[KenB925]

Made sourdough pizza again last night, I didn't bother taking picture as I have littered this thread with them already.

The only thing worth mentioning (maybe helpful to others), is I let my dough balls overproof because the kids were having fun at the park, and I left them on top of the range where it is pretty warm. Its not a huge deal, but it makes handling the dough and shaping it MUCH more difficult. It also can make your formed pizzas stick to the peel and not slide off nicely. I had two pizzas stick for the first time in years of making pizza.

Anyway, if you are having problems with handling and shaping or sticking and you are using a proven recipe (water content and such), you may be over-proofing your dough.

[RickFLM4]

Originally Posted by Tommy-G

Tried my hand at another pie, this sh!t's hard.....getting it round is the hardest part so far

How long did you let it proof?

[Chappers 71]

Originally Posted by Tommy-G

Tried my hand at another pie, this sh!t's hard.....getting it round is the hardest part so far

Looks great...would be better with pineapple

[ryan stewart]

Originally Posted by Tommy-G

Tried my hand at another pie, this sh!t's hard.....getting it round is the hardest part so far

How are you working the dough? Throwing or rolling? Because I never shoot for perfectly round but never had much trouble getting close enough.

Tonight is a salumi pizza, had a party over the weekend and going to use up the leftover whores dervs.

[Tommy-G]

Originally Posted by RickFLM4

How long did you let it proof?

I'm using grocery store pizza dough until I get the hang of it. I really just need to watch some videos, I thought I could just figure it out on my own

Originally Posted by Chappers 71

Looks great...would be better with pineapple

I'm not opposed to that....eventually

Originally Posted by ryan stewart

How are you working the dough? Throwing or rolling? Because I never shoot for perfectly round but never had much trouble getting close enough.

Tonight is a salumi pizza, had a party over the weekend and going to use up the leftover whores dervs.

I tried a rolling pin, I tried just using my palm, I tried spinning and pulling.....striking out on all of them so far

[ryan stewart]

Rolling pin should work you just have to turn it a lot. I wouldnt worry about getting it perfectly round anyway, as long as it fits on the stone.

[RickFLM4]

Originally Posted by Tommy-G

I'm using grocery store pizza dough until I get the hang of it. I really just need to watch some videos, I thought I could just figure it out on my own

I'm not opposed to that....eventually

I tried a rolling pin, I tried just using my palm, I tried spinning and pulling.....striking out on all of them so far

When you get that grocery store dough (Publix? If so Whole Foods is better FYI), you need to let it rest in an oiled bowl at room temp for at least an hour and preferably longer.

But, homemade dough is actually easier to work with when it comes to stretching (and tastes better too). If you can find some Caputo 00 flour at a local Italian market (or buy on Amazon or elsewhere), there are plenty of easy pizza dough recipes that are pretty simple to set up in the morning and let rise all day (or multiple days if you put in the fridge). You will be much more satisfying results. However, don't sweat it about the shape, as others have said.

[Tommy-G]

Originally Posted by RickFLM4

When you get that grocery store dough (Publix? If so Whole Foods is better FYI), you need to let it rest in an oiled bowl at room temp for at least an hour and preferably longer.

But, homemade dough is actually easier to work with when it comes to stretching (and tastes better too). If you can find some Caputo 00 flour at a local Italian market (or buy on Amazon or elsewhere), there are plenty of easy pizza dough recipes that are pretty simple to set up in the morning and let rise all day (or multiple days if you put in the fridge). You will be much more satisfying results. However, don't sweat it about the shape, as others have said.

Yes Publix, but I have a Whole Foods and fresh market close by.
I did buy Caputo 00 but some people said don’t ruin the “expensive” ingredients so I was just using crapola until I got the hang of it.

Thanks for the advice, I’m going to watch some videos and make some of my own dough and give it a whirl
THANKS 👍🏆

[ryan stewart]

Yeah I moved on to the 00 ages ago. A good 4 ingredient dough is simple and makes a great high-heat pie

[RickFLM4]

My final homemade frozen pizza (for now).

[EDWYER]

Originally Posted by JJ 911SC

Perfect for a cold morning: -5.8°F

Lol no thanks.

[JJ 911SC]

Combo (PMG) with added Kalamata Olive and Bacon Bits.

Yes, you need a knife and fork when the plate has been in the oven at 450°F unless you like the smell of burning finger skin

[chassis]

Pizza!

Crust with 50/50 Tipo 00 and semolina rimacinata.

Onions, sauce, EVOO, fresh mozz, fresh basil, salt, pepper and dried thyme, oregano and rosemary.

Served with salad dressed with EVOO and balsamic glaze.

[Nuckle]

I probably posted in this thread before but still my favorite pizza is homemade on the big green egg.

[mdf]

Originally Posted by Tommy-G

I tried a rolling pin, I tried just using my palm, I tried spinning and pulling.....striking out on all of them so far

I know Ryan posted positively about the rolling pin but I am going to disagree. I just see it differently. Yes I think it might help you get the shape round but you're going to compress the dough. I would expect that to be flat and lacking chew. You spent time letting the dough rise (hopefully) and then rolling it under a pin is just not what I would try. Just my 2 cents. And I'm hardly an expert. Hand stretching my dough I still get tears in the middle sometimes and rarely an even circle. For something that seems basic and straightforward I actually find a tasty nicely textured pizza dough challenging.

[Joe T]

anyone else with an ooni having problems getting the heat up? no matter what I do, I can't get stone temp over 500 degrees. Wood was burning to fast, I'd have to stand there and force feed wood and still only 450-500 degrees (I played with the flue, nothing I did made a difference... even changed to the propane burner, and can run it for 40 minutes and barely hits 500

other issues I have is getting the dough to slide off the peel, and because the stone isn't hot enough, the dough isn't crisping fast enough and the top is fully cooked, but the bottom is soft and "bendy"

[RickFLM4]

Originally Posted by Joe T

anyone else with an ooni having problems getting the heat up? no matter what I do, I can't get stone temp over 500 degrees. Wood was burning to fast, I'd have to stand there and force feed wood and still only 450-500 degrees (I played with the flue, nothing I did made a difference... even changed to the propane burner, and can run it for 40 minutes and barely hits 500

other issues I have is getting the dough to slide off the peel, and because the stone isn't hot enough, the dough isn't crisping fast enough and the top is fully cooked, but the bottom is soft and "bendy"

Can't speak to the Ooni as I don't have one, but would be interested in why temp can't get up to advertised 900+.

For the peel (Ooni or not), are you putting anything under the pizza (flour or corn meal)? If you put flour it will get absorbed by the dough pretty quickly if the pizza is sitting on the peel waiting for the oven. Minimum time on peel and then it's practice / technique to slide it off. Also, the more toppings, especially those with heavy water content, the more difficult it is to keep things together especially going into an oven that isn't hot enough.

[ryan stewart]

Originally Posted by mdf

I know Ryan posted positively about the rolling pin but I am going to disagree. I just see it differently. Yes I think it might help you get the shape round but you're going to compress the dough. I would expect that to be flat and lacking chew. You spent time letting the dough rise (hopefully) and then rolling it under a pin is just not what I would try. Just my 2 cents. And I'm hardly an expert. Hand stretching my dough I still get tears in the middle sometimes and rarely an even circle. For something that seems basic and straightforward I actually find a tasty nicely textured pizza dough challenging.

Ive never had an issue with bubbles and chew with a rolling pin, Im not rolling it to 1/8th inch. The bubbles are there, other than popping large ones you arent going to get rid of all of the small bubbles, and hte good bubbles are damned near microscopic before cooking, its the steam in them expanding 30x that gets you the big bubbles.

Rolling is no different than punching down and folding the dough when you create gluten, in fact its more gentle. Being said I do prefer to throw it but that is because you get more of a thicker crust around the edges and its quicker (and requires less work)

But any proper pizza dough is going to have enough gluten youre going to have to hulk on it to win, its going to fight back against the rolling pin.

In fact, searching pizza in google photos I can find one from 6 years ago when I was just learning and was rolling everything, no shortage of big bubbles because I didnt even distribute them enough early on:

[ryan stewart]

Originally Posted by Joe T

anyone else with an ooni having problems getting the heat up? no matter what I do, I can't get stone temp over 500 degrees. Wood was burning to fast, I'd have to stand there and force feed wood and still only 450-500 degrees (I played with the flue, nothing I did made a difference... even changed to the propane burner, and can run it for 40 minutes and barely hits 500

other issues I have is getting the dough to slide off the peel, and because the stone isn't hot enough, the dough isn't crisping fast enough and the top is fully cooked, but the bottom is soft and "bendy"

I dont know much about the ooni wood, my neighbor has a gas one. But for me I use a stone on a kamado. But I do let the stone heat soak until it hits about 500 with an IR thermometer before I drop the pizza. So my dome is about 800-900 and the stone is just over 500 when I drop it, with the coal right under the stone, so its going to keep that heat. Takes about 4 minutes to cook.

As far as the peel I use coarse corn meal, I sprinkle it on the peel before putting the dough on the peel. Acts like ball bearings. Some people use parchment but I dont think Id trust it given the heat I work with.

[Chick Webb]

Originally Posted by mdf

I know Ryan posted positively about the rolling pin but I am going to disagree.

Yeah, if you start with a proper round dough ball it's easy to get a nice round pie. Just takes some practice. Made a couple the other night. A big deep dish cheese & sausage w/Chicago-style cornmeal crust for me, and a thin marguerita for my lower-carb wife.

[Tommy-G]

Originally Posted by Joe T

anyone else with an ooni having problems getting the heat up? no matter what I do, I can't get stone temp over 500 degrees. Wood was burning to fast, I'd have to stand there and force feed wood and still only 450-500 degrees (I played with the flue, nothing I did made a difference... even changed to the propane burner, and can run it for 40 minutes and barely hits 500

other issues I have is getting the dough to slide off the peel, and because the stone isn't hot enough, the dough isn't crisping fast enough and the top is fully cooked, but the bottom is soft and "bendy"

No problem with the temp on wood or propane but I’m in Florida.
As for the peel, I bought a wood one from Amazon for launching and a metal one for turning. Make sure to put some corn meal on the wood and no problem for me.

[buldogge]

Originally Posted by Joe T

anyone else with an ooni having problems getting the heat up? no matter what I do, I can't get stone temp over 500 degrees. Wood was burning to fast, I'd have to stand there and force feed wood and still only 450-500 degrees (I played with the flue, nothing I did made a difference... even changed to the propane burner, and can run it for 40 minutes and barely hits 500

other issues I have is getting the dough to slide off the peel, and because the stone isn't hot enough, the dough isn't crisping fast enough and the top is fully cooked, but the bottom is soft and "bendy"

Which model Ooni? I Have the Ooni Pro 16 and have no issues getting the deck TOO hot.

Are you using the full door while pre-heating? You really need the oven closed to get the heat up.

What type of wood? You are going to need to use decent hardwood...Oak, Hickory, Ash, etc...Softwoods just aren't going to get it done effectively.

It takes a bit of practice and care to both get decent deck temps AND get a good rolling flame to properly cook the top of the pies.

I usually get the temps up, deck hot, and then feed a fresh log/block just before launching.

-Mark in St. Louis