I don’t make pizzas too often, in an attempt to reduce my carbohydrates. However, I gave it a go last week with a 72% hydration dough (75% Caputo Cuoco, 25% Manitoba) with 4 days of cold fermentation. Same dough and sauce for both pizzas (simple Neapolitan sauce).
The neapolitan one is a rather standard fare, however I did use Gruyere instead of Parmesan.
For the second one I attempted to make it more of NY style, with a longer baking time at a significantly lower temperature. The cornicione was a bit bigger than I would have liked, however I tend to like the crust it produces more than the high heat approach used in Neapolitans.
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I also have a Biscotto Saputo stone and I’m still kinda calibrating it. Even though it’s way more forgiving than the cordite stone included with the Ooni oven, you have to keep an eye on it. It needs a bit more time to get up to temp, but it has to cool down a bit before putting the second pizza in, to account for the longer baking time.
I’m overall happy with the results
EstherHazy
The first one looks like it would/could be the greatest pizza I ever ate!
Over_Lab7535
That’s the sorta Cornicone I would be painting a tiny amount of truffle oil on…
Also the fermentation looks lit. Aka, I would pay for those pizzas
3 Comments
I don’t make pizzas too often, in an attempt to reduce my carbohydrates. However, I gave it a go last week with a 72% hydration dough (75% Caputo Cuoco, 25% Manitoba) with 4 days of cold fermentation. Same dough and sauce for both pizzas (simple Neapolitan sauce).
The neapolitan one is a rather standard fare, however I did use Gruyere instead of Parmesan.
For the second one I attempted to make it more of NY style, with a longer baking time at a significantly lower temperature. The cornicione was a bit bigger than I would have liked, however I tend to like the crust it produces more than the high heat approach used in Neapolitans.
​
I also have a Biscotto Saputo stone and I’m still kinda calibrating it. Even though it’s way more forgiving than the cordite stone included with the Ooni oven, you have to keep an eye on it. It needs a bit more time to get up to temp, but it has to cool down a bit before putting the second pizza in, to account for the longer baking time.
I’m overall happy with the results
The first one looks like it would/could be the greatest pizza I ever ate!
That’s the sorta Cornicone I would be painting a tiny amount of truffle oil on…
Also the fermentation looks lit. Aka, I would pay for those pizzas