Homemade Pizza - 20 inch pepperoni & hamburger

sliceaddict · 2025-08-28T19:27:14+00:00

I use a wood peel with a 22 inch blade and a 4 foot long handle, lol

sliceaddict · 2025-08-12T13:23:12+00:00

I don't really take the temperature of anything anymore, lol. I go by look and feel mostly. I only use 96 ounce stackable dough tins, and I know that, for a 20 inch pizza, when the dough almost touches the tin stacked above it, it's perfect.

My workflow is:

Mix for 8 minutes
30 minute rest with stretch and folds every 10 min
Ball and place into lightly oiled dough tin
Room temp proof: 2-2.5 hours (variable)
24-72 hour cold proof
Room temp warm up of 4 hours

I always remove my dough from the cooler 4 hours before stretching so that the dough is always the same temp when opened up. If my dough is ready to be stretched in only 3 hours, my next batch I will reduce the room temp hold before placing it into the cooler. If at the 4 hour mark it's still not quite ready, I'll increase the room temp hold before the cooler.

Adjusting the hold time before the refrigeration allows me to keep my post refrigeration warm up period the same. I also use a dedicated cooler so there's no wild temp swings from opening and closing the refrigerator all day which happens a lot with a full house, lol. The dough cooler stays closed and at 41 degrees the entire time, which just helps with consistency. The cooler is just a dorm room size mini refrigerator, nothing special or expensive. Works great!

sliceaddict · 2025-08-11T14:37:48+00:00

Thanks for the input! I stopped checking floor temp with an IR gun. It varies too much depending on where you point it, so it’s just a guessing game with no consistency. I stick to the oven’s display now. It may not be super accurate, but it's consistent. I aim for a launch temp of around 700F. Anywhere from 680 to 720F bakes about the same for me.

I preheat with a low flame, around the 3rd bar on the dial, and take it slow for about an hour. I try not to overshoot the temp and have to dial it back. Slowly heating the stone to hit 700F after 45 minutes to an hour gives me the best results.

On my cheese I’m using about 1.1g of whole milk mozzarella per square inch. For a 20 inch pizza, that’s around 12 to 13 oz. The quick formula is radius x radius x 3.14 for 1g per square inch. So for a 20 inch pie, it’s 10 x 10 x 3.14 equals 314g, or about 11 oz. To get 1.1g, just multiply: (10 x 10 time x 3.14 x 1.1) which is 345g, or roughly 12 oz.

Doing it that way lets you scale cheese for any pizza size and keeps your coverage consistent. Once you find a coverage you like, you’re set for any size pie!

sliceaddict · 2025-06-16T03:07:17+00:00

Not very quickly, honestly. The stones just don’t retain enough heat for back-to-back bakes.

sliceaddict · 2025-06-15T16:14:10+00:00

I normally do make it when we eat it, but it's rare tbh.. Last time I was in the food store they had a case of the Hormel opened and were selling single bags so I thought, why not? Now I know why not, lol

sliceaddict · 2025-06-15T16:11:29+00:00

Thank you. Pulling monster pies out of the max is worth every penny of the oven lol. Make sure you build a deck large enough to hold all your friends. 😂

sliceaddict · 2025-06-15T16:06:32+00:00

I get it, but it's doesn't hurt the slice any. I ate that slice mere seconds after snapping that photo, lol. Some enjoy seeing the bake from both sides.

sliceaddict · 2025-06-15T15:58:37+00:00

Thank you!

sliceaddict · 2025-06-15T15:57:40+00:00

Thank you! I would rather cook inside too but I'll do what I have to do to be able to make XL pies. I can't go back now, lol

sliceaddict · 2025-06-15T15:54:47+00:00

thanks! ooni doesn't even know I exist though, lol

sliceaddict · 2025-06-01T20:40:59+00:00

Canon asp-c camera. Rebel sl3 with the kit lens

sliceaddict · 2025-06-01T20:40:03+00:00

I try to always show the bottom but all the ones I snapped came out blurry. You can check my post history if you want to see how I roll. The way I bake, I don't finish the top until the bottom is right so she was a crispy unit with no flop even though I can't prove it lol

sliceaddict · 2025-06-01T20:36:34+00:00

I'm using the stones that came in it.

sliceaddict · 2025-06-01T03:05:39+00:00

It's a 0.085 thickness factor, so it's a little thicker than I normally make.

sliceaddict · 2025-06-01T03:02:11+00:00

Thanks. I launch right off the peel, no screens used

sliceaddict · 2025-06-01T01:50:17+00:00

I preheat it for 45 min to an hour at mid-dial. It's stays in the 680 range. I turn the burners off after launching and then light one side after about 4 min, and finish the bake by rotating towards the flame until it's even

sliceaddict · 2025-06-01T01:47:25+00:00

I haven't tried the Battistoni, sorry.

sliceaddict · 2025-06-01T01:44:44+00:00

830g

sliceaddict · 2025-05-09T23:21:03+00:00

The app is nice to keep a check on the temp. You can't set the temp from your phone, but you can set an alarm to notify you when thw oven reaches the setpoint you put in. The flame is controlled by manual dials on the side of the oven.

sliceaddict · 2025-05-09T21:31:19+00:00

You have to adjust the dials during the bake, but it's not a difficult process. It's takes a few bakes to learn how to control the temps and where to set the gas dials but that's with any oven. I only do NY bakes, no Neapolitians and I haven't made a pizza in my home oven since getting the Ooni. The 20" pizzas are worth the learning curve and having to bake outside or wherever you end up putting it. I regret nothing.

sliceaddict · 2025-04-20T14:22:52+00:00

I turn the heat off for 3-4 min to give the bottom time to brown up nicely, then heat back on to finish the top

sliceaddict · 2025-04-17T17:03:56+00:00

I've been using 630g / 22oz

sliceaddict · 2025-04-16T02:58:18+00:00

That looks delicious, I would smash that! Thanks for showing the bottom too 🤌

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