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caliking have you ever done a 6-10 hour ferment outside of fridge?
A lot of what I have been reading says for neapolitan stye the fridge is actually not the way to go, which Im upset about because I like the idea of making the dough 2-3 days before actually cooking it being that most big pizza events in my household will be on weekends and my wife and I normally have a full weekend planned all the time, so getting up early to make the dough for later in the evening is not always going to be doable.
I have no idea why the first 2 recipes I choose happen to have EVOO in them when all the recipes I researched yesterday and sunday did not (go figure)
I did 2 recipes the other day and did 2 batches of each recipe and divided the 2 of each into 2 different fomenting ways
1- hand mix recipe a + b (½ CF for 48 hours with 12 room temp)(½ CF for 48 hours with 3-4 hours room temp) before stretching
2- machine mix recipe a + b (½ CF for 48 hours with 12 room temp)(½ CF for 48 hours with 3-4 hours room temp) before stretching
What I found was the 48 hour CF with 12 hour room temp was way to long and the dough for both recipes were to elastic and sticky and the dough grew 4 times the original size
the 48 hour CF w/ 3-4 hour room temp dough was much more manageable but still a littlle wet/sticky and wasn't as elastic as the previous dough but still not an easy stretch so both recipes need a lot fo work but because of the EVOO in them they are getting tossed and im trying a new recipe for now.
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
Wait, you summited Everest?
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Legume no but it sounded good
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
Well, damn. As an accomplished mountaineer that has solo’d Everest no less than several dozen times (I’ve lost count, oxygen deprivation you know), I was going to commend you.
Will you settle for congrats on the oven? May order one myself. Any issues or shortcomings from your initial go around? -
well I commend you on your accomplishment so far the highest I have hiked is 1500 feet in the adirondack no oxygen deprivation and never wanted to go any higher then that. I find the ski lifts at various mountains fill that void for me so I dont see Everst in my future.
As far as the oven I really have nothing to compare it to as far as build quality it is pretty solid I have the biscotti saputto floor and it came to temp in under 20 minutes and made about 20 pizzas in a about 1.5 hours of run time and there were no problems every pizza was cooked in right around 60 seconds it is light enough to take in and out so I did not leave it outside and I will take it tailgating in the future. I like the flame on the side because I can see what I would assume the hottest part of the oven and fastest cooking part clear and see the dough browning to know when to turn the pizza without it burning I would assume that is a learned time on ovens with the flame in the rear without such great visibility
The oven was never to hot to the touch on the top I never tried to touch the back or bottom. The lines are clean and smooth I think its a winner again with no past experience of another oven.Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
LOL, I drove to the top of Pike’s Peak once.mlc2013 said:well I commend you on your accomplishment so far the highest I have hiked is 1500 feet in the adirondack no oxygen deprivation and never wanted to go any higher then that. I find the ski lifts at various mountains fill that void for me so I dont see Everst in my future. -
@mlc2013 ferment time, whether cold or RT , is a function of how much yeast you have in the dough (among other things). If you want to slow the ferment at RT, then use less yeast. More if you want to speed it up. Elasticity of the dough will also depend on hydration, kneading, and fermentation.
EVOO and sugar in the dough are added to adapt recipes for lower temp cooking, i.e kitchen ovens. Shouldn’t be needed with your nifty new oven.
i experimented to find a dough that would work for the kid and us. I like a crispy slightly chewy crust, he likes a pan pizza type of crust, so I settled on an American style dough that works for all of us.
You’ll play around with different variations ad infinitum. It’s what makes this fun
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I routinely do the RT ferment, same day dough. It's the ENZO recipe that's in the Forkish book, and I like it because the ratio of quality to work is very high. It is also quite close to how they do it in Naples, provided that you lower the hydration to around 60 or so.mlc2013 said:caliking have you ever done a 6-10 hour ferment outside of fridge?
A lot of what I have been reading says for neapolitan stye the fridge is actually not the way to go, which Im upset about because I like the idea of making the dough 2-3 days before actually cooking it being that most big pizza events in my household will be on weekends and my wife and I normally have a full weekend planned all the time, so getting up early to make the dough for later in the evening is not always going to be doable.
But he has a lot of recipes in that book that are worth trying. You can for sure make quality dough that is cold fermented in the fridge for a couple of days. Then if you ever get in to using a sour dough starter, that's a whole nother world.
But like Cali says, you have to just try different things to find what works for you and what you like. It's a learning curve, and a fun one! There is no single right way or wrong way to make pizza dough in my book."I've made a note never to piss you two off." - Stike -
Nice first effort!This post has more food photos than I've taken in my entire life!Even tho I have a Blackstone I've been thinking about getting either an Ooni Pro or a Roccbox. I went ahead and got the discount code for this oven and now I just have to decide. That will be tough because I was already suffering from paralysis by analysis with just the two options.Following a thread on this oven over on the pizzamaking forum and although the floor of the Ardore is larger than the Ooni and Rbox word seems to be that getting in pies over about 12" might be a bit tricky so, realistically, this oven might be best at making pies about the same size as the other two ovens.I should probably just say screw it and go ahead and get the Fontana Mangiafuoco or Marinara oven since that is what I really want anyway.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
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100% agree with the above. And FWIW, I've dedicated an old wine fridge to pizza dough fermentation @ 60F.caliking said:@mlc2013 ferment time, whether cold or RT , is a function of how much yeast you have in the dough (among other things). If you want to slow the ferment at RT, then use less yeast. More if you want to speed it up. Elasticity of the dough will also depend on hydration, kneading, and fermentation.
EVOO and sugar in the dough are added to adapt recipes for lower temp cooking, i.e kitchen ovens. Shouldn’t be needed with your nifty new oven.
i experimented to find a dough that would work for the kid and us. I like a crispy slightly chewy crust, he likes a pan pizza type of crust, so I settled on an American style dough that works for all of us.
You’ll play around with different variations ad infinitum. It’s what makes this funDFW - 1 LGBE & Happy to Adopt More... -
You've brought the size issue up before but, frankly - if you're really interested in cooking Neapolitan style pies, they typically aren't much bigger than 12". And there's a good reason for that - they're best when they're warm and fresh.HeavyG said:Nice first effort!This post has more food photos than I've taken in my entire life!Even tho I have a Blackstone I've been thinking about getting either an Ooni Pro or a Roccbox. I went ahead and got the discount code for this oven and now I just have to decide. That will be tough because I was already suffering from paralysis by analysis with just the two options.Following a thread on this oven over on the pizzamaking forum and although the floor of the Ardore is larger than the Ooni and Rbox word seems to be that getting in pies over about 12" might be a bit tricky so, realistically, this oven might be best at making pies about the same size as the other two ovens.I should probably just say screw it and go ahead and get the Fontana Mangiafuoco or Marinara oven since that is what I really want anyway.
Cooking that same style but with a much larger radius only makes sense if you have a big family and you want everyone to eat the same pizza all at once. Otherwise, just cook two pies - that's what I typically do at our house when four of us sit down to eat and it works pretty well."I've made a note never to piss you two off." - Stike -
If space, portability and the extra cash is not an issue I would rather have the larger Fontana as well. Would be cool to cook other things besides small pizzas.JohnInCarolina said:
You've brought the size issue up before but, frankly - if you're really interested in cooking Neapolitan style pies, they typically aren't much bigger than 12". And there's a good reason for that - they're best when they're warm and fresh.HeavyG said:Nice first effort!This post has more food photos than I've taken in my entire life!Even tho I have a Blackstone I've been thinking about getting either an Ooni Pro or a Roccbox. I went ahead and got the discount code for this oven and now I just have to decide. That will be tough because I was already suffering from paralysis by analysis with just the two options.Following a thread on this oven over on the pizzamaking forum and although the floor of the Ardore is larger than the Ooni and Rbox word seems to be that getting in pies over about 12" might be a bit tricky so, realistically, this oven might be best at making pies about the same size as the other two ovens.I should probably just say screw it and go ahead and get the Fontana Mangiafuoco or Marinara oven since that is what I really want anyway.
Cooking that same style but with a much larger radius only makes sense if you have a big family and you want everyone to eat the same pizza all at once. Otherwise, just cook two pies - that's what I typically do at our house when four of us sit down to eat and it works pretty well.
Grill a tray of oysters or whole red snapper would be cool.Thank you,DarianGalveston Texas -
No argument there. I’ll be looking to get one of the larger ovens myself down the road.Photo Egg said:
If space, portability and the extra cash is not an issue I would rather have the larger Fontana as well. Would be cool to cook other things besides small pizzas.JohnInCarolina said:
You've brought the size issue up before but, frankly - if you're really interested in cooking Neapolitan style pies, they typically aren't much bigger than 12". And there's a good reason for that - they're best when they're warm and fresh.HeavyG said:Nice first effort!This post has more food photos than I've taken in my entire life!Even tho I have a Blackstone I've been thinking about getting either an Ooni Pro or a Roccbox. I went ahead and got the discount code for this oven and now I just have to decide. That will be tough because I was already suffering from paralysis by analysis with just the two options.Following a thread on this oven over on the pizzamaking forum and although the floor of the Ardore is larger than the Ooni and Rbox word seems to be that getting in pies over about 12" might be a bit tricky so, realistically, this oven might be best at making pies about the same size as the other two ovens.I should probably just say screw it and go ahead and get the Fontana Mangiafuoco or Marinara oven since that is what I really want anyway.
Cooking that same style but with a much larger radius only makes sense if you have a big family and you want everyone to eat the same pizza all at once. Otherwise, just cook two pies - that's what I typically do at our house when four of us sit down to eat and it works pretty well.
Grill a tray of oysters or whole red snapper would be cool."I've made a note never to piss you two off." - Stike -
JohnInCarolina said:
You've brought the size issue up before but, frankly - if you're really interested in cooking Neapolitan style pies, they typically aren't much bigger than 12". And there's a good reason for that - they're best when they're warm and fresh.HeavyG said:Nice first effort!This post has more food photos than I've taken in my entire life!Even tho I have a Blackstone I've been thinking about getting either an Ooni Pro or a Roccbox. I went ahead and got the discount code for this oven and now I just have to decide. That will be tough because I was already suffering from paralysis by analysis with just the two options.Following a thread on this oven over on the pizzamaking forum and although the floor of the Ardore is larger than the Ooni and Rbox word seems to be that getting in pies over about 12" might be a bit tricky so, realistically, this oven might be best at making pies about the same size as the other two ovens.I should probably just say screw it and go ahead and get the Fontana Mangiafuoco or Marinara oven since that is what I really want anyway.
Cooking that same style but with a much larger radius only makes sense if you have a big family and you want everyone to eat the same pizza all at once. Otherwise, just cook two pies - that's what I typically do at our house when four of us sit down to eat and it works pretty well.I don't have any problem with 12" pizzas. After all, that's the size I get when ordering from Domino's.I just tend to prefer about a 14"-er.Also, the AVPN folks say the diameter of an authentic pie is 30-35cm so both our preferences are in spec.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Then I’d jump on the ardore while it’s on sale.HeavyG said:JohnInCarolina said:
You've brought the size issue up before but, frankly - if you're really interested in cooking Neapolitan style pies, they typically aren't much bigger than 12". And there's a good reason for that - they're best when they're warm and fresh.HeavyG said:Nice first effort!This post has more food photos than I've taken in my entire life!Even tho I have a Blackstone I've been thinking about getting either an Ooni Pro or a Roccbox. I went ahead and got the discount code for this oven and now I just have to decide. That will be tough because I was already suffering from paralysis by analysis with just the two options.Following a thread on this oven over on the pizzamaking forum and although the floor of the Ardore is larger than the Ooni and Rbox word seems to be that getting in pies over about 12" might be a bit tricky so, realistically, this oven might be best at making pies about the same size as the other two ovens.I should probably just say screw it and go ahead and get the Fontana Mangiafuoco or Marinara oven since that is what I really want anyway.
Cooking that same style but with a much larger radius only makes sense if you have a big family and you want everyone to eat the same pizza all at once. Otherwise, just cook two pies - that's what I typically do at our house when four of us sit down to eat and it works pretty well.I don't have any problem with 12" pizzas. After all, that's the size I get when ordering from Domino's.I just tend to prefer about a 14"-er.Also, the AVPN folks say the diameter of an authentic pie is 30-35cm so both our preferences are in spec."I've made a note never to piss you two off." - Stike -
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
There's an extra $60 off coupon in addition to the discount code you sign up to get??mlc2013 said:
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG if you join the pizza party forum ask simone for discount code and hell send you code for $60.00 off
https://www.ipizzaparty.it/search/ardore/
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
@mlc2013 @JohnInCarolina what is the advantage to the Biscotto Saputo floor upgrade?~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Features: slow accumulation of heat during the heating phase and a slow release during cooking.ColtsFan said:@mlc2013 @JohnInCarolina what is the advantage to the Biscotto Saputo floor upgrade?
Beneficial when cooking at extremely high temps they claim, as it will not burn the bottom of pizza as easy with slower release of heat.Thank you,DarianGalveston Texas -
Thanks. I just discovered their forum, reading about it now.Photo Egg said:
Features: slow accumulation of heat during the heating phase and a slow release during cooking.ColtsFan said:@mlc2013 @JohnInCarolina what is the advantage to the Biscotto Saputo floor upgrade?
Beneficial when cooking at extremely high temps they claim, as it will not burn the bottom of pizza as easy with slower release of heat.~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Yep! This is the type of stone you'll find in traditional Neapolitan pizza ovens over in Italy. I've seen at least one person swap out the Roccbox stone for one of these.Photo Egg said:
Features: slow accumulation of heat during the heating phase and a slow release during cooking.ColtsFan said:@mlc2013 @JohnInCarolina what is the advantage to the Biscotto Saputo floor upgrade?
Beneficial when cooking at extremely high temps they claim, as it will not burn the bottom of pizza as easy with slower release of heat."I've made a note never to piss you two off." - Stike -
I should NOT have started reading this thread and then visit Pizza Party's forum...I've been on the Roccbox wanting train for a while and now the Ardore~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I’m trying to get my neighbor to buy either Thr Rocco or the oony so I can’t compare the twoLong Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
mlc2013 said:HeavyG if you join the pizza party forum ask simone for discount code and hell send you code for $60.00 off
https://www.ipizzaparty.it/search/ardore/Thanks, but I already have that. When you said get "the extra" I thought there might be some additional offer I missed.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I know it said the outside was aluminum, is the inside stainless?mlc2013 said:I’m trying to get my neighbor to buy either Thr Rocco or the oony so I can’t compare the twoThank you,DarianGalveston Texas -
Just tell the wife that if she lets you buy one of these that she can consider her Christmas shopping for you done!ColtsFan said:I should NOT have started reading this thread and then visit Pizza Party's forum...I've been on the Roccbox wanting train for a while and now the Ardore"I've made a note never to piss you two off." - Stike -
@Photo Egg you know I didn’t even look I’ll take a peak tonight but would think it has to be stainless.Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
I planted the seed and she approved with an "At least it's something different than another egg"
Needless to say, Ardore is ordered with the Biscotto Saputo brick upgrade.
I'm going to have to "Peace Out" so that I can financially recover This place will suck you dry ~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers!
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