Learning sourdough pizza dough from Richard Chrz

[treesmacker]

I'm working up a batch of pizza dough using tips from Richard Chrz . I'm using his method except for this batch I'm using up 250 grams of Caputo 00 Pizza flour and mixing it with 750 grams of Caputo 00 Chef's flour. When all is said and done, I'll try to make the pizzas in my Ooni Koda 16 gas fired pizza oven, rather than in my kitchen oven.

https://pitmaster.amazingribs.com/fo...za#post1170896

So, this is it so far...

1000g Caputo 00 flour
720g H2O (72%)
125g levian (12.5%)
16g salt (1.6%)

Rough dough


Fold #1


Fold #2


Fold #3


Final fold & roll


Shaped for bulk ferment


Loaded and ready for fridge


This will stay in fridge for 48 hours and then... to be continued...

[Richard Chrz]

Looking forward to your results. I’ve been wanting a pizza oven really bad, I have even thought about writing a few companies to see if they would let me play with one for a summer and promote my findings. But for now, my sister just dropped me off her 12 inch ooni to play with. I want to nail this dough and sell it, like my other. I’ll share anything I have with you, and if you have a thought, please let me know, fun experimenting in view!

[treesmacker]

Great you got the Ooni to play. Which 12" Ooni is it - what fuel does it use?

[Richard Chrz]

It seems to have gas and wood pellets. When are you baking yours?

[treesmacker]

Well, I don't think they make a gas/wood pellet version. I wonder if it is the Karu 12... a gas/wood/charcoal version... https://ooni.com/products/ooni-karu?...48e989b9&_ss=r
It looks like I'll most likely be baking pizza on Sunday - waiting on that long ferment.

[Richard Chrz]

treesmacker

[treesmacker]

Richard Chrz

That looks like Ooni 3 - one of their older original ovens - maybe read some of the Amazon reviews for info...

https://www.amazon.com/Ooni-Portable-Pellet-Pizza-Stainless/dp/B06VW7YLDL

http://files.ooni.com/product-resources/uuni-3-essentials-guide.pdf

​​​​​​​http://files.ooni.com/product-resour...i-3-manual.pdf

[radiodome21]

I have the Ooni Kari 12. Love it. It’s our Friday night go to. I use B&B lump to get going and then Use their oak splits they sell once I have my coal bed. It’s been a blast so far.

only used store bought pizza dough but will soon make my own. Yours looks awesome so far.

[treesmacker]

So... finally I'll post the results from post #1 here. These pizzas eatin over several days were excellent. The long ferment really helps the flavor.

[RichardCullip]

Looks great . I'm curious about how many dough balls you created out of the 1,000g of flour you used?

Just took another look at the pictures and they answered my question. Looks like you mad 6 dough balls.

[treesmacker]

RichardCullip I made six 305g dough balls. I added a pic above of the dough balls as they came out of the fridge, after final proof. I shoot for 12" diameter pizzas, but sometimes fall a bit short of that diameter. I eat the whole pizza. My wife eats half of hers.