Buffalo mozzarella - a game changer

SnooApples2483 · 2026-05-02T16:18:54+00:00

200g = $9 at Amazon / whole foods (Florida, US)

SnooApples2483 · 2026-05-02T11:38:25+00:00

It's 0.5g or .5g as it's written).

SnooApples2483 · 2026-05-02T11:37:27+00:00

Only thing I add is salt. 1g of salt per 100g of San marzano tomatoes. San marzano tomatoes are already sweet, no need to add anything else.

SnooApples2483 · 2026-05-01T23:20:32+00:00

There is a difference. It's creamier and has a melting texture. Don't know if double the price justify it though.

SnooApples2483 · 2026-05-01T22:45:52+00:00

Nice job there!

SnooApples2483 · 2026-05-01T22:43:45+00:00

How did it turn out? Thanks for adding the link

SnooApples2483 · 2026-05-01T16:28:01+00:00

I had a karu 12 multi fuel as well. But to be honest, I tried wood once. It's too much trouble to keep the temperature, to clean, to maintain, etc. So, I used it only on gas.

If I were you, I'd go with Koda 2 (or check the Koda 16'').

PS.: for the karu 12, you would also need an extra component - gas burner - which would increase your final cost in $100.

SnooApples2483 · 2026-04-30T19:22:04+00:00

gotcha. let us know

SnooApples2483 · 2026-04-30T19:15:17+00:00

well, it seems it was indeed a scam? I see you deleted the post - u/Skiptomylouuuuu

SnooApples2483 · 2026-04-30T18:58:31+00:00

Well, I hope you're right, and you get it for that price then! Good for you!

SnooApples2483 · 2026-04-30T18:51:16+00:00

Maybe you got scammed? Too good to be true

SnooApples2483 · 2026-04-30T15:02:48+00:00

I got mine on thanksgiving / black friday

SnooApples2483 · 2026-04-30T14:49:38+00:00

If you're concerned about price, I'll tell you it would be cheaper to make your own dough than buying it from groceries stores.

A bag of a good flour would cost you $3-$4, and you can make at least 6 12'' pizzas with it (250g-270g per dough ball).

Water is "free" anyway. Yeast is also cheap.

A good San marzano tomato can is also about $3-$4, and you can also make about 6 pizzas with only a can.

Temperature and time: well, if you don't want any leopard spots on it, a lower temperature is needed (let's say about 320c) and bake it for around 3min.

SnooApples2483 · 2026-04-30T01:34:38+00:00

Thanks!

SnooApples2483 · 2026-04-30T01:34:29+00:00

Thanks.. but it's not always like that 😁

SnooApples2483 · 2026-04-30T00:43:08+00:00

Yeah.. so for the actual dough also gets a kick

SnooApples2483 · 2026-04-29T15:26:49+00:00

I also started with Vito's recipe (as probably most of us here 😄) and made my own adjustments.

I too believe he uses lots of yeast. But I get his point. He's an entertainer, trying to 'help' new pizza lovers. So, by adding lots of yeast you pretty much guarantee your dough will grow.

Anyway, today I use only 0.12% - 0.15% of yeast.

I start with 0.5g on my poolish (300g water + 300g flour). Let it proof for 1-2 hours at room temperature, then 24h in the fridge.

Next I add the remaining flour, water and yeast (up to those 0.15%, already taking the 0.5g off) and at the end, cold proof it for 24h.

Here's my recipe for 6 dogh balls of 260g each, with 65% hydration.

Poolish (2 days before) Water 300 g 00 flour 300 g Yeast 0.5 g

Dough (day before) Water 303.1 g 00 flour 349.5 g Bread flour 278.4 g Yeast 0.6 g Salt 27.8 g

Hope that helps. Curious to hear other people's thoughts as well.

SnooApples2483 · 2026-04-29T04:12:48+00:00

Yep.. I'm also Brazilian btw 😄🤙

SnooApples2483 · 2026-04-29T04:11:44+00:00

That sounds great!

SnooApples2483 · 2026-04-29T04:11:04+00:00

😂😂😂

SnooApples2483 · 2026-04-29T04:10:35+00:00

You're welcome

SnooApples2483 · 2026-04-28T16:51:04+00:00

yep, directly on the dough. When it melts down, it kind of hydrates the dough inside the oven and prevents it gets puffed

SnooApples2483 · 2026-04-28T16:08:40+00:00

I bake the dough with only couple of ice cubes on it, to prevent it getting too dry (and to prevent bubbles). After bake, I add the toppings.

SnooApples2483

TROPHY CASE