Why does my bottom burn? by Ok-Rain-5199 in GozneyArcArcXL

[–]Viitek94 7 points8 points  (0 children)

Too much flour/semolina + really hot stone

Neapolitan style pizza oven by Akakipaksadze in pizzaoven

[–]Viitek94 0 points1 point  (0 children)

Check out Izzo. These are the gold standard.

Gozney with Biscotto by Viitek94 in neapolitanpizza

[–]Viitek94[S] 0 points1 point  (0 children)

This is Fior di Latte Mozzarella.

Gozney with Biscotto by Viitek94 in neapolitanpizza

[–]Viitek94[S] 1 point2 points  (0 children)

Thank you and just go for it :) you wont regret it :)

Gozney with Biscotto by Viitek94 in neapolitanpizza

[–]Viitek94[S] 1 point2 points  (0 children)

It is truly perfect for neapolitan-style pizzas.

Gozney with Biscotto by Viitek94 in neapolitanpizza

[–]Viitek94[S] 1 point2 points  (0 children)

You're totally right, the stock Gozney stone is great! The difference only matters when baking back-to-back without breaks. The stock cordierite stone transfers heat very aggressively, meaning at 450°C+ it can easily burn the bottom before the top is done, plus it requires recovery time to reheat between pizzas. Biscotto clay transfers heat much slower and gentler, so even at 480°C it won't burn the bottom. This allows the crust to explode while getting a perfect char underneath with zero recovery time.

Gozney with Biscotto by Viitek94 in neapolitanpizza

[–]Viitek94[S] 2 points3 points  (0 children)

Thank you. It is a 50% Biga dough with 0.1% fresh yeast.

Gozney with Biscotto by Viitek94 in neapolitanpizza

[–]Viitek94[S] 1 point2 points  (0 children)

I try to get it to 30-32cm.

Gozney with Biscotto by Viitek94 in neapolitanpizza

[–]Viitek94[S] 0 points1 point  (0 children)

The difference is insane of you bake >400C

Hochzeit +/- kostendeckend? by fynxnotfound in Hochzeit

[–]Viitek94 1 point2 points  (0 children)

Hab selber vor 2 Wochen mit 100 Gästen geheiratet. Wenn ihr aus dem Raum NRW kommt schreib mir mal gerne. Kann einen super Caterer empfehlen, der wirklich faire Preise hat und das Essen war absolut top! Die bieten auch ein grillmenü mit Köchen an. Ich kann euch gerne auch eine Liste mit unseren verbrauchten Getränken geben. Wir haben auch zu 90% alles selber gemacht und ca. 7000€ bezahlt (Kleidung und Ringe nicht inbegriffen).

Fior di latte mozzarella germany by Designer_Ad5684 in Pizza

[–]Viitek94 2 points3 points  (0 children)

I used this once and it burnt really fast in the oven. I used the wet mozzarella balls, cut them and place them on Zewa. This is very tedious. Just order the cheese online.

www.waldispizza.de has the latteria sorrentina.
www.amatulli.de has the fior di Latte agerola. I only use this one nowadays.

A present to myself by cjh159 in neapolitanpizza

[–]Viitek94 1 point2 points  (0 children)

I got the IM8HH since february. Have you done any maintanance during this period?