I typically preheat for about 30 minutes, always on full flame. This time might have been a little longer while I took the video of stretching the dough.
Sure. The short version -- just mix everything together and knead to full gluten formation. The slightly-longer version: I start by adding the yeast to the water and stirring to dissolve and distribute. Then I add all other ingredients except the salt and mix in a stand mixer with a paddle attachment until I can't see any dry flour. Next, I sprinkle the salt over that dough, switch to a dough hook, and knead at medium-low speed to full gluten formation (around ten minutes). Finally, let it rise at about 70°F for 20-24 hours. Three hours before baking, divide it into 250g balls, making sure you form them tightly so they have a good skin. Cover and let rise three hours, then shape, top, and bake.
Been following your progress on egullet ( stalker here). Well done. Loved the modernist pizza set. One thing I didn’t like was no provided weights for 13inch( ny/artisan) such a bum since I have a karu at home. And why didn’t biga get any love?
For changing the size of the pizza, I scale by area: so if I'm using a 250g crust for a 12" pizza, to make a 13" I'd scale up by (6.5*6.5)/(6*6), or ~1.17, giving 293g. And as with all bread products, you actually have a lot of flexibility: if you want to use a biga you just need to make sure your final hydration is correct, so compensate for the water that's not in the biga (as compared to their 100% hydration preferment) by adding it to the final dough.
@@DrChrisHennes yeah for biga I always use MasterBiga pro( helps with the calculation and temperatures) would have like an insight on it in the book (wishful thinking). Thanks for the weights. I wanted to try dividing the artisan master recipe by 4 (275g) and try that first.
Been making Neapolitan pizzas for awhile on my rocbox. At 63% hydration and for some reason my pizzas always seem to get a huge bubble that forms in the center of the dough as it’s baking in the oven :/ not sure what I’m doing wrong!
Are you getting a bubble *within* the dough, or underneath it? I'be found that delivering the pizza with a perforated peel greatly reduces the problem of bubbles under the dough, and doing several quick, small rotations, instead of a single large one, seems to further mitigate the problem.
@@DrChrisHennes thanks for the reply! No it’s above it. The bubble appears virtually as the pizza enters the oven and starts baking. I’ve been able to mitigate the mess by placing the peel underneath the dough as I see the bubble form but still just confused why it starts or happens in the first place…I’ve thought it may be the gluten…? Maybe I’m just not kneading the dough enough so it leads to a weaker gluten structure and hence thinner spots in the center of the dough after stretching. Maybe that’s causing the bubble? My follow up question would be how long is long enough to knead the dough initially?
@@joshuasantelises7407 Sorry I wasn't clear in my question: I meant, is the *air pocket* within the dough, or in between the dough and the stone. It sounds to me like you've got an air pocket under your dough, which is expanding when it heats up. You can mitigate that by making sure your stretched dough really lies flat (doesn't have any wrinkles in it), and by delivering with a perforated peel. You can also fashion a long "poker" to pierce the dough as the bubble forms.
Right! The metal one is too big to turn effectively, I don't have one of those little turning peels. But it's easier to get the pizza off the counter since it's thinner.
Nice good recipe
Fresh oregano is a must.
About how long did you preheat your oven? And are you on full flame for your bake? Looks great 👍
I typically preheat for about 30 minutes, always on full flame. This time might have been a little longer while I took the video of stretching the dough.
What cheese did you use ?
Fantastic pizza. What is the book?
Modernist Pizza: modernistcuisine.com/books/modernist-pizza/
@@DrChrisHenneswhat cheese did you use ?
Can you provide the instructions for the dough?
Thanks!
Sure. The short version -- just mix everything together and knead to full gluten formation. The slightly-longer version: I start by adding the yeast to the water and stirring to dissolve and distribute. Then I add all other ingredients except the salt and mix in a stand mixer with a paddle attachment until I can't see any dry flour. Next, I sprinkle the salt over that dough, switch to a dough hook, and knead at medium-low speed to full gluten formation (around ten minutes). Finally, let it rise at about 70°F for 20-24 hours. Three hours before baking, divide it into 250g balls, making sure you form them tightly so they have a good skin. Cover and let rise three hours, then shape, top, and bake.
you need an aluminum turning peel
I agree! I got one a few weeks ago and it's a big improvement over using the gigantic wooden peel for that.
Been following your progress on egullet ( stalker here). Well done.
Loved the modernist pizza set. One thing I didn’t like was no provided weights for 13inch( ny/artisan) such a bum since I have a karu at home. And why didn’t biga get any love?
For changing the size of the pizza, I scale by area: so if I'm using a 250g crust for a 12" pizza, to make a 13" I'd scale up by (6.5*6.5)/(6*6), or ~1.17, giving 293g. And as with all bread products, you actually have a lot of flexibility: if you want to use a biga you just need to make sure your final hydration is correct, so compensate for the water that's not in the biga (as compared to their 100% hydration preferment) by adding it to the final dough.
@@DrChrisHennes yeah for biga I always use MasterBiga pro( helps with the calculation and temperatures) would have like an insight on it in the book (wishful thinking). Thanks for the weights. I wanted to try dividing the artisan master recipe by 4 (275g) and try that first.
@@CaptainC0rrupt Do you have access to Modernist Bread? They talk more about various preferments in that one.
@@DrChrisHennes I saw it online once.
Какая температура при выпекании . Спасибо
900°F / 480°C
Been making Neapolitan pizzas for awhile on my rocbox. At 63% hydration and for some reason my pizzas always seem to get a huge bubble that forms in the center of the dough as it’s baking in the oven :/ not sure what I’m doing wrong!
Are you getting a bubble *within* the dough, or underneath it? I'be found that delivering the pizza with a perforated peel greatly reduces the problem of bubbles under the dough, and doing several quick, small rotations, instead of a single large one, seems to further mitigate the problem.
@@DrChrisHennes thanks for the reply! No it’s above it. The bubble appears virtually as the pizza enters the oven and starts baking. I’ve been able to mitigate the mess by placing the peel underneath the dough as I see the bubble form but still just confused why it starts or happens in the first place…I’ve thought it may be the gluten…? Maybe I’m just not kneading the dough enough so it leads to a weaker gluten structure and hence thinner spots in the center of the dough after stretching. Maybe that’s causing the bubble? My follow up question would be how long is long enough to knead the dough initially?
@@joshuasantelises7407 Sorry I wasn't clear in my question: I meant, is the *air pocket* within the dough, or in between the dough and the stone. It sounds to me like you've got an air pocket under your dough, which is expanding when it heats up. You can mitigate that by making sure your stretched dough really lies flat (doesn't have any wrinkles in it), and by delivering with a perforated peel. You can also fashion a long "poker" to pierce the dough as the bubble forms.
Svp svp comment avoir un four comme le votre je suis d Alger
Mon four est fabriqué par Ooni -- Je ne sais pas s'ils expédient à Alger.
You need to get yourself a round metal turning peel.
I agree! And park the camera someplace else next time :)
launch with metal and turn with bamboo? You like to make things hard haha
Right! The metal one is too big to turn effectively, I don't have one of those little turning peels. But it's easier to get the pizza off the counter since it's thinner.
@@DrChrisHennes use the metal and pull it out and rotate
And thats the Problem. 600,€ ofen for 80 sec. And the rest of the week standing in the corner. And its only for outdoor. Who is the idiot in winter?
Mmmmmmmmmm! 💥 🔥 🍕 🪵 🪨