Start with a poolish at 100% hydration and go from there. It's how I get the most consistent good dough and it tastes darn close to my sourdough.

reheat time is not too bad.. plus, if my stone is starting mid 800*... I can fire a pizza at 750* that'll just take another few seconds to cook or wait until fully back up.

Cast iron is one of the best ways to reheat. And an over easy egg on a leftover slice is my breakfast of preference


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hydration is about mass/mass... grab a cheap scale, that'll be the first step to consistency.

Unless you're someone's nona and can do it by feel.

what hydration dough are you using? Is it always the same? same with gluten content etc...

But the finger curl and then pull vs. the larger dough doing a lot of the work with the gravity produce...

Keep 'em coming.

Grandma
Sicilian
Buffalo
Detroit
Chicago (casserole)
Windsor (Bread bowl pizza)
Roman
Pan

Grandma
Sicilian
Chicago (casserole)
Roman
Pan
NY
New Haven
Neopalitan
Cannoto
Tomato pie

Tonight is NY almost New Haven
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Pep
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Been experimenting with some canotto style
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It also has to do with what happens to the small air bubbles in stretching techniques.

Some of the different styles of pizza comes down to bench stretch vs knuckles vs finger tips vs....

Does slopeside count? Brought the ooni to west buttermilk
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As for the stove top thing, I’d start with a Sicilian or grandma dough recipe


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Never understood the no knead… you want that gluten to develop.


Last nights edition
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We'll need to be careful, it only takes me an hour to make a batch of neo and a batch of sourdough.... Our kids ask for it every third day or so.

Nice looking pie. That's about where I like mine

New ooni
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This looks tasty.

Based on the size of the box covered with a tarp in the garage I'm guessing I got a Koda for Christmas... so, I'm going to gain 5 more pounds but be pretty fucking happy soon. I...

I do a minimum of 24 cold proof. Sometimes as long as 72 hour.

I need to remember to snap shots of my pizzas and throw them up. I do a homemade sourdough and usually a version of buf moz.

If I'm going to go with some dough that'll get a higher rise, it goes...

My 'oven' system is getting closer.

Made several pies on the grill this weekend. Stone gets 650* ish. But, leaves me with under done toppings. Grabbed the flattop that came with the grill to go on...

Grill has been great... finishing under a broiler

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The stone vs. steel thing comes down to specific heat. The steel transfers heat faster.

As far as toppings not being 'done'.... I usually precook, depending on topping. Mushrooms are always...

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A sourdough pie with a little onion and evoo


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I'm going to have to make some pies this weekend or next now...

Nice... from this weeks pie


https://uploads.tapatalk-cdn.com/20180127/e389be4506cfcbd924e16857b9efcb2b.jpg

Nice looking pies cruiser

As stated elsewhere, a day or two in the fridge after a good rise does make positive changes to the dough...

well done padawan...


The other way I've gotten decent doughs for pizza is part bread flour and part all purpose.

You need to play with some of these recipes depending on where you are and...

Thanks.. forwarded to wife. I'll report back after my b-day.

We've been lucky with the stone... only on our second, this one is about 6-7 years in.

Pics of crust?
I'm an on the stone kinda guy... but I also like variety.

This is the first year in a while that I haven't gotten 00 flour for christmas for making pizzas.