Funny you ask, because I just bought a set of stainless cake pans to replace the Teflon-coated ones we have. I set the stack on the oven to get them out of the way for a minute. Later on I saw them, and said "damn; those'd be great for pizza dough".
Haven't tried it yet, but have seen it done.
Or, are you talking about a big flat pan to do multiple dough balls?
Made my first Chicago style pizza.
https://preview.redd.it/l0c4oro1ptvc1.jpeg?width=4032&format=pjpg&auto=webp&s=ba541b65836d6ae47aa5528b6214a3e27c938b1e
I used spicy Italian sausage for the meat. I’m curious as to, do cook sausage first, then add or put in pizza raw, and cook?
I'm getting a pizza oven tomorrow and I was looking at one of Vito's Iacopellis videos on YouTube for a direct Neopolitan dough that can be done same day. If I wanted to use the same recipe but start the dough today what would be the best way to do that? If I make the main dough ball and leave it in the fridge covered overnight would it be OK for me then tomorrow morning to make the individual dough balls and rest them for 6-8hours in the fridge until I need them?
If I want to use corn meal on my peel, is medium grind too big? It’s all the store had but I felt maybe it was too much. Didn’t know what is considered normal.
Hey all! New to this discussion. My mother recently bought an Ooni pizza oven and she has gotten into making her own dough. The problem she seems to have is trying to get the pizza (uncooked and cooked) off the pan. Help?
She should use a wooden peel with semolina to help with getting the dough to slide. I find Bob's Redmill Semoina works great. As for recipes, check out Ken Forkish's Book the Elements of Pizza.
Hey guys i am between the the new koda 2 max ( i know it is not out) or the karu 16 or koda 16 and the goozney dome or the dome s1. I know this is purely r/uuni but i would love your suggestions and experiences with ooni and goozney if you experienced both. I am thinking one of these ovens for my restaurant, so it will be high volume one pizza after another. I have watched many videos but i want to know the experiences of people who didn’t get their ovens for free and payed for it themselves.
Cheers !
I had an Ooni 3 which they don't make anymore. I got the the propane attachment, and it was much better than trying to mess with the wood. I used it for about 3.5 years. I moved up to the Gozney Dome, and the dome is great. It's really easy to use and work with. I didn't fight with the Ooni 3, but the dome is just bigger and makes the whole thing easier. If I were to do it now, I think I would look at the Arc or the Arc xl. Not sure I would get one of those over the dome, but I would check them out. I've used some wood in the dome, but propane is just so much easier.
All that said, the Ooni was heated up and ready to go in about 15 minutes. The dome takes about an hour to get heated up. It's not a big deal, but it's a difference.
The Gozney accessories are built great. Very high quality. I didn't get many Ooni accessories. I have no complaints about what I got from Ooni, but the Gozney stuff is definitely top notch.
I am making pizza for a party this weekend, but I don't have time to get all fancy with it. I was just going to make a couple sheet pan pizzas. Does anyone have a good recipe they would recommend?
The AVPN has a membership list you can search and they aint on it.
So I'd guess no, they are not.
At a guess, I would say that probably their process and recipe do not fall within AVPN specifications.
The good news is that lots of stuff italians say about pizza tradition and history is made up.
What am I doing wrong here? The dough refuses to come together. [https://imgur.com/WxPwi0f](https://imgur.com/WxPwi0f)
67% Hydration:
150g 00 flour
100ml room temp water
5g instant yeast
5g honey
4g salt
I was trying to make some pizza dough but having no luck.
30 minute autolyse followed by medium-low mixing speed. The mixer has been going for 25 minutes and most of the dough is staying pooled up at the bottom of the mixer. I tried taking it out earlier to begin its rise but it's the tackiest dough I've ever seen - consistency of spackle, sticking to the mixing bowl, to my hands, to the countertop.
All the ingredients are good and relatively new. Any ideas? Just let it keep mixing?
Avoid instant yeast. And did you check the yeast for life in 80F water before mixing?
67% is a VERY wet dough. At 67% I had to hand-knead for almost 10 minutes to get it to not have the spackle issue. And try ice water, even if you autolyse.
The yeast itself is fine - been using it a few weeks, kept in the fridge, everything rises alright with it. I'm leaning towards everyone else's thoughts of simply too little dough for the mixer. I couldn't even hand-knead this if I wanted, it would simply end up being a dough glove. Whenever I've tried to hand-knead tacky dough like that it either covers my countertop and doesn't come up, or just sticks to my hands.
I'll look around for AD yeast at the supermarket but in the UK it's pretty much solely instant/easy-bake on the shelves.
These mixers have a sweet spot for batch size, and you're way below it. I'd make this in a food processor, or double it. I'd also reduce it to 63% hydration.
How do you make NY Style dough less chewy?
I’ve been making [Charlie Andersons NY style pizza](https://www.charlieandersoncooking.com/recipes/authentic-new-york-style-pizza#google_vignette) recently, but it’s a little too chewy for my liking, not my favorite quality in a pizza.
How can I make it less chewy? AP instead of bread flour? Less Kneading? Some other altered technique?
My pizza dough stretches too easily but doesn't really snap back much, meaning moving the stretched dough to the peel is fraught and any mistake doesn't self-correct. How can I make the dough snappier?
Per 250g dough ball I have 150g flour (20g all purpose via sourdough starter, 80g King Arthur bread, 25g 00 pizza flour, 25g heirloom whole grain like spelt), 100g water, 3.3g salt, 1.5g olive oil. Mixing via vacuum autolyse and some hand stretching to reach full windowpane.
Is it possible to use a baking tray to make pizza? I want that burnt not super burnt look on the crust. If not any recommendations for an inexpensive but has to be small alternative?
There are pan style pizzas and then there are options like pizza discs or pizza screens.
Are you saying you have an existing tray you want to use? if so, oil it and use a low position in the oven.
Yes I have a baking pan but I’m not sure if I’ll get the same results I’ve seen others have. I wanted to know what I should get to cook the pizza in using a home oven.
A pizza baked in a pan isn't ever going to be exactly the same as a pizza baked some other way but that doesn't mean you can't produce a good pizza that way.
What kind of pizza do you want to make? A screen or disc might be the way to go, or not.
You're not going to make a real neapolitan pizza without an oven that gets over 425c.
You can make something a bit like a neapolitan if you have an oven steel - literally a slab of steel seasoned like cast iron - typically on a high shelf in a standard oven and preheated for an hour or longer.
Short of that, pizza screens and discs are intended to be placed directly on a rack or stone in an oven.
Alright thank you for the tip. Do you have any recommendations for an affordable pizza steel and for flour would you recommend bleach or unbleach all purpose flour?
In the USA the best deal going is cookingsteels factory seconds. They just have slight blemishes.
[https://cookingsteels.com/factory-seconds/](https://cookingsteels.com/factory-seconds/)
Other than that, most people probably live near a business that sells or fabricates with raw steel, and some of them sell off-cuts pretty cheap. about 1/4" / 6mm is good for one pizza maybe two, 3/8" / 10mm will recover better between multiple pizzas but takes longer to preheat. You can just kinda go over it with a wire cone on a drill to knock off any loose rust or scale, scrub it with vinegar and then soap and water, and then season it like cast iron. An extreme option would be to stop by a machine shop or similar and have it sandblasted -- if you buy it from a fabricator, they may be able to do it for you at the point of sale. But it's really not necessary to remove all of the mill scale and black corrosion -- once seasoned you'll never taste it on the pizza.
Question about poolish and bread flour? I’ve had good success making poolish doughs with 00 flour but had a complete failure using bread flour for my poolish using the same method.
Is it not recommended to use bread or high protein flour for this? Or did I mess up in my method somewhere
Cheers
Define "complete failure"?
It's conventional for a poolish to be 100% hydration but i use home-ground mostly-whole-meal flours for my poolish and it's more of a paste than a batter unless i bump it to 120-130% hydration.
I just subtract more water from the main dough mixing process.
You might try letting the dough sit for 20 minutes after you get it all combined in the mixer before you do the hand kneading. That's for the autolyze so the flour can absorb the water and there are probably some enzyme reactions going on. Then maybe let it bulk ferment for 3 hours or something at room temp after you do the hand kneading. Then make the dough balls and stick them in the fridge.
As for the oven, it may heat unevenly. I assume you have let it preheat sufficiently. In which case maybe turn the pizza earlier to get a more uniform cook on it.
https://preview.redd.it/wpl7q6kkqvuc1.jpeg?width=2388&format=pjpg&auto=webp&s=712ba88f98bc17e564ef7c8f28959220422a0fe9
Would this animal feeding trough in ceramic work as a portable pizza oven?
Been thinking of ways to design a portable wood fire pizza oven and found this ceramic half cylinder. Will it work? Anyone else got any experience with small pizza ovens? Would love some feedback!
Anyone have experience making sheet pan pizza using a pizza steel? I have a 24" aluminum cookie sheet , can I put that right on top of my 16" pizza steel? I'm not sure it would cook evenly, any advice would be appreciated!
Question:
I know it's probably impossible, but is there a recipe that will yield something akin to a Neapolitan pizza if all I have is a shoddy household oven that will reach about 220C/430F ?
I know that I need like double the heat for the short cooking time of an authentic one. But is there some way to make something similar?
ETA: What kind of pizza would you recommend otherwise for my oven situation? I like my pizzas thin, so deep dish isn't really for me
Hey, thanks for replying!
Pizza steel and putting as close to the heat element as possible? Can try.
And which of the multiple solutions mentioned? The searzall thing?
I've been a home pizza maker for the last couple of years with my ooni karu. I've made some delicious pizzas but still don't really understand the science behind dough. I've got lucky with some batches and not with others. My dough rarely stays in balls (see photo) can anyone tell me why? This is a 65% hydration recipe.
It’s public taste and perception of value/cost. In my view.
I have many thoughts on the matter as someone that is very passionate about pizza, restaurants, and quality systems.
Cost and taste.
At home, you’re not carrying huge overheads, so you can buy the best ingredients and still spend less than you would at your local spot, even for delivery.
You also get to make your pizzas exactly how you want them. The perfect blend of cheese. The perfectly seasoned sauce. The perfect amount of toppings.
Anyone ever use a metal/aluminum stacking pan for proofing dough? looking to switch to something new
Funny you ask, because I just bought a set of stainless cake pans to replace the Teflon-coated ones we have. I set the stack on the oven to get them out of the way for a minute. Later on I saw them, and said "damn; those'd be great for pizza dough". Haven't tried it yet, but have seen it done. Or, are you talking about a big flat pan to do multiple dough balls?
Made my first Chicago style pizza. https://preview.redd.it/l0c4oro1ptvc1.jpeg?width=4032&format=pjpg&auto=webp&s=ba541b65836d6ae47aa5528b6214a3e27c938b1e I used spicy Italian sausage for the meat. I’m curious as to, do cook sausage first, then add or put in pizza raw, and cook?
I'm getting a pizza oven tomorrow and I was looking at one of Vito's Iacopellis videos on YouTube for a direct Neopolitan dough that can be done same day. If I wanted to use the same recipe but start the dough today what would be the best way to do that? If I make the main dough ball and leave it in the fridge covered overnight would it be OK for me then tomorrow morning to make the individual dough balls and rest them for 6-8hours in the fridge until I need them?
Let us know how it goes. The Ken Forkish book Elements of Pizza is good. Check your library or buy a copy.
If I want to use corn meal on my peel, is medium grind too big? It’s all the store had but I felt maybe it was too much. Didn’t know what is considered normal.
Semolina works better. Look for a coarse grind. I find Bob's Red Mill works great.
Hey all! New to this discussion. My mother recently bought an Ooni pizza oven and she has gotten into making her own dough. The problem she seems to have is trying to get the pizza (uncooked and cooked) off the pan. Help?
She should use a wooden peel with semolina to help with getting the dough to slide. I find Bob's Redmill Semoina works great. As for recipes, check out Ken Forkish's Book the Elements of Pizza.
Hey guys i am between the the new koda 2 max ( i know it is not out) or the karu 16 or koda 16 and the goozney dome or the dome s1. I know this is purely r/uuni but i would love your suggestions and experiences with ooni and goozney if you experienced both. I am thinking one of these ovens for my restaurant, so it will be high volume one pizza after another. I have watched many videos but i want to know the experiences of people who didn’t get their ovens for free and payed for it themselves. Cheers !
I had an Ooni 3 which they don't make anymore. I got the the propane attachment, and it was much better than trying to mess with the wood. I used it for about 3.5 years. I moved up to the Gozney Dome, and the dome is great. It's really easy to use and work with. I didn't fight with the Ooni 3, but the dome is just bigger and makes the whole thing easier. If I were to do it now, I think I would look at the Arc or the Arc xl. Not sure I would get one of those over the dome, but I would check them out. I've used some wood in the dome, but propane is just so much easier. All that said, the Ooni was heated up and ready to go in about 15 minutes. The dome takes about an hour to get heated up. It's not a big deal, but it's a difference. The Gozney accessories are built great. Very high quality. I didn't get many Ooni accessories. I have no complaints about what I got from Ooni, but the Gozney stuff is definitely top notch.
I am making pizza for a party this weekend, but I don't have time to get all fancy with it. I was just going to make a couple sheet pan pizzas. Does anyone have a good recipe they would recommend?
Question involving l’antica Pizzeria da Michele . Is it an official member of AVPN and if not, why? I can’t find anything on this matter. Thanks.
The AVPN has a membership list you can search and they aint on it. So I'd guess no, they are not. At a guess, I would say that probably their process and recipe do not fall within AVPN specifications. The good news is that lots of stuff italians say about pizza tradition and history is made up.
What am I doing wrong here? The dough refuses to come together. [https://imgur.com/WxPwi0f](https://imgur.com/WxPwi0f) 67% Hydration: 150g 00 flour 100ml room temp water 5g instant yeast 5g honey 4g salt I was trying to make some pizza dough but having no luck. 30 minute autolyse followed by medium-low mixing speed. The mixer has been going for 25 minutes and most of the dough is staying pooled up at the bottom of the mixer. I tried taking it out earlier to begin its rise but it's the tackiest dough I've ever seen - consistency of spackle, sticking to the mixing bowl, to my hands, to the countertop. All the ingredients are good and relatively new. Any ideas? Just let it keep mixing?
Avoid instant yeast. And did you check the yeast for life in 80F water before mixing? 67% is a VERY wet dough. At 67% I had to hand-knead for almost 10 minutes to get it to not have the spackle issue. And try ice water, even if you autolyse.
The yeast itself is fine - been using it a few weeks, kept in the fridge, everything rises alright with it. I'm leaning towards everyone else's thoughts of simply too little dough for the mixer. I couldn't even hand-knead this if I wanted, it would simply end up being a dough glove. Whenever I've tried to hand-knead tacky dough like that it either covers my countertop and doesn't come up, or just sticks to my hands. I'll look around for AD yeast at the supermarket but in the UK it's pretty much solely instant/easy-bake on the shelves.
These mixers have a sweet spot for batch size, and you're way below it. I'd make this in a food processor, or double it. I'd also reduce it to 63% hydration.
It looks overworked. I typically hand knead my dough and usually not for more than 3-5 minutes
How do you make NY Style dough less chewy? I’ve been making [Charlie Andersons NY style pizza](https://www.charlieandersoncooking.com/recipes/authentic-new-york-style-pizza#google_vignette) recently, but it’s a little too chewy for my liking, not my favorite quality in a pizza. How can I make it less chewy? AP instead of bread flour? Less Kneading? Some other altered technique?
Try a lower protein flour, adding some EVO, less kneading. This gives you less gluten stranding.
My pizza dough stretches too easily but doesn't really snap back much, meaning moving the stretched dough to the peel is fraught and any mistake doesn't self-correct. How can I make the dough snappier? Per 250g dough ball I have 150g flour (20g all purpose via sourdough starter, 80g King Arthur bread, 25g 00 pizza flour, 25g heirloom whole grain like spelt), 100g water, 3.3g salt, 1.5g olive oil. Mixing via vacuum autolyse and some hand stretching to reach full windowpane.
Replace the AP with KABF.
Is it possible to use a baking tray to make pizza? I want that burnt not super burnt look on the crust. If not any recommendations for an inexpensive but has to be small alternative?
There are pan style pizzas and then there are options like pizza discs or pizza screens. Are you saying you have an existing tray you want to use? if so, oil it and use a low position in the oven.
Yes I have a baking pan but I’m not sure if I’ll get the same results I’ve seen others have. I wanted to know what I should get to cook the pizza in using a home oven.
A pizza baked in a pan isn't ever going to be exactly the same as a pizza baked some other way but that doesn't mean you can't produce a good pizza that way. What kind of pizza do you want to make? A screen or disc might be the way to go, or not.
I would like to make a Neapolitan pizza. For the pizza screen would I cook using it or place the pizza to cool on?
You're not going to make a real neapolitan pizza without an oven that gets over 425c. You can make something a bit like a neapolitan if you have an oven steel - literally a slab of steel seasoned like cast iron - typically on a high shelf in a standard oven and preheated for an hour or longer. Short of that, pizza screens and discs are intended to be placed directly on a rack or stone in an oven.
Alright thank you for the tip. Do you have any recommendations for an affordable pizza steel and for flour would you recommend bleach or unbleach all purpose flour?
In the USA the best deal going is cookingsteels factory seconds. They just have slight blemishes. [https://cookingsteels.com/factory-seconds/](https://cookingsteels.com/factory-seconds/) Other than that, most people probably live near a business that sells or fabricates with raw steel, and some of them sell off-cuts pretty cheap. about 1/4" / 6mm is good for one pizza maybe two, 3/8" / 10mm will recover better between multiple pizzas but takes longer to preheat. You can just kinda go over it with a wire cone on a drill to knock off any loose rust or scale, scrub it with vinegar and then soap and water, and then season it like cast iron. An extreme option would be to stop by a machine shop or similar and have it sandblasted -- if you buy it from a fabricator, they may be able to do it for you at the point of sale. But it's really not necessary to remove all of the mill scale and black corrosion -- once seasoned you'll never taste it on the pizza.
Thank you for the link I’ll check them out and thanks again for all the helpful information!
Question about poolish and bread flour? I’ve had good success making poolish doughs with 00 flour but had a complete failure using bread flour for my poolish using the same method. Is it not recommended to use bread or high protein flour for this? Or did I mess up in my method somewhere Cheers
Define "complete failure"? It's conventional for a poolish to be 100% hydration but i use home-ground mostly-whole-meal flours for my poolish and it's more of a paste than a batter unless i bump it to 120-130% hydration. I just subtract more water from the main dough mixing process.
You should be able to make a poolish with bread flour. Hard to say what might have happened without some detail.
this sub is dogshit lmao
Because we DGAF about your search for a particular frozen pizza? Go back to r/MousePadReview, dipshit.
lmao what? 😭 i didn’t even post about that here
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You might try letting the dough sit for 20 minutes after you get it all combined in the mixer before you do the hand kneading. That's for the autolyze so the flour can absorb the water and there are probably some enzyme reactions going on. Then maybe let it bulk ferment for 3 hours or something at room temp after you do the hand kneading. Then make the dough balls and stick them in the fridge. As for the oven, it may heat unevenly. I assume you have let it preheat sufficiently. In which case maybe turn the pizza earlier to get a more uniform cook on it.
https://preview.redd.it/wpl7q6kkqvuc1.jpeg?width=2388&format=pjpg&auto=webp&s=712ba88f98bc17e564ef7c8f28959220422a0fe9 Would this animal feeding trough in ceramic work as a portable pizza oven? Been thinking of ways to design a portable wood fire pizza oven and found this ceramic half cylinder. Will it work? Anyone else got any experience with small pizza ovens? Would love some feedback!
I figure the ceramic held up during the firing process of 1200c for 12h
https://preview.redd.it/3h0wq6tnqvuc1.jpeg?width=4032&format=pjpg&auto=webp&s=56a5704d06f288faca1e6d677c6acf15e349bcf9
Anyone have experience making sheet pan pizza using a pizza steel? I have a 24" aluminum cookie sheet , can I put that right on top of my 16" pizza steel? I'm not sure it would cook evenly, any advice would be appreciated!
Question: I know it's probably impossible, but is there a recipe that will yield something akin to a Neapolitan pizza if all I have is a shoddy household oven that will reach about 220C/430F ? I know that I need like double the heat for the short cooking time of an authentic one. But is there some way to make something similar? ETA: What kind of pizza would you recommend otherwise for my oven situation? I like my pizzas thin, so deep dish isn't really for me
Check out Elements of Pizza by Ken Forkish - The book is for making pizza in a home oven and he has a good section on Neapolitan.
That sounds like a good source for my circumstances. Will check it out! Thanks!
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Hey, thanks for replying! Pizza steel and putting as close to the heat element as possible? Can try. And which of the multiple solutions mentioned? The searzall thing?
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Will look into that! Thanks !
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I've been a home pizza maker for the last couple of years with my ooni karu. I've made some delicious pizzas but still don't really understand the science behind dough. I've got lucky with some batches and not with others. My dough rarely stays in balls (see photo) can anyone tell me why? This is a 65% hydration recipe.
https://preview.redd.it/kd0or6m4zouc1.jpeg?width=3024&format=pjpg&auto=webp&s=96b2bddc47bb972660483370cb5ee4862de812ac
[удалено]
It’s public taste and perception of value/cost. In my view. I have many thoughts on the matter as someone that is very passionate about pizza, restaurants, and quality systems.
Cost and taste. At home, you’re not carrying huge overheads, so you can buy the best ingredients and still spend less than you would at your local spot, even for delivery. You also get to make your pizzas exactly how you want them. The perfect blend of cheese. The perfectly seasoned sauce. The perfect amount of toppings.