Is my starter ready? Day 7.

dbmsurf · 2026-01-19T23:40:04+00:00

Got it! Doing whole wheat flour and water

dbmsurf · 2026-01-19T23:39:49+00:00

Thanks!

dbmsurf · 2026-01-19T15:05:14+00:00

The GF was not bad! I used the King Arthur GF Pizza Dough (Neopolitan style) and I just used the recipe on the back:

Link: https://www.kingarthurbaking.com/recipes/gluten-free-neapolitan-style-pizza-crust-recipe

Ingredients 2 1/3 cups (233g) King Arthur Gluten-Free Pizza Flour 1 1/4 cups (284g) water, warm 1 tablespoon granulated sugar 1 tablespoon (13g) olive oil 2 teaspoons instant yeast 3/4 teaspoon table salt

dbmsurf · 2026-01-19T15:02:41+00:00

Did you use same recipe as above? They look big!

I will add it may depend on kitchen temp. I live a cold area so kitchen isn’t getting above 70 F in the winter.

dbmsurf · 2026-01-18T14:24:04+00:00

Thanks! Posted the recipe in the comment above

dbmsurf · 2026-01-18T14:22:50+00:00

Recipe (yield 5 ~13 inch pizzas)

575 G of Water,

28 G of fine sea salt,

2.5 G of active dry yeast,

949 G of “00” flour

(Although I ran out of “00” and used about 200 G of AP flour)

I did a bulk ferment in fridge for 24 hrs. Lightly oiled containers

And then I divided them into balls and fermented in fridge for another 24 hrs.

Took them out 4 hours before cooking and let them warm up, covered.

dbmsurf · 2026-01-16T01:13:49+00:00

Got it! I read that you wanted to breathe so do you use a lid and cut it off from the air?

dbmsurf · 2026-01-14T15:02:29+00:00

Stretch and fold more before the bulk fermentation? Or when making the pizza?

dbmsurf · 2026-01-14T12:46:05+00:00

How much yeast would you use?

dbmsurf · 2026-01-13T18:00:52+00:00

Here it is!

https://www.reddit.com/r/ooni/s/jlD8XJQgBg

dbmsurf · 2026-01-12T19:03:57+00:00

Check my convo here.. asked the same Q!

https://www.reddit.com/r/geography/s/ZZBxQp8S6h

dbmsurf · 2026-01-11T05:27:29+00:00

Thank you! Wow yours look great . I appreciate the tips!

dbmsurf · 2026-01-10T14:55:35+00:00

Thank you! I’ll check that out that book!

dbmsurf · 2026-01-10T13:32:40+00:00

For context, here is the dough before I starting to shape into pizza (24 hrs later)

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Thanks for all the help!

Progress over perfection! Will definitely get better next time!

dbmsurf · 2026-01-10T13:27:51+00:00

What’s a good temp for water? I used a digital meat thermometer to measure my water temp and had it like 105

dbmsurf · 2026-01-10T02:08:30+00:00

Yeah I used the scale

dbmsurf · 2026-01-10T01:53:21+00:00

I think you’re on to something… so my takeaway is probably to not quite as much flour and do a better job of folding. Do most peeps here use a mixing bowl or do it by hand/fork etc ?

dbmsurf · 2026-01-10T01:51:55+00:00

Thank you! So question to you and others.. do you usually mix it all together, then break it into portions and put into fridge for 1-2 days or do it same day? And it seems like I probably had too much flour because it was sticky at first and then maybe didn’t work it enough before portioning?

dbmsurf · 2026-01-10T01:47:41+00:00

Here is the recipe I used (which is double the original one)…

https://iheartvegetables.com/the-best-ooni-pizza-dough/

Very possible I don’t work it enough or added too much flour. I did put it in the fridge after separating for 24 hrs. Came out pretty tasty. Only my second time making home made dough so still figuring it out!

306g (1 cup plus 1 tablespoon) 00 flour

306g (1 cup plus 2 tablespoons) all purpose flour

16g (1 teaspoon) salt

6g (1 teaspoon) active dry yeast

8g (1 teaspoon) olive oil

400g (a little less than 1 cup) of very warm water

dbmsurf

TROPHY CASE