I froze the biga after 48h and made pizza one week later. The crust didn't rise quite as well as it would have if the dough were fresh but the taste was good.

Hello. I recently thought about flash freezing pizzas as I want to expand my pizza venture.

I found out flash/blast freezing creates smaller water crystals, therefore after reheating the pizza stays relatively the same as when you take it out of the oven.

My process is:
Koda 16, flash freezer, freezer for storage. Also should I half-vacuum it or there are better ways to pack it?

Thanks for the input!!

65% hydration/50% biga

Caputo Pizzeria (blue bag)
biga 45%, preferment 12 hours TA (74F)
Main dough 65% hydration, bulk ferment 30 minutes TA
Portioned, CF 14 hours (40F)
Ooni koda 18” for about 2 minutes

Technique:
Mixed biga by hand. I didn’t leave it in strands like a lot of videos suggest. I made sure there was no loose flour by hand kneading. I may refine this technique later, but the result seemed pretty good. The biga came out as a spongy thick loaf with lots of little air pockets throughout.

After pre-fermentation, I cut the biga up and used a KYS mixer. Started with about 80% of the remaining water and yeast, and gradually added the remaining flour and water little by little. I used very cold water, but no ice. Mixing took 22 minutes, dough was room temp once touch. The added kosher salt after the dough was incorporated.

Made a large ball and fermented at TA for 30 minutes, then portioned 260g balls. Placed them in 3.2 cup takealong containers very lightly sprayed with olive oil, then into fridge for 14 hours.

Launched into Ooni Koda 2 pro, cook time about 90 seconds

Removed loaves from fridge 4 hours before baking.

Pictured the vegetarian (red onion, mushroom, jalapeño, basil) but made 3 others:
- margherita
- sausage, pepperoni, red onion, jalapeño (2)

My only issue was the containers I had the loaves proofing in popped open from the gas, so a small part of the dough ball dried out on the exposed surface. Otherwise nice airy, chewy corcione.

Sick of results like this.

Recipe in photo. Also:

Flour is a blend of Anna Napolitana Tipo 00 and KA Napolitan Pizza flour.

14 hr RT biga ferment.
3 hr rise time at RT with 2-3 slap & folds throughout.
Balled and 30 hrs CT (fridge.)
4 hrs RT with even a reball an hour out of the fridge.

No rise. No air. Thoughts on what’s going on here? Can I rescue or recycle this?

I’ve probably made 100 pies. Some good but never great. Vito recipes. Gemigniani. Sisofo. Pizza App. Pizza Dough app. There’s always something wrong… only exception is Sisofo recipes.

So tired of spending several days to make a dough batch and when I’m ready to open up the pizza oven, I have nothing to work with.

Discouraged.

It’ll be hamburgers on the grill for Labor Day.

Edit: Ambient RT is 73degF

Hallo zusammen, ich mache extrem gerne Neapolitanische Pizza, suche allerdings aktuell nach dem besten Rezept... Aktuell verwende ich das von Teichnerspizzapalace bei dem man

- 1000g Caputo Cuoco

- 650g Wasser

- 30g Meersalz

- 3g Hefe

verwendet

Nach diesen Vorgaben:

https://www.teichners.de/blogs/blog/der-absolute-favorit-svens-48-stunden-pizzateig-rezept

Allerdings erhalte ich immer nur 5,5 Teiglinge statt 6 und diese haben öfters mal beim ausbreiten ein Loch. Hat vielleicht jemand Tipps oder ein anderes Rezept? Ich überlege aktuell ob es sich eventuell Lohnen könnte eine Knetmaschine anzuschaffen und anstattdessen mit einem Biga zu arbeiten aber ich bin unsicher wie Groß der Vorteil wäre.

Vielen Dank für alle Antworten!

There are two options: Ones that are 10cm high (3.9 inch) and ones that are 7cm high (2.75inch)

I used to have 10cm high ones and never thought about it cause they obviously worked. I dont have them anymore and now need to buy 4 new boxes for 24 pizzas on the weekend. I didnt even know they come in two sizes so now my ADHD brain can't decide.

The 10cm high ones obviously work but my fridge will be super packed and by going for the 7cm ones I could save quite a bit of space. Especially since I need to transform them to the hosts kitchen, and they for sure won't have that much space available. On the other hand, my fear is the 7cm ones could be too low? Like the dough would touch the lid while rising, if the box was packed with 6 doughs. So I dont wanna go for the cheaper and "save space" option, only to then realize that 24 pizza doughs stick to the lids.

Can somebody from experience say whether these 7cm ones are enough? I mean they obviously need to be otherwise they wouldnbt be sold, but I just wanna make sure

Its gonna be a 48 hour dough with ~280g dough

Thank you!

Hi there, I’m turning to you for advice because I’m honestly feeling really disheartened.

I’m on my fourth attempt at making Neapolitan pizzas, and frankly, I find the whole process a struggle.

For instance, during my third attempt using Caputo Pizzeria flour, the dough was very hard to stretch and kept snapping back. This caused holes to form, so it stuck to the peel and made a huge mess of the stone in my Diavola Pro v3. I blamed it on the dough balls being too tight.

Today, I tried again. I followed Sergio’s 24-hour protocol to the letter, using Caputo Pizzeria flour:

1kg flour 670g water 23g salt 1.13g yeast Room temperature: 24°C.

Saturday at 6 AM: - Kneaded the dough by hand. Two sets of four folds. The dough wasn't sticky after the folding—it was perfect. - Rested at room temperature for 4 hours. The dough expanded by about 30%; looked great. - Rested in the fridge (cold fermentation) for 21 hours. - Shaped into balls, being careful this time not to make them too tight. 6 balls at 260g each. - Rested for 4 hours at 22–24°C.

The dough balls puffed up slightly without flattening out. In short, they looked beautiful.

They were slightly sticky, so I dusted them with flour. But then, stretching them was a disaster again. The dough snapped back and tore; I got flour all over the peel, and my stone ended up in a terrible state. It took me about 7–8 minutes to stretch just one ball, yet the diameter didn't even exceed 24cm.

I managed to get one ball right, more or less, but overall, I’m just so disappointed. I should have taken a photo because, visually, the pizzas looked great—the crusts had risen beautifully. My guests loved them, especially the way they looked. Personally, though, I found them rubbery; the crusts weren't airy enough. And the stretching process, in particular, was a disaster.

I’d really like to understand what’s going wrong. I just can't figure out what I'm doing wrong.

I love making pizza, but this experience has really put me off. It becomes incredibly stressful once I get to the stretching stage, even when everything else seems to be going well.

Thanks for reading—I look forward to hearing your thoughts! :)

Everyone talks about flour types, hydration percentages, and oven temps, but the step that used to mess up my stretches early on was simply getting 72-hour cold-fermented dough out of the proofing box cleanly.

If the dough sticks or tears coming out of the tub, you lose your air structure before the stretch even begins.

Working line shifts in a commercial kitchen, the number one fix for this is being completely unshy with semolina flour. Dusting around and under the ball properly creates that clean release every single time without tearing the bottom skin.

Curious how you all handle sticky dough balls during high-hydration dough extraction—do you swear by semolina, fine 00 flour, or a mix?

I was really frustrated about not getting the dough to rise before just to find out that my yiest actually died from the hot summer temperature and leaving it too long in the car 😂

I havent been digging into biga and poolish etc yet but just dump everything into my Kenwood bowl, which I put in the fridge, together with some icecubes. the salt in the end. 8 min kneeding, 4 hours RT, one day in the fridge.

Autolyse Mix 90% of the cold tap water (I use filtered water from the refrigerator) with all of the flour to form a shaggy dough and let rest for 30 minutes.

Rehydrate During autolyse, heat the remaining 10% of water to 100°F, add a pinch of sugar, and sprinkle in the yeast.

Mix Incorporate the yeast into the dough. Add salt in batches. Knead the dough until its temperature reaches 77°F. I mix by hand, and it usually takes 10-15 minutes.

Bulk ferment covered at room temperature, 68°F, for 19 hours, then ball and place in proofing containers for the remaining 5 hours.

Hello,

I made a pizza on a 60$ pizza oven from lidl

The results are very good tbh :D

Hello guys, I've been perfecting gluten-free pizza for a long time, trying to make it look more and more like a traditional Napoletana pizza. What do you think about it?

Hey yall -

been a member of this sub for a couple months. I’m gluten free ( medically not by choice ), and I hosted a party where I cooked 10 gluten pizzas and used the advice from this sub.

I’m really appreciative of all the advice and nits given out on this subreddit. Yall rock and I was able to make tasty pizza for my guests without being able to sample it personally.

This was my first attempt at sourdough biga using very normal US flours you can find in most grocery stores. I made a 70% biga with bread flour, matured overnight, then refreshed with all purpose flour. 72% hydration, 2.8% salt, baked around 875F. I mixed to a temp of 68F and rested the dough about 20 minutes before balling. The balls were ready to use in about 4 hours, all room temp fermentation. I enjoyed the texture and will try a slightly lower amount of biga (55-60%) to reduce the acidity. The crumb shot is from a different pizza using the same dough.

Beef ragu + spicy chorizo + red onion. Worked out pretty well but it took an hour to heat up

On todays episode of AuDHD guy eats the same pizza every week, hot honey & pepperoni using the Properoni hot paprika large slices.

This week tried out my first 100% biga neapolitan as seeing it everywhere online. Was a little more difficult to get the dough together this morning for the final mix but was definitely worth it for the flavour and a really nice crumb.

Recommend using a biga on bigger batches - I expect it'll be easier to bring it all together using the mixer instead of by hand!

280g dough ball using Ooni 00 flour, baked on the Karu 2 with propane.

Shout me some topping combos and help me break the hot honey pep cycle.

Hi guys, some pizzas that I made Yesterday

70% hidro 💧

Oven temperature 450°C (Effeuno N3)

Cooking time 80 seconds aprox

Done in a Ooni Koda 12. Working on better turning in the oven (pretty hard as it’s so small).

6 hours bulk fermentation, will do an overnight proof, about 12 hours.

So I don't remember where I found this recipe (partially I just developed it from some more complicated recipes around the internet, partially watched lot of YT videos), but it was working fine for me – and it's so easy to scale, I forgot all the other recipes – this works for me for two pizze:

• 400g Caputo Pizzeria
• 280g water
• 1 tsp Caputo dry yeast
• 12g salt
• 20g olive oil

Just mixing flour and yeast while adding water in about 1/4 volume each time, kneading in stand mixer for 10 minutes, then adding olive oil, then adding salt. Fermentation 24-48h at 4°C, then splitting into balls, folding, ~1h rest at the room temperature, folding, ~30 minute rest, stretching, putting sauce and toppings, baking. Probably 10 minutes hands-on activity in total.

*BUT* when my firebrick pizza stone died, for whatever reason I bought Ariete 909 (probably because it was cheap and red, I like red appliances). And while it's quick, nice, and easy, and crisps the bottom extremely well, my rim is always *VERY* burnt from the upper heating element.

I'll be starting the dough for the weekend in a several hours. Is there a way I can easily modify my recipe, so the rise on the rim is slightly lower? Change hydration, reduce yeast, some special stretching technique? I still want to have a nice rim, just slightly less risen. And almost every thread about the rim I was able to find was about the opposite issue.