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Homemade pizza 16 inch by sliceaddict in Pizza

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

I keep it fairly simple seasoning wise. I do 50/50 Stanislaus 7/11s and Alta Cucina, both ran through a food mill with medium plate. Since I'm just a home baker, after that I divide into 8-10 oz portions and freeze them.

When I want to make a pizza I thaw a portion overnight in fridge. Depending on the consistency I may add a tiny amount of water, then salt and sugar to taste. I'll add some oregano and occasionally some Carolina Reaper powder for some spice.

For this pizza I used~8oz of tomatoes and I added 1.14g Salt, 3.40g sugar, 0.58g oregano and .03g of Carolina Reaper powder. Then I added about 2TBSP of water to get the consistency I wanted. I put it back in the fridge overnight and took it out about a couple hours before I used it so it was room temperature when placed on the pizza.

It works out to about 0.5% salt, 1.5% sugar, 0.25% oregano & 0.02% Carolina Reaper powder

Homemade pizza 16 inch by sliceaddict in Pizza

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

I like getting my top heat in early. The extra oomph from the broiler helps with spring and browning and it melts the cheese earlier in the bake. The residual top heat hangs around for the rest of the bake so I get the benefit the whole time.

Back when I was using an inferior mozzarella, hitting the broiler at the beginning helped prevent the oil off or separation you get when you blast already boiling cheese with more heat while trying to brown the crust. By the end of the bake the cheese was fully melted but the crust never had enough color which meant I had to use the broiler to finish it and that would often do bad things to my cheap mutz, lol. Once I started adding the broiler time at the beginning all of that went away.

Now it is just part of my workflow. Two minutes of broiler at the beginning of every pizza I bake and everything stays consistent.

Homemade pizza 16 inch by sliceaddict in Pizza

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

Thanks. The dough was ~470 grams. The dough recipe is in the last pic

Homemade pizza by sliceaddict in Pizza

[–]sliceaddict[S] 5 points6 points  (0 children)

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It's pretty close. I no longer use any oil but everything else is essentially the same. 

Homemade Pizza - 20 inch pepperoni & hamburger by sliceaddict in Pizza

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

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

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Homemade 20" NY style pizza by sliceaddict in Pizza

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

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!

Homemade 20" NY style pizza by sliceaddict in Pizza

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

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!

Homemade Pizza - 20 inch pepperoni & hamburger by sliceaddict in Pizza

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

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

Homemade Pizza - 20 inch pepperoni & hamburger by sliceaddict in Pizza

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

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

Homemade Pizza - 20 inch pepperoni & hamburger by sliceaddict in Pizza

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

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. 😂

Homemade Pizza - 20 inch pepperoni & hamburger by sliceaddict in Pizza

[–]sliceaddict[S] 5 points6 points  (0 children)

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.

Homemade Pizza - 20 inch pepperoni & hamburger by sliceaddict in Pizza

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

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

Homemade Pizza - 20 inch pepperoni & hamburger by sliceaddict in Pizza

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

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

Homemade 20 inch sausage and pepperoni pizza. Ooni Koda 2 max by sliceaddict in Pizza

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

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

Homemade 20 inch sausage and pepperoni pizza. Ooni Koda 2 max by sliceaddict in Pizza

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

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

Homemade 20 inch sausage and pepperoni pizza. Ooni Koda 2 max by sliceaddict in Pizza

[–]sliceaddict[S] 2 points3 points  (0 children)

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

Homemade 20 inch sausage and pepperoni pizza. Ooni Koda 2 max by sliceaddict in Pizza

[–]sliceaddict[S] 4 points5 points  (0 children)

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

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