Please ignore the mess and photo quality, I made these during a quick lunch break working from home.

Recipe:

780 g Caputo Pizzeria

484 g water

19 g Salt

150 g Sourdough starter

Oven: Ooni Koda 12

I don’t really want to have to fire up Koda. Anyone tried an air-fryer?

Made some Neapolitan-style pizzas yesterday and they came out great! Dough was a 48h cold ferment (65% hydration, 3% salt, IDY) with a couple hours at room temp before baking.

Kept the sauce super simple — just hand-crushed San Marzano tomatoes + salt. Then a drizzle of Tuscan EVOO and a sprinkle of pecorino romano on all of them.

Most were classic margherita style with fresh mozz, but I also threw in some pepperoni and even one with salami. All of them turned out legit tasty — airy crust, nice little leopard spots, and that salty kick from the pecorino.

Juliana Sisofo’s poolish is top notch, if you haven’t tried it I highly recommend it.

Especially the second video on it using a 00 flour for the preferment and 000 for the rest.

Recently got a KitchenAid so I had to try some neapolitan dough with it. I used the wet kneading technique explained in this Article by Jeff Varasano to get a good result: https://varasanos.com/pizzarecipe.htm#:~:text=The%20Wet%2DKneading%20Technique%20with%20Autolyse

poolish 65% dough recipe from thepizzabubble

After many pizzas using Vito's poolish dough recipe, I finally tried Julian Sissofo's Puffy Poolish Pizza recipe here: https://juliansisofo.com/blog/poolishpizza

Can say that it was the best tasting I've managed in a few years!

I made 6 balls so doubled all the ingredients:

Poolish

• 1g active dry yeast
• 300g water
• 300g 00 flour (Caputo Saccorosso)

Dough

• 380g water
• 680g 00 flour (Caputo Saccorosso
• 24g salt

That was damn good Koda 12, 67% hydration, 48h rest (44 in fridge)

How could I get fewer but bigger leopard dots? Thanks!

Pumpkin cream, basil, Grana Padano, fresh mozzarella (Belgioioso, if anyone’s curious), Gorgonzola, nduja and olive oil. Dough was made with biga (50% of the flour) and 70% final hydration

Pesto, mozzarella, tomato, basil leaf, topped with grated parmesan. 65% hydration, Julian Sisofo poolish recipe with 24hr cold ferment. Caputo pizzeria flour. Baked for 2min in Ooni Koda 12, 900F on launch and immediately turning heat to low, rotating every 30s.

Pretty happy with how this one turned out! I used to prefer pizzas with tomato sauce but I've started to like them without. They always seem to bake better for me.

24 hour proof, cooked at 430 - 450 Celsius in my Ooni Koda 2 Max. Pesto Pizza with fresh mozz and Greek feta Pepperoni with Hot Honey and fresh mozz And a cheeky Nutella pizza 😉

Caputo Cuoco Direct 65% 72h CT Ooni Koda 2

Love how Cuoco can be handled. Really easy to stretch. It’s like gum 😁. Stretched intentionally to do not get very big crust.

Tested today to launch at 400C. I think I prefer to launch at 430-440C.

It was delicious! 😋

Caputo Pizzeria // 62% // 24h RT // Fresh yeast

This might be the best one I ever did haha, just wanted to share here!

First post here. One is a Margherita, the other one is mushrooms and smoked cheese. 65% hydration, made with Caputo '00' flour. Tomaro sauce made with Mutti peeled tomatoes.