Re: Post a Pic of Your Pie – Daily Update

3 day cold ferment sourdough biga with 50/50 Caputo Nuvola and Pasini Verde flour, 69% hydration, 3ish minute bake in the Effeuno oven.  Cheese made from Grande curd & San Marzanos. 

I have been having good luck with cold fermented sourdough even though its unconventional.  Thanks to Hans for tipping me off to this.  Im not sure if it is from maintaining a very well fed starter or keeping it at a low hydration, but its working.  I usually shy away from sourdough for red sauce pizzas, but this one worked because it wasnt too sharp or tangy.

1100g loaf of bread made from the same dough.  I was happy with this loaf, so it is nice to know that one dough can do two things well.

scott, what effeuno do u have? i recently realized that i believe it’s the 150 can handle around an 18” pie and is actually more geared towards a NY style which is what i usually do. what is ur opinion on the oven? i’m really leaning towards buying one