What technique/recipe produces cornicione this high?

[guynel]

On my Instagram feed I run into a lot of great doughs, but I was intrigued by what I came across today - this guy seems to consistently produce cornicione roughly twice the size of pretty much any other pie I know. Example image attached, but his profile is full of additional examples:
https://www.instagram.com/p/CkIlhf_Nmi-/
Is this an ingredients thing? Technique? Oven? I'm wondering if anyone can shed some light on how this is achieved?

Thanks in advance for any ideas

[HansB]

Google: Canotto

[stiks47]

Nuvola or super nuvola flour

[scott r]

Most making canotto style probably are using Nuvolo Super, but after doing a lot of testing with that flour, it isn't the magic bullet here.   I can make pizzas just as puffy with all trumps or any other American high gluten flour.  The difference with that flour is that while it will produce dough with that amount of lift, Nuvolo will be a little bit more tender than the others, more like a lower protein flour. 

The way to get that puffy high cornicione is high hydration and fairly high heat along with the most important factor here.... a strong dough.  Most of this style are made with a Biga.

[jma6610]

Most making canotto style probably are using Nuvolo Super, but after doing a lot of testing with that flour, it isn't the magic bullet here.   I can make pizzas just as puffy with all trumps or any other American high gluten flour.  The difference with that flour is that while it will produce dough with that amount of lift, Nuvolo will be a little bit more tender than the others, more like a lower protein flour. 

The way to get that puffy high cornicione is high hydration and fairly high heat along with the most important factor here.... a strong dough.  Most of this style are made with a Biga.

Yup - I've been experimenting with Nuvolo Super myself and as you've mentioned it's not the magic bullet. I'm still not convinced that biga (or similar) is the magic bullet either, but there are several who claim it is. Some claim that the use of a sponge with around 50% of so of hydration (rather than biga's more typical 45%) that is fermented for a day before the main dough is mixed is a major assistance. I'm going to mess with this on my next batch this weekend.

[Travinos_Pizza]

Yup - I've been experimenting with Nuvolo Super myself and as you've mentioned it's not the magic bullet. I'm still not convinced that biga (or similar) is the magic bullet either, but there are several who claim it is. Some claim that the use of a sponge with around 50% of so of hydration (rather than biga's more typical 45%) that is fermented for a day before the main dough is mixed is a major assistance. I'm going to mess with this on my next batch this weekend.

I would imagine that it’s the hydration you’re stating it is. From the picture that looks like it will instantly flop when picked up as it seems almost razor thin up to the cornicione.