The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)

[beachBOYken]

Whats an ideal cold proof time for Caputo Red.

I believe this flour is good for longer proof times, but how long would you say?

 

[robj20]

Whats an ideal cold proof time for Caputo Red.

I believe this flour is good for longer proof times, but how long would you say?

Which Red, there are more than one?
I do 72 hours regularly with Saccorosso.
https://www.mulinocaputo.it/prodotti/saccorosso/?lang=en

This is really good for long proof as well.
https://www.mulinocaputo.it/prodotti/nuvola-nuvola-super/?lang=en

 

[beachBOYken]

Which Red, there are more than one?
I do 72 hours regularly with Saccorosso.
https://www.mulinocaputo.it/prodotti/saccorosso/?lang=en

This is really good for long proof as well.
https://www.mulinocaputo.it/prodotti/nuvola-nuvola-super/?lang=en

oh sorry this one, perhaps its the same as you mention, different name, regional??, it's got same protein content.

https://uk.ooni.com/products/caputo-red-1kg?_pos=5&_sid=7350e3dad&_ss=r

I also have some Nuvola on order, not the super.

 

[robj20]

oh sorry this one, perhaps its the same as you mention, different name, regional??, it's got same protein content.

https://uk.ooni.com/products/caputo-red-1kg?_pos=5&_sid=7350e3dad&_ss=r

I also have some Nuvola on order, not the super.

I do seem to remember a different name for the same thing, only difference being the bag size.
It's a little annoying they changed the name of some as well.
For long proof you basically want a high strength (W rating, 300+ ideally.)

 

[beachBOYken]

I do seem to remember a different name for the same thing, only difference being the bag size.
It's a little annoying they changed the name of some as well.
For long proof you basically want a high strength (W rating, 300+ ideally.)

Cheers I reckon it’s the same then, will try it next and see what I prefer.

 

[robj20]

Cheers I reckon it’s the same then, will try it next and see what I prefer.

This is next on my list to try.
https://www.adimaria.co.uk/caputo-americana-00-25kg

 

[jpaul]

It had to happen eventually an interesting ch5 programme - last night article on a pizza school/marco fuso in London was showcasing a home electric oven 500C possible

Effeuno 2021 Facelift P134H 509 Pizza Napolitana Eng. Sub.​

High Tec Bosch series 8 oven vs Effeuno P134H Pizza Comparison - So do I really need a pizza oven???​

 

[beachBOYken]

Anyone tried the cans of Mutti crushed tomatoes?
I have the mutti pizza sauce but I always end up wasting some because of the short life once opened, I was thinking about getting the crushed tomato version as thinking I can use it for breakfast as well.
I presume is good for a pizza base as well.

 

[jpaul]

there's a thing called a fridge, never bought a pizza sauce just the tins and DIY, if the sauce was cheap(er) maybe.
several deals on Mutti, must have $$$ advertising budget though,

last night article on a pizza school/marco fuso in London was showcasing a home electric oven 500C possible

ok not cheap, but if you were re-fitting a kitchen would be a replacement for a top oven

Effeuno P134H 459 Pizza Oven with Biscotto Clay Stone​

Regular price704.00 GBP

 

[chroniclard]

Anyone tried the cans of Mutti crushed tomatoes?
I have the mutti pizza sauce but I always end up wasting some because of the short life once opened, I was thinking about getting the crushed tomato version as thinking I can use it for breakfast as well.
I presume is good for a pizza base as well.

Yes, those are the best I have tried for making base sauce.

 

[beachBOYken]

there's a thing called a fridge, never bought a pizza sauce just the tins and DIY, if the sauce was cheap(er) maybe.
several deals on Mutti, must have $$$ advertising budget though,




ok not cheap, but if you were re-fitting a kitchen would be a replacement for a top oven

Effeuno P134H 459 Pizza Oven with Biscotto Clay Stone​

Regular price704.00 GBP

Lol, yeah I know, but even in fridge how long does it last.


By the way guys what kind of temp should I get koda 12 to before I launch, I have a temp gun now, reading around seen a lot mention 450c and then turn it down to medium setting after launching.

 

[chroniclard]

Whatever temp it is after 10-15 minutes. Temp gun not required with gas. I then turn as low as possible.

 

[beachBOYken]

Whatever temp it is after 10-15 minutes. Temp gun not required with gas. I then turn as low as possible.

So I purchased another pointless gadget

 

[chroniclard]

Arguably you can't have too many gadgets. But I don't see the need for this one using gas.

 

[beachBOYken]

Getting better, 3rd attempt and pleased, just burnt one side a little, I turned down to medium after launch, I think I prefer turning down to medium rather than low, just need to turn quicker, as it can burn so quick.

 

[chroniclard]

Even if you burn the crust a bit they are still epic.

 

[beachBOYken]

Even if you burn the crust a bit they are still epic.

Yeah for sure.

Think I will stick with 62% hydration, but it’s always good to experiment.

 

[beachBOYken]

Can anyone recommend me a cheap turning peel for koda 12, I currently use metal peel to take out and turn by hand, but I really would prefer to leave pizza in oven and turn.

 

[Participant]

Getting better, 3rd attempt and pleased, just burnt one side a little, I turned down to medium after launch, I think I prefer turning down to medium rather than low, just need to turn quicker, as it can burn so quick.

Looks like a good dough that.

 

[beachBOYken]

Looks like a good dough that.

It was this one

Caputo Red (Cuoco) Flour (1kg)

Caputo Red (Cuoco) is a strong flour with high gluten content. It is ideal for doughs with a long fermentation time. Order and level-up your dough!

uk.ooni.com

I used 62% hydration and 3hr RT proof and then about 25hr cold proof, followed by another 1hr at RT. Now I'm getting used to a method of making my dough I'm going to try 63% next time.