Рет қаралды 966
I often get asked about how the Alfa One (Nano / Moderno 1) performs on back to back pizzas.
This is a completely unedited, real time prep and cook of three Neapolitan pizzas.
Temperature was around 450c floor on launching the first pizza. Oven temp was lower (as I was bringing the overall temp down as I’d run it a little hot). Each pizza cooked in around 2 mins.
Floor temp dropped to around 380-390c on the after each pizza but quickly rebounded to 430c by the time I was launching the next one.
Dough was a simple 24hr Room Temp prove, 63% hydration, 3% salt and 0.06% dried yeast.