Reference.

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Ooni Koda 16

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Ooni Koda 16

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  1. 01Explainer · ~11 min readPizza Flour Protein Content: The Published Numbers, and the Two We Could Not GetKing Arthur publishes a protein ladder running from 8 percent for pastry flour to 14.2 percent for high-gluten, and Commission Regulation (EU) No 97/2010 specifies Pizza Napoletana flour at 11 to 12.5 g percent protein. But the Italian system specifies strength, not just protein, which is why an American protein number alone cannot tell you what a flour will do. Below: both specifications in full, Caputo's own figures, and two numbers we went looking for and could not find.
  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.
  3. 03Explainer · ~10 min readHow Much Dough Per Pizza: The Weight Table, With the Arithmetic ShownRoughly 1.2 to 1.7 g of dough per square inch of finished pizza, which puts a 12 inch pizza at about 137 to 190 g. That band is our own arithmetic, derived from Commission Regulation (EU) No 97/2010, which specifies dough balls of 180 to 250 g for a pizza of no more than 35 cm. Below: the full table by size with the area column visible so you can check the working, plus the disagreement between the EU regulation and the AVPN's own recipe.
  4. 04Explainer · ~11 min readPizza Dough Hydration Explained: The Sourced Numbers, and What Each Band DoesNeapolitan dough runs 55.6 to 62.5 percent hydration, a figure derived from the AVPN's specified ratio of 1 litre of water to 1,600 to 1,800 g of flour, while Commission Regulation (EU) No 97/2010 fixes a single 55.6 percent by specifying 1 litre of water to 1.8 kg of flour. Hydration is nothing more mysterious than water weight divided by flour weight. Below: the division itself, a sourced hydration table by style, and the part that actually helps, which is what each band does to your bake.
  5. 05Explainer · 16 minThe Pizza Oven Database: 66 Ovens, Every Spec Sourced, Nothing GuessedOne sortable reference table for every pizza oven we can verify, with a provenance marker on every figure so you can tell a certified rating plate from a marketing claim. Includes two numbers nobody else publishes: dollars per square inch of pizza, and burner output per square inch of pizza. Where a spec is genuinely unpublished we print "not published" and leave the arithmetic blank rather than fill the gap with a guess.
  6. 06Explainer · 17 minPizza Oven Temperature and Cook Time Chart: The Sourced ReferenceThe two documents that formally define Neapolitan pizza state the floor and dome temperatures in opposite order. The AVPN puts the cooking surface at 380 to 430°C and the dome at 485°C. The EU regulation puts the floor at 485°C and the dome at 430°C. Below: the full temperature and cook-time chart by style with every figure attributed, plus why your infrared thermometer and your oven's gauge will never agree.
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