Pizza, How Hot???

Z-Cook said:
Do you have a pizza oven or do you usually bake in a conventional oven?
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I don't have a fancy schmancy pizza oven, I have a nice regular oven, though. For regular and thin-crust pizzas, I do 550 convection with a stone and let it preheat for a solid 30 minutes at least. 🙂🍕
TastyReuben said:
Ever see the old school NYC pizza guys pick up the edge of the dough and blow it loose? I like that!
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Yes, and I just end up spitting on my pizza.
 
Puggles said:
I don't have a fancy schmancy pizza oven, I have a nice regular oven, though. For regular and thin-crust pizzas, I do 550 convection with a stone and let it preheat for a solid 30 minutes at least. 🙂🍕

Yes, and I just end up spitting on my pizza.
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I spit like I whistle, not enough teeth for either to work. 😜
 
Puggles said:
I don't have a fancy schmancy pizza oven, I have a nice regular oven, though. For regular and thin-crust pizzas, I do 550 convection with a stone and let it preheat for a solid 30 minutes at least. 🙂🍕
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I dont either - just wondered as I haven't been on here that long but noticed your famed great looking pizza!
What hydration dough do you prefer? I looked at your (forever) pizza dough recipe and wondered if that's still the one you're using.
 
Z-Cook said:
I dont either - just wondered as I haven't been on here that long but noticed your famed great looking pizza!
What hydration dough do you prefer? I looked at your (forever) pizza dough recipe and wondered if that's still the one you're using.
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Puggles is kind of resident pizza / gnarly sandwich guy... 🤤

I'm the offal guy...🤗
 
Z-Cook said:
I dont either - just wondered as I haven't been on here that long but noticed your famed great looking pizza!
What hydration dough do you prefer? I looked at your (forever) pizza dough recipe and wondered if that's still the one you're using.
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The one I'm doing right now (literally) is a 75% hydration dough. 🙂
 
Puggles said:
The one I'm doing right now (literally) is a 75% hydration dough. 🙂
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Was wondering about that. This summer I was doing a lot of testing pizza hydration/fermentation times/baking times. Interesting reading Ken Forkish Elements of Pizza - history, Italian pizzerias, pizza styles/types, oven temps, upping hydration for home ovens etc etc

Found Scarrs recipe - 70% hydration, ended up doing77% but went to 74% on a different recipe

Show and tell us your 75% result!
 
I use a lower hydration dough, somewhere around 65%.
Seems to work well with the high heat of the uuni. Pizza is done in less than 2 minutes!
I think the higher hydration is needed for the lower temperature in a conventional oven

Z-Cook I also like and used Ken Forkish books. I adjust his recipes in flour, water, yeast, salt to leave less discard. Other than that, it's a good book.
He rectified those discard amounts in his pizza book
 
badjak said:
I use a lower hydration dough, somewhere around 65%.
Seems to work well with the high heat of the uuni. Pizza is done in less than 2 minutes!
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👍

I think the higher hydration is needed for the lower temperature in a conventional oven
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It is

Z-Cook I also like and used Ken Forkish books. I adjust his recipes in flour, water, yeast, salt to leave less discard. Other than that, it's a good book.
He rectified those discard amounts in his pizza
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Do you mean discard from the starter?

I adjust his recipes too. I adjust most recipes TBH 😅 The most interesting thing about the book for me is what the different pizza styles are about and the background. Also the dough ball wroghts for different pizzas. I still like a thin crust best, sometimes just a little thicker.

Funnily enough, before I went on my pizza test run I had developed a recipe years ago that I used all the time and that worked perfectly every time at 71% hyd and 4% starter (2 tbs per my recipe) and will prob just start using again. The main thing I got better at from his book was shaping early on before fridging . I used to do it at the end.

65% is perfect for the pizza oven as you know. I think I'd quite like one! What fuel does yours use?
 
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Z-Cook said:
Do you mean discard from the starter?
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Yeah



Z-Cook said:
I think I'd quite like one! What fuel does yours use?
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Mine is one if the first models and runs on wood pellets. But I changed it to gas since I can't get wood pellets here that actually burn.
Ooni has a lot of options now. Not cheap though. I bought mine 2nd hand
 
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