The Home-made Pizza thread

[devlinc]

Great feedback, thanks. When you say "get the oven", you mean "get the ooni"?

Yep. Get an Ooni or a Gozney

[riser4]

Should I get a steel or a stone? I anticipate making naan more often than pizza.

[old goat]

Wait for the pandemic to be over--you'll have 5 times the number of options and pay half the price.

[CovertM]

Should I get a steel or a stone? I anticipate making naan more often than pizza.

I went steel after breaking my 3rd stone. Works the same all around IME.

[m2711c]

yeah, stones are easy to break, maybe i'll try steel after this one inevitably breaks too...

[krp8128]

I've broken at least 6 stones, cheap to very expensive.

I use a lodge cast iron now.

[old goat]

One suggestion I read was to store the stone in the oven. Less likely to break it if it never moves I guess. Havent tried it. Seems like it would be hard to avoid drips on it from roasting meat etc.

[Powder Ho]

I've broken at least 6 stones, cheap to very expensive.

I use a lodge cast iron now.

+1 on the Lodge cast iron. Works great and it’s indestructible.

[tgapp]

heh, turns out our parents got us an ooni for christmas after we got them one a few months ago. they absolutely love theirs. we're excited to start doing this in earnest.

ooni owners here - y'all got any recipe recommendations other than pizza?

[Phall]

Bagels and then finishing wings in a hot cast iron are on my list for the Ooni, I have a 3 and just got the gas attachment for it. Only ever done za so far. With a BGE, the ooni is kind of a one trick pony for me.


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[Phall]

Gas burner was a great upgrade. Way easier between pies and less worry. Rushed a quick dough this afternoon which came out great. Cacio e Pepe and a variation on a works pie, what we had around.




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[BobMc]

Damn that looks good! I’m dying waiting till March for my Koda16 to ship. I keep hoping for an email stating it’ll be here sooner.

In the meantime I’m going to order some flour and practice a bit. I know it won’t turn out the same without the high temps but I want to have the dough balls down by the time it gets here.

[ötzi]

Goddammit Bob, go lie down and rest.

[Phall]

00 is generally available at whole foods, also, they have a 00 premade dough that is really good.


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[schindlerpiste]

[riser4]

I could get lost in that.

[HD333]

Threw together a little Buffalo Chicken for football yesterday.
Buffalo base, chicken, cheddar jack cheese. Blue cheese drizzle and chunks, scallions to top it off.




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[Peruvian]

What kind of midwestern serial killer cuts a round pie in squarish slices? 🤬

[riser4]

What kind of midwestern serial killer cuts a round pie in squarish slices? 🤬

The midwestern serial killer kind, of course.

[MiddleOfNight]

olive oil dough, ceramic stone.
mozz + cabot white cheddar.

[devlinc]

Pizza bites baked in the conventional oven and a Margherita out of the Ooni. Used a sourdough starter then 5 day cold ferment before baking. FKNA the long ferment develops a ton of flavor

[old goat]

We can all stop making pizza now

[Phall]

Pizza bites baked in the conventional oven and a Margherita out of the Ooni. Used a sourdough starter then 5 day cold ferment before baking. FKNA the long ferment develops a ton of flavor

Care to share your dough recipe? I’ve been experimenting on and off, looking for some guidance and your crust on the ooni pie looks great


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[devlinc]

I keep a starter fed to leaven the dough so I’m not using commercial yeast. If you’re using a starter make sure it’s ripe, a tablespoon of it should float in water @ max ripeness. Otherwise use active yeast and follow the same directions below.

Yields 5 - 1# dough balls
1339g flour type OO (2.9#)
884g water (1.9#) - Luke warm temp
27g salt
2 tablespoon ripe starter or 8g yeast


Mix water/flour (reserve 1/2 cup of water for starter/yeast) until shaggy and let it sit for 30min. This is called ‘autolyse’ and is essentially letting the flour absorb all the h2o and opening nutrients for flavortown.
Add starter/yeast to the reserved 1/2C h2o and mix thoroughly.
Add this active water to the shaggy flour and mix 3-4min until the shag starts to smooth out and mix well. Add salt and continue mixing until dough is formed. Let dough sit covered at room temp and proof for 4-8hrs until doubled in size.
After the proof put the dough uncovered in the fridge, after a couple hours the dough should be completely cooled and you can put the cover back on. Don’t cool the dough down lid-on, the temp of the dough is warmer than your cooler so condensation can form underside of lid and water droplets can fall on the dough. Once it’s cooled, put lid on it and let it cold-ferment for 3 days. Cold-ferment assists greatly allowing the bacteria to break down the glutens and carbohydrates making the bread easier to digest upping nutritional values and flavor. It’s pretty FKNA how much more flavor develops after a few days fermenting.
When the ferment is over, portion dough balls and let them come up to room temp before you’re gonna roll out pizzas and cook them. Store balls in tupperware/plastic bags, they’ll hold for another 5 days just fine.

[BobMc]

Wasn’t expecting my black friday bought Koda 16 till late march, but got an email it’s shipping! Fresh pizza coming to the bypass road soon!