Alfa One Pizza Oven - Cooking 100% Biga Dough

Some Saturday sun for a few hours, so I time to clean the outdoor kitchen and fire up the Alfa One.

Dough was mixed in my FAMAG IM5Sv10 spiral mixer (2nd time using it), with Caputo Nuvola flour.

100% BIGA dough, with 70% hydration and a 72hr CT proof.

Am still getting use to the Nuvola flour and the spiral mixer but the dough puffed up far more than I was expecting (or would ideally like for my taste). It ended up as a canotto style pizza!

Thanks for watching and feel free to shoot my any questions either here or on Instagram at "OnePizzaBoy".

Ps - apologies if I miss or am slow replying to YT comments/messages, it often doesn't notify me!

[Mansour]

nice looking pizza, thanks for the video

[chuckurso]

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.

[briansung]

Wow the puff 😊 I’m using the same model but in gas fired.. I guess the dough difference is from experience ? 😮 I do mine by hand .. may be I should buy one of those machine

[dansus]

Nice prep table, what material did you use on top?

[jacob]

I'm guessing that the temperature sensor is not correct or in a bad spot because less than 350 should be way too low.

[donaltemus]

Thinking of getting this oven. Do you recommend?

[TangDominates]

What’s the biggest pizza you can cook in that size oven? Thanks

[ImTheBhattman]

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?

[DWR]

Is the opening big enough to bake bread?

[christostylis]

didn't your stomach hurt afterwards?

[bernhardwendlinger]

Ist ein hefekuchen ein verbrannter, , 😂weich wie gummi