Pizza troubleshooting

[grgrlee]

Hello, I have an ooni koda 16 that I cooked pizza in. I used the long recipe for a 3 day ferment using the red KAF, with raos and Trader Joe’s low moisture mozzarella. I took the dough out and proofed for 5 hrs before stretching. Oven was preheated for 45 mins, floor was around 700 at hottest point but lower away from the burner. I cooked them for around 5 mins each. Each ball was around 320 grams.

The first one was really crispy like a cracker but I didn’t like it. For the next 2 I didn’t stretch them as thin and had a more enjoyable crumb. The issue is that the dough had that strange appearance on all of them. It wasn’t great dough but wasn’t bad.

Can anyone guess what the error was? It didn’t taste undercooked to me

[rizzler]

just a wild stab here.... but was it overproofed? 72hr + 5hr proof, it's possible if you over-yeasted... what was the recipe?

[wotavidone]

Hello, I have an ooni koda 16 that I cooked pizza in. I used the long recipe for a 3 day ferment using the red KAF, with raos and Trader Joe’s low moisture mozzarella. I took the dough out and proofed for 5 hrs before stretching. Oven was preheated for 45 mins, floor was around 700 at hottest point but lower away from the burner. I cooked them for around 5 mins each. Each ball was around 320 grams.

The first one was really crispy like a cracker but I didn’t like it. For the next 2 I didn’t stretch them as thin and had a more enjoyable crumb. The issue is that the dough had that strange appearance on all of them. It wasn’t great dough but wasn’t bad.

Can anyone guess what the error was? It didn’t taste undercooked to me

5 minutes seems too long at 700F. Perhaps simply overcooked, I think.

[Gene in Acadiana]

just a wild stab here.... but was it overproofed? 72hr + 5hr proof, it's possible if you over-yeasted... what was the recipe?

I also think this was the case. Five hours at room temperature after a 72 hour CF is an awfully long time. I would try cutting it down to 2 hours, 2.5 max.

[grgrlee]

Thanks everyone for the advice. The recipe is from ooni’s app and is their official CF low hydration dough.

It calls for

607 g flour
364 g water
1.8 g ADY
18 g salt

Recipe calls for bulk fermenting in fridge anywhere from 24 - 72 hours, then balling and RT proofing for 5 hrs before stretching. I guess I’m surprised that 5 hrs out of the fridge is too long. The recipe seemed to be received well by people so I assumed it worked for other people. I just don’t know why the bottom looked that way

[Timpanogos Slim]

Temperature and yeast quantity (and any sugar quantity) interact a lot.

Dough recipes sometimes specify water temperatures anywhere from temperatures well over 100f (140f will kill the yeast, iirc) to literal ice water, and mixing time heats the dough. A lot of people on this forum target and check for a final dough temperature.

In the winter, my "room temperature" is maybe 65f. From 10pm to 6:30am, the furnace doesn't kick in until 50f.

In the summer, I *wish my "room temperature" were as low as 72f. If i finally invest in central air conditioning, it might be as low as 70.

My refrigerator is old-school technology with a control wheel labeled 1 through 5, and that only changes the duty cycle of the compressor, so 4 in the summer and 4 in the winter are completely different temperatures.