Excellent puff and understand how and why you would want to tame it down a bit. I am going to and have planned to use Nuvola Super at 1/3 the flour mix with 2/3 Caputo Pizzeria.
Thanks! Much appreciated. I don’t post a lot of content on RUclips due to time constraints etc…..but will drop and upload every few months! More stuff on Instagram (as it’s quicker for me to do!). 👍🏻
Boom! Just so busy mate - lots of pics and clips on Insta….but YT is still a bit of a challenge. 😂 But….I did at least get notified of this comment (but not your second one! 😂🤦♂️)
@@tim0r0h - re the mixer. Unfortunately, I have to say it’s seriously good. The cost is obviously a big commitment but I’ve been able to get such good gluten structure / strength in the dough and go to higher hydrations (70%+). I was struggling to get there by hand (or the KA mixer). It can be done…but it’s a lot of work. I’m having to learn how it impacts the final pizza tho. I cooked some 65% hydration Nuvola in the home oven and the crust really blew up - because the gluten strength traps more air. Need to tweak here and there. 👍🏻
@@donaltemus3565 Yes, it’s a brilliant oven. Perfect if you’re looking to cook 12” inch pizzas (14” at a push). I’ve recently switched to a Gozney Dome, but this was only as I wanted the convenience of dual fuel. The build quality on my Alfa One is excellent. I’d definitely recommend it if you’re looking for a high quality, wood fired oven with good heat retention. 👍🏻
@@donaltemus3565 no worries at all. If you want versatility then yes, a larger oven would definitely suit you! If you’re not already, join the Alfa Facebook Groups (Alfa Forni……and Alfa Oven - USA) and have a look around / ask the question as to what people would recommend. 👍🏻
Yes, removing any moisture and heating it so it’s less likely to stick to the underside of the pizza. Probably not necessary most of the time…..but it’s a habit now! 😂👍🏻
@@GuidoHendriks1990 I really like the size….I’ve actually just switched to a Gozney Dome but the only reason was to be able to use duel fuel (choice between Gas or Wood). For me the size of the Alfa One is great. Easily cooks a 12-14” pizza and a Neapolitan is done in 60-90 seconds. I can cook them as fast as I can make them, plus the smaller size means it heats up quickly and is fuel efficient. You need to think of the way you’d use it though. I know plenty of people with the larger Alfa ovens and they love cooking multiple pizzas at once, or several different dishes etc.
Sure. This was a 100% BIGA dough. I made enough for 4 x 290gram dough balls. 1. Make the BIGA (690g flour + 311g water + 2g IDY) 2. Leave the BIGA covered at room temp for 16-18 hours. 3. Put BIGA into mixer and add 90% of the final water (Final Water: 173grams) and 21grams of Salt (being 3% of the flour). 4. Slowly add the remaining water once the dough has come together. 5. Once the dough is mixed and ready (about 12-15mins and mixed to 21c temp in a spiral mixer). Remove the dough and let it rest for 30mins. 6. Perform a set of folds and rest for a further 30mins. 7. Divide into balls and put in the fridge for 48-72 hours. 8. Remove from the fridge 2-4hours before baking (depending on ambient temp).
Doode thx and I just realized u had posted a video about this. Lol. Btw your table is awesome. Looks hella rustic and I’d pick it over one of those fancy ones from the store.
@@ESW206- thanks buddy. Sorry, missed this response. No worries re the recipe. Thanks! We had this built last year. Love it. Pressure treated timber with a leathered granite worktop. Gets bloody hot in the summer tho! (Even with our UK sun! 😂).
Excellent puff and understand how and why you would want to tame it down a bit. I am going to and have planned to use Nuvola Super at 1/3 the flour mix with 2/3 Caputo Pizzeria.
Thanks. Yes, took me by surprise a bit!!
Good luck with the mix, that should work well!
nice looking pizza , thanks for the video
Thanks! Much appreciated. I don’t post a lot of content on RUclips due to time constraints etc…..but will drop and upload every few months! More stuff on Instagram (as it’s quicker for me to do!). 👍🏻
Nice prep table, what material did you use on top?
Hi and thanks. Outside? It’s leathered granite worktops. Slightly textured feel to it. 👍🏻
What’s the biggest pizza you can cook in that size oven? Thanks
@@TangDominates you could fit a 14”. Bigger than that and it’ll start getting tight.
@ thanks!
he's back! Lets gooooo!
Still no mixer for me, all by hand - how much did it change the game for you?
Boom! Just so busy mate - lots of pics and clips on Insta….but YT is still a bit of a challenge. 😂
But….I did at least get notified of this comment (but not your second one! 😂🤦♂️)
@@tim0r0h - re the mixer. Unfortunately, I have to say it’s seriously good. The cost is obviously a big commitment but I’ve been able to get such good gluten structure / strength in the dough and go to higher hydrations (70%+). I was struggling to get there by hand (or the KA mixer). It can be done…but it’s a lot of work.
I’m having to learn how it impacts the final pizza tho. I cooked some 65% hydration Nuvola in the home oven and the crust really blew up - because the gluten strength traps more air. Need to tweak here and there. 👍🏻
I was scared you were going to say this haha. Oh well - will put that on the long term dream list@@onepizzaboy3369
Looks amazing
@@loumarkarian9923 thank you 🙏🏻
I’m bummed, I missed out on an Alfa Ciao on clearance at Best Buy for $770! 😢
@@loumarkarian9923 oh no!! What a shame, that would have been an absolute steal!!
Thinking of getting this oven. Do you recommend?
@@donaltemus3565 Yes, it’s a brilliant oven. Perfect if you’re looking to cook 12” inch pizzas (14” at a push).
I’ve recently switched to a Gozney Dome, but this was only as I wanted the convenience of dual fuel.
The build quality on my Alfa One is excellent. I’d definitely recommend it if you’re looking for a high quality, wood fired oven with good heat retention. 👍🏻
@ thank you for the reply. We might upgrade to a larger Alfa oven as I will use it to cook slot of different dishes. I love to cook with real fire!
@@donaltemus3565 no worries at all. If you want versatility then yes, a larger oven would definitely suit you! If you’re not already, join the Alfa Facebook Groups (Alfa Forni……and Alfa Oven - USA) and have a look around / ask the question as to what people would recommend. 👍🏻
Why do you hold the turning peel above the flame before turning it? I’ve seen this done in quite a few vids. Are you trying to dry out any moisture?
Yes, removing any moisture and heating it so it’s less likely to stick to the underside of the pizza. Probably not necessary most of the time…..but it’s a habit now! 😂👍🏻
What size oven is that?
@@GuidoHendriks1990 It’s the Alfa One pizza oven. Actual dimensions are:
Height - 105cm (with chimney)
Width - 75cm
Depth - 55cm
Cooking floor is 60x40cm. 👍🏻
Thanks! Do you like the size or would you get a bigger one if you had to make the decision today?
@@GuidoHendriks1990 I really like the size….I’ve actually just switched to a Gozney Dome but the only reason was to be able to use duel fuel (choice between Gas or Wood).
For me the size of the Alfa One is great. Easily cooks a 12-14” pizza and a Neapolitan is done in 60-90 seconds. I can cook them as fast as I can make them, plus the smaller size means it heats up quickly and is fuel efficient.
You need to think of the way you’d use it though. I know plenty of people with the larger Alfa ovens and they love cooking multiple pizzas at once, or several different dishes etc.
Can u share ur dough recipe
Sure. This was a 100% BIGA dough. I made enough for 4 x 290gram dough balls.
1. Make the BIGA (690g flour + 311g water + 2g IDY)
2. Leave the BIGA covered at room temp for 16-18 hours.
3. Put BIGA into mixer and add 90% of the final water (Final Water: 173grams) and 21grams of Salt (being 3% of the flour).
4. Slowly add the remaining water once the dough has come together.
5. Once the dough is mixed and ready (about 12-15mins and mixed to 21c temp in a spiral mixer). Remove the dough and let it rest for 30mins.
6. Perform a set of folds and rest for a further 30mins.
7. Divide into balls and put in the fridge for 48-72 hours.
8. Remove from the fridge 2-4hours before baking (depending on ambient temp).
Doode thx and I just realized u had posted a video about this. Lol. Btw your table is awesome. Looks hella rustic and I’d pick it over one of those fancy ones from the store.
@@ESW206- thanks buddy. Sorry, missed this response.
No worries re the recipe.
Thanks! We had this built last year. Love it. Pressure treated timber with a leathered granite worktop. Gets bloody hot in the summer tho! (Even with our UK sun! 😂).
@@onepizzaboy3369do you think your heat issue is due to picking a darker color? Or would you run into the same issue with a lighter color?
Presume this is “heat” issue. And yes, I suspect the black/dark granite gets significantly hotter than a lighter surface would. Looks great tho 👍🏻
12inch Pizza?
Yeah usually about that. 👍🏻
Thanks !!@@onepizzaboy3369
didn't your stomach hurt afterwards?
No, not at all. It’s very light and easily digestible. 👍🏻
Ist ein hefekuchen ein verbrannter,,😂weich wie gummi
@@bernhardwendlinger7577 Thanks. Canotto style pizza. Charred. 👌🏻👍🏻
You need more stretch exercise
Definitely do! 👍🏻