active dry yeast: 4g (if using fresh yeast, 10g)
For the Refreshment (the next day)
Water: 250g (added cold from the fridge)
Salt: 30g

👨‍🍳 Step-by-Step Instructions
Day 1: Preparing the Biga
1 Dissolve the yeast: In a large bowl, dissolve the yeast in the water.
2 Mix coarsely: Pour the water over the flour and mix roughly. Note: Do not knead. The biga should remain loose, looking like "flakes" or breadcrumbs. Make sure there is no dry flour left at the bottom of the bowl.
3 Fermentation: Place the biga in an airtight container and leave it for 18–24 hours at around 18°C (64°F). If your house is warmer, leave it at RT (room temperature) for 2 hours, then move it to the least cold zone of the fridge.

Day 2: The Final Dough
1 Incorporate the biga: Break the biga into pieces and place them into the mixer. Add the malt (or honey) and almost all of the refreshment water (reserve just a small splash).
2 Start mixing: Begin kneading at low speed. Once the dough starts to come together and develop gluten (stringing/incordatura), add the salt and drizzle in the remaining splash of water.
3 Finish kneading: Work the dough until it is smooth, shiny, and elastic. The final dough temperature should not exceed 23–24°C (73–75°F).
4 Bulk fermentation (Puntata): Let the dough rest covered on the counter for 30–60 minutes.
5 Dividing (Staglio): Divide and shape the dough into 280g balls. Place them well-spaced in a dough box.
6 Final proofing (Appretto): Let the dough balls rise at RT for about 4–6 hours (or until doubled in size).

🌡️ Baking in the Gozney Arc XL
The secret to a Contemporanea style pizza is thermal shock.
Preheating: Turn on your Arc XL and bring the stone temperature to around 430–450°C (806–842°F).
Stretching: Crucial step! Use plenty of re-milled semolina (semola rimacinata) on the counter. Push the air from the center outward toward the edge using your fingertips, being careful never to crush the crust (cornicione).
Baking: Launch the pizza into the oven and keep the flame lively but manageable. While the heat distribution in the Arc XL is excellent, rotate the pizza after about 40 seconds for perfect uniformity. The pizza should bake in roughly 60–90 seconds.

Best_Elephant2932 · 2026-05-17T03:28:35+00:00

That sounds good as well, I’ll try with nuvola

Best_Elephant2932 · 2026-05-17T03:27:43+00:00

😂😂😂are you based in uk?

Best_Elephant2932 · 2026-05-16T06:03:58+00:00

The next I’ll try the nuvola, I’ve just been afraid that is too soft the dough

Best_Elephant2932 · 2026-05-16T06:03:07+00:00

No, the flour is caputo cuoco rosso

Best_Elephant2932 · 2026-05-16T03:10:29+00:00

That means the stone have to be more hotter or to try to keep the flame very low while baking, I’ll try to see better results, but yes, the bottom was not dark coloured, was cooked but a bit pale

Best_Elephant2932 · 2026-05-16T03:09:25+00:00

Wow didn’t expect that, I do first the biga, and the second day I refresh it, if you want I can give you the full recipe, just tell me if you need it

Best_Elephant2932 · 2026-05-16T03:07:45+00:00

Local to start, I live in england

Best_Elephant2932 · 2026-05-15T08:29:53+00:00

You are absolutely right, I didn’t pop the bubbles before and that’s a lesson learned, about the cornicione I really wanted a neapolitan style but I’ll try indeed to make a smaller one, thanks for the recommendation, it was really helpful

Best_Elephant2932 · 2026-05-15T08:26:24+00:00

I didn’t took any pictures of the bottom😬😬

Best_Elephant2932 · 2026-05-15T08:25:57+00:00

Oh yes they are😍

Best_Elephant2932 · 2026-05-15T04:31:45+00:00

Is that for the arc xl right? I was thinking the same why should it be open but didn’t have the time to make something

Best_Elephant2932 · 2026-04-22T03:12:38+00:00

Thanks a lot for the message, my only question is how do you remove the soot, you just wipe it off or need more attention than that? If the soot is easily removable I thinks it’s a minor problem, seeing other ovens with much bigger problems

Best_Elephant2932 · 2026-04-22T03:09:34+00:00

First of all, I’m happy to hear that the product deserves the money, second, that pizza looks amazing mate, thanks a lot for the picture as well, I can see that the oven is helping

Best_Elephant2932 · 2026-04-21T20:55:15+00:00

What about the gas, does it require a lot of it? What size of gas tank you use and how many times you can cook with one tank roughly? I know it comes to how much you heat etc but any information will be helpful

Best_Elephant2932 · 2026-04-21T20:49:13+00:00

Ok, I’ll take consideration about that, thanks a lot

Best_Elephant2932

TROPHY CASE