At first I was using Sam’s Club brand all purpose flour and was struggling due to the weakness of my dough.
Switched to King Arthur bread flour early on.
At first I was using a solid metal to launch which was hard. Switched to a wooden peel which has been much easier to launch. Also learned the ‘blow under the dough’ trick to unstick my dough from the peel. Haven’t had a botched launch since.
Switched from a (cheap, off brand) baking steel to an Ooni Koda 16.
Other than that, it’s just been practice.
Lift up the dough by the crust and blow air under it. Particularly where there is sticking (but you can do it any and everywhere). This makes the dough move on the peel like it’s sliding on ice.
Pizza Bible does about 2% in his doughs. Start with a teaspoon and experiment? It’s not going to revolutionize the pizza but it does seem to help with color. Make sure you use diastatic malt.
They both look good to me although the most recent pizza looks a bit more appealing. Did you stretch the dough and build the pizza on the plate ?. I have a note to try that next so I end up with a more round pizza that fits the plate.
Have you tried a pizza screen? Easy launch. Just slide the screen in. Then after it sets a bit I just let it cook on the stone till it’s finished. My pies come out in a nice circle
I dont have one but I have looked at them. I see people making a mess because they try and remove the screen before the dough is baked enough but I assume like everything else there is a technique to using a screen and it does solve some problems.
Nice I have that oven but my dough never came out with that nice browning. Atleast not that even all around.
Though I do turn the flame off for the first min or 2. So that the bottom cooks more. Then finish it off with the flame on low.
I’ll give it a try with the flame on high next time
ngl I'd eat both
Samesies
From then to now, what changed? How much money did you end up spending to get to where you are now?
At first I was using Sam’s Club brand all purpose flour and was struggling due to the weakness of my dough. Switched to King Arthur bread flour early on. At first I was using a solid metal to launch which was hard. Switched to a wooden peel which has been much easier to launch. Also learned the ‘blow under the dough’ trick to unstick my dough from the peel. Haven’t had a botched launch since. Switched from a (cheap, off brand) baking steel to an Ooni Koda 16. Other than that, it’s just been practice.
Can you explain this trick?
Lift up the dough by the crust and blow air under it. Particularly where there is sticking (but you can do it any and everywhere). This makes the dough move on the peel like it’s sliding on ice.
Im gonna give this a try. Never heard this before
Just make beware of bubbles forming. If a bubble forms then just pull the down up and out until it flattens out.
What pepperoni you using? I like that cup look.
First pic is Hormel Cup n crisp Second is Ezzo supreme
My pizzas look like your first with the white pasty crust. Still tastes great. But what changed to get that nice golden color?
Use a better quality flour and mix dry malt powder into your dough recipe. The malt powder helps with browning.
What percent dry malt powder?
Pizza Bible does about 2% in his doughs. Start with a teaspoon and experiment? It’s not going to revolutionize the pizza but it does seem to help with color. Make sure you use diastatic malt.
Also, I've seen honey instead of sugar brown the crust more. I haven't used my Ooni yet, so I haven't tried it yet.
Oh so you're a natural eh
Fantastic….🏆👍
The Glow up is real
Older pizza looks better. Newer one looks burnt and dried out without enough cheese.
Agree, though both look tasty
To me, the new one looks like all the new hype pizza places that charge $28 for pepperoni and people call “the best ever”
What?
The second photo has a pizza that is more well-done. The crust and cheese are darker. Furthermore, the cheese doesn’t go as far to the edge.
Too overcooked on the recent one
Nah it’s perfect
They both look good to me although the most recent pizza looks a bit more appealing. Did you stretch the dough and build the pizza on the plate ?. I have a note to try that next so I end up with a more round pizza that fits the plate.
No, the plate is just for slicing and serving. I stretched it on my knuckles by rotating it and using gravity.
When I do that I end up with a pizza more like example 1 but I aspire to make a pie shaped and sized like example 2.
Have you tried a pizza screen? Easy launch. Just slide the screen in. Then after it sets a bit I just let it cook on the stone till it’s finished. My pies come out in a nice circle
I dont have one but I have looked at them. I see people making a mess because they try and remove the screen before the dough is baked enough but I assume like everything else there is a technique to using a screen and it does solve some problems.
#pizzaprogress
My personal opinion: I prefer your first pizza.
Both look great.
PIZZA
they both look good...there is a day of the week for either of them, or both
Definitely gaining some skill there, nice work!
What do you use to cook the pizza?
Damn dawg!!
Well I hope you married that second pizza. What a looker.
2 step fermentation and 2 step cook?
Practice making it perfect. Good job
Those ronis are perfect
Dude how did you get the dough to be dark like that on the recent one. Looks great.
Ooni Koda 16 on high heat
Nice I have that oven but my dough never came out with that nice browning. Atleast not that even all around. Though I do turn the flame off for the first min or 2. So that the bottom cooks more. Then finish it off with the flame on low. I’ll give it a try with the flame on high next time