It's been too long! Pizza!

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Tom DeBiase
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Re: It's been too long! Pizza!

#1601 Post by Tom DeBiase »

Latest creations, Meatball and pepperoni, Shrimp and Asparagus, a Nutella and Banana with the leftover dough.
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Re: It's been too long! Pizza!

#1602 Post by todd waldmann »

Today’s effort (after converting my Ooni Koda 16 to natural gas. No more propane!!)
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Re: It's been too long! Pizza!

#1603 Post by mike pobega »

Today's creation.
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Re: It's been too long! Pizza!

#1604 Post by Scott Brunson »

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Re: It's been too long! Pizza!

#1605 Post by Jorge Henriquez »

Nice
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Re: It's been too long! Pizza!

#1606 Post by Dennis Atick »

I finally broke down and bought a baking steel after using the original/prototype Uuni for the past six years. Wish I had waited and not bought the very first uuni model, but that's another story.

I did a 48 hour ferment, bad planning wanted to do 72 hours, but plans changed.
Dough was around 68% hydration, close to Pobega's recipe a couple pages back.
Really happy with the baking steel. So much easier than tending the uuni and the results were frankly better.
Preheat oven at 500 for an hour with steel on top rack, then broiler for two minutes, then toggle to bake for 3-5.
Off to a good start...
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Re: It's been too long! Pizza!

#1607 Post by Bdklein »

^^Nice !!
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Re: It's been too long! Pizza!

#1608 Post by mike pobega »

Looks awesome, Dennis. Great job. There's no regrets in pizza!! lol

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Re: It's been too long! Pizza!

#1609 Post by Tom DeBiase »

Dennis Atick wrote: April 3rd, 2021, 11:01 am I finally broke down and bought a baking steel after using the original/prototype Uuni for the past six years. Wish I had waited and not bought the very first uuni model, but that's another story.

I did a 48 hour ferment, bad planning wanted to do 72 hours, but plans changed.
Dough was around 68% hydration, close to Pobega's recipe a couple pages back.
Really happy with the baking steel. So much easier than tending the uuni and the results were frankly better.
Preheat oven at 500 for an hour with steel on top rack, then broiler for two minutes, then toggle to bake for 3-5.
Off to a good start...
Dennis, me and the pizza chef (my wife) are impressed and she has a couple questions. Do you have a gas or electric oven and do you simply go from broil to bake or is there more to it.

Thanks!

Tom

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Re: It's been too long! Pizza!

#1610 Post by Dennis Atick »

Tom DeBiase wrote: April 3rd, 2021, 5:41 pm
Dennis Atick wrote: April 3rd, 2021, 11:01 am I finally broke down and bought a baking steel after using the original/prototype Uuni for the past six years. Wish I had waited and not bought the very first uuni model, but that's another story.

I did a 48 hour ferment, bad planning wanted to do 72 hours, but plans changed.
Dough was around 68% hydration, close to Pobega's recipe a couple pages back.
Really happy with the baking steel. So much easier than tending the uuni and the results were frankly better.
Preheat oven at 500 for an hour with steel on top rack, then broiler for two minutes, then toggle to bake for 3-5.
Off to a good start...
Dennis, me and the pizza chef (my wife) are impressed and she has a couple questions. Do you have a gas or electric oven and do you simply go from broil to bake or is there more to it.

Thanks!

Tom
Hi Tom! I have a dual heat JennAir oven (that I don't love, and is not especially efficient). Gas on cooktop, electric oven. I did the preheat at 475-500 for an hour, turned to broil about 30 seconds before launching pie, left pie on broil for 2 minutes, then switched back to bake. It's a little wonky, and takes some attention, but it worked out ok.
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Re: It's been too long! Pizza!

#1611 Post by Tom DeBiase »

Dennis Atick wrote: April 3rd, 2021, 7:49 pm
Tom DeBiase wrote: April 3rd, 2021, 5:41 pm
Dennis Atick wrote: April 3rd, 2021, 11:01 am I finally broke down and bought a baking steel after using the original/prototype Uuni for the past six years. Wish I had waited and not bought the very first uuni model, but that's another story.

I did a 48 hour ferment, bad planning wanted to do 72 hours, but plans changed.
Dough was around 68% hydration, close to Pobega's recipe a couple pages back.
Really happy with the baking steel. So much easier than tending the uuni and the results were frankly better.
Preheat oven at 500 for an hour with steel on top rack, then broiler for two minutes, then toggle to bake for 3-5.
Off to a good start...
Dennis, me and the pizza chef (my wife) are impressed and she has a couple questions. Do you have a gas or electric oven and do you simply go from broil to bake or is there more to it.

Thanks!

Tom
Hi Tom! I have a dual heat JennAir oven (that I don't love, and is not especially efficient). Gas on cooktop, electric oven. I did the preheat at 475-500 for an hour, turned to broil about 30 seconds before launching pie, left pie on broil for 2 minutes, then switched back to bake. It's a little wonky, and takes some attention, but it worked out ok.
Thanks Dennis! We have been pleased with results to date but have been wanting to try the exact method you described. The photos you took sealed the deal

My wife has already scheduled pizza night for this Thursday.

Tom

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Re: It's been too long! Pizza!

#1612 Post by TimF »

Can someone walk me through their cold fermentations? What do you put the dough in? Do you coat with oil? Do you knead every day? How long do you take it out before making your pies?
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Re: It's been too long! Pizza!

#1613 Post by mike pobega »

Not Dennis but this works for me.
Gas range.
Top most rack.
Stone, preheated to Bake/500. Then Broil/500 with Broil Convection for 10 minutes. Stone actually read 675
Put pizza on stone and cook 2 minutes with broiler still engaged. 2 more minutes back to Bake/500
4 minutes total and wow, soft interiors & spongy, as close to true 'Naples' as I have ever come before.
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Re: It's been too long! Pizza!

#1614 Post by mike pobega »

TimF wrote: April 4th, 2021, 5:19 am Can someone walk me through their cold fermentations? What do you put the dough in? Do you coat with oil? Do you knead every day? How long do you take it out before making your pies?
Tim, I make my dough (one resting now) and bulk room temp first ferment for 2-3 hours.
I then split into 2 (500 grams total) and fold 5 times, ball and place into fridge for minimal 1 day and as much as 4-5
I remove early on the day and re-ball (sacrilege!) and place back into container for up to 5-6 hours at room temperature.
It works quite well for me.
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Re: It's been too long! Pizza!

#1615 Post by Pat P »

mike pobega wrote: April 4th, 2021, 6:28 am Tim, I make my dough (one resting now) and bulk room temp first ferment for 2-3 hours.
I then split into 2 (500 grams total) and fold 5 times, ball and place into fridge for minimal 1 day and as much as 4-5
I remove early on the day and re-ball (sacrilege!) and place back into container for up to 5-6 hours at room temperature.
It works quite well for me.
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Re: It's been too long! Pizza!

#1616 Post by TimF »

Why is it against the norm to reball when you remove it from the fridge? Why do you do it anyway? Does it have something to do with leoparding?
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Re: It's been too long! Pizza!

#1617 Post by mike pobega »

It re-'ignites' the lazy and numb (from the cold) gluten structure. Once it is set to rest again I get better performance and a stronger dough to work with.

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Re: It's been too long! Pizza!

#1618 Post by mike pobega »

To me, there are many misnomers in pizza making. Rules seem to be set and everyone has an opinion.
What I have learned in about 12 short years can fit in a thimbal. What I have learned the best is in the last 12 months of that thimbalful. I have made quite possibly 1000 pies and 300 or so doughs. Leoparding, & crumb structure are two of the most over used rules in pizza making. What I have come to appreciate is the real Neapolitan style of pizza making. I realized even my favorite pizza place in Naples has no rules to adhere to and the pizza there is just amazing. No Bufala cheese, no olive oil (topping) no San Marzanos tomatoes and yet the whole pizza making world decries that one does not achieve real Naples style pizza without them.
That said I seek a spongy middle corniche and a balance of toppings. The less is more thing is something I believe in. I like a fresh mozzarella of the stringy type and clean uncooked pure tomatoes with just a bit of salt and maybe a touch or dried oregano. I use sunflower seed oil on top and olive oil in my dough. It's brighter and less muted.
Rules are nice but I want results. Lol

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Re: It's been too long! Pizza!

#1619 Post by TimF »

1,000 pies is a lot. But I guess I make about 5 a week so that will add up.

I had pistachios on my pizza a couple weeks ago and they were fantastic. I like the experimental aspect.

Simple is usually better. My kids no longer want sauce. Usually just cheese and garlic.
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Re: It's been too long! Pizza!

#1620 Post by Mike Evans »

Dennis Atick wrote: April 3rd, 2021, 11:01 am I finally broke down and bought a baking steel after using the original/prototype Uuni for the past six years. Wish I had waited and not bought the very first uuni model, but that's another story.

I did a 48 hour ferment, bad planning wanted to do 72 hours, but plans changed.
Dough was around 68% hydration, close to Pobega's recipe a couple pages back.
Really happy with the baking steel. So much easier than tending the uuni and the results were frankly better.
Preheat oven at 500 for an hour with steel on top rack, then broiler for two minutes, then toggle to bake for 3-5.
Off to a good start...
Pizza party at Dennis’s!

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Re: It's been too long! Pizza!

#1621 Post by Dennis Atick »

Mike Evans wrote: April 5th, 2021, 6:14 pm
Pizza party at Dennis’s!
Actually, I have something in mind. Soon!
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Re: It's been too long! Pizza!

#1622 Post by Jeff Twersky »

Dennis Atick wrote: April 3rd, 2021, 11:01 am I finally broke down and bought a baking steel after using the original/prototype Uuni for the past six years. Wish I had waited and not bought the very first uuni model, but that's another story.

I did a 48 hour ferment, bad planning wanted to do 72 hours, but plans changed.
Dough was around 68% hydration, close to Pobega's recipe a couple pages back.
Really happy with the baking steel. So much easier than tending the uuni and the results were frankly better.
Preheat oven at 500 for an hour with steel on top rack, then broiler for two minutes, then toggle to bake for 3-5.
Off to a good start...
I agree about the steel. I used a stone for years. I should have bought the steel the first time I read about it. Perfect pizza every time, cooking it pretty much the same as you, with a slightly lower hydration, usually between 60 - 65%, depending on the humidity.

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Re: It's been too long! Pizza!

#1623 Post by todd waldmann »

Does anybody use a steel in their Ooni oven (I've got the Koda 16)?
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Re: It's been too long! Pizza!

#1624 Post by D@vid Bu3ker »

TimF wrote: April 4th, 2021, 11:48 am 1,000 pies is a lot. But I guess I make about 5 a week so that will add up.

I had pistachios on my pizza a couple weeks ago and they were fantastic. I like the experimental aspect.

Simple is usually better. My kids no longer want sauce. Usually just cheese and garlic.
Mmm...garlic.

I made our Deconstructed Pesto Pizza with Spinach this weekend, and doubled the amount of chopped garlic. Genius!
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Re: It's been too long! Pizza!

#1625 Post by Paul Miller »

Hit 80 in Chicago today. Thawed out a wheat dough crust. Paired with Sandlands Red Wine.

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Re: It's been too long! Pizza!

#1626 Post by Rich Salsano »

Not exactly pizza but it is homemade pizza dough holding together this mixture of salty goodness.
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Re: It's been too long! Pizza!

#1627 Post by TimF »

So I was way off in how to do my calculations. The Bianco recipe is: 473g water, 625g flour. So that's about 75%. newhere
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Re: It's been too long! Pizza!

#1628 Post by Paul Bacino »

First run on Ooni Pro Multi fuel

First fire--Using white Binchotan Coal ( this is one hard puppy to start, finally figured it out ) _ stuff burns awesome

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The Pie

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