Homemade Pizza Tips...Just the Tips

[jimmyjazz 45639]

Damn, that looks delicious.  I use margherita or cheese pies to judge a new joint.  Yours looks fantastic.  I was surprised you put fresh basil on the uncooked pie, but it appears your cook temp is high enough to get the cook time down and not torch the basil.

[RMac5 1550]

@52-80 that crust looks great, will you share the recipe? I tried a new dough recipe a week or so ago and it was a huge fail! Not sure what went wrong, damn sure aggravating to proof it for 72 hours and never make it to the oven.

[52-80 19128]

9 hours ago, RMac5 said:

@52-80 that crust looks great, will you share the recipe? I tried a new dough recipe a week or so ago and it was a huge fail! Not sure what went wrong, damn sure aggravating to proof it for 72 hours and never make it to the oven.

sorry im cheating here because i have a local bakery company that sells these as frozen neapolitan dough balls and they come out awesome for me without mess.

previously i experimented with various recipes and had problem with the rise, the handling, or hydration (chronicled upthread).  i tried ooni's classic dough, vito iacopelli's various methods, staedler's, but probably the most successful with from gennaro:

 

[creeper 98]

I took the Verace Pizza Napoletana class in Naples and their official dough recipe is a great place to start: https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana.  Despite its relatively low hydration, if you use the right flour, it can still be challenging to work with as the flour does a great job of absorbing moisture.  52-80's advice on handling the dough upthread is great.

[Anastasis 23404]

Kids wanted some pizza for their last night before back to school. 

 

[jimmyjazz 45639]

Do you cater?

[Anastasis 23404]

2 hours ago, jimmyjazz said:

Do you cater?

will trade pizza for shooting and/or defensive position training. 

[52-80 19128]

saw this at the store and convincing my friend to buy it.

seems heavy and sturdy, has thick ass stone, the stone rotates so you dont have to do it manually, the burner wraps around the oven, AND theres a burner on the bottom to help heat up the stone. super smart design

 

 

[nolongerU2horn 754]

first question was what kind of size it can handle. looked it up--16"

[52-80 19128]

1 hour ago, nolongerU2horn said:

first question was what kind of size it can handle. looked it up--16"

The footprint is wide and its a bit of a chonker, not portable like the Oonis. 

I saw that the rotation is powered by tiny plastic-geared motor and batteries. Just having it manual on a central pivot would be more outdoor-appropriate, IMO. 

But still the dual-stone heating and big flame coverage seems like a great idea. 

[Pescado_Rojo 19346]

My girlfriend bought me an Ooni 12” for my birthday. Will be giving it a proper break in this weekend. I’ll post all the pizza fails to document my progress. 

[tx 3 putt 76600]

On 12/9/2023 at 12:35 PM, elfenix said:

so the usual culprits for hard crust is baking too long/hot, too little water, not enough rise, too little dough, low hyrdation, overkneading, and too much oil.  could be other factors as well. don't remember if you're here in texas - altitude does all sorts of things to baking recipes. 

https://www.kingarthurbaking.com/learn/resources/high-altitude-baking

 

luna pizzeria in houston well sell you a ball of dough, $2 I think 

[dcbc 14443]

9 hours ago, Pescado_Rojo said:

My girlfriend bought me an Ooni 12” for my birthday. Will be giving it a proper break in this weekend. I’ll post all the pizza fails to document my progress. 

Nice.  There's a store on ebay that will make little foot cups you can screw into the table top so it doesn't accidentally get bumped and fall off the table.  Good insurance.  Enjoy!