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Tommo
13 March 2024

This is such a useful tool! Thanks so much for taking the time to post this up. However, I have a question that I’m struggling to an answer for. We are a small independent pizza takeaway making really good Neapolitan. I’ve used a BIGA in the past but would like to know the measurements for scaling it up for, say, 50 pizzas. Would you know?

Phil Vasquez
13 March 2024

Hey Pieter!
I’m doing your Neapolitan pizza dough from your Youtube video, and then adding the cold fermentation option from your other video.

These were my ingredient quantities for two 300g Fresh Yeast dough balls. I used 60% water:
Flour 360
Water 216
Salt 7.2
Fresh yeast 2.7
Oil 10.8
Sugar 3.6

What I’m curious to ask you about is freezing dough for later. Specifically:
1)At what point in the process you would freeze extra dough if you wanted to make more to have ready for later, and
2)what exactly would be the process when you wanted to defrost in terms of where it goes from the freezer, for how long, etc…

Thank you!!

Last edited 15 days ago by philvasquez
Faith
11 March 2024

I watched your videos on YouTube, but I didn’t see one about how to make gluten free dough. How does it differ, if at all, on the process?

benny
10 March 2024

quick question, when i cold ferment my dough and have more dough than i need in a single day, can i cut off the amount i need for the day and put the rest back in the fridge for another 1 or 2 days or will that destroy the dough?

Cathy Thompson
5 January 2024

What role does dough temp play? Is it possible for it to get too warm while kneading? Should I use ice cold water for 72 hr. cold fermentation?

isaac
29 December 2023

Hi there!, Having recently watched your video on crafting Neapolitan pizza at home, I am eager to replicate the experience, particularly as my past attempts at pizza baking have left much to be desired.could you kindly provide guidance on the specific types of cheese, tomatoes, and flour I should utilize for an authentic result? Would you recommend using buffalo mozzarella, crushed tomatoes, and Tipo 00 flour in a home oven?

Thank you for your time and assistance:)

Outdoor Oven
The Outdoor Oven offers the experience of cooking amazing foods in the open air. Stoke the flames high to have a pizza ready within 2 minutes, or go low and slow to cook vegetables, meats, or delicious focaccia.