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I do one at a time. The pros in pizzarias tend to have a maker/stretcher/topper and someone to launch/turn/remove. Respect to you Raffe if you can stretch a 2nd before first turn is needed!

Fair call

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The hydration is against the dry ingredients. The apps will calculate for salt and yeast as well as flour.

E.g. 975g flour, 24g sea salt, 1g instant yeast, 650g/ml water is 65% hydration.

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Made 2 on Sunday. First was stretched too thin and I knew it but thought I'd be OK. Wrong decision as the peel sliced through it, but still rescued most of it. Second was great.

Just part of the...

With the high winds, no pizza for me this weekend. The Koda does not cope well and blows out unfortunately.(luckily it cuts off gas too). Family needed a break anyway lol.

I am looking at...

3lbs of cheese (1.35kg) in a 14" pizza. OMG. Lol, I use about 60-70g on a 12" Neopolitan style - way healthier.

If I was in Chicago I would try one, but Chicago style is not one I would plan to do...

Yes reform and leave it to relax and move onto using a different ball (hopefully it is not the last ball).

That is really good. Well done. Burnt base looks like too much flour as mentioned.

Good luck. We await the results.

Pizza App - IDY = Instant Dry Yeast and is likely the one you need to select..

As Raffe says, you will need tiny, tiny amounts.

The typical IDY sachets are for quick proving bread and contain...

Agree, and thanks for the tip about wet hands. When he does the lamination, the stretch he got was huge and no flour used then either so can relate to pizza shaping and stretching.

Great work! I was chuffed when mine started resembling the real deal. And I bet it tasted great.

Great results off a home oven!

Is this in an oven? The same dough in an oven will generally get crispy as the oven can't get up to 400c like a pizza oven so it takes longer to cook and dehydrates the dough which makes it crisper.

My first go at naan bread today in the Ooni Koda. Used a standard pizza dough recipe and make 2 naans from a dough ball

Caputo Pizzeria
60% hydration
2.3% Salt
20 hr CT and 4 hr RT prove.
...

Artistic and pushing boundaries.

The Ooni Koda came and wow, it is a great bit of kit. Need to work on shaping my pizza, but the heat the Ooni puts out puffs up the crust no-end. ...

Love the flames curving over the top! Don't get me tempted :-)

I put a small brisket in (2kg) to smoke at 06:30 this morning. So versatile from pizza at 800f last night to a smoker at 225f next day. If I could only have one outdoor cooker it would be the Kamado...

Running the Kamado on Marabou lumpwood gets it way hotter than previous burns for less fuel too (I clean out afterwards, but still have nearly half a basket left).

Anyway, as you, I'll soon be...

Went for the standard Koda with slight paint imperfection/rub (or so they say). Just waiting to be contacted.

I'm still cooking out on my Wild Goose. Doing it on the Kamado works, but is trickier...

Best of luck. My Koda hopefully arrives next week (fingers crossed).

I just ordered Caputo, mozzarella and passata (plus drinks, etc) from these folks:

https://www.marcoalimentari.com/

You need a £70 minimum order, but can easily be topped up with wine, etc....

Cheers for the info.

I need to top up my flour. Would you recommend I order Caputo Red or Blue? It will be a 25kg sack so I am mindful I want flexibility to use it for other breads too.

My understanding is that Red is...