Hello fellow pizza lovers!
I'm new to this forum and pizza making in general. I have recently purchased PP Ardore oven with Saputo stones. The oven seems great but I would like to step up my game and make much better pizzas with it. I prefer Neapolitan style.
This is how I made my dough:
100% Caputo 00 Pizzeria
60% Cold water
3% Sea salt
0.2% Fresh yeast
After mixing ingredients and kneading, I put the dough into fridge and let it bulk ferment for about 8 hours. Then I removed the dough from the fridge and let it ferment at room temperature for about 4 hours. After that I balled the dough into dough balls and let them rest for about 10 hours (room temperature).
Dough Top.jpg and
Dough Bottom.jpg show how the dough balls looked before baking.
I preheated the oven for a little over an hour and these were the temperatures measured by the IR thermometer:
Left stone, rear side: ~515C (a few cm from the rear edge)
Left stone, center: ~500C
Left stone, front: ~445C (a few cm from the front edge)
Right stone, rear side: ~500C (a few cm from the rear edge)
Right stone, center: ~470C
Right stone, front: ~430C (a few cm from the front edge)
I didn't reduce the flame for the entire baking process. The flame was maxed out from preheating until I made the last pizza. The baking procedure was as follows:
1. Put the pizza in and let it bake for around 30-35s.
2. Turn the pizza counter clockwise for about 45 degrees and let it bake for around 10s.
3. Repeat step 2. two more times.
The total baking time was around 80-90s.
This is a link to video of my Ardore running with maxed out flame:
https://drive.google.com/file/d/1SGydSPq0zyfvJHked8R4FYORcGIkPFIQ/view?usp=sharingI've made two pizzas and the results can be seen in the attachments.
The pizzas ended up being okay.
These are my questions:
1. Is it ok to have the full flame all the time since documentation for the oven says that flame should be reduced after baking pizza and maxed after putting pizza into the oven? I had the flame maxed out all the time because I was having a hard time reaching 480C+ if I lower the flame.
2. I'm not satisfied with color and texture of cornicione. I would like to get lighter color with charred spots. Is there any advice on this?
3. It seems that inside of the dough ended up being a little bit undercooked and the top of the cornicione burnt at some places. This is my greatest concern. What am I doing wrong?
4. I would like the cornicione to be more airy. Currently it is dense and requires a lot of chewing. Is there any advice on how to achieve this?
I would appreciate any help from you guys.
Thanks,
Dini