Out of interest, have you tried using beer as the liquid in your dough?
The Homemade Pizza Thread
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I haven’t, but that’s an idea for the estery lager I’m thinking of ditching. Cheers!
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Slizza Pizza in Cardiff use beer in their dough. I've had a few of their pizzas and can't say that they were anything special or that the beer dough added anything.
You know, @Alastair70, I can't seem to make my dough stand out--extra salt, garlic powder, onion powder. Extra salt makes the dough "gooey" if I'm not mistaken.
I've tried to pay attention to pizzas I like that I buy and I don't notice a lot. Some places do excellently with making the bottom really crispy (square pizza).
Even the pizza we got from a place around here Bigalora (Welcome - Bigalora Wood Fired Cucina), which I loved, the crust was superb but not what I would call "flavorful."
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I like the idea. I see no reason for me not to try that in two weeks, if I don't have anyone counting on me serving it to them, that is, I might do a dark, whisky barrel stout. That would 1000ml of beer, I think.
Now I'm sad; I thought the added beer would bring a on a Golden Age of Pizza.
Oh well.
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Gave it another try on the ooni last night.
Thanks to Alastair for the advice about the dough. This time i used 'proper' flour, caputo pizzeria. After kneading I proved for 3 hours at RT, balled up and left for 5 hrs at RT. The dough was so much easier to work with. I used Galbani mozzarella, which is far better than the standard supermarket stuff with too much moisture. I used the pizza app. I did run into an issue though, for those who use the pizza app, is it always 100% accurate regarding weights? I was going for 5 210g balls, however the final one was only 180... I measured everything out. Not sure if its the scales or the app.
Best ones yet, however I still cant quite get that light and airy crust. Also, I noticed that I was having a bit of an issue with charring on the underside. I set the ooni on full, and gave it 30mins to warm up. Then pizza straight in, and I turn the ooni down slightly after launch. Is this the right way to go?
Thanks to Alastair for the advice about the dough. This time i used 'proper' flour, caputo pizzeria. After kneading I proved for 3 hours at RT, balled up and left for 5 hrs at RT. The dough was so much easier to work with. I used Galbani mozzarella, which is far better than the standard supermarket stuff with too much moisture. I used the pizza app. I did run into an issue though, for those who use the pizza app, is it always 100% accurate regarding weights? I was going for 5 210g balls, however the final one was only 180... I measured everything out. Not sure if its the scales or the app.
Best ones yet, however I still cant quite get that light and airy crust. Also, I noticed that I was having a bit of an issue with charring on the underside. I set the ooni on full, and gave it 30mins to warm up. Then pizza straight in, and I turn the ooni down slightly after launch. Is this the right way to go?
I would gladly wait in a line for and buy that pizza. Very well done. Without looking back, didn't you say you were new at this?
Holy smokes, they look delicious!
While you're waiting for @Alastair70 to reply, a lot of dough making is trial and error, based on your altitude, humidity and stuff like that. You will develop a feel for ingredients.
Oneflewover
Landlord.
I find that you need to crank it right up to get to temp then back off a fair bit otherwise the base does tend to cook too quickly. There's a sweet spot that takes a bit of trial and error to find. Also the pies cook much quicker at the back of the oven than the front.
Lovely pizzas by the way
I'm very partial to a Calzone mmmmm....
Sometimes I get lucky with a photo.
I'm with you--a calzone is hard to beat.
I can still taste the ones from 40 years ago--cheese, sauce, ham and dough everywhere!
Some of what I did tonight.
It was difficult to get the cheese and the crust to brown to the appropriate degree. I think I have it down now.
Well, I can't do any better than that with a home kitchen oven and a pizza stone. I got a nice combo.
What new pizza makers need to know is placement of the rack in the oven--the higher you go, the faster the top cooks and the bottom stays raw.
Thanks for that.
Yeah I have only had a few tries. Hopefully I will really get the hang of it, I think working out the best temp/pizza position in the ooni will help.
Yeah, i am wondering if I am getting a bit too close to the back of the oven.I find that you need to crank it right up to get to temp then back off a fair bit otherwise the base does tend to cook too quickly. There's a sweet spot that takes a bit of trial and error to find. Also the pies cook much quicker at the back of the oven than the front.
Lovely pizzas by the way
Will just take a bit of practice
They're great looking pizza's, great job! The early battle for me was getting them in and out of the oven in one piece, and you've clearly cracked that one.
That's most likely natural wastage. Have a look in the app settings, I've got wastage set to 2% which seems to work for me. I'll also portion before balling, unless I'm doing a big pizza party. There's usually between 4 to 6 bases to prepare. That way if there's a bigger discrepency between a couple of the portions you can even it out before balling up.
The puffy crust comes from shaping and stretching, and comes with practice. The aim is to push the gas in the dough out to the rim, then stretch the base to get it thin. Check out some of the many videos on YouTube on how to do a 'Neopolitan Slap'.
The base was significantly hotter at the back on the Ooni I cooked on (a borrowed Koda-12). You had to keep turning the base, it should be evenly cooked all the way round after a couple of rotations. At this point can then 'dome' it if you want a bit more heat on the top without cooking the base further in the WFO, but I'm not sure how much of a runner that is in the Ooni, from memory there wasn't a lot of room inside.
That's most likely natural wastage. Have a look in the app settings, I've got wastage set to 2% which seems to work for me. I'll also portion before balling, unless I'm doing a big pizza party. There's usually between 4 to 6 bases to prepare. That way if there's a bigger discrepency between a couple of the portions you can even it out before balling up.
The puffy crust comes from shaping and stretching, and comes with practice. The aim is to push the gas in the dough out to the rim, then stretch the base to get it thin. Check out some of the many videos on YouTube on how to do a 'Neopolitan Slap'.
The base was significantly hotter at the back on the Ooni I cooked on (a borrowed Koda-12). You had to keep turning the base, it should be evenly cooked all the way round after a couple of rotations. At this point can then 'dome' it if you want a bit more heat on the top without cooking the base further in the WFO, but I'm not sure how much of a runner that is in the Ooni, from memory there wasn't a lot of room inside.
Can you explain what you mean by "dome it' and what the "WFO" is?
Sorry, wood fired oven. The aim is to have flames licking across the roof for a pizza cook. Doming is where you lift the pizza up towards the roof where it’s hotter, but get the base off the stone floor. It takes about 10 seconds tops but cooks through any toppings that looked a bit underdone.
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