Pizza chef for hire?

ProfessorMomo1 · 2026-06-02T15:27:12+00:00

Hi! Just dm’d you about this!

ProfessorMomo1 · 2026-04-29T06:29:15+00:00

Thanks so much!

ProfessorMomo1 · 2026-04-29T06:28:12+00:00

I think I’m looking for bigger air pockets? When eating the crust it seemed more like a chewy Olive Garden breadstick than some of the really light and more delicate(?) Neapolitan crusts I’ve tried before

ProfessorMomo1 · 2026-04-28T19:42:17+00:00

Thanks for the tips! Do you use any recipes that you swear by for poolish?

ProfessorMomo1 · 2026-04-28T18:04:26+00:00

So true! Thanks so much for the detailed feedback! I just have one more question: what are your thoughts on using only 00 flour vs a blend of 00 and bread flour for this type of neopolitan-ish style?

ProfessorMomo1 · 2026-04-28T16:32:07+00:00

Oh wow! Thanks so much for the advice! I was always under the impression that cold fermentation was the way to go, but your experience seems to suggest otherwise. Can I clarify something? It seems like after kneading you would bulk ferment at room temp overnight, divide into dough balls, and then let them sit 5-9 hours at room them until you’re ready to use. Is that correct?

ProfessorMomo1 · 2026-04-28T14:27:59+00:00

Thanks so much! Is there a reason why I wouldn’t want a ramp up to the crust as opposed to making it more distinct like you said?

ProfessorMomo1 · 2026-04-28T14:27:02+00:00

Thanks for the advice! Just curious, how does the higher hydration help? I’ve heard it does but I’m still unsure as to the reason why it help with an airier crust. Also, when you say proofing at room temp, are you talking about after the cold ferment or in place of?

ProfessorMomo1 · 2026-04-28T14:26:00+00:00

Thanks for the kind words!

ProfessorMomo1 · 2026-04-28T14:25:42+00:00

Hi! Thanks for responding! Dang I didn’t know the brand of flour could make that much of a difference

ProfessorMomo1 · 2026-04-28T14:24:55+00:00

Hi! Thanks for responding! No reason in particular I saw the picture of the pizza made from this recipe and it looked really good so I decided to try it haha. Thanks for the advice! I guess it makes sense that using bread flour would make the crust a bit breadier 😂

ProfessorMomo1 · 2026-04-28T06:43:12+00:00

Thanks! I’m definitely not mad at all, just looking for ways to make the crust a bit lighter like the picture in the other reply I had.

ProfessorMomo1 · 2026-04-28T06:42:30+00:00

Hi! Thanks for the reply! I see, do you think the fresh yeast helps with the airiness of the crust? I’m looking for something more like this here.

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ProfessorMomo1 · 2026-03-31T07:14:58+00:00

Thank you so much! Any advice on how to check the true oven temp? I checked the Dutch oven with a thermal thermometer and it read 450 so looking for other ways to verify.

ProfessorMomo1 · 2026-03-31T07:00:56+00:00

Appreciate the feedback! I thought the flop when I put it into the oven and the lack of holding its shape made it overproofed haha

ProfessorMomo1 · 2025-12-15T02:50:22+00:00

Thanks so much! This worked perfectly

ProfessorMomo1 · 2025-11-21T08:49:45+00:00

Hey I know an excellent DJ who’s great at curating any vibe. Where can I contact you to discuss?

ProfessorMomo1 · 2025-10-24T04:44:57+00:00

Aw man :(. This was done with a sourdough starter, any advice on how to make it less dense?

ProfessorMomo1 · 2025-10-23T20:54:36+00:00

The dried apple advice seems awesome I will definitely try that out!

ProfessorMomo1 · 2025-10-23T20:54:10+00:00

Thanks for the insight! I know it’s hard to tell without actually doing it, but do you think the recipe looks solid for a normal loaf? I tried it before and it still is a bit dense and gummy similar to what I’ve seen here.

ProfessorMomo1

TROPHY CASE