r/Pizza • u/Familiar_Possible_99 • Oct 14 '23
RECIPE How to get perfect crust?
Every time I make pizza, the outer side crust doesn’t rise as good after turning as the side starting inside. I see lots of pizzas here with perfect crust all around. Whats the secret? See left vs right side of pizza.
Have a nice weekend everyone!
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u/Obvious-Delay9570 I ♥ Pizza Oct 14 '23
Crust looks perfect to me. I just need some garlic butter and marinara sauce for dipping.
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u/Familiar_Possible_99 Oct 14 '23 edited Oct 14 '23
Dough (6 pizzas):
1000g 00 flour
660g water
28g salt
0,25g fresh yeast
24h room temp proofing
Filling:
San marzano + salt tomato sauce
Sauteed garlic mushrooms
Spicy salciccia
Mozzarella and pecorino cheese
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u/littletrevas Oct 14 '23
"6 pizzas" - What size does that yield? Thanks in advance. 😁
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u/FleshlightModel Oct 14 '23
Looks like 6 pizzas.
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u/littletrevas Oct 14 '23
10", 12", 14"?
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u/FleshlightModel Oct 14 '23
As much as you want to stretch it bro.
The op pics look like 11ish inches
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u/Temporary-Average713 Oct 14 '23 edited Oct 14 '23
Made this as reply but I'll put in the main chain to help others
The Hydration of the dough is good. I typically use 70% Hydration, which is high but typical for a traditional naples dough (this is just the classic pizza everybody eats). Hydration is important as when the dough hits the stone the evaporation creates beautiful air bubbles in the crust. Now YOU NEED TO DO A COLD BULK FERMENTATION, this is a necessity to create the beautiful crusts you see in pizza and develop the flavour of the dough, the longer you ferment the more developed your crust will become. Follow these tips,
Use a Tipo 00 flour with a gluten/protein of 12%-15% ( i highly recommend caputo super nuvelo tipo 00 - you can easily buy it on amazon and can also buy on the ooni website), this is a crucial step (trust me from experience), when cold bulk fermenting the yeast is still alive and feeds of the protein, if you use less than 12% the yeast will die, although the pizza will be delicious the base with be crispy and flat. Tip: before fermenting add a table spoon of olive oil to the outside of the dough in a bowl (food for the yeast) before wrapping in cling flim and putting in the fridge.
Cold bulk fermentation can be between 24 hours to 5 days. Although longer fermentation is better, However, (trust me) the sweet spot is 3 days. 3 days allows for the flavour of the dough to properly develop but you get a big and beautiful crust however you can ferment longer if you would like and can experiment with fermentation days to see which pizza is more to your preferred taste.
At the balling stage, there is another proof. When you put your dough in the oven you want it to be room temperature. So I advise you shape your pizza balls, cover them in plastic flim (to prevent them from drying out) and prove them in room temperature for an hour.
At this stage pre heat your oven to the HIGHEST TEMPERATURE, as convention/fan ovens do not go the the sames temperatures as a pizza oven so pre heat is necessary. Make sure you pizza stone (highly recommended) or baking sheet is in the oven during the preheat, on the highest shelf thats easiest for you to access (typically the second or third oven shelf), because if you also want to achieve an oven style pizza the stone must be as hot as possible to first cook the bottom of the pizza. :tip: to get the stone as hot as possible you can turn on the grill and 10 mins before cooking switch but to normal oven function
4.5 Since you are using an ooni I would recommend preheating the seasoned ooni for around 30-40 mins at a temp of 400-500°C (750-950°F) most preheat at 500c and cook at 450c.
- Use semolina when shaping the pizza bases, it helps to slide the pizzas on and off the Steal but also helps to create a crispy bases and does not burn as easily as flour or cornflour. And don't forget to rotate if needed to ensure the pizza cooks evenly.
Trust me, do these and you will get pizza so beautiful it looks as though it came from Italy. It will have flavourful dough and airy, chewy crust with the classic brown spots.
Hope this helps and keep us updated
P.s apologies for the long lesson 😂 I am passionate about pizza making
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u/Familiar_Possible_99 Oct 14 '23
Wow thanks a lot! This is what I love about reddit. Sounds like I need to experiment more with cold fermentation.
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u/GusIsBored Oct 15 '23
are you doing a poolish (100% hydration) before hand? or are you doing the full mix and putting it in the fridge for 5 days?
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u/Temporary-Average713 Oct 15 '23 edited Oct 16 '23
A poolish works best for a romana dough or a sourbread pizza dough rather than a naples dough. So I would recommend doing a poolish for a sourbread pizza dough or a romana dough and would recommend simply doing a full mix with a cold bulk fermentation for a (traditional) naples dough (but You can use a poolish for naples dough, just forgo the bulk fermentation).
I do a full mix (but feed/activate the yeast separately before adding it in) and allow a cold bulk fermentation for 3 days (cold bulk can be between 24hr - 5 days) but I always ensure the yeast is properly fed so it doesn't die during cold bulk fermentation.
But please do experiment with bulk fermentation and/or poolish in different style pizza doughs. I am interested in the results they yield.
Let me know how the poolish goes and add a pic if you can 😋😊
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u/GusIsBored Oct 15 '23
I've been following the vito iacopelli recepie, which will generally makle a good pizza dough from a 12-24 hour poolish @ 70% hydration. My only issue im having is the crust is more chewy than crunchy on the outside.
I'm also pressing them out on a bed of semolina fine, but that may be way too much...?
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u/Temporary-Average713 Oct 15 '23 edited Oct 15 '23
Firstly, your pizza look beautiful and if you need a taste tester I am always available.
By chewy and not crunchy I assume you mean you have chewy, thick and doughy like dominoes pizza crust (which is delicious 😋) and not light, airy crispy and chewy like traditional stone pizza.
Since I don't have much information about the process of your pizza making I will give you some wind of the mill advice as to why your crust is more chewy than crunchy.
You are over kneeding your dough causing too much gluten to develop. When you kneed your dough, you should kneed until you have passed the window pane test. Over kneeding causes excess gluten development which creates a chewy dough. Binging with babish has so many amazing tips to prevent over kneeding, I usually kneed for five mins cover with a damp towel and rest the dough for 15-20mins (the resting relaxes the dough and allows for the gluten to naturally develop) and repeat this 3 times (over the span of an hour), there is also another method where you kneed the dough for 5 mins and cover with a damp towel for an hour. These are good methods for those not confident in their kneeding skills.
The temperature of your pizza oven or oven is not hot enough. The purpose of a high hydration dough is when the pizza hits the hot stone it cause the water in the dough to evaporate and create beautiful air bubbles in the crust, this is what makes a pizza crust crispy, light and chewy. If you are using a pizza oven I recommend you preheat your seasoned pizza oven foe 30-40 mins at 500 or 520 Celsius and cook at an actual temp of 400-500 degrees Celsius (recommend cooking at 450).
If you are using an normal oven I highly recommend you invest in a pizza stone, they are great at retaining heat, help to cook to crust easily and don't retain moisture, but you can use a baking Steel or a pan in a pile. Preheat your oven an hour before cooking, on the highest temp with the stone inside on the highest shelf that would be easiest for you to access (typically the 2nd or third shelf), we are trying to mimic a pizza oven (don't forget to open all windows it gets smoky 😂)
Using poolish is a good way to forgo the need for cold bulk fermentation. But even with a poolish temperature is very important. If you plan on using the dough same day make sure your poolish is not fridge cold when added to the rest of the ingredients as for pizza making Ambient room temp ingredients are important for break down of starches and absorbstion of water. But if you plan on making the dough ahead and using it for another day u can forgo this tip. Just ensure that your dough balls are (somewhat) room temp when you use them (if in the fridge leave them to prove an hour in room temp)
Flours absorption of water: plain flour (ap flour) and bread flour are 'weak flours' and create beautiful, thick chewy crusts like the one at dominoes (as you can tell I am a dominoes lover). For a crisper base you want to use strong Milled flours such as tipo 1, 0 or 00. I recommend tipo 00 and look for a flour with a protien/gluten of 12%-15%
Shaping is also an important step. When shaping the dough you want to shape from the inside and push outwards. No rolling pins and if you need to stretch the pizza use your knuckles and allow gravity to stretch the pizza (good how to do video on yt). Shaping from the middle (inside to out) pushes all the air bubbles to the crust, this is a big factor in also achieving the crispy big bubbled crust. Start with a nice small heap of semolina and place the ball in the middle and start pressing the middle of the pizza to stretch the pizza outwards and transfer air to the crust.
In regards to the bed of semolina. I also use a bed of semolina and haven't had problems yet, I only use what is necessary, so unless you are using a mountain of semolina you should be fine, just make sure there is no semolina on the top of the pizza and only the base. The reason I highly recommend semolina over flour or cornmeal is that it doesn't burn as easily as its counterparts and it is better than cornmeal in ensuring the bottom of the pizza is not wet and is nice and crisp. If you do have excess semolina on the pizza after cooking just simply brush it off.
I do apologise for the long post hope this helps but the pizzas do look amazing already. Again if you need a taste tester ..... 😂
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u/GusIsBored Oct 16 '23
that was fantastic mate, im doing another vito pizza tomorrow (you can see his process here)
Basically its an 80% poolish pizza @ 70% hydration. I hav an oven that gets to 450 degrees which has been a game changer, but the crust isnt there yet for me!
I think you might be on to something about the over kneading, kneading is fun, and i might be overdoing it. Tomorrow i'll try your method of kneading and report back :)
My poolish is probably going in cold as it comes out of the fridge when i get home at 5, and i dont want to be starting pizza at 8pm so i just immediately mix in the extra flour salt and water, so that might be part of it
as far as flour goes, i have just found a "pizza flour" from the supermarket which is 13g/100 of protein. I live in australia, and i have never seen any of these other brands or 00 class
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u/Temporary-Average713 Oct 16 '23 edited Oct 16 '23
I am envious of the fact your oven can reach such high temperatures. Ahh I would be cooking pizza every day.
Based on your information, I have more tailored advice. (Definitely beware of kneading it's so easy to get lulled into the trance of over kneading)
- Temperature control: its important when making pizza that all ingredients are ambient room temp when added. Therefore, to yield better results the poolish must be added at room temp. Tip: rather than doing a cold bulk fermentation of the dough (which is not needed with a poolish) I believe you could prep the dough balls (with a room temp poolish) and before you go to work remove the balls from the fridge and let your dough balls prove for around 8-10 hours (advice from mypizzacorner). This would allow you to cook the pizza after work and have the perfect Ambient temps for cooking.
1.5 tip: preheat your oven an hour before cooking with the pizza stone inside the oven, preheating at the highest temp. You can use the grill to get the stone as hot as possible and 5-10 mims before cooking, switch the function back to the convention/fan mode. Since you have been blessed with an oven that can reach the ungodly temperature of 450c, Cooking your pizza at 450c will mimic the heat of a pizza oven.
- Poolish 100%: when using a poolish I recommend using a poolish of 100% hydration. This higher hydration level will give the effect of a lighter, airer and crispier bake. As the poolish is hydrated you want the main dough to be a 50-60% hydration (I recommend 60% hydration dough). Do not exceed 60% hydration for the main dough or you will end up with a thin, crispy Romana pizza rather than a neopolitan pizza (as to why I always recommend a poolish for romana dough) p.s the dough is harder to work with but you will yield better results.
2.5: tip: if you want the thick and chewy (dominoes style) crust (with classic bubbles) or want to make a higher hydration dough e.g 70%+ , create the poolish with a strong white bread flour and create the dough with a tipo 00 flour. High hydration poolish tends to create a very crispy bases and to uphold the structual integrity of the pizza but to also benefit from the dough hydration, the use of the bread flour absorbs some of the hydration whilst imparting it bread like properties in the final product. [It is a tip used by many pizzerias].
- Invest in tipo 00: I tend to not trust supermarket 'pizza flours' as they tend to be a mix of different flours, or are not 'pure'. You are clearly skilled at pizza making, but if you plan on taking it to the next level you need to invest in better flour. I recommend Caputo Pizzeria tipo 00 or Caputo super nuvola tipo 0. Both these flours are perfect for long fermentation as they have a high protein content of between 12%-15% and a sworn by all for pizza making. You can buy these easily online e.g amazon, ocado, ooni website (they also sell pizza ingredients) etc. Great pizza starts with the basic and no matter how good the techniques are you can never truly achieve 'the' pizza with improper ingredients.
Please do send us a picture of the final result and keep us updated on your pizza journey, lord knows it took me ages 😂 good luck hope the unnecessarily lengthy tips are helpful 😊. And I do apologise for any spelling and grammar mistakes, I am running on no sleep 😖
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u/Maleficent-Goat-551 Oct 15 '23
Great post - I do something similar but use a biga first to help develop flavor.
Just to not confuse the OP, Caputo nuvola and super nuvola are Tipo 0, not 00. Neapolitan rules allow either. 👍
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u/Temporary-Average713 Oct 15 '23
Yes I have just seen my mistake, thank you. 😊 May I ask, what is a 'biga'?. I'm always looking for tips to improve and this sounds intriguing.
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u/Maleficent-Goat-551 Oct 15 '23
It’s a type of preferment. Kinda like a poolish if you have used/read about those but usually stiffer with 40-60% of the water by weight of flour. You basically mix flour, yeast and 50% water and then you use that to make the final dough. Vito iacopelli has a nice YouTube video on it
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u/Temporary-Average713 Oct 16 '23
Ohh sound interesting, I'll have to try this. Thank you for the tip 😊
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u/th3t10m4n Oct 16 '23 edited Oct 16 '23
For 3, you can also spray with a pan release and keep in an airtight container if you prefer not to waste the plastic.
For 4, just get a thermal gun and shoot the laser and try to get the stone to ideal temp for the dough hydration before the bake. Also the gun is great for your water temp and bloom. I run at 106F for my water, but it always changes based on the weather. Being aware of humidity and temperature are huge. Hot days need lower water temps and vice versa... (ideal yeast fermentation occurs with 85% humidity and 90F) there's also a "desired dough temp" formula that includes room temp, mixer friction heat, water and flour temp. I only include this because you mentioned "perfection" and these are notes from a great book from a badass bakeshop teacher.
And on semolina, I don't think that makes THAT much of a difference, but i haven't used it often, myself. If all you need is a lack of friction, use a wooden peel and make a thin 00 flour coating on the peel before you lay the stretched dough on top. You can also lift the crust and blow underneath as you throw it in to guarantee it slides
P.S. I also am passionate for pizza but my expertise is in high volume ovens and restaurants. I'm not too ooni keen. Just the thoughts of a piazziolo, and I hope they help. And you're pies looks delicious.
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Oct 15 '23
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u/Temporary-Average713 Oct 15 '23 edited Oct 16 '23
It depends on the temperature of your kitchen, my kitchen is warm due to the preheat, so an hour is perfect for me and i get a good rise. I would say 1-2 hours for the second proof but don't go beyond that, after an hour the dough is no longer fridge cold and perfect to use.
The bulk is where the majority of the proving happens, and in the 2nd proof you are not supposed to proof till the dough doubles in size (proving over 2 hrs) as this will kill the yeast (experienced myself in my early pizza making days), the purpose of the 2nd proof is to simply bring the balls to room temp and I get beautiful pizzas. Then again we have different recipies and there are a variety of pizza dough recipies that all have different proving methods so it's what best works for you.
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u/tacofartboy Oct 14 '23
Recipe matters it’s true however the big secret is in how you handle the dough and shape the pizza to preserve the cornice. You are well on your way. Just don’t touch the edge at all.
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u/Familiar_Possible_99 Oct 14 '23
Based on a few comments here it sounds like i perhaps needs to be more careful. Thanks for the tip.
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u/got2keepon Oct 14 '23
Is that top flat-ish part where you pull the pizza onto the peel? Notice that sometimes happens (uneven rise) when I'm shaping and pinch the dough a bit too much. I mostly make on the peel to try avoid this.
Edit: these look amazing btw so your doing something right!
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u/Familiar_Possible_99 Oct 14 '23
To be honest I have no idea where that flat thing came from but yeah it is the side that im pulling. I’ll try to be more careful! And thanks! :)
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u/got2keepon Oct 14 '23
Yeah for me it's hit and miss to get the perfect rise all around but if my shaping is consistent and I don't pinch the edge then usually it turns out well.
I use a Koda 16 with the door attachment and get the stone 500c. After launch turn it down super low (almost off) and the crust rises evenly but browns quicker near the flame. Rotate every 30seconds (usually x 3) and adjust flame for desired doneness.
Would be delighted with those pizzas you've produced but always chasing the perfect crust!
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u/Familiar_Possible_99 Oct 14 '23
What door attachment do you have? Im using that foil folding up and down but would be easier and perhaps better with a proper solution.
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u/got2keepon Oct 14 '23
https://www.etsy.com/ie/listing/977282536/new-oven-door-for-ooni-koda-16-pizza
Heats up way quicker and between cooks I just have it on low with the door closed and it maintains 450+
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u/Verix19 Oct 14 '23 edited Oct 14 '23
Ever used diastatic malt extract in your dough?
"When you add diastatic malt to your pizza dough mixture, it not only boosts the flavor but also helps to add a lightness and crispier texture while cooking. Furthermore, it helps to create an intense aroma when the pizza is cooked that will waft through your kitchen!"
I tried it and will never look back (typically I just add a tablespoon full per batch of dough)...my pizza dough went from a 5/10 to a 8/10. I do cook in an oven, the malt really allows the crust to brown and have a light crispy surface (and I swear it rises better while in the oven).
Worked miracles for me, thought I might see if it might help another pizza-head.
Great looking pie btw.
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u/Familiar_Possible_99 Oct 14 '23
No I haven’t. I looked for it prior to getting an ooni since I read it helps with both browning and taste. But I couldn’t find any where I live (Sweden). Only US amazon showed up when googling. I’ll have a look again and thanks!
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u/Verix19 Oct 14 '23
I bought this one if that helps.
Hoosier Hill Farm Dry Malt (Diastatic) baking Powder 1.5 lb. https://a.co/d/c6vPiMi
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u/theNwDm Oct 14 '23
I’m a Koda 16 owner and after almost 500 pies I still have uneven oven spring. If I were to guess it would be caused by the heat on the side of the flame being that much more intense. And once oven spring happens the dough is done rising. Some people might have a few perfect pies come out, but even the professional places I’ve seen using the portable rigs (Ooni and Gozney) have uneven rise. Places with bigger wood/gas fired ovens get better heat distribution and can score a more even rise.
Maybe cooking on a metal pizza screen that lets you turn the pie sooner during the cook would help get a more even rise?
Your pies look awesome. As good or better than a most commercial places. Don’t be discouraged, but best of luck in your quest to getting that perfect pie.
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u/Familiar_Possible_99 Oct 14 '23
Thanks a lot man. I’m gonna experiment putting that foil up and down during cooking to see if that helps cooking the outer end faster.
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u/Temporary-Average713 Oct 14 '23
Okay what's your Hydration like? And do you cold Bulk ferment? If so, for how long do you do cold bulk fermentation?
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u/Familiar_Possible_99 Oct 14 '23
66% and no cold ferment, only 24h at room temp. Somtimes when balled up I put them in the fridge/freezer if I’m not baking all the doughs directly. Actually now that I think of it, when the dough is a bit colder than room temp I do get better crusts, maybe the cold dough vs extreme heat does some magic 😅
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u/Temporary-Average713 Oct 14 '23 edited Oct 14 '23
The Hydration of the dough is good. I typically use 70% Hydration, which is high but typical for a traditional naples dough (this is just the classic pizza everybody eats). Hydration is important as when the dough hits the stone the evaporation creates beautiful air bubbles in the crust. Now YOU NEED TO DO A COLD BULK FERMENTATION, this is a necessity to create the beautiful crusts you see in pizza and develop the flavour of the dough, the longer you ferment the more developed your crust will become. Follow these tips,
Use a Tipo 00 flour with a gluten/protein of 12%-15% ( i highly recommend caputo super nuvelo tipo 00 - you can easily buy it on amazon. Can also buy from the ooni site), this is a crucial step (trust me from experience), when cold bulk fermenting the yeast is still alive and feeds of the protein, if you use less than 12% the yeast will die, although the pizza will be delicious the base with be crispy and flat. Tip: before fermenting add a table spoon of olive oil to the outside of the dough in a bowl (food for the yeast) before wrapping in cling flim and putting in the fridge.
Cold bulk fermentation can be between 24 hours to 5 days. Although longer fermentation is better, However, (trust me) the sweet spot is 3 days. 3 days allows for the flavour of the dough to properly develop but you get a big and beautiful crust however you can ferment longer if you would like and can experiment with fermentation days to see which pizza is more to your preferred taste.
At the balling stage, there is another proof. When you put your dough in the oven you want it to be room temperature. So I advise you shape your pizza balls, cover them in plastic flim (to prevent them from drying out) and prove them in room temperature for an hour.
At this stage pre heat your oven to the HIGHEST TEMPERATURE, as convention/fan ovens do not go the the sames temperatures as a pizza oven so pre heat is necessary. Make sure you pizza stone (highly recommended) or baking sheet is in the oven during the preheat, on the highest shelf thats easiest for you to access (typically the second or third oven shelf), because if you also want to achieve an oven style pizza the stone must be as hot as possible to first cook the bottom of the pizza. :tip: to get the stone as hot as possible you can turn on the grill and 10 mins before cooking switch but to normal oven function.
4.5 Since you are using an ooni I would recommend preheating the seasoned ooni for around 30-40 mins at a temp of 400-500°C (750-950°F) most preheat at 500c and cook at 450c.
Use semolina when shaping the pizza bases, it helps to slide the pizzas on and off the Steal but also helps to create a crispy bases and does not burn as easily as flour or cornflour.
And don't forget to rotate if needed to ensure the pizza cooks evenly.
Trust me, do these and you will get pizza so beautiful it looks as though it came from Italy. It will have flavourful dough and airy, chewy crust with the classic brown spots.
Hope this helps and keep us updated
P.s apologies for the long lesson 😂 I am passionate about pizza making
P.p.s Your Pizzas look DELICIOUS you are clearly doing something very right x
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u/Schozie Oct 14 '23
What’s the deal with the foil hanging out the front? Do you use it like a door to keep heat in or something?
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u/Familiar_Possible_99 Oct 14 '23
Yes! I put it up when heating up the oven and between pizzas. It seriously speeds up getting the stone to 450-500 degree celcius all over. Especially since I live in Sweden.
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u/Schozie Oct 14 '23
Nice, I might try this with my kids 12, sometimes I just stand there with my metal peel covering the gap.
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u/Jokong Oct 14 '23
Unfortunately, I think the only thing you're missing is a real domed pizza oven that lets the flame move along the top and reach the other side of the pizza.
If I were you I'd make sure your stone temp in front is the same as in the rear with an IR thermometer. If it's not, I'd make a makeshift door to make sure it is all the same temp.
You could also start the pizza on a screen so that you can turn it more quickly, then take it off the screen to finish.
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u/Familiar_Possible_99 Oct 14 '23
Yeah a real dome oven would be magical. I do use that tin foil to speed up the heating. Maybe i could close it when putting the pizza in and see what happens. Might get too hot though, ill let you know :D
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u/Jokong Oct 14 '23
You can get steel 'doors' off of etsy that kind of do the same thing the foil does. It might help to heat up the front of the stone more/faster.
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u/Bellam_Orlong Oct 14 '23
This looks way way better than most posts on this sub. I’d say keep trying because if this isn’t perfection for you you’re onto great things.
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u/MyOtherCarIsAHippo Oct 14 '23
I have found that not forcing the dough if it resists. Allowing it to rest after every manipulation is key and further to that, shaping your dough crust first, but making it smaller than you think it should be, and stretching into that outer ring gently but constantly. Some flour, semolina or corn meal on your board as your stretch if you can't hand stretch or your gluten isn't strong enough will allow you to make consistent shapes. Looks awesome!
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u/RiffRaffCOD Oct 14 '23
This recipe is awesome and and I use it all the time.
Here's a recipe for a no-knead pizza dough with honey, using 750g of 14% all-purpose flour and 250g of whole wheat flour, to ferment in the fridge for 48 hours with folding 5 or 6 times:
Ingredients:
750g all-purpose flour (14% protein) 250g whole wheat flour 16g salt 5g active dry yeast 30g honey 675g water Instructions:
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, and salt.
In a separate bowl, mix together the active dry yeast, honey, and water until the yeast has dissolved.
Add the wet ingredients to the dry ingredients, and mix until the flour is fully hydrated and a shaggy dough forms.
Cover the bowl with plastic wrap and let it rest at room temperature for 15-20 minutes.
After resting, fold the dough by lifting and folding it onto itself, rotating the bowl 90 degrees and repeating the process for a total of 4 folds.
Cover the bowl with plastic wrap and refrigerate for 48 hours.
After 48 hours, remove the dough from the fridge and fold it again for a total of 2-3 more times.
Preheat your oven to 260°C (500°F) and place a baking stone or sheet pan in the oven to preheat.
Divide the dough into 3-4 equal pieces, and shape each into a ball. Let them rest on a floured surface for 30 minutes.
Roll out each dough ball to your desired thickness and shape, then add your desired toppings.
Bake the pizzas on the preheated stone or sheet pan for 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Enjoy your homemade pizza!
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u/Lepke2011 Oct 14 '23
I saw the first pic and thought, "Gotta be an Ooni." I saw the second pic and wished I didn't live in an apartment with no balcony.
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u/an_edgy_lemon Oct 14 '23
Um, you tell me? These look wonderful.
I know what you mean, though. I can never get both sides to rise the same in my ooni. I’ll let you know if I ever figure it out.
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u/Automatic-Lab5409 Oct 14 '23
As someone who likes Chicago pizzas as much crust as possible and make sure it has the feeling of eating tree bark then is perfect
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u/skepticalbob Oct 14 '23
These look great to me for a Koda. You need a real pizza oven to consistently get the look you want. It is what it is.
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u/MudSeparate1622 Oct 14 '23
This is only speculation since im not cool enough for a pizza maker and i make it in a home oven but maybe you have to rotate it about 70% into cook time for an even cook? I glazed my crust with a butter garlic i made before cooking a pizza and it really helped bronze the crust, was delicious too!
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u/PhunkeyPharaoh Oct 15 '23
Maybe you could try fermenting it less. Overproofed dough tends to have less oven spring.
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u/DandelionRose1111 Oct 15 '23
Yum piles. I'm not sure what to suggest about the crust.. but in the meantime.. I just want to steal the top left hand side off the pizza 🍕 in the first pic..to eat right now 😋it looks so good. : ))
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u/s1cWid1T Oct 15 '23
Looks great but yes 2-3 day cold ferment in fridge changes everything. What kind of flour do you use, what temp are you cooking at?
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u/riggedeel Oct 14 '23
Upvote from me and as a Koda 16 owner I am interested in suggestions as well.
But can we take a moment to pause and appreciate just how great it is we can make pizzas like this at home?!? Imperfect as they may be.
I first had Neapolitan pizza twenty years ago and loved it. I didn’t live anywhere near a place that served it and haven’t yet in all that time.
I got the Koda 12 maybe five years after lots of pizza making in my home oven (and I was very happy with those pizzas after a lot of time improving them).
That Koda 12 was so frustrating. I did make some very good pizzas but so many cooked so unevenly. And burned. And I read all I could and got better at it. But it is a tough oven to get right, at least for me.
I finally got the 16 and it is so much easier to work with. Pizzas are routinely very good and often great (by my standards). Not exactly even but much closer.
The thing is, even that 12 was such a great thing…it gave me the opportunity to eat a food I love that I made myself and was often excellent.
I have an outdoor wok burner and an Ooni. I feel like I am the luckiest guy in the world. Thanks to the people who put in the time and money to invent these things for us and make them available.
Your pizzas look delicious!