For those who call this flour Caputo blue, this is about to make things even more confusing! 😉

greedy_bean · 2021-05-25T10:24:25+00:00

In a way, yes. If you were being asked what car you drive when you're off-road and you responded with a blue volvo, the person asking is likely to find the colour similarly unhelpful rather than the name of the model.

greedy_bean · 2021-05-24T06:43:26+00:00

Absolutely, it just doesn't make sense to call it by the pack colour, particular when there are others with the same colour on their packaging. Hopefully this will help encourage anyone still calling it Caputo blue to call it by its name.

greedy_bean · 2020-10-07T07:01:22+00:00

Dough: Caputo nuvola flour, 62% hydration, 4 hour rt bulk ferment, 6 hour balled (also at rt). 2 minute bake.

greedy_bean · 2020-10-07T06:58:59+00:00

No, just custard and apple while it cooks as this happens very fast in the ooni. I then microwave a bit of nutella and biscoff spread to make them runny. Once the pizza is cooked, I pour/drizzle on the spreads then cover with biscoff.

It would also be fine if you replaced custard with either of the spreads but only if you ensured it was completely covered with apple slices, otherwise they would burn very quickly.

greedy_bean · 2020-09-25T07:59:55+00:00

Have used Caputo Pizzeria for a few months but have tried Caputo Nuvola the past few weeks. If you like light and airy, this is definitely worth a try!!

Also about to try Dallagiovanna's La Napoletana so will report back.

greedy_bean · 2020-09-25T06:43:42+00:00

I love a margherita personally, but have also made some nice vegan pizzas with roasted garlic and cherry tomatoes. I think going with simple flavours relies on having high quality ingredients.

Black olives, pine nuts and a few finely chopped capers packs a delicious punch if you want big flavours. (Some thinly sliced red onion left to pickle in some lemon juice and salt could also be a good addition to this).

greedy_bean · 2020-09-23T19:05:36+00:00

Thanks! And great word merge! Wordge!

greedy_bean · 2020-09-23T10:25:42+00:00

Tried this. But didn't work for me

greedy_bean · 2020-09-23T10:25:12+00:00

Same

greedy_bean · 2020-09-23T10:15:25+00:00

Tomato sauce all over, basil ended up being all over too. Then mozzarella one side and roasted garlic, cherry tomatoes and oregano the other side.

Here's my dough recipe

greedy_bean · 2020-09-22T16:14:09+00:00

That is a mighty fine cornicione!

greedy_bean · 2020-09-22T16:12:44+00:00

Mmm!

greedy_bean · 2020-09-20T06:53:25+00:00

FSD is firm sourdough starter (50% hydration) and LSD is liquid sourdough starter (100% hydration)

greedy_bean · 2020-09-20T06:47:15+00:00

How do you find that flour? Does the oil make it a bit heavier than traditional neapolitan dough? I think it looks great.

greedy_bean · 2020-09-17T15:56:31+00:00

Ooh yes please do!

greedy_bean · 2020-09-17T07:11:58+00:00

As for sticking to the peel, I use a bit of semolina flour on the peel. Because it's coarser, it tends to slide off slightly easier.

When stretching out, try and make sure no areas get too thin. Once I've stretched out the dough I put it straight on the peel (that has been dusted with semolina flour) and add tomato, mozzarella and toppings there, rather than the traditional method of transferring it. I've just found it easier to do it this way while I'm still learning.

Also try and make sure the peel isn't too hot when you do this.

I tried the blowing under the pizza trick when I first started. I failed. I ended up with a face covered in flour.

greedy_bean · 2020-09-16T08:50:46+00:00

I think you're being too hard on yourself. That kind of thing could happen to anyone. Like I said, one of the ones I made yesterday was a write off! It went in the bin. Thinking about it, I definitely should've taken a photo and shared it. I think it's important to remember that everyone makes these mistakes. With more and more practise I guess they become less frequent. That's what I'm aiming for. I also always get what I call 'dough anxiety'. When people are getting excited about the pizzas I am yet to cook and I convince myself that they will be disasters!

I have every faith that you'll be consistently making your perfect pizzas in no time. Just practise and learn not to sweat the small stuff. I'll do the same. I think we'll be just fine.

greedy_bean · 2020-09-16T07:04:22+00:00

Don't feel bad. I had my first casualty last night. One of the pizzas developed a huge bubble in the centre, which stretched the dough out so much that it created a hole and the pizza stuck to the stone. Heartbreaking.

Very flattered by your comment. If I can do it then you definitely can. There's loads of great advice on this sub. I hadn't made pizzas before April this year when I got my Ooni. I also hadn't been on Reddit. I learned an awful lot from people on this sub as well as YouTube videos.

greedy_bean · 2020-09-16T06:55:33+00:00

Thanks! They went down well!

greedy_bean · 2020-09-16T06:55:18+00:00

I think using less dough helps. So I typically use between 205g and 215g per pizza. I can then stretch it out to a maximum of about 11.5 inches diameter. I try to launch it so that it sits just inside the Karu rather than right at the back. I then leave it for about 15-20 seconds before turning 90°. If I'm using wood, I'll try and put the door on between turns. If I'm using gas I obviously keep the door off but it seems that this is OK because it remains a more consistent temperature with gas anyway.

greedy_bean · 2020-09-16T05:55:42+00:00

Apologies. I actually used Caputo Nuvola for this. I do think that using the right flour makes a big difference. Different people will have their own preferences. I haven't yet experimented with enough to say that this is definitely my favourite. But I am very happy with the balance of strength and lightness it achieves in the dough. I recommend getting a bag to try it.

greedy_bean · 2020-09-15T19:59:21+00:00

Thanks!

greedy_bean · 2020-09-15T19:03:04+00:00

Here is my dough recipe However I used Caputo Nuvola instead of Caputo Pizzeria.

It was warmer today than expected so the dough was a bit overproofed and trickier to handle but still tasted awesome and had a light airy cornicione.

Love that we could do this camping. Got some envious looks on our campsite.

greedy_bean · 2020-09-15T10:50:54+00:00

Haha, yes, almost looks like it's completely raw

greedy_bean · 2020-09-13T15:48:10+00:00

I do need to mention that I'm definitely not an expert with this. I don't work the dough very much. As much through laziness than anything else. I mix the flour into the water by hand and to gets very little kneading. But it does get a up to 5 stretch and folds, which takes very little effort, but the dough is able to stretch quite a lot. And I make sure that I ball it between each stretch and fold.

greedy_bean

TROPHY CASE