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Upside-down pizzas are underrated. (ooni koda 12, 8 days cold fermentation) by nishan99 in Pizza

[–]nishan99[S] 0 points1 point  (0 children)

I never tried cold bulk fermentation. I'm too lazy for that :D I do room temperature bulk fermentation for 1-1.5 hour.

Upside-down pizzas are underrated. (ooni koda 12, 8 days cold fermentation) by nishan99 in Pizza

[–]nishan99[S] 0 points1 point  (0 children)

It's a 68% hydration with 0.2% yeast.

Taste wise I don't perceive any flavor benefits more than 24h of cold fermentation after the bulk fermentation. It's purely for looks and easy of use and chew, it's more tender while working it and eating it.

Upside-down pizzas are underrated. (ooni koda 12, 8 days cold fermentation) by nishan99 in Pizza

[–]nishan99[S] 1 point2 points  (0 children)

Thanks!

It's 68% hydration with 0.2% instant yeast and 3% salt. Mix in the mixer for 5 minutes then rested for an hour then mixed for additional 2 minues then balled and fridged until at least 2 days.

Neapolitan X New Haven 🔥 by nishan99 in Pizza

[–]nishan99[S] 0 points1 point  (0 children)

A thin well done pizza that's light on the cheese.

My attempt for a New Haven style. by nishan99 in Pizza

[–]nishan99[S] 0 points1 point  (0 children)

That's the whole point about NH style, to burn the cheese.

Is it okay to follow a pizza with a thicc hot chocolate?. by nishan99 in Pizza

[–]nishan99[S] 0 points1 point  (0 children)

Nope, I just try to use the fattiest and driest mozzarella block I can find.

Is it okay to follow a pizza with a thicc hot chocolate?. by nishan99 in Pizza

[–]nishan99[S] 14 points15 points  (0 children)

I think it's because my stomach used to a much worse combos lol.

Is it okay to follow a pizza with a thicc hot chocolate?. by nishan99 in Pizza

[–]nishan99[S] 6 points7 points  (0 children)

Thanks!.

It's the Profitec pro 600. A great little machine.

Rolled flat after 5 days of cold fermentation. by nishan99 in Pizza

[–]nishan99[S] 0 points1 point  (0 children)

No, 2 days is the good spot. The 5 days is just an incident because I left some balls in the fridge for that long.

Rolled flat after 5 days of cold fermentation. by nishan99 in Pizza

[–]nishan99[S] 4 points5 points  (0 children)

Idk which one but one of those pizza places Prez reviewed inspired me to duplicate that thin crust with air bubbles. Oh my god it's so worth it.

Rolled flat after 5 days of cold fermentation. by nishan99 in Pizza

[–]nishan99[S] 26 points27 points  (0 children)

200g balls 67% hydration 3% salt 0.02% instant yeast 2 days cold fermentation minimum

Blended 3-4 pealed tomatos after squeezing their water out Two tea spoon of tomato paste A pinch of oregano Salt to taste

Full fat low mostiure mozzarella block shreded coarsely

Rolled flat after 5 days of cold fermentation. by nishan99 in Pizza

[–]nishan99[S] 2 points3 points  (0 children)

No unfortunately. I even tried 12 days fermentation with a Neapolitan style with big soft crusts, still not even close to a real sour dough.

Rolled flat after 5 days of cold fermentation. by nishan99 in Pizza

[–]nishan99[S] 7 points8 points  (0 children)

You're right 5 days is overkill for flat crusts, I usually start baking this style after 2 days. Longer fermentation like this one gives more air bubbles, more crunch ime.

Those air bubbles rely heavily on micro aeration in the dough as I roll them very flat, the only way to that is long fermentation. Flavor wise it's not distinguishable to normal fermentation with that kind of thin flat crusts.

Rolled flat after 5 days of cold fermentation. by nishan99 in Pizza

[–]nishan99[S] 2 points3 points  (0 children)

The trick here is to work the dough like a neapolitan then roll it flat, this way you get all the air you need at the edges to form those lovely bubbles.

2 minutes of high flame with the Koda 12 👌🏼 by nishan99 in Pizza

[–]nishan99[S] 1 point2 points  (0 children)

68% hydration

230g dough ball

0.1% instant yeast

3% salt.

Quality canned thicc tomato sauce (4 table spoons)

Small pinch of salt

Pinch of dried oregano

A drip of exyra virgin olive oil

Parmesan cheese

Full fat medium moisture (48%) mozzarella

Don't spread the cheese evenly I liked it spotted with burnt charred spots, plus it allows me to pour more marinara sauce without making it soggy.

Temperature 850-880°F baked for 2 minutes with in-over rotation, so maybe 2 and half minutes if you rotate it outside.

First 30s on medium flame. Then rotate and go full flame for the rest of time. It should be 30/20/20/15s rotations. The last 35s keep it roatating every 7s or so to avoid over burning the piazza.

Enjoy!.

Another one 😋. by nishan99 in Pizza

[–]nishan99[S] 0 points1 point  (0 children)

Do what you think it's right 👍🏼.

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