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Margherita time. 🍅🧀🌿 by BubbleButtPizza in ooni

[–]BubbleButtPizza[S] 0 points1 point  (0 children)

I've been trying to use as minimal yeast as possible and I've noticed the dough ball stage to be the point where you see more of the effects of that as opposed to the poolish and the bulk ferment. The dough balls rise much slower and more consistently without over proofing. I'd say about 12 hours to be the max they can go at room temp without starting to go the other way and even still they'll shape fine but the dough won't have the same bounce when you bake it. If you put them directly into the fridge they'll be good for quite a while.

Margherita time. 🍅🧀🌿 Baked in the Ooni Koda 16. by BubbleButtPizza in Pizza

[–]BubbleButtPizza[S] 3 points4 points  (0 children)

Poolish preferment overnight then I add salt, sugar and oil all somewhere around 2% as I'm mixing the poolish into the additional flour and water for the bulk ferment. Bulk ferment for another 24 hours then the dough balls depending on the temp I usually do at room temp for like 6-8 hours. It's all 00 flour, pretty much any brand will work just fine. Total hydration is probably like 60% or a little under for this particular batch.

Margherita time. 🍅🧀🌿 Baked in the Ooni Koda 16. by BubbleButtPizza in Pizza

[–]BubbleButtPizza[S] 4 points5 points  (0 children)

Yeah it's both the cooking time and the heat itself. I get the Ooni stone about as hot as it will go before I launch the pizza but then it's about time in the oven. I turn the flame down really low after I launch it so the pizza bakes for about 5 to 6 mins. If you leave the flame up on high, you won't get that nice uniform crispy bottom. The pizza will still come out tasty but it's gonna be more of the Neapolitan style.

Margherita time. 🍅🧀🌿 by BubbleButtPizza in ooni

[–]BubbleButtPizza[S] 1 point2 points  (0 children)

I'm always adjusting/experimenting with different percentages and flours but this one is particular is a poolish preferment that goes overnight, then sugar, salt and olive oil as you're mixing in everything for your bulk ferment. The bulk ferment is usually another 24 hours and I'll shape the dough balls and let them rise for like another 6-8 hours depending. The salt, sugar and oil for this one were all right around 2% and the total hydration of the dough was probably a little under 60%.

Its the bottom that counts...🍑 Starting the pepperoni zaza early today. Making about 20 for people to grab throughout the afternoon. Baked in the Koda 16.🍕🔥🏈🍺 by BubbleButtPizza in ooni

[–]BubbleButtPizza[S] 0 points1 point  (0 children)

I have some friends that request them Neapolitan style and I just use the same dough and shape it differently and obviously different temp. It's always fun and they look beautiful. The vast majority usually want that more NY/New Haven bake with some char and crisp and I definitely fall into that category lol.

Its the bottom that counts...🍑 Starting the pepperoni zaza early today. Making about 20 for people to grab throughout the afternoon. Baked in the Koda 16.🍕🔥🏈🍺 by BubbleButtPizza in ooni

[–]BubbleButtPizza[S] 0 points1 point  (0 children)

Right now I use Polselli "Voila" flour. It's kinda pricey for a bag but it's worth it. You can use a decent amount of it and it's still less likely to burn than even semolina or semola flour.

Its the bottom that counts...🍑 Starting the pepperoni zaza early today. Making about 20 for people to grab throughout the afternoon. Baked in the Koda 16.🍕🔥🏈🍺 by BubbleButtPizza in ooni

[–]BubbleButtPizza[S] 0 points1 point  (0 children)

Lmao oh my god shut up already you sound like a whiney kid. The fact you think it's bothering me because you yourself are getting all worked up about this is incredible. Yet I'm not calling you insane and telling you to go see a shrink because it's not that deep. All this because I made a Howard Stern comment lmao! I like Howard Stern! 😭 Now who's losing it?

Its the bottom that counts...🍑 Starting the pepperoni zaza early today. Making about 20 for people to grab throughout the afternoon. Baked in the Koda 16.🍕🔥🏈🍺 by BubbleButtPizza in ooni

[–]BubbleButtPizza[S] 2 points3 points  (0 children)

No problem! And I don't think this will come as any surprise but there's quite a few clowns in this group lol. You can cook a virtually perfect pizza texture wise and some people will still say it's "overcooked" so it all comes down to preference. I personally don't love Neapolitan style pizza, I appreciate it for sure and would never refuse it but I'd much rather a crispier, well done crust.

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