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Pizza...trying new dough and sauce - Forno Bravo Forum: The Wood-Fired Oven Community

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Pizza...trying new dough and sauce

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  • Pizza...trying new dough and sauce

    I still haven't applied the finishing plaster to my oven, but I wanted to give it another test drive. I've been experimenting with new dough and sauce, so it was time to give it all a try. This was my first time using Caputo 00 flour, and a much more simple sauce. I still have a lot to learn going from a kitchen oven to the WFO, but overall, I was very pleased with the results.

    I let the oven preheat for about 2.5 hours. Had a steady temp inside the dome hovering around 900 degrees F and about 740 degrees F on the floor.
    Attached Files
    Last edited by Mooveebuff; 04-15-2014, 06:34 PM. Reason: Attached photos instead of inserting them.

  • #2
    Re: Pizza...trying new dough and sauce

    This is some of the best pizza I've ever made, so I know I'm on the right track. Can't wait to do it again already!
    Attached Files
    Last edited by Mooveebuff; 04-15-2014, 06:35 PM. Reason: More photo management.

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    • #3
      Re: Pizza...trying new dough and sauce

      Looks good mostly. Would look better if the pics were a bit smaller so we could see and read the whole lot.

      It looks like you are on the right track with your dough though.
      Cheers ......... Steve

      Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

      Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

      Forno Food Pics https://www.facebook.com/media/set/?...1&l=1d5ce2a275

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      • #4
        Re: Pizza...trying new dough and sauce

        agree with you Steve .....I don't get why pictures are placed in posts. Its much easier to open the thumbnails than place pictures in the middle of the text makes it so much more difficult to get a feel for a build.
        Cheers Colin

        My Build - Index to Major Build Stages

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        • #5
          Re: Pizza...trying new dough and sauce

          G'day
          I don't see what you guys are saying? The view I'm getting is those pics are a perfect size they fill the screen perfectly without losing a view on the sides like a lot of pics do sometimes.
          Mooveebuff from the pic of the sliced pizza looks like you have it about right! That near on perfect in fact. One thing I learnt and re learnt, once you have got a good recipes going, if you going to change anything just do one little tiny change at a time otherwise the whole thing goes to custard real fast. Like I said re learnt ....again and again
          Regards dave
          Measure twice
          Cut once
          Fit in position with largest hammer

          My Build
          http://www.fornobravo.com/forum/f51/...ild-14444.html
          My Door
          http://www.fornobravo.com/forum/f28/...ock-17190.html

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          • #6
            Re: Pizza...trying new dough and sauce

            Originally posted by cobblerdave View Post
            G'day
            I don't see what you guys are saying? The view I'm getting is those pics are a perfect size they fill the screen perfectly without losing a view on the sides like a lot of pics do sometimes.
            I think it depends on your screen resolution...

            What I find works best is to attach the images with the paper clip and insert the thumbnails inline in the doc. keeps it nice and neat across any type of device
            My build progress
            My WFO Journal on Facebook
            My dome spreadsheet calculator

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            • #7
              Re: Pizza...trying new dough and sauce

              Must have something to do with the technology Dave.
              Cheers ......... Steve

              Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

              Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

              Forno Food Pics https://www.facebook.com/media/set/?...1&l=1d5ce2a275

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              • #8
                Re: Pizza...trying new dough and sauce

                G'day
                Dang... These that technology thing again... Back to reliance on luck and good looks rather than skill
                Regards dave
                Measure twice
                Cut once
                Fit in position with largest hammer

                My Build
                http://www.fornobravo.com/forum/f51/...ild-14444.html
                My Door
                http://www.fornobravo.com/forum/f28/...ock-17190.html

                Comment


                • #9
                  Re: Pizza...trying new dough and sauce

                  Thanks for the replies. I apologize about the photo thing...it's fixed now. Ask and ye shall receive!

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                  • #10
                    Re: Pizza...trying new dough and sauce

                    Did another cook to test out new dough. I used about 50% more yeast than I was using and I got the oven temperature up higher to see if I could get the puffy crust I've been searching for. Still not quite perfect, but vastly improved over the results I've been getting. I think I'm finally starting to get the hang of the oven!
                    Attached Files

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                    • #11
                      Re: Pizza...trying new dough and sauce

                      And receive we did! That looks very tasty. I doubt that there is an end to the pursuit of excellence in pizza or baking. You would have to be happy with that effort and if it tasted as good as it looks then I would be too.

                      I think the secret is tiny tweeks because once you get close the slightest change to one element of the process may be the thing that makes it but two slight changes and who knows which did what!

                      You are obviously on the right track.
                      Cheers ......... Steve

                      Build Thread http://www.fornobravo.com/forum/f3/n...erg-19151.html

                      Build Pics http://www.facebook.com/media/set/?s...1&l=1626b3f4f4

                      Forno Food Pics https://www.facebook.com/media/set/?...1&l=1d5ce2a275

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                      • #12
                        Re: Pizza...trying new dough and sauce

                        I use Peter Reinhardts dough recipe....overnight with a 1/4 cup of Olive oil. I also go with a fuller fill on the Tablespoon of yeast to give it some pump.

                        I go with 7-8 oz pieces of dough and make 5 pizzas instead of 6 per batch.

                        It turns out really really good.

                        Post your dough recipe if you care to share.
                        Thanks in advance.
                        How are you doing your sauce?
                        Darin

                        I often cook with wine, sometimes I even add it to the food...
                        WC Fields


                        Link to my build

                        http://www.fornobravo.com/forum/f8/4...-ca-20497.html

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                        • #13
                          Re: Pizza...trying new dough and sauce

                          Always make sure you use a scale to measure all your ingredients correctly. The majority of the best pizza recipes measure ingredients in weight, not volume. Based on the type of crust you want, you need to pick the right flour.
                          All-purpose flour: great for deep-dish and Sicilian pizza crusts. If this is the only flour you have in the house, you can also use it for thin crust, Neapolitan-style pizzas, and New York-style. Keep in mind, using this flour can make it difficult to stretch out. One of the best brands to use is King Arthur.

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                          • #14
                            Re: Pizza...trying new dough and sauce

                            Originally posted by JoeBaker View Post
                            Always make sure you use a scale to measure all your ingredients correctly. The majority of the best pizza recipes measure ingredients in weight, not volume. Based on the type of crust you want, you need to pick the right flour.
                            All-purpose flour: great for deep-dish and Sicilian pizza crusts. If this is the only flour you have in the house, you can also use it for thin crust, Neapolitan-style pizzas, and New York-style. Keep in mind, using this flour can make it difficult to stretch out. One of the best brands to use is King Arthur.
                            To add to this,
                            I have been buying Antimo Coputo Flour from Amazon - It comes in 1000G bags
                            1 package is used for one recipe.

                            Makes about 5 -6 Pizza's depending on your desired size.
                            Here is the recipe in Weight. Also I eliminated using the Olive Oil and like the taste better without it.

                            Overnight ferment
                            1000 Grams Antimo Coputo 00 Flour
                            650 Grams Water
                            20 Grams Salt
                            6 Grams Yeast

                            Good luck!
                            Darin

                            I often cook with wine, sometimes I even add it to the food...
                            WC Fields


                            Link to my build

                            http://www.fornobravo.com/forum/f8/4...-ca-20497.html

                            Comment

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