Hi all, thought I’d share some pies! Started baking neapolitan pizza last summer with the Koda 16. Used to be stressy when I was stretching/launching, now I can enjoy it and relax, consistency makes it fun!
Experimented with a lot of techniques but right now I settled on 65-75% hydration, 24h poolish followed by a 24h cold bulk ferment. This gives me the most consistent results.
by KnexBaller
4 Comments
Well done, these look great.
It looks really good 😀
Bravo! Looking fantastic!
amazing job they look fantastic
how much salt and yeast ( what type ) did you use . i only make pizza a couple of times a year and my last attempt was a big failure
i want to lean just like u did , cuz my 9
year old loved making it with me even though it was a failure