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How do you move your pizza from the shovel to the stone/oven? Its so sticky.. I keep failing at this resulting in dirty oven or calzones… to the point that I am back at using backing paper and giving up in the stone.
How do you move your pizza from the shovel to the stone/oven? Its so sticky.. I keep failing at this resulting in dirty oven or calzones… to the point that I am back at using backing paper and giving up in the stone.
Then you should ensure the toppings dont fall outside the pizza, they'll stick and ruin it. Shaking it before thrusting into oven is crucial as well to know it will fall off the shovel smoothly. Lastly, you just have to commit when you do it. Maybe start with smaller pizzas to ensure nothing touches the stone before you drop it.
The paper recommends against baking pizza on steel because this would cook the pizza too fast, but this is only true at the temperatures of pizza-specific ovens (paper says 620F / 325C). If you're trying to cook a pizza at home in an oven that only goes up to 550F / 290C the steel helps a lot to make up for the oven not being quite hot enough. (I use a pizza stone, though, mostly because that's what I already have)
Earlier quoted context omitted.
Disclosure: very much a beginner at this and I'm happy to be corrected on any of it. My Ooni experience has been very bad. I have an IR thermometer, so I can check the temps: at the back it's 900, at the front 600. This is after an hour of warm-up. If I weren't so stubborn I'd have gotten rid of the Ooni already. Furthermore, the lack of height means you can't use gravity to slide the pizza off the peel, like you can…
> My Ooni experience has been very bad Sorry to hear that, but maybe you can still work at it. > at the back it's 900, at the front 600. This is after an hour of warm-up. I think that it will be as hot as it is going to get, after about 30 mins. I get a touch over 500c at the back corner (maybe 950F) and a bit over 300C (600F) at the front lip. This should be right, with a centre at 350 to 400C > rolling pin, or hand…
Earlier quoted context omitted.
Disclosure: very much a beginner at this and I'm happy to be corrected on any of it. My Ooni experience has been very bad. I have an IR thermometer, so I can check the temps: at the back it's 900, at the front 600. This is after an hour of warm-up. If I weren't so stubborn I'd have gotten rid of the Ooni already. Furthermore, the lack of height means you can't use gravity to slide the pizza off the peel, like you can…
> This article also neglects the art of gluten formation, which lets you stretch the dough without tearing it, AFAIK. Which raises a question for y'all: rolling pin, or hand-stretch? The owner of my local pizzeria, which has been there for 50 years, says rolling pin. Food processor. Mine is shit so it needs some helping but otherwise comes up nice and stretchy. Ain't nobody got time to knead for 10 minutes like some…
For my ingredients listed above: First, I put the yeast in the water to soak and get soft, sometimes for 1+ hours. Right before combining with the flour, add salt to the water and yeast and mix. There are rumors that if had the salt in the water and yeast for 1+ hours, the salt would kill the yeast. Then add ~2/3rds of the four to the water, yeast, and salt. Mix with a cooking spoon. Add the rest of the flour and mix roughly. Cover and let rise for 1+ hours. Dump onto a floured pastry board and knead: Press and flatten, fold in half, and repeat. Use enough loose flour to keep the outside surface not very sticky -- don't have to have sticky dough on fingers. Knead until dough "springs back". 8 minutes is plenty long enough. Return to the bowl, cover, and let rise again for several hours. This time will get a lot of CO2 and volume. Dump onto pastry board again, stretch into a log and cut into 8 pieces -- or fewer if want larger individual pizzas. Put each piece in its own covered plastic container. Freezing works well -- can thaw in microwave quickly or in refrigerator overnight. For a pizza, just press flat and round with finger tips. Since I press the dough on a round sheet of Teflon, I don't have to think about how to handle the dough once flat, round, and topped with sauce, cheese, etc.
So, no machines, rolling pins, tossing, or hand stretching. Supposedly the kneading does "develop the gluten". The kneading does make the dough very different from the dough for pie crust.
There are rumors that letting the dough rise in a refrigerator generates good, additional yeast flavor. Also, there are many varieties of yeast, and some make more and/or better flavor than others.
Earlier quoted context omitted.
I'd love to do that. It's also too bad that you can't manually engage the lock as a safety feature.
I’m sure you could manually remove/bypass the lock. I’m not quite sure what’s safe about opening a 550 degree oven but is dangerous with a 890 degree one.
Lots of interesting info here with regard to baking pizza (I'm a huge fan of the Baking Steel). However, if you aren't taking the time to make your dough ahead of time (1-3 days), it's all for naught.
How do you move your pizza from the shovel to the stone/oven? Its so sticky.. I keep failing at this resulting in dirty oven or calzones… to the point that I am back at using backing paper and giving up in the stone.
1. Good layer of flour or semolina under the pizza. Semolina being preferred as it doesn't burn that easily comparing to flour 2. Don't keep the pizza on the shovel for too long because the gluten relaxes and the dough becomes stretchy. Below minute is ideal 3. Before moving to the oven shake it well to ensure it doesn't stick and moves freely. If it doesn't, you still have chance to add some flour/semolina under it…
Earlier quoted context omitted.
> This article also neglects the art of gluten formation, which lets you stretch the dough without tearing it, AFAIK. Which raises a question for y'all: rolling pin, or hand-stretch? The owner of my local pizzeria, which has been there for 50 years, says rolling pin. Food processor. Mine is shit so it needs some helping but otherwise comes up nice and stretchy. Ain't nobody got time to knead for 10 minutes like some…
> gluten formation, rolling pin, or hand-stretch, food mixer. For my ingredients listed above: First, I put the yeast in the water to soak and get soft, sometimes for 1+ hours. Right before combining with the flour, add salt to the water and yeast and mix. There are rumors that if had the salt in the water and yeast for 1+ hours, the salt would kill the yeast. Then add ~2/3rds of the four to the water, yeast, and sal…
> There are rumors that if had the salt in the water and yeast for 1+ hours, the salt would kill the yeast.
As much as I have researched that it's that some level of salt would do that but level below that would just slow the yeast down. I'd be more worried with 1h+ in water it would just not have the "fuel" to multiply.
That's why I start with yeast, water and some flour, basically to get yeast to multiply a bunch before mixing it with rest of the flour, I'm worried that "just" mixing it with flour and water might've created pockets when dough is saltier and kill it or just be non-uniform
> So, no machines, rolling pins, tossing, or hand stretching. Supposedly the kneading does "develop the gluten". The kneading does make the dough very different from the dough for pie crust.
I tried kneading, tossing, rolling pin, and machine and honestly only difference seems to be time. End result is still "The sticky dough is now less sticky" except amount of mess and time to do it is different...
> There are rumors that letting the dough rise in a refrigerator generates good, additional yeast flavor. Also, there are many varieties of yeast, and some make more and/or better flavor than others.
I might have not discerning enough taste but I honestly can't tell between 1 day or 2 day dough. Maybe if I tried it side by side or something...