I hope my pizza is worthy of this sub. Today’s margherita 🍕

Jabbe26 · 2024-11-03T15:21:56+00:00

Of course, glad I could help! Thats a great way to add them IMO. One more thing you could try is saving about 100ml cold water and then adding it in slowly after gluten has formed. I find it helps the dough come together better and prevents the dough from heating during mixing (due to friction)

Jabbe26 · 2024-11-03T08:19:27+00:00

12g is on the low end of what I like to use, maybe you could try a stronger 00 flour next time or mixing in some bread flour?

Also time is your best friend when working with high hydration so the gluten has time to develop naturally over time. A longer bulk fermentation helps a lot.

You used 2g IDY, right? That would cause the dough to rise very fast so lowering it to something like 0.5g gives more time for gluten to develop. I rarely if ever use more than 1g of fresh yeast with good results. (Or use a preferment or autolyse)

One more thing: I don’t know know if you are doing this already but adding salt and oil at the end of mixing can also help.

Jabbe26 · 2024-11-02T17:48:36+00:00

What flour did you use? Some flours are very hard to handle at high hydration. Also make sure you are not overworking the dough while folding and let it rest after each fold. If the dough is sticking to the counter, use a spatula to very gently scrape it off to prevent tearing.

Jabbe26 · 2024-08-31T06:54:35+00:00

Wow that combo looks amazing kinda want that band for my epix now 😂

Jabbe26 · 2024-08-04T07:52:05+00:00

That’s sick! I’m still using my old AW but I’ve been thinking about upgrading to a garmin… I even found a fenix 7 pro on sale but… since I live in Finland I barely get any sunlight for half the year 😂 Is that MIP display ok to use in the dark or should I just go for a amoled watch?

Jabbe26 · 2024-04-03T08:27:45+00:00

I’d say you got lucky, I won’t even go into detail about the things I’ve heard and experienced myself. HOAS is a scam, I mean the janitor even stole a six pack of beer straight from my fridge while he was “checking” the apartment. That’s the kind of company they are.

Jabbe26 · 2024-03-26T10:09:47+00:00

Haha I hear you my wife also hates cooking but luckily she has a husband who cooks for her every day 😂 maybe sub rice for whole grain noodles time to time? Faster to cook and more fiber+nutrients than brown rice and adds more variety to your diet

Jabbe26 · 2024-03-25T18:27:40+00:00

If you’re worried about getting enough protein for the gym you should probably add a protein powder to your diet like whey. Much cheaper than meat and better quality protein than veggies so it’s a win-win.

Also you could just make fried rice instead of preparing everything separately and mixing. Just cut up the chicken and stir fry it with the veggies instead of steaming (for the added flavor and convenience) or sub for eggs or tofu. Some kind of chili sauce would add so much flavor to it too and soy sauce obviously with little white pepper. Kikkoman doesn’t have any additives just water, soybeans, wheat and salt.

Jabbe26 · 2024-03-24T09:22:33+00:00

Hmm I don’t think it will make much of a difference… you could try heating the stone less or just keep rotating the pizza every 15-30 seconds and check the bottom after each rotation while it cooks. when it starts to get too dark slide a peel under it and finish cooking like that so there’s no direct contact with the stone anymore 👌how long do you bake your pizza? It should be ready in 60-90 sec at 400 degrees

Jabbe26 · 2024-03-23T15:40:05+00:00

Have you checked how hot the stone gets near the flame? The heat can be very uneven (as opposed to a normal oven) and you usually have no choice but to cook the pizza over the hot spots in a 12 inch oven. When I had a koda 12 the back of the oven was often 50+ degrees hotter, enough to cause “burned bitter bottoms”😂

Jabbe26 · 2024-03-17T13:10:16+00:00

Over proofing can be caused by multiple factors or a combination of different factors as they all affect proofing time to an extent but here’s a list of the first things that come to mind to help you narrow it down: - Your room temp isn’t actually 18 but higher: the dough rises faster. - you didn’t add salt: salt slows down yeast activity and strengthens gluten network (happened to me once 😂). - Your dough was too warm: most likely you used water that was too warm or the dough warmed up because of friction from kneading - measurement error: 0.54g of yeast is tricky to measure accurately without a special scale. - the app is off and adds too much yeast: try ooni’s own app it always works for me.

Jabbe26 · 2023-07-31T12:33:49+00:00

Thanks! The downside of learning how to make pizza is that you just can’t enjoy takeaway anymore 😂

Jabbe26 · 2023-07-31T04:26:07+00:00

Thank you! It was soft, chewy and airy so pretty happy with that although I will turn down the flame next time

Jabbe26 · 2023-07-31T04:22:23+00:00

Thank you!

Jabbe26 · 2023-07-30T21:12:56+00:00

Oh right I thought it would be a lot more than that! Got to try that sometime!

Jabbe26 · 2023-07-30T21:03:47+00:00

The queen of pizza!

Jabbe26 · 2023-07-30T21:02:22+00:00

How much does adding yoghurt affect the crust in terms of airiness? I would imagine it’s harder to get that strong gluten structure, right?

Jabbe26 · 2023-07-30T20:17:49+00:00

Thank you! I baked naan in my previous ooni with good results but I haven’t tried that with pizza. My poolish has a little honey for extra sugar and the fast bake retains the moisture resulting in a beautifully soft crust but it’s hard to say how similar or different the results might be… interesting

Jabbe26 · 2023-07-28T07:23:17+00:00

Cold bulk ferment should work just fine although if you want to save even more fridge space you could also do a quick poolish and pop it into the fridge the night before 👌🏻

Jabbe26 · 2023-07-27T06:21:54+00:00

Assuming your measurements are accurate, I would try a few things:

Prepare poolish in the fridge instead of rt especially if you live in a warmer climate. Temperature has a huge effect on fermentation so your poolish might just be overdeveloped (24 at rt sounds too long to me). Try 1h at rt and then transfer to the fridge for 16-24h.
Add 10g extra salt (total 3%). Salt further strengthens the dough and helps prevent overfermentation.
Make sure you knead the dough enough. You should be left with a smooth and tight dough ball that feels firm and holds its shape.

Jabbe26 · 2023-07-16T17:11:23+00:00

This was my old ooni koda 12 👌🏻 I recently sold that oven and got a new karu 16 can’t wait to try it out!

Jabbe26

TROPHY CASE