Pizza

It’ll be based off the Ken Forkish recipe of the same name from Flour Water Salt Yeast. All the recipes in the book are based off using American flours that can take a shitload of water. Almost every recipe in the book needs the water reduced by 5-10% for use with UK flours - it always comes up in the bread thread.
65% hydration is plenty for pizza dough in an Ooni, and 60% still makes lovey pizzas while being more forgiving to a learner. More hydration (to a point) helps with bread in a home oven, but it just makes things a lot trickier beyond 65% when making pizza IMO, especially for a home cook/baker.

65% hydration is plenty for pizza dough in an Ooni, and 60% still makes lovey pizzas while being more forgiving to a learner

couldn't agree more. probably why the crusts look as they do @HatBeard

@HatBeard

This is my standard dough recipe. Mix the flour and salt in stand mixer bowl. In a separate bowl whisk yeast into the water. Add to the flour as it mixes and machine kneed for about 15 mins until smooth. Make a large tight ball and put in cling wrap covered bowl in fridge for 24 hours, then ball up and leave for 8 hours before making pizza.

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Lunch just now

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Any one going to risk £100 on this pizza oven https://www.hotukdeals.com/deals/progress-12-wood-pizza-oven-ps9999-at-farmfoods-4135606

This is most definitely an under proofed/under fermented dough issue plus an oven running a bit too hot btw

No but I just bought the £40 BBQ square oven thing with stone and a £10 peel from Lidl as I've been enjoying what I have been able to make just with a non stick thin baking sheet and conventional oven so far. Will try out this weekend.

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thanks for the detective work all. feel a bit better about myself now.

feeling more hopeful for the batch of frozen dough balls now.

I’m late to the party with proper pizza ovens. I do our pizzas on a stone in the oven, but as that only goes up to 245* my efforts aren’t that great. So it’s time to step up and buy a Ooni? gas oven, but which one? Or is there another option?
Cheers Ta
(Crap picture for reference)

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Gas is all you need. Get the bigger one.
16 Ooni Koda is what I wish I got

Having fun now.

• n'duja, jalapeño
  
• pulled pork & fennel sausage
  
• gianduja for pudding
  
  

I still need to work on my shaping game though.

Chocolate, FYI, does not like to go in the oven.

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Nice home made pesto base on the leftover mini doughball tonight.

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'Reuben' pizza with russian dressing for drizzling. So good.

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I fucking love this thread.

Same, chocolate pizza sounds ace, going to have to try that!

I think my dough is getting better. 24hrs as a whole batch in the fridge followed by 8 hours on the side balled up seems to work well.

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I'm quite jealous you're making better pizza than I am, after only a few weeks!

What's your dough recipe?

yeah @Cazakstan has been smashing it straight out of the gate with her pizzas. I'm quite jealous.

ditching the forkish dough was an instant improvement for me and the frozen dough from a di maria is delicious but it inflates like a shellfish allergy sufferer at seaworld. I can mostly get the dough to the size I want on the peel but the crusts end up 2.5-3" thick and so puffed up my last pizza just set fire to itself on the flames above (that was set at about 50% on the burner) as it was so high. to the end I purchased a cheap pizza docker just to test and see if it calms it down a bit.

did manage to feed myself and gf from just two dough balls last night though and while very charred I took the bullet and thoroughly enjoyed the flame grilled pizza still

birthday in 2 weeks though and tempted to ask for a kmix so I can just bang out my own dough no muss no fuss as I don't mind making the dough i just hate the cleanup of all the flour from the mixing stage

how long are you heating up your stone for? the earlier pic definitely looks like its too cold ...

I make my dough hand, it's easy enough.

Is your dough room temp before working? If it's cold it'll be hard to shape and streach.

1 kilo of 00 flour (I used Waitrose own brand so whatever the local shop equivalent is).

600ml lukewarm water

2g fast action dry yeast

30g salt

-Mix the yeast in the water and leave it for a minute.

-flour in a bowl and add the liquid in a well until custard consistency.

-add salt and mid all together.

-tip on to work surface and knead 15 mins.

Then it's up to you for proofing times to suit the local climate. I went worth overnight in the fridge then 8 hours balled on the worktop.

Nice. I might try normal yeast again. I used to have great results with normal yeast, bit more temperamental with sourdough but lots of flavour.

One of yesterdays; basil ricotta base, stem broccoli, mozz, pickled onion and chilli

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My number 1 tip for using yeast is to use sachets. A tiny bit of moisture getting into a tub can kill it, but you know each sachet is fresh when you open it. It’s a bit wasteful if you’re only using a fraction of a gram from the 7g pouch. But it’s less wasteful than making a dough that doesn’t work.

Yep. Dedicated sachet user here for dependable results @skinny.

I haven't gone down the sourdough rabbit hole yet, I imagine that takes loads of practice..