Sage Pizzaiolo - Neapolitan style pizza in real time 

Thanks great to hear 😊

It’s ventilated, so it is cool to the touch everywhere 😀

Only thing is, 750 F only focuses in the middle, and wood fired setting is focused on the borders which will give the Neapolitan style look

Which is why I have a Gozney Dome/Roccbox and fire them up to over 400c The issue with these ovens… they have enough heat to,get the crust to spring but they cook too long and as such they aren’t soft and beautiful like a true Neapolitan… this requires hotter temps and a quicker (sub 1 min cook) The other issue is limited to less than 12 inch in size which is a bummer

4 dough balls, 240 grams each Flour 565 g( high protein content, 13.5%, red caputo cuoco used) Water 366 g Salt 17 g Oil 14 g Dry yeast 1 g Mixed, kneaded and leavened as bulk for 1-2 hours Put in refrigerator for 1-3 days, more days better. In sealed container The day of pizza. Take bulk ball out for 1 hour. Make dough balls 240 g each and let them proof for 4-6 hours in sealed container! Ready to make pizza 😊

Thx for the kind words 😊

220g ball will be better

Thanks, yeah expensive

Indeed ... It is VERY EXPENSIVE which puts the Unit out of reach of so many of us. Maybe, in time, the price will DROP to an affordable level.

Yes it’s really good, I love it 😊

@@paviaaPS3 thanks

Thanks appreciate the compliment

It doesn’t smoke unless you use too much flower, that will produce some smoke, and also if you slip some condiments on the stone. But I use it indoors and it is great. I just wipe it clean with a lightly wetted rag when cold after each use.

@@paviaaPS3 thank You! I sure am interested while expensive if you make enough pizza you’ll earn it back :9 is there a difference betweeen sage and breville

@@dundertvelr2536 no there is no difference, only slight design changes. But they are technically the same, has something to do with where they are sold

@@paviaaPS3 okay because I noticed some have a round white (Stone?) where they put the pizza on meanwhile some seem to have a square-ish stainless steel. I would prefer the stainless steel one in my opinion

@@dundertvelr2536 no it’s not stainless, I think it’s only sold in Australia, but it’s a square ish stone with black enamel. But trust me you do not want stainless when making pizza with high heat, the bottom will become black charred. Stone is ideal for high heat 😊

Thanks 😊 Its called sage pizzaiolo. Max size of pizza would be 30 cm 😀

Hello, yes too much hydration, and you will need to much flour. The best to do is use less hydration and use a combination of flour and semolina mixed together, it will work best

4 dough balls, 240 grams each Flour 565 g( high protein content, 13.5%, red caputo cuoco used) Water 366 g Salt 17 g Oil 14 g Dry yeast 1 g Mixed, kneaded and leavened as bulk for 1-2 hours Put in refrigerator for 1-3 days, more days better. In sealed container The day of pizza. Take bulk ball out for 1 hour. Make dough balls 240 g each and let them proof for 4-6 hours in sealed container! Ready to make pizza 😊

@@paviaaPS3 thanks so much!

@@paviaaPS3 15 years ago i was also in the pizza mood and bought a little crappy oven, the typical round ones from italy. In that time people told me to use not only Tippo 00 Flour but also semola di grano duro in the the dough, like 80% flour and 20% semola to make it more crunchy, is this still valid ?

Yes I can do that 😊 One needs to be careful not to remove all the air pockets in the border. Yes more water will also do the trick, it becomes easier stretching, but have you tried maximum heat setting on your oven? The faster you cook a pizza the softer it becomes 😊

@@paviaaPS3 hmm. That might be it too as far as the heat settings. I think max in my home oven is 500F . And yes I will add more warm water. Seems like the stickier it is the more soft it will be.

@@pillowzzzbox3466 i would not use hot water actually, just plain cold water. Heat destroys the gluten, I think that the dough needs a kneading temperature of 26 deg C(don’t know in F) Just make sure your dough is room temperature when you stretch it. I use an app called pizza app. And I use a hydration from 60-65 depending on flour strength. Caputo cuoco is one of the stronger brands. Sometimes I use much more hydration, if I want softer dough, but it takes greater effort and practice to handle. Do you let your dough rise enough, like 4-6 hours? 🙂

Yes definitely I do in order to keep it clean. But the trick is to use as little flower as possible, as this will eventually burn and become black 😀

@@paviaaPS3 but its only for the eye or do you think it will affect the taste of the pizza when the stone has black spots? I dont think so

No, definitely not, the stone has heat up time again of about 3-5 min 🙁 The oven has an LED light which will blink to tell you the oven is heating up

Thank you, my oven is due to be delivered today, previously for the last few years I have used a pizza steel in my home oven which was a lot better than a stone about retaining it’s heat so you could cook one after the other but each pizza would take about 8 minutes to cook

@@Giovanni-xs9vu Nice to hear, have fun cooking pizza, you will be amazed 😊

Yes k love it too, so easy ☺️

No

🥹 looks great

2 min 😀

Many thanks 😊 taste is awesome

Yes, correct, but many variables are in play here. Even though the wood fired setting was used, which only reaches 700 F the leopard spotting was still there. This has something to do with how the heating element works. When the outer element is on, it can reflect a much higher heat, than the oven, so you get the same effect as if it was a real stone oven. Also things like fermentation and dough recipe plays a big role 😊

@@paviaaPS3 wow you gotta give us your recipe

@@concord3428 4 dough balls, 240 grams each Flour 565 g( high protein content, 13.5%, red caputo cuoco used) Water 366 g Salt 17 g Oil 14 g Dry yeast 1 g Mixed, kneaded and leavened as bulk for 1-2 hours Put in refrigerator for 1-3 days, more days better. In sealed container The day of pizza. Take bulk ball out for 1 hour. Make dough balls 240 g each and let them proof for 4-6 hours in sealed container! Ready to make pizza 😊

@@paviaaPS3 Hi, love the results you got. Great skill. Is that correct only 1g of yeast? Also the last proof is that at room temperature or in the fridge. Thanks.

@@paullowth first of all thanks 😊 Yes correct 1 g of dry yeast. And yes final proof should be at room temperature about 3-4 hours. Too much yeast and the though will overproof, very important to use correct dose of yeast. 1 g of dry yeast is the same as 3 g of fresh yeast 😊

Ehmm okay, you feel better now? 🤪

You did good. Ive seen much worse. I just ordered one of these ovens

@@leejanes9636 okay that was better, thanks, hope you enjoy it ☺️

Indoors as well?