I hope it’s ok to have a thread where I post my pizzas so I can get feedback if anyone feels like giving it. I’m right at the start of my journey. I’m on about the fourth round of pizza making since getting my Ooni Koda 16.

Today I’m making a same day pizza dough. 64% hydration, Caputo Pizzeria, 0.2% IDY, 1tbsp EVOO. 5 mins with dough hook in KA, 2 mins hand kneeding. Will bulk ferment for 4hrs at 64f, then ball and 4 hrs at 64f (times and yeast percentage taken from table here)

I never do same day, but if I did I'd probably skip the bulk and go right to balls. Less work.

I never do same day, but if I did I'd probably skip the bulk and go right to balls. Less work.

I was going to ask about that. I just checked the dough 4 hours in and it's not doubled yet so won't be balling yet. Maybe it would have been easier just to  ball from the start.

Catcher, yea it is fine to start your own thread to track your own progress, get feedback (if you want any), etc.  I’s actually a good and popular idea. Good luck, I look forward to following your progress and ideas.

Well at 5hrs in the dough hadn't doubled so had a bit of a panic about whether to ball or not. I have balled them...not sure if that was the right choice.

Well at 5hrs in the dough hadn't doubled so had a bit of a panic about whether to ball or not. I have balled them...not sure if that was the right choice.

Don’t worry, they’ll still taste good!

I was really happy with how the dough came out. Really easy to work with and nice taste.

This was my first 24 hr room ferment and I think the way I’ll make pizza from now on.

This was my first 24 hr room ferment and I think the way I’ll make pizza from now on.

Both of your bakes so far have been awesome. Don’t worry about the dough actually doubling in volume, especially at 64°. It’s what is happening inside wrt fermentation that matters. I wish I had an easy way to try 24 hrs at 64°. I can’t tell for sure without seeing your stretched dough but it looks as if you had excellent oven spring from both bakes. Nice work.

Both of your bakes so far have been awesome. Don’t worry about the dough actually doubling in volume, especially at 64°. It’s what is happening inside wrt fermentation that matters. I wish I had an easy way to try 24 hrs at 64°. I can’t tell for sure without seeing your stretched dough but it looks as if you had excellent oven spring from both bakes. Nice work.

Thanks! Now what I want to work on is having a thinner cornicione. I try keeping it to barely a cm when I'm shaping the pizzas but its still larger than I want it in the finished pizza.

If you want a thinner cornicione, you can also smash it completely, what isn't covered with sauce, cheese and toppings will spring up!  By paying attention to how close to the border that you sauce, you can control how wide the cornicione gets.

In fact it's a lot easier to avoid thin spots in the middle if you make the outside of the dough ball thin and leave a bulge in the middle, no matter what method you use to extend the pizza that bulge in the middle will supply dough for the middle, while what's in the cornicione will stay where it is.

Or even use a rolling pin, like many in Rome do for their thin crust pizza.