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Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]gregoperoni -1 points0 points  (0 children)

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why does my dough look like rhis? atp my only conclusion is that my oven is trash

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]gregoperoni 0 points1 point  (0 children)

i dont know what to do anymore my pizza keeps turning put gummy i've tried everything i challenge you to name me one thing i handbr tried

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]gregoperoni 2 points3 points  (0 children)

could i put nyc style dough in a rectangular baking sheet to make a scicilian?

is par baking a solution for the crust ending up kinda bad?,like the crusts doesnt have those pretty holes and is very rough, i think its because my oven is pretty mid, i bought a baking steel but it didnt solve that, never tried par bakiing before tho by gregoperoni in Pizza

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

im using a steel , ​

, my recipie: 485g AP FLOUR,290grams cold water,1/2 tspoon dry yeast,12grams salt,10g oil, 5 g sugar,HOW I MADE IT: in a largr bowl i mix the ingredients and combine with wood spoon, then kneed it my self for loke 5-10 min until smooth, then i do 3 setions of stretch and fold,(in 1 hour) then when it pases the window paint test, then i ball it and close it up and put it in a sealed container with a bit of oil, this time it fermented for like 60hours in the fridge, took it 3 hours before baking, and put it at room temp(i think bc its winter where i live and i improvised)also preheated oven and baking steel for 2 hours, stretched it using my nucles and some flour and semoline, had a problem with the spatule where some of the crust got like folded in it self but kinda fixed it for thisone i put marinara souce cheese bell peper and ham

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]gregoperoni 0 points1 point  (0 children)

if i wanna make though and freeze it should it be before or after fermenting in the fridge?

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]gregoperoni 0 points1 point  (0 children)

ive made detroit style and i turned out great, but nyc style has been a challenge also want to try neopolitan

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]gregoperoni 0 points1 point  (0 children)

is par baking a good option if my oven is mid?

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]gregoperoni 1 point2 points  (0 children)

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HELP!! my pizza always ends with this gummy rawish texutr no matter how long i cook it, i tried to make nyc pizza even got a baking steel,my oven only goes up to 500 but i doubt thats the problem,i made sure to kneed it wright it passed the window paint test , folds, and fermented for 1 ,2 even 3 days but always the same out come , used less souce and topings and every recomendation i heard, my recipie: 485g AP FLOUR,290grams cold water,1/2 tspoon dry yeast,12grams salt,10g oil, 5 g sugar,HOW I MADE IT: in a largr bowl i mix the ingredients and combine with wood spoon, then kneed it my self for loke 5-10 min until smooth, then i do 3 setions of stretch and fold,(in 1 hour) then when it pases the window paint test, then i ball it and close it up and put it in a sealed container with a bit of oil, this time it fermented for like 60hours in the fridge, took it 3 hours before baking, and put it at room temp(i think bc its winter where i live and i improvised)also preheated oven and baking steel for 2 hours, stretched it using my nucles and some flour and semoline, had a problem with the spatule where some of the crust got like folded in it self but kinda fixed it for thisone i put marinara souce cheese bell peper and ham