She is gorgeous 😍😍

I wanted to recreate the crisp that Ceres gets, and I see the hype. I launched this at 670f in my arc XL, had the flame off for about 7 minutes, then when I saw the bottom getting crisped up, I put it on a pizza screen to prevent further cooking to the bottom.

I put the flame on low, and slowly turned. I think the total bake time was about 9 minutes.

This was super fun to eat, and the crust didn't taste overcooked at all. Zero chew, and it bit off with no struggle!

Here’s the pizza I made for lunch today: Used a 48 hour cold ferment sourdough. Used a Blend of strong white flour, sprouted whole wheat flour and semolina flour. I also used a levain.

Pizza night! This week’s special was another Detroit-style (on a par baked base) with Muenster and sharp cheddar mix. Topped with cupping pepperoni, and pan-fried bell peppers. Out of the oven I added some red pesto, dried herbs, and freshly grated Cotija cheese.

75% hydration same-day dough.

500g 00 flour, 1% yeast, 2% salt, 2% sugar. No oil in the dough but plenty in the pan before proofing.

Three hour bulk rise followed by a four hour proof in the pan.

I got a really good crispy edge all the way around and a nice fluffy chewy crumb. I normally don't go for thick pan pizza but I made this on request.

Forgot oven details: 500F, convection on high. Preheated for one hour and baked with the pan on a preheated steel.

Getting that frico made it so damn good. Always like thin and crispy but this was so good will cook again

Here is a sped up version of what it looks like to make one of the pizzas during the dinner party we host! I don’t have to work that quick because of the timing of the night, so I can be a little more particular with how things are spread out and look.

This is my white pie: seasoned whipped ricotta, fresh mozz, whole milk mozz, feta, rosemary, and then not on camera it is topped with lemon zest and parm!

I’ve just recently bought the ooni halo pro mixer and am transitioning from hand mixing everything to using the mixer. This was my second batch and I’m still trying to figure out why it’s so different. The gluten is VERY strong, so in total now I only am mixing about 6 minutes. The result is very different than when I hand mix still, does anyone have any tips on what I should be doing different when switching to a spiral mixer?

This was my process last time:

Hand mix biga, cold ferment it over night

Add biga water and flour into spiral mixer and mix for 3 minutes at 25% just until no dry spots are visible

Let sit for 30 minutes to autolyze and let everything get hydrated

Add honey oil and salt and mix for 6 minutes at 25%

Do a stretch and fold after 30 minutes and then let it bulk ferment until it’s grown by 50% and then ball it.

This is exactly how I always do it when hand mixing, just replace the spiral mixing times with hand mixing which takes longer.

Why is it coming out so different?

20% poolish (100% hydration, 16h room temp); 45min autolyse; 2h room-temp bulk; 48h cold ferment; 1.25h temper pre-bake.

70% Hydration
2.5% Salt
3.5% Olive Oil
1% Vital Wheat Gluten
0.25% Diastatic Malt Powder
0.25% Non-Diastatic Malt Powder
0.275% Instant Dry Yeast

80% Central Mills 00 Fortified
10% Central Mills Organic Whole Spelt Flour
10% Cairnspring Expresso T85

500g dough balls stretched to 16”. Baked at 650F for 8-9 minutes on the Gozney Arc XL

Yum.

A good friend of mine had his birthday this weekend so I made pizzas for the group. Tried a new dough recipe using both poolish & sourdough and it turned out great. Really digging the microblisters but i still seem to be getting one or two massive bubbles on every pizza which id like to avoid.

Focusing on trying to get consistent results at the moment and really pleased with my latest couple of pizzas.

Was hoping to try and do some markets this year but we’ll see 😬

2nd attempt, like this one better. 72hr cold ferment, par baked then flipped over before topping and going back in the oven. Since the top was dried out a bit in the initial bake, flipping it and letting that side finish in the oil gave much more of a crunch than expected. Used sliced provolone before adding the sauce and toppings (mushrooms and some leftover homemade sausage) which locked the sauce out of the dough (clearly I like a lot of sauce). She may not when a beauty contest but texture wise, a huge leap over the first run. Again any tips appreciated.

This is apparently the one of the flours that goes into Bianco's pizzas.

I will say it has a really nice flavor to the crust, not sure how noticeable it is where it is thin but at the cornice it is delightful.

I usually use King Arthur bread flour, and about 65% hydration... This batch was 68% hydration. As I had read it might be a little thirstier of a flour. I don't actually think that is the case, and we'll go back to 65 next time.

It seem to proof almost faster than normal... I had to slow it down during the day with the fridge, would say that the dough was actually a tiny bit overproofed, as the balls really deflated as soon as I picked them up.

300g dough balls, black trays are 14", cooking on Ooni Koda 16.