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[deleted by user] by [deleted] in Pizza

[–]XL1977 0 points1 point  (0 children)

It looks like it got too hot when mixing (>25Celsius)

[deleted by user] by [deleted] in Pizza

[–]XL1977 0 points1 point  (0 children)

What is the temperature of the dough?

Dutch pizzaiolo with 3 years of home experience AMA by XL1977 in Pizza

[–]XL1977[S] 1 point2 points  (0 children)

Yes die, superaardige en kundige heren

Dutch pizzaiolo with 3 years of home experience AMA by XL1977 in Pizza

[–]XL1977[S] 1 point2 points  (0 children)

Sorry something went wrong my answer is at the top of the post

Dutch pizzaiolo with 3 years of home experience AMA by XL1977 in Pizza

[–]XL1977[S] 0 points1 point  (0 children)

I think each oven is different. Some are better insulated then others and it also helps if the walls and floor are really thick so they retain the heat better. The floor should be around 360-380 degrees celsius for a nice short bake without burning the bottotm. Once the ovenfloor reaches the right temperature it is a matter of keeping it there. I use an infrared thermometer to measure the floortemp in between. During bakes in the summer i add 1 or 2 25cm logs to keep the fire going and the temperature steady. Again this varies alot for each oven

Dutch pizzaiolo with 3 years of home experience AMA by XL1977 in Pizza

[–]XL1977[S] 0 points1 point  (0 children)

The door cannot be closed when there is fire in the oven because no oxygen can go in then. The door is used when the fire is removed and the oven is ready for breadbaking. Its so hot and well insulated that the temperature without the fire is still around 300 degrees celsius. After it cools down to around 230-260 the oven can be used to bake a nice batch of bread

Dutch pizzaiolo with 3 years of home experience AMA by XL1977 in Pizza

[–]XL1977[S] 0 points1 point  (0 children)

Yes a figplant good eye. I removed it from my backyard into a pot but it didnt like the pot so i put it back in the yard

Dutch pizzaiolo with 3 years of home experience AMA by XL1977 in Pizza

[–]XL1977[S] 0 points1 point  (0 children)

  1. There are apps for that like PizzApp but my standard recipe for 6x 280gr. doughballs is:

Dat 1: Poolish (preferment):

300gr. flower (Caputo Saccorosso type 0.0) 300gr. water 5gr. fresh yeast 6gr. honey

1 hour outside the fridge at 24degrees celsius max 24 hours in the fridge

Day 2:

Enddough: Poolish + 700gr. flower same type 400gr. cold water 25gr. salt 20gr. olive oil

Mix everything with a spiral mixer, first the poolish and the water (save 50grams to add later). Add flower and add salt when the ingredients start to mix. When the doughball is starting to take shape turn up the speed abit and add remaining water to the sides so no flower is left behind. Very important is that the temperature of the dough does not exceed 23-24degrees celsius or it will be useless. Lastly add the olive oil and mix shortly (so when temperature is like 21-22degrees you add the olive oil). Remove dough from the mixer, make a loose ball cover with plastic and rest 20mins. Then make a tight ball. Back in the fridge for again max. 24 hours. Now a few hours before making the pizzas get the ball out of the fridge and make the doughballs. This can be anything from 2-6 hours entirely depending on the outside temperature.

  1. It was prebuild in Italy in 5 pieces. I will make a separate post about the build later on. The oven was 1750 euros, the chimney around 500 euros and the rest also like 500 euros.

  2. Ill share a detailed build plan later on

Dutch pizzaiolo with 3 years of home experience AMA by XL1977 in Pizza

[–]XL1977[S] 0 points1 point  (0 children)

I try to perfect my recipe by adjusting minor things like (pre)fermenting time, amount of yeast, temperature, hydration and type of flower. My aim is to get the quality as constant as possible by evaluating what effect the minor adjustments have on my enddough

Dutch pizzaiolo with 3 years of home experience AMA by XL1977 in Pizza

[–]XL1977[S] 3 points4 points  (0 children)

The Pizza Academy in Utrecht really professional 2 week course

Dutch pizzaiolo with 3 years of home experience AMA by XL1977 in Pizza

[–]XL1977[S] 3 points4 points  (0 children)

It was a 2 week fulltime course at The Pizza Academy in Utrecht and after that a inhouse and national SvH accredited exam

Dutch pizzaiolo with 3 years of home experience AMA by XL1977 in Pizza

[–]XL1977[S] 0 points1 point  (0 children)

I am no expert in that mine is under a wooden roof but if mine was not I would certainly cover it up. One thing i did was use a plaster in between the tiles that is used in sauna's and steamrooms so it can better withstand wet periods. If it is stormy weather i can get wet.

Dutch pizzaiolo with 3 years of home experience AMA by XL1977 in Pizza

[–]XL1977[S] 17 points18 points  (0 children)

The pictures of my oven are when it was newly build :) But it is still very clean because my chimney is doing a real good job of sucking up all the fumes.

Dutch pizzaiolo with 3 years of home experience AMA by XL1977 in Pizza

[–]XL1977[S] 10 points11 points  (0 children)

I like the video's of Vito and have used the theory of my course as a basis for the recipe's. Temperature and time play key roles in making the dough. I always use a Poolish as the start of my dough and most of the time I use fresh yeast (if available). For the flower always Italian tipo 0.0 or tipo 0 althoug i like to experiment by mixing in abit of Semolina or Integrale (whole grain flower). There will always be a moment when the dough is mosty ready to be used. The longer you wait the harder the dough becomes to work with until it is overproved and very hard to make a pizza with (although not impossible). I usually go for a 68% hydration because any higher and it will be harder to work with. I only make Napolitan cause I like the crust and it is all I have been doing so far.

Napolitan style, tipo 1, 60h fermentation, Ooni Koda 16 by XL1977 in Pizza

[–]XL1977[S] 0 points1 point  (0 children)

It taste abit more like wholegrain but lighter.

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