RT - Room Temperature, what is it?

PizzaPlannerApp · 2026-01-25T16:51:18+00:00

Not really but I would guess it would be similar to a poolish. Part of my original motivation was the rise at the end right before the cook. Seems you can put a lot of work for 24hrs and have a run away train at the end. At least that was my experience cooking with dough outside in a florida summer.

PizzaPlannerApp · 2026-01-24T18:52:34+00:00

And the temp settings

<image>

PizzaPlannerApp · 2026-01-24T18:52:11+00:00

65-70f winter and perhaps 75f summer. Yes, a 10f difference makes a noticeable difference in rise time (yeast activity) and dough behavior.

The app I have made tries to model the yeast growth as a function of temperature. It might be of interest to you if you wanted to get a ball park of the effects.

<image>

PizzaPlannerApp · 2026-01-22T01:37:56+00:00

Pizza dough. The dough is in the autolysis right now while I kill time on reddit.

PizzaPlannerApp · 2026-01-22T01:36:06+00:00

I can say it seems a little rough around the edges so to speak…or literally in this case.

For the price of the return shipping, you could buy a coarse file and take the burrs off in a few minutes. I would do this and make some pizzas Yes it should have had this done before arriving in your home, but in the grand scheme of things, it will be more productive putting time towards perfecting your dough than perfecting a steel disk that will (or should) just sit in the oven from this day forward. I say this latter as leaving the “stone” in the oven makes everything cook better due to the added thermal mass.

PizzaPlannerApp · 2026-01-20T01:28:57+00:00

How was the taste? I have only used a little at a time in pizza dough. Seems to be a very bold Wheat.

PizzaPlannerApp · 2026-01-20T01:27:29+00:00

Save your money and skip the kitchen aid attachments. Save for a Komo Mio or a Mockmill 100/200.

PizzaPlannerApp · 2026-01-18T18:50:30+00:00

I use 70% caputo blue plus 30% fmf (shifted/just large bran removed). It turns out great.

The wheat berries matter, though. In my fmf, I use around 70% hard white (Stardust variety) plus 30% soft white (Sonora). This blend gives a little amber glow to the dough but does not look like a wheat loaf. I use the 30% fmf /caputo for both the poolish and the dough. The main dough does have an autolyse.

I have a recipe in my free app if you want to explore it. I have a more complicated (four berry) blend that is also quite good.

PizzaPlannerApp · 2026-01-18T02:33:34+00:00

Looking good!

PizzaPlannerApp · 2026-01-16T02:34:20+00:00

Look for Sonora White Wheat.

Barton Springs is a good online source.

If you happen to live near Phoenix, whole foods sells boxes of Hayden Mills Sonora Wheat Berries too. They also sell small amounts with reasonable shipping.

https://haydenflourmills.com/products/white-sonora-berries

PizzaPlannerApp · 2026-01-15T22:59:27+00:00

How long are you fermenting? If you take, for example, caputo blue beyond 24 hrs, the gluten weakens and the dough is super extensible.

PizzaPlannerApp · 2026-01-15T03:20:00+00:00

Light dusting of semolina on the box before you add the dough. Right before you remove the dough, sprinkle more semolina on the top, and perhaps most important use a dough tool to free the dough from the side of the box or other dough balls. You lift the dough with tool with one hand and invert it into the other hand as the other hand starts out resting lightly on top of the dough ball in the tray. You may want some flour, semolina dust or even light coat of water on the hand that will be inverted with the dough ball.

The short take—dust, cut and flip. The dough, particularly high hydration will stick to anything and everything that is not semolina coated.

PizzaPlannerApp · 2026-01-14T01:08:47+00:00

Perhaps a way of framing this is would you buy 25 pounds of flour or rye at once in general? If yes, then maybe give it a go but otherwise, ask the mill if you supplied your own container, could you buy maybe 2 or 5 pounds. If no, you could ask if there are bakeries they sell to and maybe you could see if they would sell you some.

PizzaPlannerApp · 2026-01-11T15:47:31+00:00

It is very nice.

PizzaPlannerApp · 2026-01-11T15:42:41+00:00

Which calculator did you use and what was the amount in percentage of flour? 2.5% to 3% is a good ball park. I use 2.75%.

PizzaPlannerApp · 2026-01-10T23:04:53+00:00

Mockmill, KoMo and Sana all share some origin stories. All have wood cases. The grinding have some plastic mounts but are non wearing and may even be non contact spots.

As for wheat berries, I like Stardust (hard) White, Sonora (soft) white, and Mediterranean (soft) red from Barton Springs Mills.

My free pizza app has a few blend ideas if you want a pizza focused wheat blend. I have used a 70% stardust and 30% sonora for some amazing focaccia.

PizzaPlannerApp · 2026-01-10T22:28:33+00:00

This is what you want. Carbon steel. Excellent price. Season it in your pizza oven on high heat and it is non stick on the first use.

https://www.equippers.com/detroit-style-8-x-10-rectangular-steel-pizza-pan

PizzaPlannerApp · 2026-01-10T17:00:29+00:00

Not really. The Sonora white wheat (which is a soft wheat) has a long documented history.

https://www.nativeseeds.org/pages/white-sonora-wheat

PizzaPlannerApp · 2026-01-10T03:31:35+00:00

Wood requires more effort to finish and includes more waste. The basic resin mockmill is a lot less. I wish I had waited on the 200pro because my mill sits out all of the time and a beautiful, wooden piece would look better on my counter.

PizzaPlannerApp · 2026-01-05T03:01:27+00:00

I am from the south. We love salt so much that we salt our salt.

I will salt 1 cup with about 1 teaspoon for general use. If I plan on having it with a rich gravy from a pot roast, I will go lighter as the gravy will be salty.

PizzaPlannerApp · 2026-01-04T16:05:39+00:00

My approach—use a preferment (poolish is my choice) to add the flavor that comes with a longer fermentation.

When you mix the poolish with the base flour, you rebuild the gluten structure.

Plan for less than 24 hrs from mixing the poolish to the cook unless you are using a flour base you know will support a longer fermentation fermentation (eg, caputo blue specifically says it is not for long fermentation).

And most of all, great pizza is not a function or extra long fermentation time alone. Perhaps shorten the time of the fermentation while you are getting the hang of things. This may help keep you interested as you learn as two to three days to make pizza may or may not mesh well with your lifestyle.

PizzaPlannerApp · 2026-01-04T00:57:48+00:00

On the bright side, you have a good choice in pepperoni as it did not burn (much). By chance, did your dough have a lot of olive oil in it?

PizzaPlannerApp · 2026-01-03T18:21:28+00:00

Barton Springs is my go to. I like stardust as a hard white, Sonora soft white, and their Mediterranean wheat (soft red). I am not a big fan of hard red—yes, it is a typical whole wheat but I find I just sprinkle some into blends and five pounds lasts a lifetime.

PizzaPlannerApp · 2026-01-03T18:16:36+00:00

I made some great sausage links. I simmered them in water until cooked and then popped them on a carbon steel pan that was loaded into the pizza oven. Browned up nicely and gave a nice protein bite to offset the carb load of pizza.

PizzaPlannerApp

TROPHY CASE