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Serious Eats have a pretty lengthy article of tips
https://www.seriouseats.com/how-to-make-great-pizza-in-an-outdoor-pizza-oven-5212389 -
All this pizza chat made me fire up the oven the other night, I always forget to take photos but got a couple.
Dough has been in the freezer since last year, wasn't expecting much. I usually get cobble lane pepperoni but had to make do with salami from m&s.
The first pizza I launch is always cheese and marmite, I can't recommend it enough.
What temp is your stone? I average 430c and it will cook my pizza in about 30-60 seconds.
I have a turning peel and I turn the pizza every 5 seconds roughly to even out the spotting. I then dome (lift the pizza to near the oven roof) the pizza before taking it out.
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As I said to @Cazakstan it's a journey so you got to chill. I turned out so much shit for ages. So many ruined dinners. People here just either have it dialed or only post their best. So don't sweat it, enjoy the journey and alway have a backup dinner for now!
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When I’ve had pizzas with very defined leopard spots but no real rise like that it’s been because the dough is on the down-slope in it’s proving. Either use less yeast or less time.
Edit
Also I make 6 pizzas for 4 of us - 2 of them being “practice pizzas” that we eat another day, gives you a chance to see what’s going on and make adjustments for the good ones. There’s not much you can do if your dough is dead but other than that it’s a good contingency. Wanging a pizza off the peel at the garage wall is quite therapeutic, and one other thing it took me about a year of 6 pizzas most weekends to get to making consistent restaurant quality pizzas and as others said you just figure it out along the way. -
sorry but something looks quite wrong with your dough... over or underproved? potentially too much cheese on there too
i would download the ooni app on your phone and watch the videos on there. that is how i got started before playing with hydration levels etc
some key things to remember:
- proving temperatures have a massive impact on dough. how warm is the area they are proving in? (1st prove and balled 2nd prove)
- dont use old yeast. buy sachets. open one and keep in fridge for 2-3 weeks then toss it. it costs so little and so much hinges on the yeast being in decent shape
- dont use crap flour. order a 10 pack of caputo pizzeria from amazon or di maria
- mozzarella works best when you buy the hard blocks. or make sure you drain the mozzarella balls loads to remove water (chop them up and leave out on a towel)... Or even better use fior de latte
- when transferring balls out of tray to make pizza, be very careful on how you handle them. watch videos on the ooni app; but the aim is the force all the air from the middle into the crusts. DO NOT overwork the dough here. this shouldn't be a re-kneading step
- when in the oven, the moment you see the crust nearest the 'heat' start puffing up, it is time to rotate the pizza
- proving temperatures have a massive impact on dough. how warm is the area they are proving in? (1st prove and balled 2nd prove)
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This is most definitely an under proofed/under fermented dough issue plus an oven running a bit too hot btw
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I need to find the old hag that has hexed me because fucking hell how is it this hard.
Every time, crust burns, cheese doesn't melt in time, base is undercooked. inedible.
can someone please give me their entire step by step process for cooking on the karu 16 with gas because I think a couple of my variables are off and if i don't get a single edible pizza out of this motherfucker soon I am gonna go on a rampage. I just need to throw out everything I'm doing and try a different approach altogether.
I've ordered 20 frozen dough balls and I am just going to fucking bang them out one after the other next weekend until I figure it out.
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