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Doughy pizza help - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Doughy pizza help

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  • Doughy pizza help

    My Pizza is either doughy or you can taste the flour on the bottom. Need advice please. I make my own dough. I made calzones that were great But my pizza is just ok. Thanks.

  • #2
    Re: Doughy pizza help

    The best one I have found is right here if the FB Website: I know it by heart. 500 grams 00 Flour; 325 grams water; 3 grams active dry yeast; 10 grams salt. I trained myself on HG flour to start.....less expensive and readily available. I also tried to portion it out once kneeded and before proofing. My Theory: The more you handle the dough, the tougher it becomes. I founf that it works better to proof as one batch, then portion out and chill or freeze. Let it come to room temperature before you work it to size.


    • #3
      Re: Doughy pizza help

      BTW: I'm training myself on a residential oven using a FB Pizza Stone. Other stones at that temperature will last about 30 days.....if your lucky. I pick up my overn at FB on Friday. I am STOKED!


      • #4
        Re: Doughy pizza help

        My current favorite is Jim Lahey's no-knead recipe, readily available online. Or get his book My Pizza-has some great recipes to go with the crust recipe (his homemade sausage and Leek is an amazing pie). I use a type 00 flour with his recipe and have had great results. You need to plan ahead: it requires about 18 hours to rise.