Nice!! Actually never thought about storing in the oven 
General Discussion: Homemade pizza thread [OONI BOYZ RISE UP]
Show original post
posted 10 May 2022 06:58, edited 10 May 2022 06:58
10 May 2022 20:40
i use instant yeast. fresh sachet everytime though. how long did you prove for? you ideally want to bulk prove for 24-48hrs and then ball them up 4hrs before using them. higher hydration will also puff the crusts up more BUT it does make it harder to work with when stretching out so there is a trade off
11 May 2022 10:21
11 May 2022 14:59
12 May 2022 15:49
i use instant yeast. fresh sachet everytime though. how long did you prove for? you ideally want to bulk prove for 24-48hrs and then ball them up 4hrs before using them. higher hydration will also puff the crusts up more BUT it does make it harder to work with when stretching out so there is a trade off
Is that at room temp?
I only did 4hrs (room temp) to be fair!
Im hosting on the 25th so trying to nail it by then
posted 12 May 2022 20:13, edited 12 May 2022 20:13
13 May 2022 07:27
I use a basic neopolitan dough, using PizzaApp to determine the weights/proof times. I go for 63% hydration but if I were you I’d start with 55-60%
I need to have a go doing a poolish again soon. They come out very well
Pizza Blanca from last weekend:
I need to have a go doing a poolish again soon. They come out very well
Pizza Blanca from last weekend:
Following the ooni dough recipe (proving time etc)? fresh yeast or active dry yeast?
first attempt was OK, crust didn't really puff up was quite flat
Just went with 55% water
first attempt was OK, crust didn't really puff up was quite flat
Just went with 55% water
i use instant yeast. fresh sachet everytime though. how long did you prove for? you ideally want to bulk prove for 24-48hrs and then ball them up 4hrs before using them. higher hydration will also puff the crusts up more BUT it does make it harder to work with when stretching out so there is a trade off
https://mypizzacorner.com/pizza-dough/easy-poolish-pizza-dough-recipe-neapolitan-poolish-pizza/
I’ve posted this one on here before - really easy and consistent with great results.
I’ve posted this one on here before - really easy and consistent with great results.
All Poolish dough.
https://www.ikea.com/gb/en/p/grillskaer-kitchen-island-shelf-unit-stainless-steel-s29390107/
I want something like this for storing my Ooni outside and cooking on, but it's been out of stock for months now. Anyone seen anything similar about?
I want something like this for storing my Ooni outside and cooking on, but it's been out of stock for months now. Anyone seen anything similar about?
Following the ooni dough recipe (proving time etc)? fresh yeast or active dry yeast?
first attempt was OK, crust didn't really puff up was quite flat
Just went with 55% water
first attempt was OK, crust didn't really puff up was quite flat
Just went with 55% water
i use instant yeast. fresh sachet everytime though. how long did you prove for? you ideally want to bulk prove for 24-48hrs and then ball them up 4hrs before using them. higher hydration will also puff the crusts up more BUT it does make it harder to work with when stretching out so there is a trade off
Is that at room temp?
I only did 4hrs (room temp) to be fair!
Im hosting on the 25th so trying to nail it by then
If you follow the poolish recipe then you just do the starter before bed (takes 5 mins) and leave overnight at room temp then mix in the rest of the ingredients in the morning and leave again until you ball up around 4 hours before you use them (as Swede says). Piece of piss.
the first recipe I ever used was the poolish that birdman posted tbf - works really well
@matt using the pizzapp app you can enter what temperature and prove time you are working with; calculating the weights of the ingredients and yeast based on that… although i typically up the yeast weight by 25%
@matt using the pizzapp app you can enter what temperature and prove time you are working with; calculating the weights of the ingredients and yeast based on that… although i typically up the yeast weight by 25%
Sign in to post in this thread.
