Pizza....Repeatable

CP92

While I won't even begin to say I've mastered it, I am thrilled to have repeated results from my last attempt. I had a bit of a SNAFU with the first one as I tried to do a thin and crispy. Only heated the Ooni to 630. I think I spread the middle of the dough too thin and as I was rotating it, I torn a hole in the middle. Managed to salvage most of it. 

The one below I ran the oven back up to 950 and it was fantastic. I used Costco dehydrated wild mushroom mix and topped with pepperoni and some grated parm over the top. 

This was a confidence builder for next weekend. We have friends and family coming for Easter and plan on cooking about 10 pizzas. 

Now, does anyone know how to get rid of the leathery film on top when fermenting in the fridge overnight?

Stormbringer

Canugghead

Beautiful.

Instead of rotating in place I find it easier to pull out partially, rotate 1/3 on peel, push back in (nod @GrateEggspectations @Botch ). Less chance of tearing.

How do you rest your dough in the fridge? I store individual dough balls in these 8" take-out containers, no tough skin.

CP92

Canugghead said:

How do you rest your dough in the fridge? I store individual dough balls in these 8" take-out containers, no tough skin.

Thank you, sir. Both the compliment and tip on rotating.  In the fridge on a sheet pan with a towel on top. I may have to make another purchase...

Canugghead

CP92 said:

Canugghead said:

How do you rest your dough in the fridge? I store individual dough balls in these 8" take-out containers, no tough skin.

Thank you, sir. Both the compliment and tip on rotating.  In the fridge on a sheet pan with a towel on top. I may have to make another purchase...

Try making your sheet pan airtight with shrink wrap, should help. No need to buy those containers, just eat a lot of Chinese take-outs!

Canugghead

Canugghead said:

CP92 said:

Canugghead said:

How do you rest your dough in the fridge? I store individual dough balls in these 8" take-out containers, no tough skin.

Thank you, sir. Both the compliment and tip on rotating.  In the fridge on a sheet pan with a towel on top. I may have to make another purchase...

Try making your sheet pan airtight with shrink wrap, should help. No need to buy those containers, just eat a lot of Chinese take-outs!

Just want to add this: I get condensation at the bottom of the lid. With shrink wrap will the condensation settle on your dough and make the top soggy? You may want to experiment with a small dough first.

CP92

Canugghead said:

Just want to add this: I get condensation at the bottom of the lid. With shrink wrap will the condensation settle on your dough and make the top soggy? You may want to experiment with a small dough first.

Got it.  It's gotta be better than that leather skin. 

I bought one of these proofing boxes last week, but it suggested NOT using it for fermentation in the fridge. I might forego that suggestion and see how it works out. 

https://www.amazon.com/dp/B0CJVSDYLV?psc=1&ref=ppx_yo2ov_dt_b_product_details

Canugghead

CP92 said:

Canugghead said:

Just want to add this: I get condensation at the bottom of the lid. With shrink wrap will the condensation settle on your dough and make the top soggy? You may want to experiment with a small dough first.

Got it.  It's gotta be better than that leather skin. 

I bought one of these proofing boxes last week, but it suggested NOT using it for fermentation in the fridge. I might forego that suggestion and see how it works out. 

https://www.amazon.com/dp/B0CJVSDYLV?psc=1&ref=ppx_yo2ov_dt_b_product_details

Box looks nice. I suspect they suggest not to use in fridge as a CYA thing in case the wood shrink, swell or warp; not because it's bad for your dough?

ColbyLang

Combat the skin…..lid. Don’t be afraid to add about 1/2 tsp of water to whatever container you decide to put it in. The dough will take it in, it won’t be soggy, should also eliminate the wet lid effect

paqman

Canugghead

ColbyLang said:

Combat the skin…..lid. Don’t be afraid to add about 1/2 tsp of water to whatever container you decide to put it in. The dough will take it in, it won’t be soggy, should also eliminate the wet lid effect

First off, I wish you full recovery from the ankle injury. Thanks for the tip, will give that a try. With my containers, the water stays in the 'moat', will this work or should the dough ball be in contact with the water at the start?

ColbyLang

Canugghead said:

ColbyLang said:

Combat the skin…..lid. Don’t be afraid to add about 1/2 tsp of water to whatever container you decide to put it in. The dough will take it in, it won’t be soggy, should also eliminate the wet lid effect

First off, I wish you full recovery from the ankle injury. Thanks for the tip, will give that a try. With my containers, the water stays in the 'moat', will this work or should the dough ball be in contact with the water at the start?

Water in the moat will work. I’m more annoyed at the impending crawfish boil and Easter “egging” I’ll be potentially missing out on for Easter with my family at our lake house. If I need surgery, it needs to happen like Tuesday lol