Fermentation.

2 guides tagged Fermentation.
Ooni Koda 16

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Ooni Koda 16

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  1. 01Explainer · ~12 min readCold Ferment vs Same Day Pizza Dough (2026): What the Rules Actually SayNeither governing authority for Neapolitan pizza endorses the long cold ferment the internet treats as gospel. Commission Regulation (EU) No 97/2010 specifies a two hour first rise plus a four to six hour second rise, six to eight hours in total at a specified 25°C, which is a same day dough. AVPN's own published recipe says minimum 8 and maximum 24 hours. Neither document describes 48 or 72 hours in a refrigerator. That does not make cold fermentation wrong, but it does mean it is practitioner consensus rather than specification, and this page is honest about which is which.
  2. 02Explainer · ~11 min readPizza Dough Salt and Yeast Ratios: Both Published Figures, and the Thirtyfold GapCommission Regulation (EU) No 97/2010 specifies 50 to 55 g of sea salt and a flat 3 g of brewer's yeast per litre of water. The AVPN's own website recipe specifies 40 to 60 g of salt and 0.1 to 3 g of fresh yeast, which is a thirtyfold range for the yeast inside one document family. Below: both figures converted to baker's percentages with the division shown, what salt is actually doing, and why the yeast range is that wide.
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