First attempt at pizza with the new Ooni Pro....Heavy reliance on Ken Forkish's book. I did the 24-48hour dough. the simple sauce (just canned tomatoes and salt), some pepperoni and mozzarella, with a dusting of basil and oregano. Made 3 pies in total (one just cheese for the boss). Zero of them were burned and or torn on the peel....which in itself is higher than I've ever achieved. Very tasty! Were they perfect? maybe not....probably could have let them sit in the oven a little longer than I did to get the top further along (each was about 60-90 seconds give or take)...but they were good. The oven itself held much higher temps tonight than in my test fires yesterday - it was far less windy today. In the end, for all the frustration and subsequent runs to jimmy johns to salvage past pizza attempts, tonight was (FINALLY) a win against pizza!
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I may have done it!(?)!
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A quick comment: the dough hydration vs oven temp is a key thing to consider. At 900°F temps (like real Neapolitan) the hydration runs less than 60%; Forkish's recipes are geared to 550°F home ovens and they are 70% hydration. Forkish's pies take over 5 minutes to bake due to their higher hydration, Neapolitan pies take less than two minutes.
Your pie looks WONDERFUL!
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Club Member
- Jan 2017
- 828
- Chicagoland
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Weber Genesis 300 series
Weber Summit Charcoal With custom grill center
Primo XL 400
Blackstone 22" TableTop Griddle
Ooni Pro Pizza oven
I did adjust the book recipes down to the 55-58% hydration he mentioned (I went to 58% - using scales to measure weight, not volume)....and that's the key. looking at past recipes, before ever even knowing that book existed I was using far wetter doughs at higher temps on various grills....
and much like my past "smoking" breakthroughs, actually knowing temperature (in this case via an IR gun) is so important.... stones were holding around 900 degrees when I started.Last edited by xaugievike; January 1, 2019, 08:45 PM.
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Club Member
- Apr 2016
- 18144
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
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lots of probes.
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Well done. Please remember that the faster the pie cooks, the less toppings you can use. Too much stuff on the dough, and it won't have time to cook before it burns.
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