David Chang Posted July 28, 2022 Report Share Posted July 28, 2022 (edited) any home oven with a top and rear heating element can do this i suppose. i used my anova apo oven. 250c preheat with baking steel for 45 min. place the steel close to the top element. bake for 5-7 min or until you are satisfied with the color. dough recipe. simple poolish around 60% hydration. Edited July 28, 2022 by David Chang 5 1 Quote Link to comment Share on other sites More sharing options...
Wobster Posted January 15, 2023 Report Share Posted January 15, 2023 Vito’s Poolish based recipe is what I do as my standard dough now for use in my pizza oven. In my hands, with Caputo Pizzeria (Blue) it gives a great result. I haven’t done this in a home oven but looks like something I should try when I’m not feeling like firing up the big oven! Was it “sawft and crounchy”? 🤣 I love Vito’s enthusiasm Quote Link to comment Share on other sites More sharing options...
David Chang Posted January 17, 2023 Author Report Share Posted January 17, 2023 On 1/16/2023 at 7:47 AM, Wobster said: Vito’s Poolish based recipe is what I do as my standard dough now for use in my pizza oven. In my hands, with Caputo Pizzeria (Blue) it gives a great result. I haven’t done this in a home oven but looks like something I should try when I’m not feeling like firing up the big oven! Was it “sawft and crounchy”? 🤣 I love Vito’s enthusiasm yup i use caputo blue as well. also doubles as bread dough should u want to bake just a small batard. IMG_0837.MOV 1 Quote Link to comment Share on other sites More sharing options...
Wobster Posted January 18, 2023 Report Share Posted January 18, 2023 That looks pretty darn nice! 1 Quote Link to comment Share on other sites More sharing options...
