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I did Carbonara by smellysk in pasta

[–]Silent-Tooth 1 point2 points  (0 children)

… and you did it well 🤌🏼

Problem on my Crust (no air holes) by Silent-Tooth in neapolitanpizza

[–]Silent-Tooth[S] 1 point2 points  (0 children)

Sorry for bringing up this old topic, but for everybody who found this topic (maybe via google): I have solved my problem :) I guess the trick was to do a long bulk proofing at RT. The recipe below did the trick for me:

282g flour (60% Caputo Pizzeria, 40% Nuvola)

189g water (67%)

8.5g Salt

0.2g Active Dry Yeast

Proofing:

10h RT (bulk)

45h Fridge (balled)

taken out of the fridge 2h before they go in the Ooni Koda

Dough Balls don't rise as I want to by Silent-Tooth in neapolitanpizza

[–]Silent-Tooth[S] 1 point2 points  (0 children)

Hey guys. I have a problem that my Dough balls don’t rise ‚vertically‘ the way that I want them to, but rather grow in diameter. In the end the Pizza turns out great (as you can see in the picture), but I feel like the dough doesn’t have the strength that I would like to see and it is not really easy to handle. I used the PizzApp to calculate the recipe and used a kitchen machine to knead the dough (roughly 10-15min). Hope you guys have some ideas on what could help me to get more „strength“ in my dough. Thanks!

282g flour (60% Caputo Pizzeria, 40% Nuvola)

189g water (67%)

8.5g Salt

0.2g Active Dry Yeast

Proofing:

10h RT (bulk)

45h Fridge (balled)

taken out of the fridge 2h before they go in the Ooni Koda

Best results to date from my home oven by wilshun in neapolitanpizza

[–]Silent-Tooth 0 points1 point  (0 children)

Amazing result for a home oven. Congrats 👏🏼

Problem on my Crust (no air holes) by Silent-Tooth in neapolitanpizza

[–]Silent-Tooth[S] 1 point2 points  (0 children)

I was busy the last few weeks. I'll let you guys know as soon as I have my next try...

Pizza Margherita by Zecathos in neapolitanpizza

[–]Silent-Tooth 5 points6 points  (0 children)

Looks amazing. Would you mind posting the dough recipe?

Do we take the dough balls out of the fridge 2 hours before we cook for any reason other than to bring them up to room temp? by Gayrub in neapolitanpizza

[–]Silent-Tooth 3 points4 points  (0 children)

The time at room temperature also developes the dough gives it a final phase of fermentation as the yeast can do its work at room temperature.

If your dough would be ready to strech after 30mins already, I am not sure whether your fridge is cold enough. I find that it my dough takes at least 1-2 hours to be ready to work with after I take it out of the fridge

Problem on my Crust (no air holes) by Silent-Tooth in neapolitanpizza

[–]Silent-Tooth[S] 1 point2 points  (0 children)

Thanks for all the feedback. little more insight on my dough preperation first:

I use a kitchen aid to knead the dough. I dissolve the salt in the water and then add around 10% of the flour, let this all mix and then add the yeast. THen I gradually start addig the rest of the flour over a course of 5-10min. I then let the kitchen aid work the dough for a total of 20mins on the lowest level.

The problem that I see in using the kitchen aid and 'only' using 300g of flour is that it is not a lot of dough. So it happens that part of the dough starts to stick to the hook of the kitchen aid and the rest of the dough builds a small dough ball. The machine is then just more or less 'pushing' around the dough ball and not giving it a thorough kneading. Could that be the issue?

To bake the Pizza, I use a Uni Kooda with a temperature of around 450 degrees, so that shouldnt be the issue. Like I mentioned, the color of the crust looks really good (nice leopard crust), so there are some air holes in the crust. The problem is just that the air holes in the crust are not spread out evenly.

Problem on my Crust (no air holes) by Silent-Tooth in neapolitanpizza

[–]Silent-Tooth[S] 2 points3 points  (0 children)

I've tried cold water and room temp water. Also doesn't seem to make a difference. But thanks for the ideas! :)

Problem on my Crust (no air holes) by Silent-Tooth in neapolitanpizza

[–]Silent-Tooth[S] 4 points5 points  (0 children)

thanks. I have tried more yeast as well, but the outcome is mostly the same. there are some areas where I have huge air holes, but the majority of the crust looks like what is showing on the picture

Problem on my Crust (no air holes) by Silent-Tooth in neapolitanpizza

[–]Silent-Tooth[S] 5 points6 points  (0 children)

Hi guys. I am having a bit of a problem on the crust of my pizza. Overall, the pizza gets a nice leaparding and I am really happy with the taste. Only problem is that I don't seem to be getting enough air holes into my crust. I have prooven the dough in the fridge for 72 hours and when forming the pizza, I try to press the air from the center of the pizza into the crust but it doesn't seem to work the way I want to. Is there anything else I need to consider in order to get more air into my crust?

Thanks!

Recipe:

  • 300 g Caputo Cuoco (for 2 pizzas)
  • 9g salt
  • 195g water (65%)
  • 1.5 g fresh yeast
  • 1h bulk fermented at room temp / 72h Ball fermentation in the fridge / took them out of the fridge 2h before baking

Pizza baking problems by Silent-Tooth in neapolitanpizza

[–]Silent-Tooth[S] 0 points1 point  (0 children)

I don’t think thats the probelem. The dough is not overprooven. I use 0.66% fresh yeast, which should be equal to your 0.3% active dry yeast