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Help Newbie - Disastrous 1st attempt - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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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Help Newbie - Disastrous 1st attempt

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  • Help Newbie - Disastrous 1st attempt

    Okay after 5 days of curing I was ready to go! Using Caputo flour, everything with dough was going great. After the 2 hour rise I measure, cut, and formed dough balls. Now I read that the dough had to rest for one hour. I put it in a tupperware box, covered on the counter. When I came back the dough had risen so much... In addition when I went to form the dough it would not stretch out. Should the 1 hour rest have been in the fridge???? Should I have skipped the one hour rest.

    I did cook some really bad malshaped pizza. First one burned on the bottom, second one okay but at 90 minutes wasn't really cooked enough. Top was 800 and sides were over 750 and floor was in the mid 600s. Tips.....

  • #2
    Re: Help Newbie - Disastrous 1st attempt

    What has worked great for me is to make the dough balls a good 4 hours before I'm ready to make pizza and to use less yeast for a slower rise. I think I used about 0.2% yeast in my last batch and that was just right.

    When I started 3 years ago I used KA AP flour and could not get it to stretch out. I've got a big tub of 00 flour but I actually like KA bread flour mixed with semolina (2:1) better. I have no trouble stretching the doughs

    Your oven temps are exactly where I like mine. When I started I has my temps a bit higher and I've found that the lower temps along with the semolina give me a crispier crust.

    I use brown rice flour on my peel which doesn't tend to burn as easily of other types of flour.

    The main thing is to just keep trying. You'll learn a little more each time. There are people on this forum way more experienced than I but I've finally gotten my pizzas where I want them. Good Luck!

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    • #3
      Re: Help Newbie - Disastrous 1st attempt

      Hi JNPG,
      I really hope that you meant 90sec instead of 90 minutes. In 90 minute a side of beef at that temp. would be a crispy critter.

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      • #4
        Re: Help Newbie - Disastrous 1st attempt

        You might check your yeast to make sure it is still viable (mix some with some sugar and water in a bowl and see if it starts bubbling up after a while). Or just get some new, as it's relatively cheap. If it is ok, then perhaps you did not have enough.

        I usually make the dough the night before. I put the balls (lightly oiled) in a tupperware box (also lightly oiled) and put the whole thing in the fridge over night. I take them out and let them warm for an hour or two before cooking.

        How did you arrange the fire in the oven relative to where you cooked the pizzas?

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