Originally Posted by
crumpton
I started at 70% prior to and at the start of using the roccbox. The 70%ers from the rocc were very good and sprung like a madman but didn't develop the crumb I think were all looking for. Last batch was 67% and was an improvement. Next will be 65%.
The thing with these ovens is they are not Napolitana wood burning brick ovens. They do not have the thermal mass or the space/height. The licking flames and top get much hotter and are much closer. In the research I've done(and am slowly applying) most folks doing Napoli style pies in these ovens are doing a longer(30min) preheat to get the floor up and are mostly running between 60-65% hydration. No oils, no sugar. The higher the hydration the longer the bulk ferment.
I'll let you know how the next round goes. Shooting for Saturday or Sunday but I find myself wanting to fire up the smoker and do some ribs... 1st world problems eh?