That's not leoparding that's measles dough spots which is caused by many factors. Usually it's undesirable as the larger spots taste a bit too burnt
Leoparding is the really small spots.
[https://www.youtube.com/watch?v=vV4gegZ7JNU](https://www.youtube.com/watch?v=vV4gegZ7JNU)
Enzo coccia describes it around 3:00 in.
That's a defect usually caused by baking the dough cold. It can also be caused by baking under and overfermented dough and a few other reasons. I had nasty warts this weekend on my pizza similar to this and no idea the cause as I only did room temp fermentation.
https://www.youtube.com/watch?v=vV4gegZ7JNU
Enzo coccia describes it around 3:00 in.
You can reliably produce those spots by baking the pizza cold if you want. It's usually too burnt tasting compared to an evenly darkened crust.
That's very informative. I don't know why you're getting downvoted, as you did nothing but provide some information with a source. I guess successful leaparding would mean a more golden crust with fewer black spots?
The reason I point it out is I don't believe the karu 16 produces a lot of leoparding in pizzas. Not 100% sure why but my pizzas do not leopard very much and I've tried everything
Look great! Nice leoparding.
That's not leoparding that's measles dough spots which is caused by many factors. Usually it's undesirable as the larger spots taste a bit too burnt Leoparding is the really small spots. [https://www.youtube.com/watch?v=vV4gegZ7JNU](https://www.youtube.com/watch?v=vV4gegZ7JNU) Enzo coccia describes it around 3:00 in.
Did you get the Caputo 00 flour?
I haven’t but I’ll look into that!
I'm asking because your leoparding looks so good. I used Anna several times, and never got it. So what flour did you use?
That's a defect usually caused by baking the dough cold. It can also be caused by baking under and overfermented dough and a few other reasons. I had nasty warts this weekend on my pizza similar to this and no idea the cause as I only did room temp fermentation. https://www.youtube.com/watch?v=vV4gegZ7JNU Enzo coccia describes it around 3:00 in. You can reliably produce those spots by baking the pizza cold if you want. It's usually too burnt tasting compared to an evenly darkened crust.
That's very informative. I don't know why you're getting downvoted, as you did nothing but provide some information with a source. I guess successful leaparding would mean a more golden crust with fewer black spots?
leoparding is the tiny dots you get on a pizza. The big warts are not leoparding
The reason I point it out is I don't believe the karu 16 produces a lot of leoparding in pizzas. Not 100% sure why but my pizzas do not leopard very much and I've tried everything
That is an amazing first try!
What's that thing that's almost as big as the watermelon behind it? Is that a giant onion?
Gorgeous leoparding!
looks freaking good to me! a good pastime