It's been too long! Pizza!

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mike pobega
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Re: It's been too long! Pizza!

#1301 Post by mike pobega » May 27th, 2020, 10:17 am


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Re: It's been too long! Pizza!

#1302 Post by GregT » May 27th, 2020, 1:50 pm

Mel Hill wrote:
May 22nd, 2020, 9:44 am
Thanks Mike! I’m looking to use my sourdough starter instead of yeast.
Try this:
  • 700 g flour
    500 g water
    140 g starter
    12.6 g salt
That's going to give you roughly 77% hydration which is the minimum I like because I usually use 1/3 whole wheat flour. If you're using white flour only, then you may want to adjust to your preference. And I like a bit more salt in the crust too Generally I go up a few grams. The starter is 1:1.

Making some tomorrow.
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Re: It's been too long! Pizza!

#1303 Post by Mel Hill » May 27th, 2020, 3:15 pm

that looks good Greg! I happen to make about 150g of starter (fits the jar I use) will mix some up for the weekend.

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Re: It's been too long! Pizza!

#1304 Post by N. Justl » May 27th, 2020, 7:33 pm

Is a stone necessary to make good homemade pizza? Does anyone just use a pre-heated cookie sheet or something similar?
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Re: It's been too long! Pizza!

#1305 Post by GregT » May 27th, 2020, 8:47 pm

Totally depends on the pizza. You can use a cookie sheet if you're making a kind of pan pizza but not if you're making something like a Neapolitan style.

For those I don't think the stone works. Use steel.

But it really depends on what you're looking for. If you want a crispy crust that has a chewy interior, then do the steel. If you want something closer to bread, use something else.

There's no right or wrong, just what you prefer!
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Re: It's been too long! Pizza!

#1306 Post by K_F_o_l_e_y » May 28th, 2020, 8:51 am

N. Justl wrote:
May 27th, 2020, 7:33 pm
Is a stone necessary to make good homemade pizza? Does anyone just use a pre-heated cookie sheet or something similar?
You can certainly make a decent pizza in your oven without a stone. Kenji Lopez-Alt at SeriousEats.com has a number of recipes for different styles. But in general, some sort of thermal sink will help you make a better pizza. A cookie sheet, whether aluminum or stainless steel, is made from thin gauge metal, so it has less thermal capacity than a pizza stone made from ceramic or cordierite, or thick aluminum or steel plate (commonly called a baking steel). But you can even use a cast iron pan or stainless steel skillet:

https://slice.seriouseats.com/2010/09/h ... -home.html

The advantage of a baking steel is that it has much higher thermal capacity, which minimizes cooling when you open the oven. And it also has higher thermal conductivity, so it transfers heat very quickly, giving better oven spring and browning. However, it takes longer to heat, heats more unevenly, and can't reach as high a surface temperature as a stone (due to efficiently radiating heat). But the net effect is that people generally think a baking steel makes a better pizza in a home oven. It does cost more and weighs a ton, but it won't break when you drop it on your foot (your foot will!). You can also use it on the grill or stove top as a griddle (the original Baking Steel company in the Boston area makes one which has a groove around the circumference to catch fat, which is the one I have) or to bake bread on.

https://www.bakingsteel.com
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Re: It's been too long! Pizza!

#1307 Post by T. Altmayer » May 28th, 2020, 9:54 am

Still trying to decide if the BGE is a good vehicle for pizza and found this gadget: https://www.pizza-porta.com/. Image

The theory is that it does not allow the heat to escape through the top creating a more evenly cooked pizza. You put the pizza in through the side the way you would in a pizza oven. Supposedly, no heat loss. A bit pricey for sure, but I’m very curious.
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Re: It's been too long! Pizza!

#1308 Post by N. Justl » May 28th, 2020, 10:21 am

Thanks for the feedback, Greg & Kevin! Any advice as to the best stone that won’t break the bank? Keep reading reviews online of some giving off strange odors and other heating/cracking issues. Have y’all experienced similar issues?
Nick

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Re: It's been too long! Pizza!

#1309 Post by Mel Hill » May 28th, 2020, 10:25 am

google Kiln shelves, they are thicker than most "pizza" stones and usually cheaper.

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Re: It's been too long! Pizza!

#1310 Post by mike pobega » May 28th, 2020, 11:09 am

I have had a Pizzacraft 15" Square ThermaBond Baking/Pizza Stone for 12 years. It's outdoors in my Weber and I have cooked with temps as low as 35 F. Costs me an average is 3$ a year. Lol
Oh yeah, I love it.

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Re: It's been too long! Pizza!

#1311 Post by Tom DeBiase » May 29th, 2020, 7:25 pm

N. Justl wrote:
May 28th, 2020, 10:21 am
Thanks for the feedback, Greg & Kevin! Any advice as to the best stone that won’t break the bank? Keep reading reviews online of some giving off strange odors and other heating/cracking issues. Have y’all experienced similar issues?
Nick, just noticed this, you have received some great advice from Greg and Kevin. We prefer the pizza steel over the stone as it gives a bit better chew on the crust.
Tom

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Re: It's been too long! Pizza!

#1312 Post by Brian Tuite » May 30th, 2020, 6:14 am

T. Altmayer wrote:
May 28th, 2020, 9:54 am
Still trying to decide if the BGE is a good vehicle for pizza and found this gadget: https://www.pizza-porta.com/. Image

The theory is that it does not allow the heat to escape through the top creating a more evenly cooked pizza. You put the pizza in through the side the way you would in a pizza oven. Supposedly, no heat loss. A bit pricey for sure, but I’m very curious.
I would be curious to see how they get the fire hot enough for pizza without the upper vent open.
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Re: It's been too long! Pizza!

#1313 Post by Brian Tuite » May 30th, 2020, 6:17 am

Pepperoni, Garlic, Wild Mushrooms, Mozzarella, Cherry Tomatoes, Extra Gluten!

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Re: It's been too long! Pizza!

#1314 Post by Milton Hudson » May 30th, 2020, 7:33 am

Brian Tuite wrote:
May 30th, 2020, 6:14 am
T. Altmayer wrote:
May 28th, 2020, 9:54 am
Still trying to decide if the BGE is a good vehicle for pizza and found this gadget: https://www.pizza-porta.com/. Image

The theory is that it does not allow the heat to escape through the top creating a more evenly cooked pizza. You put the pizza in through the side the way you would in a pizza oven. Supposedly, no heat loss. A bit pricey for sure, but I’m very curious.
I would be curious to see how they get the fire hot enough for pizza without the upper vent open.
Hard to tell in that photo about the upper vent, could be open or closed, but on my egg clone, with the bottom and top vents open i bent the needle (literally broke off) when it went past 750. My infrared laser read 900 on the pavers i was using as insulation to keep the pizza stone from cracking. Of course it cracked. I would think 900 to 1000 would be easy to achieve with that setup. Only problem is your firebox. Most won't stand much above 1000 degrees i believe.

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Re: It's been too long! Pizza!

#1315 Post by T. Altmayer » May 30th, 2020, 9:58 am

The top vent is closed completely forcing the heat from the bottom of the egg, up to the top, across the pizza and out the vents on the side of the product. The theory is that the heat coming across the top of the pizza allows top and the top and the bottom to cook at the same time. The egg also loses less heat because you are not opening and closing the egg, but using the opening at the side to insert and remove the pizza.
Tom

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Re: It's been too long! Pizza!

#1316 Post by Brian Tuite » May 30th, 2020, 11:02 am

T. Altmayer wrote:
May 30th, 2020, 9:58 am
The top vent is closed completely forcing the heat from the bottom of the egg, up to the top, across the pizza and out the vents on the side of the product. The theory is that the heat coming across the top of the pizza allows top and the top and the bottom to cook at the same time. The egg also loses less heat because you are not opening and closing the egg, but using the opening at the side to insert and remove the pizza.
I guess, but it takes an awful lot of airflow to get the temp up to pizza level.
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Re: It's been too long! Pizza!

#1317 Post by Milton Hudson » June 1st, 2020, 5:24 am

Sourdough Pizza
Ricotta, Olive Oil, Honey, Grilled Peaches finished with basil and Balsamic
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Re: It's been too long! Pizza!

#1318 Post by Milton Hudson » June 1st, 2020, 12:02 pm

Linda Baehr wrote:
May 22nd, 2020, 2:58 pm
Mel Hill wrote:
May 22nd, 2020, 9:44 am
Thanks Mike! I’m looking to use my sourdough starter instead of yeast.
I just found this yesterday. He uses 15% starter.

I made sourdough using this formula and 00 flour last night. I will say this was the easiest pizza dough i have ever worked with. Very soft, easily stretched, but did not tear. Baked up nicely. Could not get the nice leopard spots before the edges got too dark. Cooked at 500, but i think if i went to 550 it would be better. Just don't know if my oven will sustain 550. I will definitely use this as my model land work from there.

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Re: It's been too long! Pizza!

#1319 Post by Mel Hill » June 2nd, 2020, 8:52 am

GregT wrote:
May 27th, 2020, 1:50 pm
Mel Hill wrote:
May 22nd, 2020, 9:44 am
Thanks Mike! I’m looking to use my sourdough starter instead of yeast.
Try this:
  • 700 g flour
    500 g water
    140 g starter
    12.6 g salt
That's going to give you roughly 77% hydration which is the minimum I like because I usually use 1/3 whole wheat flour. If you're using white flour only, then you may want to adjust to your preference. And I like a bit more salt in the crust too Generally I go up a few grams. The starter is 1:1.

Making some tomorrow.
555D5A1A-C4B3-4D5C-883D-66D952C3DDE5.jpeg
Made this This morning as we had too many dough balls last night! Thanks for the help

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Re: It's been too long! Pizza!

#1320 Post by Milton Hudson » June 2nd, 2020, 10:22 am

Looks good Mel. I used my last two dough balls last night for chive flatbreads to go with blackend catfish, patty pan squash casserole and sliced tomatoes and cucumber.

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Re: It's been too long! Pizza!

#1321 Post by Linda Baehr » June 2nd, 2020, 3:58 pm

Milton Hudson wrote:
June 1st, 2020, 12:02 pm
Linda Baehr wrote:
May 22nd, 2020, 2:58 pm
Mel Hill wrote:
May 22nd, 2020, 9:44 am
Thanks Mike! I’m looking to use my sourdough starter instead of yeast.
I just found this yesterday. He uses 15% starter.

I made sourdough using this formula and 00 flour last night. I will say this was the easiest pizza dough i have ever worked with. Very soft, easily stretched, but did not tear. Baked up nicely. Could not get the nice leopard spots before the edges got too dark. Cooked at 500, but i think if i went to 550 it would be better. Just don't know if my oven will sustain 550. I will definitely use this as my model land work from there.
I finally made this the other day (although I used 20% hydration), and finally made a pizza with it last night. I agree with the handling, but for me the taste was what made a HUGE difference. It is SO much more flavorful than a regular yeasted dough that there is absolutely no contest. I may never make a regular dough again.
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Re: It's been too long! Pizza!

#1322 Post by Victor Hong » June 2nd, 2020, 4:29 pm

I save sourdough discard to make small stove-top pizzas.
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Re: It's been too long! Pizza!

#1323 Post by cjsavino » June 12th, 2020, 5:20 pm

7D9538EB-21E5-4A12-B8D8-FBAD162067B3.jpeg
Neighbor offered up some dough
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Re: It's been too long! Pizza!

#1324 Post by mike pobega » June 13th, 2020, 11:02 am

Yesterdays 86 percent hydration pie. 40 hours cold ferment. I am real happy with the direction my dough has taken in the last few years.
Fried eggplant strips, cherry tomatoes, mozzarella
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Last edited by mike pobega on June 13th, 2020, 1:38 pm, edited 1 time in total.

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Re: It's been too long! Pizza!

#1325 Post by Linda Baehr » June 13th, 2020, 1:01 pm

mike pobega wrote:
June 13th, 2020, 11:02 am
Yesterdays 86 percent hydration pie. 40 day cold ferment. I am real happy with the direction my dough has taken in the last few years.
Fried eggplant strips, cherry tomatoes, mozzarella
Looks awesome!
Wouldn't the gluten structure break down over 40 days?
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Re: It's been too long! Pizza!

#1326 Post by mike pobega » June 13th, 2020, 1:37 pm

lol/ 40 hours.

But yes, it would be a hot mess. [cheers.gif]

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Re: It's been too long! Pizza!

#1327 Post by Linda Baehr » June 13th, 2020, 3:22 pm

mike pobega wrote:
June 13th, 2020, 1:37 pm
lol/ 40 hours.

But yes, it would be a hot mess. [cheers.gif]
[wow.gif] [rofl.gif] [rofl.gif] [rofl.gif]
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Re: It's been too long! Pizza!

#1328 Post by Milton Hudson » June 14th, 2020, 6:07 am

Eggplant strips on pizza. Now you've given me a great idea. Picked up some nice eggplant yesterday. Made a batch of dough yesterday as well. Ran out of 00 so it is half White Lilly and half 00. Hydration seems a bit high at this point, but we'll see how they turn out after the rest in the fridge. They were kneaded in the KA to develop some structure, bulked and then balled. Overnight in the overflow fridge which runs about 38 degrees or so with some 42 degree spots.

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Re: It's been too long! Pizza!

#1329 Post by Kenny H » June 15th, 2020, 9:27 am

mike pobega wrote:
June 13th, 2020, 11:02 am
Yesterdays 86 percent hydration pie. 40 hours cold ferment. I am real happy with the direction my dough has taken in the last few years.
Fried eggplant strips, cherry tomatoes, mozzarella
Beauty!
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Re: It's been too long! Pizza!

#1330 Post by Kenny H » June 15th, 2020, 9:32 am

sourdough 84hr cold ferment 10%spelt 5% hard red wheat 68%hydration 10% starter
89DB1924-956F-4C99-9F47-51F6590027E3.jpeg
bbq harissa preserved lemon smoked chicken castelvetrano olive cilantro
0012BE41-45EC-4558-90D6-3D49E20EF539.jpeg
bavarian style whole mustard fresh iowa horseradish caramelized kraut smoked baby back ribs apollo arugula
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Re: It's been too long! Pizza!

#1331 Post by T. Altmayer » June 16th, 2020, 1:04 pm

Ok, I've gone through many of the 27 pages of posts over the last day trying to find how people are cooking their pizza. So many pages and so many great recipes, but there has been so much time that has passed and refinements made by many of you.

If you are interested, please let me know you current cooking process. Mine currently is as follows:

Cooking Vehicle: Big Green Egg
Cooking Platform: Ceramic plate
Temperature: 600 degrees
Time: Varies based on dough, but around 5 to 8 minutes

I get a pretty good -- but not great -- result. The dough gets cooked through, but it is hard to get good spotting and charing without overcooking the entire pie. Just wondering if I would get a better result with a gas grill or an oven. Been loving this whole process.
Tom

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Re: It's been too long! Pizza!

#1332 Post by Bryce K » June 16th, 2020, 1:47 pm

Historically, I've just baked mine in the oven using a pizza stone where I would bake the plain pizza dough for a period of time and add toppings half way through the baking (to prevent undercooked pizza or a soggy bottom).

Using the following recipe, last week I put a cast iron pan on the stove-top on high and pre-heated the oven broiler. You drop the plain, formed pizza into the scorching hot pan, add your toppings as the bottom cooks for 3-5 minutes, and then move the pan with the pizza into the oven to broil the toppings.

I'm never looking back - the bottom was cooked perfectly in the cast iron while on the stovetop, and the broiler gave me beautiful char marks on the crust.

I would love to get one of those portable/mini pizza ovens that reach high heat with wood pellets or gas, but honestly, my guess is that it would sit in the garage and only get used once in a while. My cast iron is always on the stovetop, so there's no set-up or laziness to overcome.

https://www.mercurynews.com/2020/05/04/ ... zza-dough/
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Re: It's been too long! Pizza!

#1333 Post by Mel Hill » June 16th, 2020, 2:37 pm

247305C3-DF60-41A4-9E2A-F757C7FA6C40.jpeg
Did the SE cast iron skillet pizza this week but substituted my sourdough starter for the yeast.
Fired the pizzas on the Weber gas grill using all the burners on high and a dome temp well over 600 deg
Did not have to do any top or bottom browning, the pies were what I expected them to be.

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Re: It's been too long! Pizza!

#1334 Post by Linda Baehr » June 16th, 2020, 4:46 pm

Mel Hill wrote:
June 16th, 2020, 2:37 pm
247305C3-DF60-41A4-9E2A-F757C7FA6C40.jpeg
Did the SE cast iron skillet pizza this week but substituted my sourdough starter for the yeast.
Fired the pizzas on the Weber gas grill using all the burners on high and a dome temp well over 600 deg
Did not have to do any top or bottom browning, the pies were what I expected them to be.
I saw those on FB and meant to ask, would you consider this to be akin to a Chicago style pizza?
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Re: It's been too long! Pizza!

#1335 Post by Kenny H » June 16th, 2020, 7:59 pm

T. Altmayer wrote:
June 16th, 2020, 1:04 pm
Ok, I've gone through many of the 27 pages of posts over the last day trying to find how people are cooking their pizza. So many pages and so many great recipes, but there has been so much time that has passed and refinements made by many of you.

If you are interested, please let me know you current cooking process. Mine currently is as follows:

Cooking Vehicle: Big Green Egg
Cooking Platform: Ceramic plate
Temperature: 600 degrees
Time: Varies based on dough, but around 5 to 8 minutes

I get a pretty good -- but not great -- result. The dough gets cooked through, but it is hard to get good spotting and charing without overcooking the entire pie. Just wondering if I would get a better result with a gas grill or an oven. Been loving this whole process.
If you want good spotting and rise you need to do extended cold ferments. Bonus is extra flavor. Double OO flour will help a ton with extended ferments.
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Re: It's been too long! Pizza!

#1336 Post by K_F_o_l_e_y » June 16th, 2020, 8:18 pm

T. Altmayer wrote:
June 16th, 2020, 1:04 pm
Ok, I've gone through many of the 27 pages of posts over the last day trying to find how people are cooking their pizza. So many pages and so many great recipes, but there has been so much time that has passed and refinements made by many of you.

If you are interested, please let me know you current cooking process. Mine currently is as follows:

Cooking Vehicle: Big Green Egg
Cooking Platform: Ceramic plate
Temperature: 600 degrees
Time: Varies based on dough, but around 5 to 8 minutes

I get a pretty good -- but not great -- result. The dough gets cooked through, but it is hard to get good spotting and charing without overcooking the entire pie. Just wondering if I would get a better result with a gas grill or an oven. Been loving this whole process.
If you haven't discovered www.pizzamaking.com, that's where all the true experts hang out, and they'll be able to give you very good advice to achieve what you want, give the limitations of your particular setup. Recipes need to be modified to fit the oven to achieve the desired ends, but not every end can be achieved with a given oven. Since everyone's setup is different, it doesn't really matter what their recipes are, unless they have the same setup as you.

Post a pic of your pie there, describe the dough recipe (baker's percentages), and what you are looking to achieve (style, texture, appearance), and I'm sure you'll get some good suggestions about what to change.
Cheers,
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Re: It's been too long! Pizza!

#1337 Post by T. Altmayer » June 16th, 2020, 8:35 pm

Thanks Kevin, I will definitely check it out.

Kenny, I use 00 and a 24 hour ferment. I’m just having a tough time getting the balance between done and over done.
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Re: It's been too long! Pizza!

#1338 Post by Mel Hill » June 16th, 2020, 9:34 pm

Linda Baehr wrote:
June 16th, 2020, 4:46 pm


I saw those on FB and meant to ask, would you consider this to be akin to a Chicago style pizza?
No, not really, the dough is more like Focaccia than Chicago style deep dish.
will make it again but my personal preference is thin and blistered

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Re: It's been too long! Pizza!

#1339 Post by mike pobega » June 17th, 2020, 3:00 am

Kenny H wrote:
June 16th, 2020, 7:59 pm
T. Altmayer wrote:
June 16th, 2020, 1:04 pm
Ok, I've gone through many of the 27 pages of posts over the last day trying to find how people are cooking their pizza. So many pages and so many great recipes, but there has been so much time that has passed and refinements made by many of you.

If you are interested, please let me know you current cooking process. Mine currently is as follows:

Cooking Vehicle: Big Green Egg
Cooking Platform: Ceramic plate
Temperature: 600 degrees
Time: Varies based on dough, but around 5 to 8 minutes

I get a pretty good -- but not great -- result. The dough gets cooked through, but it is hard to get good spotting and charing without overcooking the entire pie. Just wondering if I would get a better result with a gas grill or an oven. Been loving this whole process.
If you want good spotting and rise you need to do extended cold ferments. Bonus is extra flavor. Double OO flour will help a ton with extended ferments.
I have found with my own extensive experimenting that 00 works well up to 48 hours. If you really want to go longer you should use a good type 0 or type 1.
I would check Roman Pinsa, Pinsera, and Pala style makers. Gabrielle Bonci is a good one. Some of these doughs go twice as long with great results.

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Re: It's been too long! Pizza!

#1340 Post by Kenny H » June 17th, 2020, 5:13 am

I will have to try some different flours. I have done 96hrs at 38*F with 80% OO, 10% spelt, 5% hard red wheat, 5% AP and gotten excellent results several times.

I should have also mentioned I am doing sourdough, no added yeast.
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Re: It's been too long! Pizza!

#1341 Post by R Roberts » June 17th, 2020, 4:49 pm

Linda Baehr wrote:
May 26th, 2020, 3:59 pm
I have the Caputo Blue, and my dough balls turned to blobs.
Have you given Caputo Red a shot? The links are all dead now, but this suggests the Blue is for 700F+ which I presume your oven doesn't reach:
https://cooking.stackexchange.com/a/41612
Last edited by R Roberts on June 17th, 2020, 4:54 pm, edited 1 time in total.
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Re: It's been too long! Pizza!

#1342 Post by R Roberts » June 17th, 2020, 4:53 pm

A recent pie on the Ooni Koda. Too puffy to be called Neapolitan, but my dough stretching technique needs work when I go high hydration. Its certainly a skill that needs practice!
pizza.jpg
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Re: It's been too long! Pizza!

#1343 Post by Bill Ackerman » June 17th, 2020, 5:36 pm

R Roberts wrote:
June 17th, 2020, 4:53 pm
Too puffy to be called Neapolitan
I've been served pizzas in Naples that didn't look as good as yours.

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Re: It's been too long! Pizza!

#1344 Post by Craig G » June 17th, 2020, 5:44 pm

Does anyone have a recommendation between Ooni Koda 16 and Ooni Pro, assuming gas usage only? I have a Pro but a friend is looking to buy one for her husband and I’m not sure which to recommend.
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Re: It's been too long! Pizza!

#1345 Post by R Roberts » June 17th, 2020, 6:28 pm

Craig G wrote:
June 17th, 2020, 5:44 pm
Does anyone have a recommendation between Ooni Koda 16 and Ooni Pro, assuming gas usage only? I have a Pro but a friend is looking to buy one for her husband and I’m not sure which to recommend.
AFAIK, the Koda 16 hasn't shipped to mere mortals yet. I've only seen them in the hands of Youtube celebs like Kenji.
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Re: It's been too long! Pizza!

#1346 Post by Kenny H » June 17th, 2020, 7:27 pm

R Roberts wrote:
June 17th, 2020, 4:53 pm
A recent pie on the Ooni Koda. Too puffy to be called Neapolitan, but my dough stretching technique needs work when I go high hydration. Its certainly a skill that needs practice!

pizza.jpg
Try using 10% spelt, it will make your stretching worries a thing of the past. Makes window panes with zero effort, just make sure the bulk ferment is advanced to about 3x volume and incorporates some cold ferment time.
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Re: It's been too long! Pizza!

#1347 Post by Craig G » June 17th, 2020, 7:27 pm

R Roberts wrote:
June 17th, 2020, 6:28 pm
Craig G wrote:
June 17th, 2020, 5:44 pm
Does anyone have a recommendation between Ooni Koda 16 and Ooni Pro, assuming gas usage only? I have a Pro but a friend is looking to buy one for her husband and I’m not sure which to recommend.
AFAIK, the Koda 16 hasn't shipped to mere mortals yet. I've only seen them in the hands of Youtube celebs like Kenji.
It looked like Pro was backordered almost to the delivery date of Koda 16, so either might work.
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Re: It's been too long! Pizza!

#1348 Post by Linda Baehr » June 18th, 2020, 1:49 am

R Roberts wrote:
June 17th, 2020, 4:49 pm
Linda Baehr wrote:
May 26th, 2020, 3:59 pm
I have the Caputo Blue, and my dough balls turned to blobs.
Have you given Caputo Red a shot? The links are all dead now, but this suggests the Blue is for 700F+ which I presume your oven doesn't reach:
https://cooking.stackexchange.com/a/41612
Thanks!
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Re: It's been too long! Pizza!

#1349 Post by Michae1 P0wers » June 18th, 2020, 8:44 am

R Roberts wrote:
June 17th, 2020, 4:49 pm
Linda Baehr wrote:
May 26th, 2020, 3:59 pm
I have the Caputo Blue, and my dough balls turned to blobs.
Have you given Caputo Red a shot? The links are all dead now, but this suggests the Blue is for 700F+ which I presume your oven doesn't reach:
https://cooking.stackexchange.com/a/41612
I have good results with 50/50 Caputo red and KA Bread Flour, at about 67% hydration.

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Re: It's been too long! Pizza!

#1350 Post by R Roberts » June 18th, 2020, 9:29 am

Kenny H wrote:
June 17th, 2020, 7:27 pm
Try using 10% spelt, it will make your stretching worries a thing of the past. Makes window panes with zero effort, just make sure the bulk ferment is advanced to about 3x volume and incorporates some cold ferment time.
Thanks, just picked some up and will try on the next batch.
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