Pizza...trying new dough and sauce

[Mooveebuff]

I still haven't applied the finishing plaster to my oven, but I wanted to give it another test drive. I've been experimenting with new dough and sauce, so it was time to give it all a try. This was my first time using Caputo 00 flour, and a much more simple sauce. I still have a lot to learn going from a kitchen oven to the WFO, but overall, I was very pleased with the results.

I let the oven preheat for about 2.5 hours. Had a steady temp inside the dome hovering around 900 degrees F and about 740 degrees F on the floor.

[Mooveebuff]

Re: Pizza...trying new dough and sauce

This is some of the best pizza I've ever made, so I know I'm on the right track. Can't wait to do it again already!

[Greenman]

Re: Pizza...trying new dough and sauce

Looks good mostly. Would look better if the pics were a bit smaller so we could see and read the whole lot.

It looks like you are on the right track with your dough though.

[oasiscdm]

Re: Pizza...trying new dough and sauce

agree with you Steve .....I don't get why pictures are placed in posts. Its much easier to open the thumbnails than place pictures in the middle of the text makes it so much more difficult to get a feel for a build.

[cobblerdave]

Re: Pizza...trying new dough and sauce

G'day
I don't see what you guys are saying? The view I'm getting is those pics are a perfect size they fill the screen perfectly without losing a view on the sides like a lot of pics do sometimes.
Mooveebuff from the pic of the sliced pizza looks like you have it about right! That near on perfect in fact. One thing I learnt and re learnt, once you have got a good recipes going, if you going to change anything just do one little tiny change at a time otherwise the whole thing goes to custard real fast. Like I said re learnt ....again and again
Regards dave

[deejayoh]

Re: Pizza...trying new dough and sauce

G'day
I don't see what you guys are saying? The view I'm getting is those pics are a perfect size they fill the screen perfectly without losing a view on the sides like a lot of pics do sometimes.

I think it depends on your screen resolution...

What I find works best is to attach the images with the paper clip and insert the thumbnails inline in the doc. keeps it nice and neat across any type of device

[Greenman]

Re: Pizza...trying new dough and sauce

Must have something to do with the technology Dave.

[cobblerdave]

Re: Pizza...trying new dough and sauce

G'day
Dang... These that technology thing again... Back to reliance on luck and good looks rather than skill
Regards dave

[Mooveebuff]

Re: Pizza...trying new dough and sauce

Thanks for the replies. I apologize about the photo thing...it's fixed now. Ask and ye shall receive!

[Mooveebuff]

Re: Pizza...trying new dough and sauce

Did another cook to test out new dough. I used about 50% more yeast than I was using and I got the oven temperature up higher to see if I could get the puffy crust I've been searching for. Still not quite perfect, but vastly improved over the results I've been getting. I think I'm finally starting to get the hang of the oven!

[Greenman]

Re: Pizza...trying new dough and sauce

And receive we did! That looks very tasty. I doubt that there is an end to the pursuit of excellence in pizza or baking. You would have to be happy with that effort and if it tasted as good as it looks then I would be too.

I think the secret is tiny tweeks because once you get close the slightest change to one element of the process may be the thing that makes it but two slight changes and who knows which did what!

You are obviously on the right track.

[Novaslo]

Re: Pizza...trying new dough and sauce

I use Peter Reinhardts dough recipe....overnight with a 1/4 cup of Olive oil. I also go with a fuller fill on the Tablespoon of yeast to give it some pump.

I go with 7-8 oz pieces of dough and make 5 pizzas instead of 6 per batch.

It turns out really really good.

Post your dough recipe if you care to share.
Thanks in advance.
How are you doing your sauce?

[JoeBaker]

Re: Pizza...trying new dough and sauce

Always make sure you use a scale to measure all your ingredients correctly. The majority of the best pizza recipes measure ingredients in weight, not volume. Based on the type of crust you want, you need to pick the right flour.
All-purpose flour: great for deep-dish and Sicilian pizza crusts. If this is the only flour you have in the house, you can also use it for thin crust, Neapolitan-style pizzas, and New York-style. Keep in mind, using this flour can make it difficult to stretch out. One of the best brands to use is King Arthur.

[Novaslo]

Re: Pizza...trying new dough and sauce

Always make sure you use a scale to measure all your ingredients correctly. The majority of the best pizza recipes measure ingredients in weight, not volume. Based on the type of crust you want, you need to pick the right flour.
All-purpose flour: great for deep-dish and Sicilian pizza crusts. If this is the only flour you have in the house, you can also use it for thin crust, Neapolitan-style pizzas, and New York-style. Keep in mind, using this flour can make it difficult to stretch out. One of the best brands to use is King Arthur.

To add to this,
I have been buying Antimo Coputo Flour from Amazon - It comes in 1000G bags
1 package is used for one recipe.

Makes about 5 -6 Pizza's depending on your desired size.
Here is the recipe in Weight. Also I eliminated using the Olive Oil and like the taste better without it.

Overnight ferment
1000 Grams Antimo Coputo 00 Flour
650 Grams Water
20 Grams Salt
6 Grams Yeast

Good luck!