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Making Pizza at Home


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On 3/15/2021 at 10:15 AM, RWood said:

Not sure yet. I'm researching now.  Depends on if the house we buy has a kitchen outside already or if we have to build it.


If you decide to build it, keep the ceiling height low.  There's an unbelievable number of wood fired oven plans that pretend to be pizza ovens, but that are actually just outdoor fireplaces and that don't work for pizza at all.  Even if you buy a prefab or a kit, watch your ceiling height, as the thermodynamics on those can frequently be off as well.

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We installed a model from Forno Bravo.    You can tart it up as much or little as you please.   Ours is country-rustic.    Note that these are not turnkey, or "light match" ready.  They arrive as large HEAVY sections which must be masoned into place then plastered.    Bases and further treatment are up to you.

 

Ours has been installed for 10+ years.    Husband jokes that we now have cost per pizza down to under $100 each.    So do consider.  

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Edited by Margaret Pilgrim (log)
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2 hours ago, scott123 said:


If you decide to build it, keep the ceiling height low.  There's an unbelievable number of wood fired oven plans that pretend to be pizza ovens, but that are actually just outdoor fireplaces and that don't work for pizza at all.  Even if you buy a prefab or a kit, watch your ceiling height, as the thermodynamics on those can frequently be off as well.

Thanks, I have noticed some seem rather tall and open. I want to get the top heat, so that's good advice. My brother in law has an Ooni, and he seems to like it. I've noticed they have a new larger one, which might be worth looking into. We don't know yet what we will have, we are going to look at houses in a couple of weeks. I'm thinking some of the ones that are pre-made and can be installed on the counter, and I'm having a gas hookup. I really don't want to clean up ash. 

 

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2 hours ago, RWood said:

Thanks, I have noticed some seem rather tall and open. I want to get the top heat, so that's good advice. My brother in law has an Ooni, and he seems to like it. I've noticed they have a new larger one, which might be worth looking into. We don't know yet what we will have, we are going to look at houses in a couple of weeks. I'm thinking some of the ones that are pre-made and can be installed on the counter, and I'm having a gas hookup. I really don't want to clean up ash. 

 

Using an outdoor wood oven is work.    You don't just start a fire and walk away; it must be attended for well over an hour before you reach backing temps.   You need a good heat-sensor gun.   There is a lot of watchful waiting before that seemingly simple 2 minute pie comes out of the oven.    And keeping fire at baking temps if your are cooking for a party.    There are three parts to wood fired oven pizzas.     The dough, toppings and construction; fire building and maintenance; and the actual baking.    Timing is everything.   So coordination is essential.   Making pizza for a crowd is WORK!   Even when guests "make their own", they have to be mother-henned or else they wind up with calzone...as their overloaded pies topple over onto themselves off the peel and into the oven.  

 

Plus, yes, ash.   And wood storage.   And preparing kindling or small natural fire starter material.  

 

Ours is at a weekend place where husband is often consumed all day with maintenance chores.    Hence my learning how to make plausible pizza in the kitchen range oven.   Life is short; wood burning pizza ovens are a project/hobby/lovefest, but work.

Edited by Margaret Pilgrim (log)
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In what might be the final pizza bake of the season (it's getting warm in that kitchen), two pies were made last night.

 

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simply made with King Arthur "00" at 68% hydration, salt and yeast. Overnight fermentation, divided and refrigerated (after an hour's rest) for a few hours. Taken out an hour or so before baking. Pie above was an experiment, so on half the pie I put some cut-up cherry tomatoes, some Calabrian chilies, and some roasted red pepper. That side was a bit soggy, but still had decent structure...

 

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Second pie...

 

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This one is just cheese and sauce, more to my liking, and a nice, even char all around. Using the term "round" loosely here.

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Mitch Weinstein aka "weinoo"

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  • 2 months later...

so asked me if i could do pizza for supper - about two hours ago, and no dough on hand. obviously not going to be the best crust but not the worst, either. i goosed it with some extra yeast and a little molasses to make up for it. baked it on the new grill, which makes this technically my first grilled pizza. all told, not too bad. 

 

 

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  • 2 weeks later...

quick pizza since it was cool enough to bake inside today.

 

rapid ferment, added a pinch each of molasses and sodium ascorbate to add a little complexity and extensibility that helps with single day ferments

 

IMG-1833.gif

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  • 4 weeks later...
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9 hours ago, JoNorvelleWalker said:

Typically my pizza is made from leftover bread dough.  Is there any reasonable method to prepare 200g of pizza dough?

 

If leftover bread dough is working, why switch?

In Mastering Pizza, Marc Vetri has recipes for Naples-style single dough balls @ 70% hydration for home ovens and 60% for hotter pizza ovens.   He offers options for whole grain doughs or using a sourdough starter. His dough balls are 270 - 286, so a bit bigger than you want.  You could scale down but he kneads them in a stand mixer and my recollection was that you had issues with smaller dough volumes.  My Kitchen Aid is OK with the volume in the recipe.  It's a relatively quick RT ferment so not a lot of complexity but good if you want pizza tonight...or in your case early tomorrow morning 🙃

 

In Elements of Pizza, Ken Forkish uses identical measurements to Vetri's 70% hydration dough but all mixing is done by hand so that one could certainly be scaled down to the 200g size you need.  His recipe allows for an RT ferment for same day baking or longer in the fridge. 

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6 hours ago, blue_dolphin said:

If leftover bread dough is working, why switch?

In Mastering Pizza, Marc Vetri has recipes for Naples-style single dough balls @ 70% hydration for home ovens and 60% for hotter pizza ovens.   He offers options for whole grain doughs or using a sourdough starter. His dough balls are 270 - 286, so a bit bigger than you want.  You could scale down but he kneads them in a stand mixer and my recollection was that you had issues with smaller dough volumes.  My Kitchen Aid is OK with the volume in the recipe.  It's a relatively quick RT ferment so not a lot of complexity but good if you want pizza tonight...or in your case early tomorrow morning 🙃

 

In Elements of Pizza, Ken Forkish uses identical measurements to Vetri's 70% hydration dough but all mixing is done by hand so that one could certainly be scaled down to the 200g size you need.  His recipe allows for an RT ferment for same day baking or longer in the fridge. 

 

Thanks.  I looked at Forkish's overnight pizza dough with poolish.  While scaling down the recipe seems doable, you made a valid point:  "why switch?"  Only because when I bake three loaves plus a pizza there is a lot to eat.

 

Though I must say my last bread dough pie was not half bad.

 

Pizza07152021.jpg

 

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