I followed the recommendation of Vito on Youtube to include bread flour with my 00, and then afterward realized since I am planning on cooking this at 950 degrees I may have made a mistake. The mixture is somewhere around 60% 00 to 40% bread flour. Am I going to burn my pizza?
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Did Vito mention a cooking temp for this recipe? At any rate, watch it very closely and if it's browning too fast, take it out. Ya might want to preheat your indoor oven as hot as it will go just in case you have to move it. -
I agree with RonB. You will probably have to keep it moving often and be ready to take it out. I've had pizza bake pretty fast sometimes.Comment
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I thought it was more the dough thickness and the ingredients? I know that dough recipes with sugar and or oil brown at lower temperatures.Comment
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I think you are likely fine, you will just need to keep it turning, probably every 15-20 secondsComment
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At that temperature your pizza should be done in about 1 min , 1:30 tops. Keep rotating it if the heat comes mainly from the back or sides.Comment
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I have used Caputo 00, AP flour and bread flour in my various doughs for the Ooni which cooks at similar temps and haven't had an issue with burning based on flour type.Comment
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As others have noted, just keep turning it until done. Don't load it up too much with toppings eitherComment
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My dough only burns when I let my wife hold it……she can burn through it Dave!Comment
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In my experience, the flour mix doesn’t make a meaningful difference with respect to cooking time, neither should hydration. At 900F, it will cook in just a couple of minutes. I would think of your first one as a trial balloon and perhaps save your favorite toppings for the 3rd attempt.Comment
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hoovarmin For a cook that hot & fast you actually want lower hydration. Rule of thumb is lower cooking temp, higher hydration. This is so the crust for, say, a New York style pizza won't dry out since it cooks for 10+ minutes. Most Neapolitan doughs are around 62-65% and usually a same day straight dough. I think Vito makes a lot of his videos assuming that most people are cooking in a regular oven and makes his dough accordingly, but I've not seen whichever video you watched, so I can't say.
And sourdough crust seems to need a bit higher hydration than a straight dough and browns more. I think that a commercial monoculture yeast is maybe more efficient at converting starch to sugar and the levain culture puts out more byproducts than a straight dough. Maybe the pH has something to do with it? Probably, not sure. All I know is a sourdough boule is going to brown more in the same baking time than a no knead boule. Usually. Managing the fermentation is key.Comment
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