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Commercial Ovens / Re: Preparing multiple pizzas
« Last post by Pandasbecats on Today at 09:20:04 AM »
Cheers guys
Panda are you refering to the ooni gas ovens there or just in general?
In general I meant. Might only be true with certain Ooni ovens from what Iíve heard (Koda and Karu 16). Apparently for the roccbox there is a 2-3 min lag between pizzas, which is why a lot of pizza pop-ups bring 2 roccboxes even if theyíre not making high volume
Pizzeria/Restaurant Recommendations / Seattle recís
« Last post by chriswrightcycles on Today at 08:55:34 AM »
Good morning all.

Headed to Seattle for a few days. Iím hoping someone can point me toward some must try pizza while Iím in town.

Much appreciated,
General Pizza Making / Re: Hydration Temper Tantrum
« Last post by wotavidone on Today at 08:55:08 AM »
A little bench flour shouldn't affect your hydration much, though, if you don't cut it into the dough while balling it
I've been pondering this very thing for a while now.
My pondering has gone long these lines:
If I have a 250g doughball at 70%, I have 147g flour and 103g water.
If 2 teaspoons of flour stick to the doughball when balling it, I have about 6.6g more flour.
So now I have 153.6g flour and 103g water.
Even if I don't cut it into the dough when balling it, after the doughball has rested for a while and water distribution has equilibrated somewhat, don't I have 67% hydration effectively?
General Pizza Making / Re: Hydration Temper Tantrum
« Last post by wotavidone on Today at 08:34:53 AM »
I hang out in the 58-62% world when it comes to hydration.
Me too. Even that can be challenging. It depends on the flour.
I made dough yesterday morning. I used Gaganis Bros 00 flour at 58% hydration. (All ingredients weighed on a digital scale.)
Is early spring here and still quite chilly overnight, and my yeast is getting old. So I left it in a sealed container on the kitchen sink for a "room temp", probably 60 degrees, ferment.
Balled it at about 28 hours, stretched it at about 31 hours.
Needed a lot of care removing the balls from the box, and plenty of flour when I was stretching it.
Basically flattened out the doughball and turned it several times in the flour before the actual stretch.
Easily stretched 270g to 12"+.

Last time I made dough, I used supermarket all purpose flour at 63% hydration. I dusted the peel, and lightly dusted the bench, but that was about it.

General Pizza Making / Re: Hydration Temper Tantrum
« Last post by ARenko on Today at 08:33:27 AM »
When I was making pizzas in my home oven I did 70% hydration for the same reason you're doing it - long bake time.  I don't have a mixer, so mixed by hand.  I'd let it rest a few minutes after mixing.  I didn't use any bench flour - just wet my fingers and did a series of stretch and folds with 10-20 min in between (longer between earlier S&F's).  The stickiness eventually goes away.  If you haven't already, try watching some videos on handling high hydration doughs and/ or S&F's.

Also, check your oven manual for how to calibrate it - I can adjust my oven to get to 585F with a maximum setting of 550F.
Haha, oh no! Well, I certainly appreciate the response. I saw a video in which Audrey Jane from Audrey Janeís pizza garage just sprinkled the seeds on top of an oiled pan and then laid down the raw dough. I dunno. Iíll just experiment and hopefully make something edible! Again, thanks for taking the time to respond!

Edit: she doesnít press the dough out into the pan. She flattens and stretches it on a flat surface first then lays it onto the pan.
Newbie Topics / Re: My pizza journey
« Last post by foreplease on Today at 07:31:41 AM »
This was my first 24 hr room ferment and I think the way Iíll make pizza from now on.
Both of your bakes so far have been awesome. Donít worry about the dough actually doubling in volume, especially at 64į. Itís what is happening inside wrt fermentation that matters. I wish I had an easy way to try 24 hrs at 64į. I canít tell for sure without seeing your stretched dough but it looks as if you had excellent oven spring from both bakes. Nice work.
Pizza Ovens / Re: Is the Gozney Dome a bust?
« Last post by Cogs on Today at 06:36:03 AM »
Once sales open to the general public the stated price increase puts them into a more competitive space. With the way material prices have increased since April, I think the increase in price will be greater than stated.

I donít use FaceBook, has anyone baked a successful loaf of bread?
cheers andrew will check that out
New York Style / Re: Craig's Johnny's Clone
« Last post by Jackie Tran on Today at 05:27:57 AM »
I went to Johnny's for the first time this weekend. It was honestly some of the best pizza I've ever had. It's a little hard to pinpoint what exactly makes it so great, but the incredible crispiness plays a big role. You can hold a slice from the crust and it won't bend or droop at all. And yet the dough isn't dry or crackery. The sauce and cheese are also really good, but the whole is certainly greater than the sum of the parts.

Ppl love talking about the NY Flop and folding slices, but when it comes down to it lots of them love crispy pizza too.  Reheated slices have a similar crisp and texture.   Either way it's addicting.   The only problem is finding a cheese that will hold up to long(er) bake times. 
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