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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. 
General Pizza Making / Re: Hydration Temper Tantrum
« Last post by amolapizza on Today at 03:59:31 AM »
When you put the dough in the fridge, leave it uncovered until it has cooled down otherwise you'll get a very humid environment and even condensation in your container.  This helps the dough to be drier on the surface when you get it out of the fridge.

If you do see that it's dry in the mixer and then gets wetter again, then you've kneaded it too much.
Home Ovens / Adding Chimney to DIY Oven
« Last post by greenmax on Today at 03:07:01 AM »
I am planning to build a DIY oven. Originally I was planning to build the Mattone Barile oven but then came across this photo of a fireplace with a taller and better defined chimney. The photo is a concept photo from a fireplace. Now I want an oven that looks similar to this. I plan to cover my pizza oven with Stucco and tile as shown in the image.

Are there any plans to build a chimney like this. I am OK with building a frame around the oven and adding plywood/hardiebacker and the stucco. Looking for starting points on plans and type of pizza that can end up looking like this.

General Pizza Making / Re: Hydration Temper Tantrum
« Last post by Pandasbecats on Today at 02:01:45 AM »
I make Neapolitans in the 67-70% hydration range. My last batch was 68% for thirty 250 gram doughs. Using a 12 hour 50% poolish, I hand knead everything for 15-20 min with no bench flour; the stickiness goes away slowly. Any remaining tackiness will be removed by a 30 min bulk rest before balling
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