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General Pizza Making / Re: does it make sense to put sauce on top?
« Last post by roumin on Today at 09:06:44 AM »Thanks Norma, I am wondering why did you choose to go with Sauce over cheese in your pizzeria?
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2
General Pizza Making / Re: Pizza party
« Last post by Jon in Albany on Today at 08:47:29 AM »I agree with Jonas, that just because an oven uses wood, it might not be great for pizza.
That said, it would help a lot if you had an IR temp gun. I don't make Neapolitan pizza usually, so I like my wood oven in the 620-650 range for my pizzas (I wouldn't say they fit into a standard style). I find it best to heat saturate the oven at a temperature a little higher than you want, then let it drift down to the temp you want and maintain that temperature by adding wood when necessary. Again, Neapolitan is a different beast with a rolling flame, higher temps and a shorter bake time.
The other thing I would recommend keeping an eye on is your dough temperature. Depending on where you are and the outside temperatures, the dough can over ferment if you bring too much dough outside to your prep area (assuming you're prepping by the oven). This past weekend, it was it in the 90s so I was bringing out 2 dough balls at a time and keeping them in my toppings cooler so they didn't over proof.
That said, it would help a lot if you had an IR temp gun. I don't make Neapolitan pizza usually, so I like my wood oven in the 620-650 range for my pizzas (I wouldn't say they fit into a standard style). I find it best to heat saturate the oven at a temperature a little higher than you want, then let it drift down to the temp you want and maintain that temperature by adding wood when necessary. Again, Neapolitan is a different beast with a rolling flame, higher temps and a shorter bake time.
The other thing I would recommend keeping an eye on is your dough temperature. Depending on where you are and the outside temperatures, the dough can over ferment if you bring too much dough outside to your prep area (assuming you're prepping by the oven). This past weekend, it was it in the 90s so I was bringing out 2 dough balls at a time and keeping them in my toppings cooler so they didn't over proof.
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Neapolitan Style / My easy napolitain pizza
« Last post by matios on Today at 05:47:37 AM »This my pizza napolitain 
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General Pizza Making / "+3% oil" VS "+3% water"
« Last post by Yael on Today at 05:45:28 AM »Hi guys,
Recently I've been reading many threads that talk about oil in dough, including the thread of this 17th reply https://www.pizzamaking.com/forum/index.php?topic=73777.msg705308#msg705308 and Scott's inputs here https://www.pizzamaking.com/forum/index.php?topic=75047.msg711699#msg711699 which made me think about it.
We know that oil lubricates the gluten; a dough with say 3% oil is easier to open, it gives an extra extensibility, better than the same dough with +3% hydration. But I read that the one without oil would expand more during baking (better oven spring). In practice I'm not sure as I didn't notice any difference, although I never compared both at the same time; and in theory I'm not sure either, I'd like to you what you think about it. I understand that fat is heavier than water, so it's harder to expand (replace oil by butter and it can easily be understood), but on the other hand the fat lubricates... Isn't that a "one plus minus one equal zero" kind of math?
Recently I've been reading many threads that talk about oil in dough, including the thread of this 17th reply https://www.pizzamaking.com/forum/index.php?topic=73777.msg705308#msg705308 and Scott's inputs here https://www.pizzamaking.com/forum/index.php?topic=75047.msg711699#msg711699 which made me think about it.
We know that oil lubricates the gluten; a dough with say 3% oil is easier to open, it gives an extra extensibility, better than the same dough with +3% hydration. But I read that the one without oil would expand more during baking (better oven spring). In practice I'm not sure as I didn't notice any difference, although I never compared both at the same time; and in theory I'm not sure either, I'd like to you what you think about it. I understand that fat is heavier than water, so it's harder to expand (replace oil by butter and it can easily be understood), but on the other hand the fat lubricates... Isn't that a "one plus minus one equal zero" kind of math?
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Newbie Topics / Re: Questions regarding Olive oil in dough + stone differences
« Last post by Yael on Today at 05:30:50 AM »thank you for your thorough reply!
so, if I generally like the taste of dough with some oil better than without it, I should aim for a Temperature lower than what I'm using at the moment (which is 450 cel top, 420 cel bottom).
Well if you think the crust is correctly baked, then keep the oil. I have friends that are happy with >450°C bakes and 3% oil. But if it seems to you that the crust is a little bit too wet, you can try without.
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Neapolitan Style / Re: The Doughs of My Life
« Last post by Roberto_buonissimo on Today at 04:03:51 AM »Hey Arne !
i just flipped through your amazing thread once again with the purpose of finding little tips and tricks ! and it never disappoints !
one thing i would really like to ask you (and all) is the difference of the time in bulk and balls..
how do you decide for how long you must keep the dough balled for getting your spot on rise of say 1,7x (Pluviometer)
we have a room temperature of 25C at the moment and i am so low in yeast than never before .. (0,03%)
but still find myself with a dough with rather too much gas inside although i only ball for around 6 hours ..
also i find it sometimes quite hard to be at home 6hours before Pizzatime and it would be really awesome for me to vary the time balled and get consistent great balls which perform as it should be.
so i think it would be awesome for me to just bulk 1 hour and let them rest in balls till the next day (23 hours or so)
i think i have found my sweet spot with Caputo Pizzeria at 62% - i read about that (longer in balls) from the OMID thread
are there any tipps i am missing ?
thanks !
i just flipped through your amazing thread once again with the purpose of finding little tips and tricks ! and it never disappoints !
one thing i would really like to ask you (and all) is the difference of the time in bulk and balls..
how do you decide for how long you must keep the dough balled for getting your spot on rise of say 1,7x (Pluviometer)
we have a room temperature of 25C at the moment and i am so low in yeast than never before .. (0,03%)
but still find myself with a dough with rather too much gas inside although i only ball for around 6 hours ..
also i find it sometimes quite hard to be at home 6hours before Pizzatime and it would be really awesome for me to vary the time balled and get consistent great balls which perform as it should be.
so i think it would be awesome for me to just bulk 1 hour and let them rest in balls till the next day (23 hours or so)
i think i have found my sweet spot with Caputo Pizzeria at 62% - i read about that (longer in balls) from the OMID thread
are there any tipps i am missing ?
thanks !
7
Pizza Ovens / Re: question about the Biscotto stone
« Last post by shayke on Today at 03:32:43 AM »I'm bumping this topic to ask another question regarding the stones: are there any benefits for the original factory stone over the Biscotto? I think the original one is shamuth. I know the biscotto is better suited for baking at high temperatures, but if I want a slower baking process - should I replace the stones or stick with the biscotto nonetheless?
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Newbie Topics / Re: Questions regarding Olive oil in dough + stone differences
« Last post by shayke on Today at 03:12:25 AM »Hi,
* I wish to experiment with dough that has olive oil inside. I used to make it on my regular oven and the taste is very good. should I count the oil as % hydration?
We generally include oil in the hydration in France (maybe Italy as well, I'm not 100% sure), but I asked once Tom Lehmann what he had to say about it, and his reply was that oil and water have different roles in dough so they shouldn't be counted together. I've been separating them since then!
* should dough with Olive oil be baked at lower temperatures, or will it work on the higher end just like the oil-less dough?
The question should be taken from the other angle: do lower baking temp need oil? And the reply is.. yes. In a nutshell, oil keeps moisture within the crumb so it's interesting for longer bake/lower temperature bake; when baking at high temp (I'd say 450°C and above), pizza bakes in one minute, there's still a lot of moisture, so adding oil would lead to keep even more moisture in the crumb (which would result in an under-baked crust).
thank you for your thorough reply!
so, if I generally like the taste of dough with some oil better than without it, I should aim for a Temperature lower than what I'm using at the moment (which is 450 cel top, 420 cel bottom).
9
Pizza Ovens / Re: Zio Ciro 60 - good size or too small?
« Last post by Elchimi on Today at 02:29:32 AM »I have a Gozney dome that is propane and want to switch to zio Ciro 60 natural gasI’d get the 80 instead, 60 with wood will be cramped. Most order the 80 because if this.
Is the 60 a good size ? Can you add wood with gas ?
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Stones/tiles/steel, Pans & Accessories / New Zealand Wood Fired Lamb Chops Recipe
« Last post by silviaapilinario on Today at 12:35:32 AM »The Grilled Lamb Chops dish is quite tasty. I prepared it in my wood-fired pizza oven, and it's a terrific dish. Only a few ingredients are required to prepare this delicious supper. It is one of my favorite recipes that I've ever tried.
To make this recipe, you'll need the following ingredients:
Rack of Lamb
1 full rack of lamb cut
1 tablespoon of salt
1 tablespoon of black pepper
Tip 1: To accommodate your cast iron skillet, cut the rack of lamb in half.
Tip 2: Preheat your skillet in your ilFornino pizza oven for 10 minutes.
Tip 3: Because the cast-iron skillet may become very hot to handle, we recommend using cooking mitts.
Tip 4: Have a trivet ready before pulling the cast iron pan out of the oven to avoid burning your countertop or cooking surface
Follow these instructions to make this recipe
Season the meat on both sides with salt and pepper before beginning this dish. Preheat your ilFornino Pizza Oven to 500 degrees Fahrenheit and place your cast iron skillet fat side down. Cook for 4 to 12 minutes per side, or until the internal temperature of the beef reaches 120 degrees Fahrenheit. Take the skillet out of the oven and lay it aside, covered, for 5 minutes. Over the lamb slices, drizzle the fresh mint sauce.
You Can Check out this full recipe here:- https://www.ilfornino.com/blog/wood-fired-new-zealand-lamb-chops-with-fresh-mint-sauce-recipe/
To make this recipe, you'll need the following ingredients:
Rack of Lamb
1 full rack of lamb cut
1 tablespoon of salt
1 tablespoon of black pepper
Tip 1: To accommodate your cast iron skillet, cut the rack of lamb in half.
Tip 2: Preheat your skillet in your ilFornino pizza oven for 10 minutes.
Tip 3: Because the cast-iron skillet may become very hot to handle, we recommend using cooking mitts.
Tip 4: Have a trivet ready before pulling the cast iron pan out of the oven to avoid burning your countertop or cooking surface
Follow these instructions to make this recipe
Season the meat on both sides with salt and pepper before beginning this dish. Preheat your ilFornino Pizza Oven to 500 degrees Fahrenheit and place your cast iron skillet fat side down. Cook for 4 to 12 minutes per side, or until the internal temperature of the beef reaches 120 degrees Fahrenheit. Take the skillet out of the oven and lay it aside, covered, for 5 minutes. Over the lamb slices, drizzle the fresh mint sauce.
You Can Check out this full recipe here:- https://www.ilfornino.com/blog/wood-fired-new-zealand-lamb-chops-with-fresh-mint-sauce-recipe/