Next Step In My Pizza Journey

[Thunder77]

Question about oven temperature: is it possible to get lower temperatures in the oven, like say 550 degrees for NY style pizza? We love the high temp crust, but are also quite fond of NY pizza as well. I know that the Uuni Karu has temp control, not sure about the others.
That pizza looks awesome, by the way!

[pkadare]

Any of the ovens that work on gas definitely some level of temperature control. If you used wood, charcoal, or pellets you'd need to learn what fire level equals what temperature. For example with the Frya, which only officially (wink, wink) works with pellets, your only real control is closing the flue or keeping the fire low.

[rickgregory]

Pizza dough is a pain the ass (it's sticky even at 70% and since you handle it much more.. grrr). Next dough will be 65%

[rickgregory]

My issues wasn't making the balls but shaping the round in prep for toppings etc. I need to look at his channel for that.

[pkadare]

Sorry, I just assumed it was at the balling stage you were having difficulties with it being sticky. He uses pretty much the same technique for all of his doughs (which I also now use). Have 50% semolina and 50% 00 flour in a bowl. Plop your dough ball into the bowl, turn it, making sure you get a lot of flour on it, throw some of the mix on your bench, and shape. Just before topping, pick up the crust, shaking off as much of the flour as you can and clear the bench of flour. Add toppings.

[rickgregory]

"Have 50% semolina and 50% 00 flour in a bowl. Plop your dough ball into the bowl, turn it,..."

AHHH... that's the tip i needed, thanks.

[rickgregory]

Getting the dough into shape was a bit of a pain and I ended up overworking it a bit so it wasn't as airy as I'd like but it was TASSTYYY. Sourdough pizza dough (recipe here https://www.theperfectloaf.com/sourd...h-and-recipes/) cold fermented for 3 days. Topped with a simple red sauce, shredded mozz and sopressata. I don't have a pizza oven so t his was baked for 13 mins at 450F on the new Steelmade pizza steel.

[pkadare]

It all tastes like pizza regardless of the shape, and that's a good thing. :-)

[Smoke em if you got em]

I'm with you, I'm obsessed with it. Anxious to get building a wood fired oven.

[rickgregory]

Ok better. This was from the same dough batch as the one above so fermented 5 days. The sourdough nature was pronounced and I think this dough works better with 2-3 days in the fridge. It wasn't overly sour but it was noticeable.