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Great Dough On Fire

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Great Dough On Fire

Amateur Pizzaiolo, Dough Magician & Recipe Developer

29/10/2024

𝗯𝗮𝗸𝗲𝗱 𝘁𝗵𝗶𝘀👇🏻👇🏻👇🏻
Autumn / halloween themed pizza featuring a pumpkin purée base, parmigiano reggiano, fior di latte, pepperoni, evoo🟠🇺🇸🍕

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 65%
🌾 𝗙𝗹𝗼𝘂𝗿: 90/10 Caputo Cuoco / Caputo Nuvola Super
🧂 𝗦𝗮𝗹𝘁: 3,2%
🫒 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹: 3%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 7% Sourdough
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 20 / 12 hours (RT / CT)

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02/08/2024

𝘄𝗶𝘀𝗵𝗲𝘀 𝘆𝗼𝘂👇🏻👇🏻👇🏻👇🏻👇🏻👇🏻
an amazing weekend with this pizza rossa featuring a piennolo tomato base, basil, fior di latte, spianata, pecorino romano, evoo🥵🍕👌🏻

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 67%
🌾 𝗙𝗹𝗼𝘂𝗿: 80/20 La Napoletana Molino Dallagiovanna / Caputo Nuvola Super
🧂 𝗦𝗮𝗹𝘁: 2,7%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 6% Sourdough
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 20 / 14 hours (RT / CT)

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31/07/2024

𝗺𝗮𝗱𝗲 𝘁𝗵𝗶𝘀👇🏻👇🏻👇🏻
Neapolitan pizza verde featuring a pesto genovese base, pecorino romano, fior di latte, sun dried tomato, smoked sea salt, prosciutto crudo, feta🍕😍🤌🏻

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 65%
🌾 𝗙𝗹𝗼𝘂𝗿: 50/50 Caputo Cuoco / Tosca Farina
🧂 𝗦𝗮𝗹𝘁: 3%
🫒 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹: 2%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 2% Sourdough discard
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 24 / 0 hours (RT / CT)

•••

•••
#🍕🍕🍕

12/07/2024

𝘁𝗼𝘀𝘀𝗲𝗱 𝘁𝗵𝗶𝘀👇🏻👇🏻👇🏻
Spicy pizza rossa featuring a san marzano plum tomato base, parmigiano reggiano, fior di latte, salame tipo napoli, candied jalapeños, evoo🥵🍕

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 67%
🌾 𝗙𝗹𝗼𝘂𝗿: 80/20 La Napoletana Molino Dallagiovanna / Caputo Nuvola Super
🧂 𝗦𝗮𝗹𝘁: 2,7%
🫒 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹: 0,5%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 6% Sourdough
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 20 / 16 hours (RT / CT)

•••

10/07/2024

𝘀𝘁𝗿𝗲𝘁𝗰𝗵𝗲𝗱 𝘁𝗵𝗶𝘀👇🏻👇🏻👇🏻
vegetarian pizza bianca featuring a garlic oil base, parmigiano reggiano, fior di latte, roasted zucchini, mushrooms🍕🤌🏻

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 67%
🌾 𝗙𝗹𝗼𝘂𝗿: Caputo Cuoco
🧂 𝗦𝗮𝗹𝘁: 3%
🫒 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹: 3%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 6% Sourdough
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 16 / 20 hours (RT / CT)

•••

08/07/2024

𝗱𝗮𝗻𝗰𝗲𝗱 𝘄𝗶𝘁𝗵👇🏻👇🏻👇🏻
Queen Margherita all dressed up in a piennolo tomato base, pecorino romano, fior di latte, basil, evoo👑😍🤌🏻

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 67%
🌾 𝗙𝗹𝗼𝘂𝗿: 80/20 La Napoletana Molino Dallagiovanna / Caputo Nuvola Super
🧂 𝗦𝗮𝗹𝘁: 2,7%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 6% Sourdough
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 20 / 14 hours (RT / CT)

•••

•••

03/07/2024

𝗯𝗮𝗸𝗲𝗱 𝘁𝗵𝗶𝘀👇🏻👇🏻👇🏻
Sourdough Detroit-style pie featuring a pepperoni base, parmigiano reggiano, provolone, ‘nduja, tomato sauce, whipped ricotta, hot honey, evoo🚗🇺🇸🍕

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 70%
🌾 𝗙𝗹𝗼𝘂𝗿: 80/20 Caputo Saccorosso / Caputo Nuvola Super
🧂 𝗦𝗮𝗹𝘁: 3%
🍯 𝗦𝘂𝗴𝗮𝗿: 2%
🫒 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹: 3%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 7% Sourdough
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 20 / 16 hours (RT / CT)

•••

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01/07/2024

𝗵𝗮𝗱 𝘁𝗼 𝘁𝗿𝘆 𝘁𝗵𝗶𝘀👇🏻👇🏻👇🏻
Tarte Tatin inspired pizza featuring a cinnamon sugar base, apple, cinnamon sugar, butter, powdered sugar, vanilla sauce, mint🍎🧁🍕

𝗣𝗜𝗘𝗖𝗟𝗢𝗣𝗘𝗗𝗜
Did you know, that the tarte Tatin, is named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years🍰🍎🇫🇷

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 62%
🌾 𝗙𝗹𝗼𝘂𝗿: 80/20 Caputo Cuoco / Caputo Nuvola Super
🧂 𝗦𝗮𝗹𝘁: 3%
🫒 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹: 3%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 7% Sourdough
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 20 / 10 hours (RT / CT)

•••

•••

27/06/2024

𝘁𝗼𝘀𝘀𝗲𝗱 𝘁𝗵𝗶𝘀👇🏻👇🏻👇🏻
Pizza rossa featuring a piennolo tomato base, pecorino romano, scamorza affumicata, ‘nduja, yellow cherry tomatoes, red onion, basil, evoo👑😍🤌🏻

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 67%
🌾 𝗙𝗹𝗼𝘂𝗿: La Napoletana Molino Dallagiovanna
🧂 𝗦𝗮𝗹𝘁: 2,7%
🫒 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹: 0,5%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 4% Sourdough
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 20 / 0 hours (RT / CT)

•••

•••

25/06/2024

𝗱𝗮𝗻𝗰𝗲𝗱 𝘄𝗶𝘁𝗵👇🏻👇🏻👇🏻
Queen Margherita all dressed up in a san marzano plum tomato base, pecorino romano, fior di latte, basil, evoo👑😍🤌🏻

𝗛𝗢𝗣𝗘 𝗬𝗢𝗨 𝗔𝗟𝗟 𝗛𝗔𝗗 𝗧𝗜𝗠𝗘 𝗧𝗢 𝗖𝗘𝗟𝗘𝗕𝗥𝗔𝗧𝗘 𝗠𝗔𝗥𝗚𝗛𝗘𝗥𝗜𝗧𝗔 𝗠𝗢𝗡𝗗𝗔𝗬🥳

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 65%
🌾 𝗙𝗹𝗼𝘂𝗿: Pivetti Nafavola 270
🧂 𝗦𝗮𝗹𝘁: 3,2%
🫒 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹: 1%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 10% Sourdough
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 18 / 8 hours (RT / CT)

•••

•••

22/06/2024

𝘀𝘁𝗿𝗲𝘁𝗰𝗵𝗲𝗱 𝘁𝗵𝗶𝘀👇🏻👇🏻👇🏻
No knead pizza rossa featuring a garlic oil base, pecorino romano, roasted tomatoes, burrata, evoo🍅🍕

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 70%
🌾 𝗙𝗹𝗼𝘂𝗿: Caputo Manitoba Oro
🧂 𝗦𝗮𝗹𝘁: 3%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 0,1% Fresh yeast
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 16 / 20 hours (RT / CT)

•••

•••

16/06/2024

𝘀𝗵𝗮𝗽𝗲𝗱 𝘁𝗵𝗶𝘀👇🏻👇🏻👇🏻
Pizza rossa featuring a san marzano plum tomato base, parmigiano reggiano, fior di latte, pepperoni, basil, evoo🍕😍🤌🏻

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 65%
🌾 𝗙𝗹𝗼𝘂𝗿: 50/50 Caputo Cuoco / Tosca Farina
🧂 𝗦𝗮𝗹𝘁: 3%
🫒 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹: 2%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 2% Sourdough discard
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 24 / 0 hours (RT / CT)

•••

•••

12/06/2024

𝘁𝗼𝘁𝗮𝗹𝗹𝘆 𝗮𝗴𝗿𝗲𝗲𝘀 𝘄𝗶𝘁𝗵👇🏻👇🏻👇🏻
Myself on this statement💬👆🏻🙌🏻

“Dough is an empty canvas, whereupon you create art”

Do you agree?👇🏻

06/06/2024

𝘀𝗵𝗮𝗽𝗲𝗱 𝘁𝗵𝗶𝘀👇🏻👇🏻👇🏻
Classic pepperoni pizza featuring a san marzano plum tomato base, oregano, parmigiano reggiano, fior di latte, pepperoni, basil, evoo🍕😍🤌🏻

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 62%
🌾 𝗙𝗹𝗼𝘂𝗿: La Napoletana Molino Dallagiovanna
🧂 𝗦𝗮𝗹𝘁: 3,2%
🫒 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹: 1%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 5% Sourdough
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 22 / 0 hours (RT / CT)

•••

04/06/2024

𝗺𝗮𝗱𝗲 𝘁𝗵𝗶𝘀👇🏻👇🏻👇🏻
Neapolitan pizza featuring a yellow tomato base, pecorino romano, cuor di bufala, yellow cherry tomato, ‘nduja, basil, evoo🍕😍🤌🏻

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 65%
🌾 𝗙𝗹𝗼𝘂𝗿: Caputo Cuoco
🧂 𝗦𝗮𝗹𝘁: 3%
🫒 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹: 2%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 12% Sourdough discard
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 12 / 36 hours (RT / CT)

•••

•••

30/05/2024

𝘁𝗼𝘀𝘀𝗲𝗱 𝘁𝗵𝗶𝘀👇🏻👇🏻👇🏻
Peking duck inspired pizza featuring a sesame oil base, fior di latte, duck confit, cucumber, spring onion, peking duck sauce🦆🥒🍕

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 60%
🌾 𝗙𝗹𝗼𝘂𝗿: Molino Dallagiovanna LaNapoletana
🧂 𝗦𝗮𝗹𝘁: 3%
🫒 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹: 3%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 17% Sourdough
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 16 / 18 hours (RT / CT)

•••

•••

28/05/2024

𝗿𝗼𝗹𝗹𝗲𝗱 𝘁𝗵𝗶𝘀👇🏻👇🏻👇🏻
Flammkuchen / tarte flambée featuring a evoo base, parmigiano reggiano, fior di latte, chicken, piri-piri sauce, parsley, lemon juice🍕😍🤌🏻

🍕😋👌🏻

🅳🅾🆄🅶🅷🆃🅰🅻🅴🆂
💦 𝗛𝘆𝗱𝗿𝗮𝘁𝗶𝗼𝗻: 65%
🌾 𝗙𝗹𝗼𝘂𝗿: Caputo Cuoco
🧂 𝗦𝗮𝗹𝘁: 3%
🫒 𝗢𝗹𝗶𝘃𝗲 𝗢𝗶𝗹: 2%
💨 𝗟𝗲𝗮𝘃𝗲𝗻𝗲𝗿: 12% Sourdough discard
🦠 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻: 16 / 36 hours (RT / CT)

•••

•••

23/05/2024

𝗳𝗲𝗲𝗹𝘀 𝗵𝘂𝗺𝗼𝗿𝗼𝘂𝘀😝🫣😂
𝗦𝘄𝗶𝗽𝗲 𝘁𝗼 𝗷𝗼𝗶𝗻 𝗶𝗻 ➡️➡️➡️➡️➡️➡️➡️➡️➡️

1. What’s every dogs favorite cheese?

2. Mutt-zarella!

😂😂😂

•••
#🍕🍕🍕

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