Quote:
Originally Posted by RichinRidgewood
I would eat those.
Keep making pizza.
Try to get your dough thinner. Flatten it on a flour dusted counter. Then spread the outside edge accross your knuckles and spread your arms. Let the dough drape down and the middle will stretch itself.
Learn how to ferment overnight or for a couple days in the refrigerator. Take it out and let it rise at room temperature for 2 hours or until it doubles in size.
Always weigh your ingredients to the gram.
You can make dough and take it with you in your cooler for trips.
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I definitely need to spend more time working on my dough recipe and experimenting a little more.
With the propane grill and pizza stone I could get the stone to 500-550 degrees after 30 minutes of preheat, but the pizzas would take 7 minutes to cook and the toppings wouldn't really brown even with a 3/4" thick aluminum plate stacked just above the top of the pizza. The underside of the crust was nice and crispy though.
With the ooni oven I can get the pizza stone to whatever temperature I want in 15 minutes, but the toppings cook so fast due to the flame over top of the pizza, I can only really have the pizza in for 2 minutes so it's a challenge to get the middle of the dough fully cooked. I've only made 6 pizzas with it so far so I think its just a matter of learning how to use it better. Not that anyone has complained about my pizzas they are all still really good especially with the extra flavor the wood fire brings.
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2005 4R Sport 4WD
"The last of the V8s!" - Custom TIG'd SS Dual Exhaust - King 2.5" +2 LT. - ARB Front & Rear - 37's - Dana 60 -
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2005 Tundra 2WD Regular Cab V8 - Chopped Frame - Short Bed Swap
1977 Celica Liftback - LFX Swap -
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