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Pizza
Sept 15, 2020 15:15:43 GMT -6
Post by Ken on Sept 15, 2020 15:15:43 GMT -6
There we go. Pete, I'll have a beer and a pizza, please.
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Pizza
Sept 15, 2020 15:21:58 GMT -6
Post by pkrone on Sept 15, 2020 15:21:58 GMT -6
Come on down. The weather has improved significantly.
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Pizza
Sept 15, 2020 15:37:25 GMT -6
Post by Ken on Sept 15, 2020 15:37:25 GMT -6
Come on down. The weather has improved significantly. I was kind of close to you a couple weeks ago. I was working in North Richland Hills and staying in Trophy Club.
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Post by gusso on Sept 15, 2020 18:13:52 GMT -6
My backyard is nice but nowhere near as pretty as yours!
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Pizza
Sept 15, 2020 18:22:35 GMT -6
Post by gusso on Sept 15, 2020 18:22:35 GMT -6
Drez, I've only done 2 hour rises. Never had that sponge like looking dough. I assume it's from the extended time? That 00 does stretch so much better than the regular stuff. Bought a 55# sack a few weeks ago locally.
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Pizza
Sept 15, 2020 18:51:40 GMT -6
via mobile
Post by drez on Sept 15, 2020 18:51:40 GMT -6
Drez, I've only done 2 hour rises. Never had that sponge like looking dough. I assume it's from the extended time? That 00 does stretch so much better than the regular stuff. Bought a 55# sack a few weeks ago locally. That was about 36 hours. 24 of which were in the fridge. I think the extended time helps.
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Pizza
Sept 15, 2020 20:47:24 GMT -6
Post by OldMan on Sept 15, 2020 20:47:24 GMT -6
I do a four-day ferment in the fridge, anytime longer and the dough starts to lose the rising power. on the day of the cook, I set the dough out on the counter and let it come back to life
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Pizza
Sept 16, 2020 5:03:53 GMT -6
Post by drez on Sept 16, 2020 5:03:53 GMT -6
Drez, I've only done 2 hour rises. Never had that sponge like looking dough. I assume it's from the extended time? That 00 does stretch so much better than the regular stuff. Bought a 55# sack a few weeks ago locally. Here is a good one to start with. www.bakingsteel.com/blog/72-hour-pizza-dough
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Pizza
Sept 16, 2020 8:39:16 GMT -6
drez likes this
Post by pkrone on Sept 16, 2020 8:39:16 GMT -6
I always do a 48 hour rise. I like the dough it creates and my GI tract prefers it too- no bloating and such.
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Pizza
Sept 16, 2020 12:08:43 GMT -6
Post by OldMan on Sept 16, 2020 12:08:43 GMT -6
I always do a 48 hour rise. I like the dough it creates and my GI tract prefers it too- no bloating and such. 48 hrs in the fridge or at room tempt.?
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deerslyr
Full Member
Cheesehead
Posts: 158
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Pizza
Sept 16, 2020 12:39:59 GMT -6
Post by deerslyr on Sept 16, 2020 12:39:59 GMT -6
I see you have a pre-cast oven. If you don't mind me asking, how do you like it? What brand and model is it? Was it hard to assemble, or did you have someone do it for you? We did an outdoor kitchen/porch expansion about 5 years ago and the biggest part of the plan was doing a pizza oven. I did a fair amount of research and settled on this one. It's an Earthstone modular and ours is a Model 90. The stone guys installed it for me when they were doing the fireplace. We really like it. It takes forever to get hot, but once it does, it stays that way without a huge fire. It took a while to figure the whole heating/cooking process out, but I've got it wired now. My BIL did a pizza oven a couple of years ago. It's a pre-cast one covered in really pretty tile. I think his holds heat even better than mine. I can't remember who made his. I'll have questions for sure!
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Pizza
Jul 28, 2021 8:03:19 GMT -6
Post by drez on Jul 28, 2021 8:03:19 GMT -6
The time has come to modify my Ooni koda. Having to turn it ever 15-30 seconds to avoid burning the crust has gotten tiresome. I am going to make a rotating stone for it so that the pizza will rotate around the flame in its own. Motor and stone come tomorrow from Amazon and I will make the rest. Fingers crossed I get that hole in the bottom in the right spot
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Pizza
Jul 28, 2021 9:04:31 GMT -6
Post by Ken on Jul 28, 2021 9:04:31 GMT -6
The time has come to modify my Ooni koda. Having to turn it ever 15-30 seconds to avoid burning the crust has gotten tiresome. I am going to make a rotating stone for it so that the pizza will rotate around the flame in its own. Motor and stone come tomorrow from Amazon and I will make the rest. Fingers crossed I get that hole in the bottom in the right spot This is what I love about homebrewers... they're tinkerers. I saw that Zaph (on the blueboard) made a Franken-Pizza-Oven out of some gas burners and what looks like a chiminea!
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Pizza
Jul 28, 2021 10:35:21 GMT -6
Post by bklmt2000 on Jul 28, 2021 10:35:21 GMT -6
I'm way late to the thread, but regarding pizza dough:
I've had excellent success getting spongy dough with 2-hr rises. One thing I do is use my microwave oven as a proofing chamber, with the dough resting/rising in tupperware bowls.
This is especially helpful in the winter, when our kitchen is on the cold side, and helps make sure the dough rises evenly. If looked at from the side, the risen dough has a tight honeycomb pattern to it, which I take as a good sign.
Once proofed, the resulting dough stretches pretty easily; i can usually get it to stretch properly and avoid needing to deploy a rolling pin. (I much prefer hand-stretched pizza dough to dough rolled out via rolling pin).
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Pizza
Jul 28, 2021 10:59:08 GMT -6
Post by Ken on Jul 28, 2021 10:59:08 GMT -6
I need to follow this because I plan to use the BGE as a pizza oven.
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