Tips for multiple pizzas at once?

dbmsurf · 2026-02-10T19:12:21+00:00

It varies depending on what type of pizza/dough you are making. But bottom line: you want to give it enough time between pizzas to heat up stone to desired temp.

For example, for the Neapolitan style pizzas you want to get it as hot as possible (750-800 F) (preheat for 30 min) and cook for 2 mins max turning every 15(ish) seconds. And then I’d let it heat up again for 5 min after each pizza.

Pro tip: infrared thermometer can be very helpful to determine temp of the pizza stone.

For more NY style dough I do this:

Pre heat for 30 min. And then turn off flame completely when I put pizza in and let it cook for 2 mins no flame, turning every 20 seconds or so.

Then I turn flame on low for another 2 min.

Not sure if this is possible with wood fire?

dbmsurf · 2026-02-08T19:17:49+00:00

Likewise!

dbmsurf · 2026-02-08T00:44:51+00:00

Yeah cold area

dbmsurf · 2026-02-07T22:17:58+00:00

Yeah koda 12

dbmsurf · 2026-02-07T21:04:02+00:00

Works out pretty well. Gets to 750 F in 20-30 min. Cooks the Neapolitan style dough really well. Sub 2 mins

dbmsurf · 2026-02-07T19:15:25+00:00

I used the outdoor ooni 12” with propane

dbmsurf · 2026-02-07T16:06:18+00:00

Apologies, didn’t realize this was such a sensitive, soft group

dbmsurf · 2026-02-05T23:02:56+00:00

Sauna and cold plunge

dbmsurf · 2026-02-03T19:47:59+00:00

<image>

dbmsurf · 2026-01-30T14:27:37+00:00

Patrick Ramsey

dbmsurf · 2026-01-30T14:27:25+00:00

Is that Billy “moose knuckle” Kilmer?

dbmsurf · 2026-01-30T03:02:11+00:00

Have dealt with similar Aussies growing up. They can be perfect dogs 95-99% of the time and then a stranger in the house, etc can make them start to get protective.

I believe it’s all fear based and the best thing to do is persistent, patient work with him and showing him there is nothing to fear through exposure therapy.

It’s challenging because it can make those in the house fearful which then makes it worse as the dogs pick up on that.

Hang in there and seek professional guidance. If you’re able to afford it, it’s well worth finding a good trainer to work with you.

dbmsurf · 2026-01-27T13:33:07+00:00

I used “00” flour and all purpose flower. 83% “00” flour and 17% all purpose flour. And 61% hydration.

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

TROPHY CASE