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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)
swedeee-
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)
they were proved in a proving tray in our kitchen. it's on the north side of the house so not the warmest of places.
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
brand new tin of caputo instant yeast.
dont use crap flour. order a 10 pack of caputo pizzeria from amazon or di maria
was using caputo pizzeria also brand new pack
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
I went with galbani mozzarella in the big dry blocks, tried cubed and sliced (as thinly as I could cut it. it worked lovely for my frying pan pizzas but i think i need to something more forgiving while i experiment.
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
this was what caused my launching issues on the first day, was just being too rough with it and it was stretching weird just being picked up, once i was pulling them up gently by lifting the edge and working my hands underneath it was a lot better but needed a fair amount of flour to make them properly handleable though so am sure dough issues were a factor. probably too wet of a dough for a beginner like myself.
when in the oven, the moment you see the crust nearest the 'heat' start puffing up, it is time to rotate the pizza
part of the issue was the dough just wanted to shrink all the time and meant that too much of the crust was in the hot zone at any given time so rotating didn't get it far away enough.
HatBeard
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.