Re: Road to the perfect Canotto

That’s great – thanks so much for the replying to an old thread.  I’m not on here so much, so forgive my delay.

I have the Nuvola already, so I’ll be interested to give your approach a go when I can bake next.  Don’t worry, I’ll be sure to be delicate with the handling!  Even my attempts with a 72hr CT dough at 70% hydration has yielded extremely soft dough-balls, which are challenging to shape and maintain the cornicione. 

I have an Ooni Karu which can achieve a decent temperature, but lacks the thermal mass you get with a proper woodfire dome.  Typically bakes around 430 c once the pie hits the floor and starts drawing temp.  Usually around the 2min mark before the nice caramelisation starts to appear.  So I might start around 70 hydration for now on account of my lower-temp oven.  I tend to use olive oil myself, as I remember reading the Dough Doctor singing its praises at some point for cell strength.

How do you find the new biscotto?  I don’t have one, but have been considering adding one to my oven….