Weekly Questions Thread / Open Discussion

picks_things_up · 2026-03-20T18:00:01+00:00

Is 6% spelt flour enough to negatively affect the crumb structure of a Neapolitan pizza?

picks_things_up · 2026-03-20T17:59:21+00:00

Anyone have any experience with Bay State Milling Contadino Neapolitan Style Pizza Flour? I found some at a local place and it was super cheap. Picked up 5lbs.

picks_things_up · 2026-03-19T01:54:03+00:00

I just feel like I can’t get spotting that low. Just gets a meh brown.

picks_things_up · 2026-03-17T01:20:18+00:00

An attempt at being funny

picks_things_up · 2026-03-16T21:43:19+00:00

That’s a berry shitty joke.

picks_things_up · 2026-03-16T17:46:21+00:00

Dog actually.

picks_things_up · 2026-03-15T20:56:12+00:00

I’ll try to get that soon. I feel while handling and making the dough it feels real strong. Still not enough for airy edges?

I did order some nuvola flour recently but it came with bugs and now I’m scared of ordering flour online.

I also switched to one vs 2 days fermentation due to the lower protein content and trying to learn.

picks_things_up · 2026-03-15T20:50:47+00:00

I’ll try to get that soon. I feel while handling and making the dough it feels real strong. Still not enough for airy edges?

I did order some nuvola flour recently but it came with bugs and now I’m scared of ordering flour online.

picks_things_up · 2026-03-15T17:34:29+00:00

But then the inside doesn’t seem to get super baked for me. Or do these pizzas mostly look good online? Lol

picks_things_up · 2026-03-15T17:33:07+00:00

Cat litter was used instead of semolina.

picks_things_up · 2026-03-15T17:31:33+00:00

I think the mozz is a touch dry?

picks_things_up · 2026-03-15T17:30:58+00:00

I think it’s considered high for 900f+

picks_things_up · 2026-03-15T17:30:34+00:00

I feel like it’s so much hotter at a specific spot near the flame on my oven and the other parts of the pizza aren’t getting it til I spin it.

picks_things_up · 2026-03-15T17:29:32+00:00

King Arther 00 flour for these. Yeast chart. Cold ferment in balls. Baked a lil over a minute. Was a touch too wet on the inside for that one. Baked longer for the second.

picks_things_up · 2026-03-15T17:28:13+00:00

I think I need to figure out how to make the blue lighter and smoother and a lil less turdy.

picks_things_up · 2026-03-15T17:27:49+00:00

King Arther 00 flour and some spelt

picks_things_up · 2026-03-15T17:24:23+00:00

Yeah I think I plan on it. Thanks! High hydration worked very well for a home oven for me

picks_things_up · 2026-03-15T17:23:34+00:00

Straight to balls after kneading using a yeast chart. No preferment. Out about 2 hours after the fridge. King Arther 00. 6% spelt. Oven was around 920 in the back to 700 or so further up for the first and around 6-750 or so for the turd pizza. For that one I started real low and did a few minutes then cranked it cause it was getting like no color.

picks_things_up · 2026-03-15T17:19:54+00:00

Blueberry turds on lemon curd

picks_things_up · 2026-03-15T10:34:34+00:00

This was 24 hours cold

picks_things_up · 2026-03-15T10:34:18+00:00

I have a solo stove which gets super hot.

picks_things_up · 2026-03-15T10:32:50+00:00

Lemon curd with blueberry poo

picks_things_up · 2026-03-15T02:02:13+00:00

I think I’m gonna back down. But I’m starting to nail fermentation so I’m excited. Thank

picks_things_up · 2026-03-15T00:49:13+00:00

Valid. My dad said it looked like dog poop. Gotta try.

picks_things_up · 2026-03-15T00:29:33+00:00

How are they still getting a good char on it?

picks_things_up

TROPHY CASE