your creations?

[SkinnyPupp]

Made my best loaf yet! For whatever reason, this flour just sucked up the water perfectly, and I barely had to strengthen it. It proofed in about 7 hours (cool day at 23C) and was easy to shape after that. Hydration was 71% before handling

If you compare the crust to the earlier one I posted, you can see how it exploded and tore through the soft inner dough, instead of just sort of spreading apart and cooking.

Somewhat inconsistent crumb but whatever

[Great68]

Nice work!

I just got an Ooni Koda Pizza Oven a couple weeks ago, first ever try came out pretty damn good:

[SkinnyPupp]

That looks good, I love those burnt little bubbles. How did the bottom turn out? I'm not a huge fan of salad on my pizza though

I want to make sourdough versions of everything now. Focaccia, bagels, croissants, pizza.. First step is to really nail down the rise habits of my starter, and hydration levels. I have some 80% fermenting in the fridge right now, my highest attempt since my first failures.

[Great68]

Originally Posted by SkinnyPupp

How did the bottom turn out?

Thanks

As

Vito Iacopelli

would say, (heavy italian accent) "Soft and Crownchy!"

[bcrdukes]

Question: Does the pizza oven come with a recipe for the dough?

[Great68]

Yeah, it comes with several dough variation recipes.

But I've been watching this Vito guy, and used his 3-day, poolish starter process and it came out pretty dead on on the first try as you can see from the pictures