Tips and recipes for a good pizza with Spice Caliente

Cosimo747's pizza recipe for Caliente oven and some small suggestions.

INGREDIENTS

• FLOUR: type 0 00 specific for pizza those that have the wording: "for pizza" or in the absence with at least 12 g per 100 g of protein or W between 250 and 310.
• WATER: from the tap at the temperature at which it is dispensed or still bottled water at room temperature.
• YEAST: fresh beer or the equivalent of dry brewer's yeast.
• SALT: fine marine cooking.

For the quantities of brewer's yeast or sourdough that we will be using for some years, the various pizza calculators that you find on the net come to our aid, which will set the exact dose for the temperature and time you have available ( a real convenience). Leavening from 8 to 24 h will be fine and if you want the fridge at 5 ° C it will help us to ripen the dough especially in winter.

Below you can find recipes with doses and times.

With the pizza oven Caliente the ideal loaves (the initial balls that will become pizzas) should be 190g with a 60% hydration. This means that to have a 190g loaf of 60% hydrated we should have 125g of flour and 75ml of water while for yeast it will be seen based on time and temperatures. We can get help from one of the many pizza calculators on the net, our indication from 0.06g to 0.41g on a 190 g bread. always salt for a 190g pan add from 3g to 4g in summer (equivalent from 44 to 60g / l).

We knead with the mixer : you start by putting all the flour, all the water where we would have dissolved the yeast and salt. Now we can start with the leaf in first and second gear and in no time at all when the wall of the tank is nice and clean and after 4-6 minutes the dough will be ready. You just have to be careful not to let the temperature of the dough rise above 24 ° C.

Cosimo747's pizza recipe for Caliente oven and some small suggestions.

INGREDIENTS

• FLOUR: type 0 00 specific for pizza those that have the wording: "for pizza" or in the absence with at least 12 g per 100 g of protein or W between 250 and 310.
• WATER: from the tap at the temperature at which it is dispensed or still bottled water at room temperature.
• YEAST: fresh beer or the equivalent of dry brewer's yeast.
• SALT: fine marine cooking.

For the quantities of brewer's yeast or sourdough that we will be using for some years, the various pizza calculators that you find on the net come to our aid, which will set the exact dose for the temperature and time you have available ( a real convenience). Leavening from 8 to 24 h will be fine and if you want the fridge at 5 ° C it will help us to ripen the dough especially in winter.

Below you can find recipes with doses and times.

With the pizza oven Caliente the ideal loaves (the initial balls that will become pizzas) should be 190g with a 60% hydration. This means that to have a 190g loaf of 60% hydrated we should have 125g of flour and 75ml of water while for yeast it will be seen based on time and temperatures. We can get help from one of the many pizza calculators on the net, our indication from 0.06g to 0.41g on a 190 g bread. always salt for a 190g pan add from 3g to 4g in summer (equivalent from 44 to 60g / l).

We knead with the mixer : you start by putting all the flour, all the water where we would have dissolved the yeast and salt. Now we can start with the leaf in first and second gear and in no time at all when the wall of the tank is nice and clean and after 4-6 minutes the dough will be ready. You just have to be careful not to let the temperature of the dough rise above 24 ° C.