u/Scoop_9

recipe

Pepperoni, giardiniera, fresh basil, LMWM, finish with parm reg.

It’s a good recipe. Depends on the tortilla quality to start.

It’s been a while since I have made a plain oven pie. Months.

Very happy. Screwed up the casting. It was slightly rainy and traveling from inside to out with pizza on peel.

Temped deck at 640. Turned flame off upon casting. Baked for 4 minutes no flame rotated maybe 3 times. Turned flame back on to med low. 2 more minutes. Kept turning.

Just a little too much cheese. High gluten flour 61.5%. 48 hour CF. A real basic sauce recipe. LMWM.

I reheated in a frying pan for proper crispness and it was one of the finest slices I have ever made.

Small tweaks required still.

Slightest casting issue to rain starting the moment I walked outside with the pizza on the peel.

Still a real success

It’s close.

Feedback?

Expanding my repertoire of pizza styles.

Bianco crushed tomato seasoned with salt, fresh mozz, basil and olive oil pre bake. About a 90-100 second bake.

Still LOTS to learn about the Ooni. My dough and topping and everything is well practiced, so that is the easy part for me now. Dialing it in to get the exact bake I’m looking for seems daunting because I don’t have a good setup.

Have to make the pizza inside travel around corners and doors to get outside. Block the cat from escaping. All those things that happen in a restaurant 😉

Getting into the Ooni. Pretty accomplished in home oven, but this beast has a lot more nuance for sure.

Saw the Brian Lagerstrom vid from a few days ago. More or less same technique, slight tweaks to hydration and yeast and salt, very slight. KA 00.

My cheese options suck unfortunately, but it’s still pretty good. 275g doughball, 4 oz chz, maybe 1:4 c tomato. Bianco crushed seasoned with just salt. Fresh basil on sauce. Moroccan olive oil pre-bake.

Lighter cheese tonight.

Same day dough. 78% hydration. Cooked sauce. Pretty thinly sliced garlic, pecorino, brick cheese, sauce dollop, cup n char pepperoni, finished with parm reg.

It’s so easy and so delightful.

My own dough recipe, used the King Arthur recipe as a starting point for the cinnamon sugar and drizzle

It is fantastic. Can’t recommend this usage of focaccia enough. Especially on a Sunday morning.

Pretty excellent. 450 25 minutes, 75% same day stretch and fold.

Lots of learning still, but feeling like I am on the right track.

Pretty proud of myself for this crumb on my second loaf with a starter. I have a lot of dough experience, but sourdough is definitely a different game. I’ve been researching like crazy. My starter is really active and tasty. It’s gonna be trouble.

Brick cheese, 75% hydration dough, cupping pepperoni, and that amazing smell and sizzle.

First sourdough loaf.

I used a 1:1:1 feed.
390g high gluten flour
~15% starter
10 g salt
75% hydration - cooler water

My thoughts are this is this under proofed during both bulk and boule. It was really warm in my living space today and I did My best to adjust my timing by reading the starter and dough. But think I was probably a little too cautious about overproofing.

From start to finish it was about 11 hours. I was expecting longer but my starter doubled quickly.

30 minutes fermentolyze. Stretch and folds. My starter did float.

Was about 4 hours total bulk including stretch and fold time. Was jiggly when I thought it was finished. Some light evidence of proofing via bubbles visible through the bottom of the bowl.

Made a legit boule with folding in and tightening up Ala burrito. Surface tension with light water and dough scraper and I successfully gathered into a tight boule that survived the 2 hours proofing. Again…

It seemed like I was a little under here, but also, I have worked with small amount yeast and poolish and whatnot, and have seen great oven bounce with how I would judge the dough today at respective proofing stages.

So. I feel like it was both much closer than I think, and also I have a lot more to learn than I thought when I started my levain.

Detailed feedback not expected, but if that’s your thing and you have good advice to share, please and thanks!

Baked on a stone for 45 minutes with steam for first 20. The bake was pretty spot on, so that is a real positive.

It actually way too good and a real problem at this point.

I’ve got a real hot spot on my broiler. But oh well.

Will give rundown if any interest.

This may get deleted…but

Sometimes the shines on my head in the most appropriate ways that only a few of us would really appreciate.

$4.44 a pound. Ends and pieces bin. Ya never know.

Probably gonna go buy a couple more pounds and stick them in the freezer.