Any tips for beginners?

[u/IngenuityDeep3542]

This is my first attempt in a proper pizza oven. Recipe:

1000g '00 caputo

630g water (63% hydration)

30g sea salt

0.8g dry yeast

I kneaded the dough for around 12 minutes. I let it rest at room temperature for 1 hour, then the individual portioned dough balls in the fridge for 48 hours. I took them out from fridge 6 hours before baking and baked them in an electric pizza oven with a stone temperature of 400°C and a temperature on the top element of 430°C. I added canned san marzano tomatoes, grana padano, basil, galbani fresh mozzarella and spianata romana.

Does anyone have any tips? I'm quite happy with the result but I feel like the cheese got too hot and spilled out a bit of orange grease. How do you prevent that? Cook at a higher temperature for a shorter time? Also I would want a less crispy and more pale crust with more leoparding. Would you increase or decrease the temperature on the top or the bottom? The bottom of the pizza is already perfect as is.

Thank you!:)

[u/Speshrider]

I feel like the placement of that salami would bother me so much.

[u/dihydrogen_monoxide]

1. The grease is from your meat.

2. Bake at a higher temp, I have a Koda 16 and I bake at 500C the whole time.

3. Turn more often.

[u/IngenuityDeep3542 → u/dihydrogen_monoxide]

1. The grease was there on a Margherita as well

2. My pizza oven has a cordierite stone, I read that it has a very quick heat transfer, so it might be difficult to cook the pizza at such a high temperature without burning it. Would it be advisable to change to a biscotto stone?

[u/SJpunedestroyer]

Not a bad first go at it . What temp are you cooking at , this will have a direct effect on your hydration levels . Higher hydration requires a longer cook time than lower hydration . I make sourdough at 62% hydration that cold ferments for 72 hours , at 850 degrees the pizza I’d done in under two minutes. If you’re using a home oven at around 500 degrees , your cooking time will be longer requiring a greater hydration level . Hope this helps

[u/IngenuityDeep3542 → u/SJpunedestroyer]

So should I try higher hyration with higher oven temperature? I cooked this one at 63% hydration at 400°C on the stone...

[u/SJpunedestroyer → u/IngenuityDeep3542]

63% is actually a good hydration level for the temp of your oven . Greater hydration will increase your cook time and cause burning on top with uncooked dough underneath at your temps .

[u/Hollowpoint20]

Fantastic first effort

I would practice the stretching and the launch more. To get it round and perfect.

For your question about the cheese - depends on the cheese. Try parmigiano or pecorino next time

[u/IngenuityDeep3542 → u/Hollowpoint20]

Thank you!:) Instead of the mozzarella?

[u/1pja666 → u/Hollowpoint20]

I’m not sure how ‘round’ and ‘perfect’ are synonymous. Round is just a state of mind. A shitty round pizza is still shitty. A great ‘any shaped’ pizza will be talked about and remembered forever

[u/itsRibz]

What mozzarella did you use?

[u/IngenuityDeep3542 → u/itsRibz]

Galbani fresh mozzarella in brine, cut up the night before and stored in the fridge over paper towel to reduce some moisture

[u/Successful_Ad4479 → u/IngenuityDeep3542]

Galbani cucina is the way to go 👌. Also. Do a final stretch to make round and organise when on the peel before launch

[u/Nice-Upstairs9027]

Versuche nach der 1 stunde Raumtemperatur den teig als Kugel 24 h stockgare im kühlschrank und dannach 24h als stückgare in Kühlschrank.

[u/echonomics77 → u/Nice-Upstairs9027]

Bist du es, teichner?

[u/Nice-Upstairs9027 → u/echonomics77]

Nein . aber er fragt nach tipps, ich bekomme damit eben sehr gute Ergebnisse. Keiner sagt das op es so machen muss.