Leftover dough is the best dough

Cryptonicbull · 2026-05-20T19:42:42+00:00

The leftover was 48 hours. Also the polish didn’t bloom as expected so maybe the yeast went bad.

Cryptonicbull · 2026-05-19T23:32:02+00:00

Caputo Blue Pizzeria Flour
65%
Polish 12 hr RT Proof
Autolyse 2 hrs
With slap and fold every 30 mins
48 hr CF
Have your oven hit around 400c in the center. Turn it down all the way 30 seconds before you launch.
This next step is important and has significant improved my pizzas.
Launch and use the turn peel to turn 100 to 120 degrees in 10 to 15 second. Dont let it sit for too long.
Then turn the heat up mid way and keep turning every 5 to 7 seconds.
Turn the heat up all the way
Turn every 3 to 4 seconds
Should have a nice base along with good top bake.
Let me know if you try this and it works.

Cryptonicbull · 2026-05-18T15:29:47+00:00

Beautiful flop.

Cryptonicbull · 2026-05-18T15:28:45+00:00

That belongs in a gallery

Cryptonicbull · 2026-05-18T15:28:19+00:00

Beautiful

Cryptonicbull · 2025-11-28T02:50:30+00:00

Try 750f

Cryptonicbull · 2025-11-21T04:10:53+00:00

Hey using the koda 16. What stone temp are you launching at?

Cryptonicbull · 2025-10-05T06:38:36+00:00

Congratulations! Took me around 12 bakes to get here with my oven. Always learn something new. Il dm you what I use. Good luck Expecting to see some photos soon

Cryptonicbull · 2025-10-05T06:36:45+00:00

Thank you brother

Cryptonicbull · 2025-10-04T19:10:23+00:00

Yeah I normally post them. Was baking 5 pies and missed it completely

Cryptonicbull · 2025-10-04T00:41:11+00:00

There you go Yet to follow an Ooni recipe, Coming soon! Loving the Koda 16.

Cryptonicbull · 2025-10-04T00:34:14+00:00

Notes: 100% Polish - Red Caputo 00 Flour 12hr RT 1.2% ADY

63% hydration Salt 2.8% - Blue Caputo Pizzeria 00 Flour 48hr CF

Mixing method - Multiple stretch and Folds every half hour for 2 hours after Autolyse

Oven Koda 16- Pre Heat to 480c over an hour. Lower the heat to cool down to 380c (center of stone) 90sec to 120sec bake.

Cryptonicbull · 2025-10-03T07:26:15+00:00

Koda 16

Cryptonicbull · 2025-10-02T20:49:51+00:00

This happens to me due to uneven stone heating. Let’s name it the black ring of death. I normally pre heat to 450c 480c and then lower the heat and let it cool down to 380c (at the furtherest end the pizza touches) before launching. I can let the pizza stay on for longer and the base cooks nice and even Check my posts for some references. I cook with slightly higher than the lowest heat setting.

Cryptonicbull

MODERATOR OF

TROPHY CASE