Cleaning cycle


These were made by clipping the lock on a cleaning cycle(800F)( at your own risk ) I use a starter and often .25% idy.
Dough varies usually 62-65% hydro. I always use a % of Caputo or 00 flour blended with KA bread or even a high gluten flour. Even at 800F it still is not a wood fired oven. This gives me the best results. Any questions feel free to ask.

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Steve Mason
posted over 2 years ago

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Amazing pics Steve. In my old place, I used the cleaning cycle several times and was very happy with the results. Great bottom char on those pies.

What brand of fresh mozzarella is that?

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Raj Irukulla admin
posted over 2 years ago


I use Grande and Belgioso curd. Either one I add heavy cream or 50/50 and sea salt. I over salt the water and remove it from the brine as soon as it sets up. This makes a much drier cheese and performs well while in the oven 2-3 minutes.

Steve Mason
posted over 2 years ago


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