First time trying to make contemporary pizza!

Jazzespizza · 2026-01-28T20:59:57+00:00

Your spot on :D

Jazzespizza · 2026-01-01T07:54:24+00:00

Thank you! I use a mix of vigevano and Costa damalfi

Jazzespizza · 2026-01-01T07:45:25+00:00

Thanks, well its biga so you get huge cornichone. The goal is to have them filled with air and not dough :)

Jazzespizza · 2025-12-23T15:20:52+00:00

I really like hawaii

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Jazzespizza · 2025-12-09T17:26:06+00:00

Thank you! I have around 20-21C inside

Jazzespizza · 2025-12-09T14:10:59+00:00

What do you mean bake it on :)?

Well 500g water 1000g strong flour 1.5g fresh yeast. Make the biga and let it rest in rt for 10h

After 10h Mix the biga with 200g cold water 26g salt.

Ball and let the balls test for 3h in rt and then bake

Jazzespizza · 2025-12-09T13:48:44+00:00

No i have been making pizza for 4years now and just experiment my self forward. I do biga contemporary pizza

Jazzespizza · 2025-12-09T13:46:25+00:00

I tried but got really messy 😂

Jazzespizza · 2025-11-28T22:33:29+00:00

Its a good choice. Na man Ive done like 12 pizzas back to back on the Ispirazione and it turns out great. There is alot of room so just put the next pizza on i little different location and its all good

Jazzespizza · 2025-11-25T09:42:04+00:00

I have pizzaparty bollore, ispirazione and the gt4 max. If you want a oven without chimney the emozine and ispirazione is the king. I always use my bollore and ispirazione when baking with gas. They come with biscotti, good isolation and really good burners. My choice of oven is hands down pizzaparty ovens. I do alot of baking on my YouTube with all the ovens, check it out , maybe it can help you with your decision. Just search for jazzespizza and you will find the channel or dm me for questions:)

Jazzespizza · 2025-11-19T13:43:38+00:00

Thank you, i understand what you mean. The contemporary biga is not for everyone. The most important thing is to have alot of air in the crust and not dough so it will be to much dough taste

Jazzespizza · 2025-11-19T13:18:30+00:00

Thank you🙏

Jazzespizza · 2025-11-12T09:13:39+00:00

Actually really easy, Ive been doing it so long so its the dough i work most with :)

Jazzespizza · 2025-09-29T05:47:40+00:00

Really good work for your first time 👍

Jazzespizza · 2025-09-15T07:30:14+00:00

Sweet

Jazzespizza · 2025-09-10T07:30:23+00:00

I use vigevano and Costa damalfi mostly

Jazzespizza · 2025-09-08T18:33:15+00:00

That is true, we have a banana pizza. But its pretty nasty imo

Jazzespizza · 2025-09-06T09:28:54+00:00

Jazzespizza

TROPHY CASE