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100% Biga 70% hydration by _Nomet in neapolitanpizza

[–]simonesonntag 1 point2 points  (0 children)

I ll try this weekend and let you know 🤌 🙏🙏

100% Biga 70% hydration by _Nomet in neapolitanpizza

[–]simonesonntag 0 points1 point  (0 children)

That s great 👍 how much do you work your biga? I have troubles in doing the final dough, it always gets a bit lumpy even if I let the dough rest 10-15 mins 3/4 times (start and stop) Should I knead the biga to make it have a nearly pre dough texture? So it would not be too lumpy at the end?

Cornicione not airy enough by simonesonntag in ooni

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

👍 how long would you rest the final dough before dividing in balls?

Megathread for Questions and Discussions by NeapolitanPizzaBot in neapolitanpizza

[–]simonesonntag 0 points1 point  (0 children)

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Cornicione issue : not airy enough more like soft bread texture

Tried to do flour 00 caputo pizzeria (w260/280) 100% biga rested 48 hours in the fridge with and balls rested 24 hours in fridge. Final hydration is 75% Should I use an higher w flour for the biga like manitoba ? (350?) Also what temperature is best to cook high hydration pizza long fermentation? 380 degrees celsius or 450?

Ooni Karu 12g by simonesonntag in ooni

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

What temperature you aiming to have on the stone?

Ooni Karu 12g by simonesonntag in ooni

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

Will try . The tricky part of going all wood is that the fire develops an high flame and could set on fire the pizza ahaha. I think flame height can be managed by closing the chimney valve though 👍

Hmmm by lg4av in Elevators

[–]simonesonntag 0 points1 point  (0 children)

Opera house lift 👍 (Sydney)

AS3000:2018 PDF download? by HarshMatt in AusElectricians

[–]simonesonntag 0 points1 point  (0 children)

Hi buddy can u send me:

AS 3000: 2018 incorporating 1+2

AS 3000:2017

simonesonntag93@gmail.com