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I see some dough recipes calling for warm water, and some for cold water. Does the difference lead to difference in the final dough product? Or is it just preference?
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Dec 30, 2011 18:34
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| # ¿ Apr 24, 2024 10:08 |
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How do I make the crust on final product softer? I don't have my recipe handy but I remember I used a ratio of 3:1 of flour to liquid and let it rise for about two hours at room temperature, divided the dough and let it rise again for an hour or so. Baked it on a ~550 degree stone. The end result was crispy and tasted fine, however I'd like to try a softer crust as well. Any suggestions?
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Jan 11, 2012 02:27
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I decided to experiment and buy some different types of flour. Any tips or suggestions for using Caputo tipo 00 flour for pizza?
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Sep 30, 2012 23:45
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Ran into a snag making pizza last night and was curious for some tips. Was trying out a new type of dough (Using tipo 00 flour instead) but going through the usual motions. When I went to put the pie in the oven the dough was stuck to the peel. I did use some corn meal on the peel before but perhaps I didn't use enough? I also made the crust rather thin so it made it difficult to transfer or lift it up. Any other suggestions to fix a pie that is stuck on the peeler?
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Oct 4, 2012 14:20
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Anybody have tips on freezing and storing their dough? I've been slightly flattening the dough (approximately 1" thick) then covering in flour and wrapping in wax paper before freezing. It works OK but occasionally the dough will stick to the paper and I end up losing chunks. Anybody have a better method?
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Feb 19, 2013 17:23
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Dough question. A few months ago I made some dough using tipo 00 flour. I believe the ratio was approximately 5.5 cups to 2 water plus some salt, sugar, and olive oil. The first time I made it the dough came out very well and was easy to manage. However the last two times I've made it using the same flour the dough has come out very sticky and difficult to manage. It also tends to be very thin. The only difference in the technique is the last two times I've started it in a stand mixer then kneaded by hand for about twenty more minutes. Any thoughts as to what may be causing the extra stickiness of the dough? Was the first time a fluke and I should pass on that flour variety? This is the recipe off the top of my head, may have some of the details wrong. 5.25 cups flour plus extra for dusting .25 mg yeast 1 cup lukewarm water 1.25 cup ice cold water 2 tablespoons olive oil 1.5 tsp sugar 1 tbs salt
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Jun 21, 2013 12:54
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My wife just won an Ooni Karu 12 and I'm very excited to start making some pies. I'm a very novice pizza chef having only really made them in a 500° oven. Anyone with experience with the Ooni line have advice/tips? Essential accessories? I've already ordered a peel and a thermometer. How well do they do in cold weather?
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Dec 3, 2021 01:05
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I'm looking for some tips to adjust dough. This weekend I used this recipe in an Ooni pizza oven. Everyone agreed it was the best tasting dough I've made so far (only third attempt) but it had a very narrow window between delicious and burning or quite literally catching on fire. I kept an eye on it and rotated but it still had a narrow window. Are there adjustments I can make to keep the flavor without the quick burning?
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Sep 21, 2022 01:28
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| # ¿ Apr 24, 2024 10:08 |
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Doom Rooster posted:That dough recipe looks fine. It’s Neapolitan in an Ooni, so at the proper temp there’s going to be about a 4 second window between not quite done enough, and burned. That’s kinda just the nature of it. Thanks, how do you "turn down the flame" on the wood fired oven?
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Sep 21, 2022 20:42
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