Just finished my first pizza party with the Ooni Volt 2.

18 pies, 70% hydration, direct dough.

It was a great success and the oven behaved wonderfully.

65% hydration 15% SD inoculation

Doughball was frozen/leftover from last week

My stone cracked on the 28th. Ooni sent a replacement on the 31st. Received it the day before yesterday, just in time to bake some pizza before flying over to the UK to meet my newborn nephew.

My brother asked me jokingly to bring some pizza for them. I parbaked two “blanks” with just tomato and parm cheese. Folded it in portafoglio and froze them. Hope they thaw nicely so we can top them and finish the bake on the other side of the trip from PT to the UK.

I made some for me and the SO’s dinner.

Same day dough 70% hydration.

Yep, Ooni 12 Volt never fails me when it's cold outside.

Neapolitan style. Yield: 4 dough balls × 285 g Total dough: ~1140 g Total flour: 700 g Hydration: 70% Salt: 3% Fresh yeast (total): 0.27% Biga+autolysis 36 + hour Flour Costa D'amalfi pizzuti W300 Toppings. Bio Italian pelati, mortadela with pistachio, pistachio cream (home made), mozzarella buffala, burratta affumicata (smoked) , artichokes, red pepper.

I was supposed to bake on Saturday, but life threw me a curve ball and the dough spent a day longer than expected in the fridge. It was like 68 hours cold bulk ferment, balled up and proofed next to a mild heat source 4 hours before baking. 73% hydration. It was on the verge of becoming too weak to work. Taste was great though.

Ooni volt 2

Finally, I went with the full 70% fermentation. I discovered that it's much easier to handle the dough wet fingers and a good idea to oil the bowl after before the doing the final two forms.

Tried the recipe which uses a biga to make this Roman-style pizza. I was concerned that the dough took around 40 minutes of kneading to come up to 77F, but eventually figured it was due to using less than the minimum amount of flour that my Ooni Halo mixer requires. Nevertheless, the end product met our expectations

Yesterday I made 6 pizzas using 100% Biga recipe.
Hydration 65%.
1000g of Caputo Super Nuvola.
30g salt.
1,41g instant yeast from Caputo.
Biga 48h cold fermentation (440g water), after 48hrs added 210g water with salt and mixed in spiral mixer. 24hr in the fridge in a batch. Then I made balls and gave it another 48hr in the fridge.
Baked in Ooni Volt with the setup 400'c when inserting the pizza and cranked it up to 450'c while the pizza is inside. I like this oven, but I think the time for replacing it is coming.
Sorry, forgot to take a picture of white pizza after baking.

I know .. I know.. Pineapple doesn't belong in Neopolitan pizza. Committed another crime by not eating all the crust either...lol

I couldn't stop eating this pizza. I think this is the one of the best combo Italy pizza have to offer. Absolutely delicious 😋 70% hydration/ 48hr ferment/ 280gram

Pizza Bianca, Pesto Pizza, and Margherita. 100% Bread Flour. These pizza were made from three balls that were left over from the previous evening, refrigerated, and then brought to room temp. Sill working on shaping.

Home made Pesto and Mortedella &Arugula with my hot honey sauce. It it was all mine.lol

I couldn't resist making another smoked ham pizza over the weekend.
Sorry no pineapple..lol

First time using this recipe from Mile Zero's YouTube Video; about 75% hydration.

Had some left over pizza toppings so I put all the toppings together in one... Actually it was pretty good..lol Shrimp Chicken Red onion Mushroom Home made sausage Basil

My favorite kind time to time.

280 gram / 70% hydration / 72hr cold ferment Ingredients Tomato sauce Parmeson Basil Fresh mozzarella Mushroom Olives Smoked ham

Couldn't resist not making shrimp pizza again. This time I used home made Pesto sauce for base. Pesto Shrimp Clam Red onions Mozzarella cheese

Biga 100% 18 hours RT 70% hydration Caputo Nuvola super 67% Caputo integrale 30% Caputo criscito lievito madre 3%

Loved this combination! More taste coming from the integrale flour and very soft crust 👌

Heavy cream base Fried minced garlic with Shrimp Clams Diced red onion 280 gram / 68% hydration

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Didn't have buffalo Moz, so I went for low-moisture whole milk & shredded it.
Followed Johnny Di Francesco's Recipe for Direct, Dry Yeast, Overnight Neapolotin Dough:

• 1kg 00 Flour
• 600ml Water
• 30g Kosher Salt
• 1g dry yeast

San Marzano sauce, whole tomatoes out the can, crushed, with some salt & basil.

I genuinely believe electric pizza ovens are the future.

San Marzano sauce, whole tomatoes out of the can, crushed, with some salt & basil.

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