New to the forum and new to WBO. Made my first pizzas with my primavera 60 tonight. No previous experience with making dough or cooking in a WBO. I am of neapolitan decent and my wife is from Napoli, so I have a lot to live up to! The dough is not puffing up as much as I would like it to, is this a problem with my technique or lack of heat, or both? Any advice or tips would be appreciated. Looking forward to eating pizza every single night for the rest of my life.
65% hydration, 2 hour bulk rise, balled and 24 hour cold ferment.
4.5 g fresh active yeast
20 g salt
First pizza: buffalo mozzarella, san marzano DOP, EVOO, basil
Second pizza: a Napolitana classic, sasicc' e friariell' - basically, smoked mozzarella, sausage, rapini