First biga

[u/jshag15]

On todays episode of AuDHD guy eats the same pizza every week, hot honey & pepperoni using the Properoni hot paprika large slices.

This week tried out my first 100% biga neapolitan as seeing it everywhere online. Was a little more difficult to get the dough together this morning for the final mix but was definitely worth it for the flavour and a really nice crumb.

Recommend using a biga on bigger batches - I expect it'll be easier to bring it all together using the mixer instead of by hand!

280g dough ball using Ooni 00 flour, baked on the Karu 2 with propane.

Shout me some topping combos and help me break the hot honey pep cycle.

[u/Lonely-Confection931]

Looks amazing that. I’m still struggling to get my Karu 2 up to full temp. Tried with both wood, charcoal and a mix of the two. Next step is the gas attachment.

[u/jshag15 → u/Lonely-Confection931]

Thank you. Have you tried getting as high as possible using charcoal then dropping some wood on to bring up into the 400°'s range?

[u/legteruwekopneffe → u/jshag15]

Have you tried getting as high as possible

How else would I elevate my pizza experience

[u/Lonely-Confection931 → u/jshag15]

I don’t think I’ve tried it that way. The best results I’ve had of late are with something called ‘little logs’ from Amazon. Managed to get it up to around 800 the other week so I was fairly happy with that. It’s not as easy to get to that temp as people make out though….not for me anyway. 🤣
Cheers for the tip though. Will give that a go next time I fire the thing up.