Pizza Oven Thread
Discussion
Pizzas again tonight. I really struggle to get the dough to the right size by hand, having to use a pin for the last bit. What am I doing wrong?
Had some ‘spare’ dough, so done a little garlic bread. Used butter, think oil would be better.
Other half decorated them, ended up with a load of cheese, not that I’m complaining!
Had some ‘spare’ dough, so done a little garlic bread. Used butter, think oil would be better.
Other half decorated them, ended up with a load of cheese, not that I’m complaining!
illmonkey said:
Pizzas again tonight. I really struggle to get the dough to the right size by hand, having to use a pin for the last bit. What am I doing wrong?
Had some ‘spare’ dough, so done a little garlic bread. Used butter, think oil would be better.
Other half decorated them, ended up with a load of cheese, not that I’m complaining!
What recipe are you using?Had some ‘spare’ dough, so done a little garlic bread. Used butter, think oil would be better.
Other half decorated them, ended up with a load of cheese, not that I’m complaining!
Try downloading Pizzapp.
I use a 230g doughball
61% water, 2.2% salt, (IDY) you can then adjust your cold temps & room temps and it calculates it all for you.
I find at 230g it's really easy to get the dough stretched out, although i've never really struggled with the stretching it does take a bit of practice.
Make sure your doughballs are big enough to begin with & make sure they're up to room temp before you use them as it'll make your life a lot easier.
theguvernor15 said:
What recipe are you using?
Try downloading Pizzapp.
I use a 230g doughball
61% water, 2.2% salt, (IDY) you can then adjust your cold temps & room temps and it calculates it all for you.
I find at 230g it's really easy to get the dough stretched out, although i've never really struggled with the stretching it does take a bit of practice.
Make sure your doughballs are big enough to begin with & make sure they're up to room temp before you use them as it'll make your life a lot easier.
"300g/ml of warm water. Stir in 15g of salt, teaspoon of dried yeast and mix together. Mix in with 500g of pizza flour." This is 60% give or take on the pizzApp.Try downloading Pizzapp.
I use a 230g doughball
61% water, 2.2% salt, (IDY) you can then adjust your cold temps & room temps and it calculates it all for you.
I find at 230g it's really easy to get the dough stretched out, although i've never really struggled with the stretching it does take a bit of practice.
Make sure your doughballs are big enough to begin with & make sure they're up to room temp before you use them as it'll make your life a lot easier.
As provided on here by someone stating how stupid it in to look at hydration levels etc.
The pizza's are lush, just had some of the spare one I make, for my lunch, but it's always very flat and not airy.
naturals said:
Do you slice or tear your cheese? No idea why but cutting it massively reduces the amount of liquid given off when cooking.
So last weekend I sliced, left in fridge on kitchen towel for about an hour and then tore the slices in half. Was less watery but base still got a bit soggy. So this weekend I just sliced with no tearing, and no more soggy bottom. Who'd have thought!illmonkey said:
theguvernor15 said:
What recipe are you using?
Try downloading Pizzapp.
I use a 230g doughball
61% water, 2.2% salt, (IDY) you can then adjust your cold temps & room temps and it calculates it all for you.
I find at 230g it's really easy to get the dough stretched out, although i've never really struggled with the stretching it does take a bit of practice.
Make sure your doughballs are big enough to begin with & make sure they're up to room temp before you use them as it'll make your life a lot easier.
"300g/ml of warm water. Stir in 15g of salt, teaspoon of dried yeast and mix together. Mix in with 500g of pizza flour." This is 60% give or take on the pizzApp.Try downloading Pizzapp.
I use a 230g doughball
61% water, 2.2% salt, (IDY) you can then adjust your cold temps & room temps and it calculates it all for you.
I find at 230g it's really easy to get the dough stretched out, although i've never really struggled with the stretching it does take a bit of practice.
Make sure your doughballs are big enough to begin with & make sure they're up to room temp before you use them as it'll make your life a lot easier.
As provided on here by someone stating how stupid it in to look at hydration levels etc.
The pizza's are lush, just had some of the spare one I make, for my lunch, but it's always very flat and not airy.
Are you resting your dough before balling? (1 hr on the counter top with some cling film over it).
Burwood said:
illmonkey said:
theguvernor15 said:
What recipe are you using?
Try downloading Pizzapp.
I use a 230g doughball
61% water, 2.2% salt, (IDY) you can then adjust your cold temps & room temps and it calculates it all for you.
I find at 230g it's really easy to get the dough stretched out, although i've never really struggled with the stretching it does take a bit of practice.
Make sure your doughballs are big enough to begin with & make sure they're up to room temp before you use them as it'll make your life a lot easier.
"300g/ml of warm water. Stir in 15g of salt, teaspoon of dried yeast and mix together. Mix in with 500g of pizza flour." This is 60% give or take on the pizzApp.Try downloading Pizzapp.
I use a 230g doughball
61% water, 2.2% salt, (IDY) you can then adjust your cold temps & room temps and it calculates it all for you.
I find at 230g it's really easy to get the dough stretched out, although i've never really struggled with the stretching it does take a bit of practice.
Make sure your doughballs are big enough to begin with & make sure they're up to room temp before you use them as it'll make your life a lot easier.
As provided on here by someone stating how stupid it in to look at hydration levels etc.
The pizza's are lush, just had some of the spare one I make, for my lunch, but it's always very flat and not airy.
Are you resting your dough before balling? (1 hr on the counter top with some cling film over it).
I am rolling them, as I can't get them to spread by hand, I tried for ages. Water is room temp.
All the dough was made, 6 hours in a bowl, divided them and left them 45 mins (was hungry!) balled up on the counter.
they need to be at least 3 hours in balls, preferably more like 6-8 hours. They will be nice and relaxed then and easier to open then.
The other option is to do a dough more like a New York dough - make the dough, immediately form into balls then put into the fridge for at least 24 hours, up to 5 days or so depending on the strength of flour you used - these can be taken out about 2 hours before using.
The other option is to do a dough more like a New York dough - make the dough, immediately form into balls then put into the fridge for at least 24 hours, up to 5 days or so depending on the strength of flour you used - these can be taken out about 2 hours before using.
illmonkey said:
Yeast is brand new, popped the tin for the pizzas. No sugar.
I am rolling them, as I can't get them to spread by hand, I tried for ages. Water is room temp.
All the dough was made, 6 hours in a bowl, divided them and left them 45 mins (was hungry!) balled up on the counter.
Assuming everything else is good then dough that is difficult to stretch out i.e. too elastic and springing back, is usually down to too little time spent in balls. The gluten needs time to relax after balling up.I am rolling them, as I can't get them to spread by hand, I tried for ages. Water is room temp.
All the dough was made, 6 hours in a bowl, divided them and left them 45 mins (was hungry!) balled up on the counter.
If 6-7 hours is your usual time-frame then I would just skip the bulk ferment all together and go straight to balls.
Agreed. I like mine balled for at least 2 hours at a nice warm room temperature. Longer if its cool.
I also wouldn't mix, salt and yeast together in the water. I believe (although could be completely wrong) the salt can kill the yeast.
It can take time and practice to get a dough that is easy to work, is a consistent thickness and doesn't rip. For me that is part of the fun. And honestly, no 2 batches of dough are ever the same.
You will through trail and error develop your own preferred recipe and method. And you will learn to handle the dough to get the best out of it.
So yes, it is a good excuse for more pizza. But everything is a good excuse to make more pizza
I also wouldn't mix, salt and yeast together in the water. I believe (although could be completely wrong) the salt can kill the yeast.
It can take time and practice to get a dough that is easy to work, is a consistent thickness and doesn't rip. For me that is part of the fun. And honestly, no 2 batches of dough are ever the same.
You will through trail and error develop your own preferred recipe and method. And you will learn to handle the dough to get the best out of it.
So yes, it is a good excuse for more pizza. But everything is a good excuse to make more pizza
Second bake with the Roccbox tonight. Seems to be going well enough although still mastering the turning peel technique. I've managed to slightly split a few bases mid-bake but I think that's down to thin spots that i'll need to work on.
Sourdough tonight for a change. Loved the difference.
Sourdough tonight for a change. Loved the difference.
Left over dough balls popped in the fridge last night and took out for lunch today. Didn't bother dragging the Roccbox out, just cooked on the modded G3Ferrari.
Only thing missing was a beer but I have to drive later
Can see how the Roccbox is much better at getting around the lower side of the cornicione.
Only thing missing was a beer but I have to drive later
Can see how the Roccbox is much better at getting around the lower side of the cornicione.
Nice pizzas all round!
I cooked 6 at the weekend, here's three of them. Cooked about 360c or so, so a bit lower and longer, due to it being rather windy.
A Di Maria pre cut mozz, it's a winner imo. I vac packed it into 400g portions and froze, Good flavour, low moisture, will buy again
Their salami napoli is excellent and I tried La Fiammante passata from them too, it worked out well as it was quite a bit thinner than the cirio passata I was using but I was cooking at a bit lower temperature so it was all good. I've not tried it side by side other thinner passatas though
I cooked 6 at the weekend, here's three of them. Cooked about 360c or so, so a bit lower and longer, due to it being rather windy.
A Di Maria pre cut mozz, it's a winner imo. I vac packed it into 400g portions and froze, Good flavour, low moisture, will buy again
Their salami napoli is excellent and I tried La Fiammante passata from them too, it worked out well as it was quite a bit thinner than the cirio passata I was using but I was cooking at a bit lower temperature so it was all good. I've not tried it side by side other thinner passatas though
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