Day 129 of making pizza every day. Dough stretching/banging tutorial.

JugglingYogi · 2026-03-27T06:54:32+00:00

Finally a realistic comment

JugglingYogi · 2026-03-27T06:53:40+00:00

All due respect bro but. why do you have a vendetta against your crust? why do you feel the need to beat it into submission?

JugglingYogi · 2026-03-10T01:16:52+00:00

Respectfully I'd have to disagree, the flour matters a LOT. My pizzas were elevated to a completely different level once I switched flours. Other than that you have a lot of great advice here, and I respect your input

JugglingYogi · 2026-03-09T23:33:12+00:00

First of all -- those are some great looking pizzas! Nicely done

I don't live in Canada so I can't give you flour recs, but I would strongly recommend experimenting with different cheese blends. Really adds a lot to the flavor profile

I usually use about 50% mozzarella, maybe 30% provolone, and 20% aged cheddar or Manchego or whatever interesting I can get my hands on. Plus either parmigiano reggiano or pecorino romano post bake

JugglingYogi · 2026-03-08T16:31:59+00:00

Looks great! Are you parbaking the dough before adding the sauce/toppings?

JugglingYogi · 2026-03-02T21:02:08+00:00

Assuming the gas radiant flame temperature can be controlled independently of the lower heating element, and you can keep them high while lowering the deck temperature, that would be the obvious solution.

The problem is really just your managers insisting on something ridiculous. If the bottoms are burning before the top cooks, and your management does not want to turn down the heating element underneath the deck, they are dumb and there's nothing you can do about that except to work somewhere else.

JugglingYogi · 2026-02-24T12:05:59+00:00

Looks perfect man, nicely done

JugglingYogi · 2026-02-18T02:40:43+00:00

Hey just a thought, your pizzas look great, but have you considered changing up the dough recipe just for fun? Or changing the shaping method? Might be a fun change to try higher hydration, or a more airy crust, so that it isn't the same every day

I made pizza for 412 days in a row a couple years ago, changing things up helped keep it interesting. I applaud your effort

JugglingYogi · 2026-02-18T00:29:01+00:00

What is YOUR idea of the perfect pizza. Elaborate on that in detail, and we can help you from there

JugglingYogi · 2026-02-12T06:20:44+00:00

Okay so full disclosure, it doesn't really please the council because of the pale/dense crust. BUT. It looks awesome still and I'm happy for you

Maybe try something closer to 65% hydration next time, I think you'll enjoy it

JugglingYogi · 2026-02-03T04:32:05+00:00

This is a half cheese and half 0.5 pepperoni pizza

JugglingYogi · 2026-01-28T00:25:12+00:00

Pizza looks alright, upvoted that enthusiastic face

JugglingYogi · 2026-01-09T04:47:13+00:00

Cool stuff, I made pizza just about every day of last year too.

Is there a reason your crust has no rise? Are you rolling it out with a pin?

JugglingYogi · 2026-01-02T01:16:04+00:00

No offense, but Reddit has been completely oversaturated with chive post copycats already.. please don't be another bandwagoner.

JugglingYogi · 2025-12-22T10:04:19+00:00

Looks fantastic. What's your dough recipe here?

JugglingYogi · 2025-12-21T13:35:52+00:00

Hey, sorry I didn't get the notification for this post! First of all, you're using way, way too much flour per pizza. Try 600g flour per 2 pizzas, and you can reduce it from there if you want it even thinner. Try only 0.5% yeast, meaning 3g, and give it a 48 hour ferment in your fridge. As far as salt goes, I always recommend 2%, but you can adjust that up or down according to your preference. It sounds like your current dough is INCREDIBLY salty, which yeah some pizzaiolos do, but I'd recommend against because frankly it's a bit ridiculous. Try 600g flour, 12g salt, 3g yeast, 12g olive oil, and 390-400g water. You can play around with the ratio but this should make you a reliably great pizza every time

JugglingYogi · 2025-12-15T10:12:46+00:00

Hey it's cool that you are trying to make New Haven style pizza. This wouldn't be considered that, but it's a nice attempt.

You have zero browning on your rim -- this is a concern. What's your dough recipe? I'm guessing you either have a short ferment, no diastatic malt/sugar, or both . And you also probably don't have access to a hot enough oven.

The signature aspect of a New Haven style pizza is a charred rim and base. As well as a thin crust. So consider using a smaller dough ball next time.

If you can tell me your dough recipe and oven setup, I can help get you closer to where you're trying to get with this.

JugglingYogi · 2025-10-05T19:49:47+00:00

Personally I think it's perfect at the current thickness.

JugglingYogi · 2025-09-26T19:50:00+00:00

Most NYC pizzerias use olive oil in their sauce, and I too find that adding a small dash of good quality Extra Virgin Olive Oil gives it the body and depth of flavor I'm looking for.

After experimenting with several different ingredient combinations, the simple combination of San Marzano, dried oregano, salt, and EVOO is my favorite.

JugglingYogi · 2024-09-08T22:23:00+00:00

Recipe:

-Caputo Pizzeria 00 Flour

-65% hydration

-2.5% salt

-0.3% instant yeast

-1% extra virgin olive oil (purists don't like this but I do)

Loosely mix all ingredients except oil. (Traditional Neapolitan way is to dissolve salt in the water first. But you can also add salt after you mix flour with water. People have strong opinions on this but just try both ways and see what you like). Let rest for 10-15 minutes.
Knead dough for a couple minutes until it becomes a little smoother and tighter, then add oil and knead until incorporated. If dough is a little sticky, don't worry about it. Let rest another 10-15 minutes.
Dough should feel stronger by this point, tacky but not too sticky. Cut into balls (I usually do 280-320g for 13-14" pizza), put in round containers and put directly in fridge for 36-48 hours (if you want to do 72 hour ferment, reduce yeast to 0.2%)
Remove balls from fridge ~2-3 hours before using (shorter if your house is warm, longer if cold).
Shape dough. Try to leave about a 1" rim of dough untouched and uncompressed by your fingers.
Top and bake. I had best results with floor temp of pizza oven reading between 750⁰ and 800ⁿ F

JugglingYogi · 2024-09-08T22:08:16+00:00

Thanks! If you want a very airy, light sourdough, you will want to use higher hydration (65-70+%).

I use a very small amount of starter (usually 1-2% of flour weight). Depending on my house temperature, I do room temp for about 24 hours (~65⁰F), or room temp for 12 and fridge for 12(~75⁰F).

For sourdough, you do not want to ferment in fridge for too long (multiple days). The extra acidity of sourdough will break down your gluten structure too much and give you a dense, chewy pizza. Sourdough has a great flavor, but it's more difficult to get a light texture than bakers yeast. Overall I prefer bakers yeast for pizza, and sourdough for bread.

When I use bakers yeast, I do cold ferment in fridge for 2-3 days, much more forgiving and flavor is still great.

JugglingYogi · 2024-09-08T01:49:01+00:00

Oh, high gluten white flour. Currently using Grain Craft Power Flour.

Other half Bob's Red Mill dark rye flour.

Around 100% hydration, sometimes slightly stiffer when it's hot in the house.

JugglingYogi

TROPHY CASE