Pizza
Log

Overfemrented dough
Holes in Pizzas

Worst Session in a long time

Understimated kitchen temperature and massively overfermented the dough

Proofed balls in oven last two hours

- Totally overfermented already after bulk

- Was underestimating time and room temp

- terrible session

Pretty hot day, 30 degrees, 24 in room

Did give the dough only one lamination after a bit of kneading

Put 3 dough balls in the basement and 1 in the living room

Dough was on the edge of overfermentation

Taste of Pizzas was the best so far

- 6 hours in balls was not enough, first balls were still relatively firm

- first two Pizzas I did not stretch enough out of fear of wholes
- need to stretch it out really thin and just make sure to not overstretch the center

- Molino Dallegiovana was less stretchable and more like caputo red

- Cooled down water again before making the dough
- Total fermentation a bit shorter than other times
- 8 hours in balles was good, much better than 5-6

Think one of the best sessions

- Used fridge cooled water for the dough
- Dough was very stretchable and did not tear
- 7% sourdough made no difference

- yellow tomatoes were nice

- Balled 10 hours before session and was good

- Dough was perfectly fermented, easy to stretch and had a strong gluten net

- I did not overdo it by making the balls this time. Just balled and did not overstretch. Maybe that helped to keep the dough solid.

- Temperature was perfect as well with 20 degrees room temperature

- Since we went hiking during the day, balled the Pizzas 12 hours before the session

- Mix of Pizzeria and Cuoco was good, but different than Mix of Cuoco and Nuvola

- Mixed everything by hand because of large amount

- Gave it to coilfolds

- Dough balls were super soft and pillowy
- despite having pushed fermentation to the maximum, dough was strong and not one Pizza had holes

- Pizza was very fluffy and light, but also tasted sour

- dough was good

- pizza not as soft as sessions before

- think mix of cuoco and nuvola better

- maybe balls to tight, dough not that easy to stretch

- Despite 10 hours in balls

- Same recipe as last week

- slightly more sourdough, but think the 5,5% from last weekend were better

- balled 10 hours before making Pizza and was really good

- Made the Pizzas a bit smaller than I could to get a big crust, but think would be better to stretch them out a bit more

- Part of the crust was not well cooked. Think I used a lot of stuff on it

- Oven was also very hot. So Pizza was very fast leoparded on top and got dark, but still light at bottom and with uncooked parts near the crust


Next time:

- same dough, but 5% and 24 hours
- ball again 10 hours before
- stretch the Pizza out a bit larger
- use less topping per Pizza
- turn down the oven heat a bit before pushing Pizza in
- Give it one extra turn when seems to be ready to make sure it`s fully cooked
-

- Dough was perfect
- First Pizza was 300g and was one of the best I made so far with a bug puffy crust
- For first Pizza dough was in Big container and stretched out a bit, but still had a good shape
- Second Pizza was also very nice, bit smaller and crust not as puffy dough

- Balled 9 hours before Session, think that really made a difference
- used a lot of semola to ball
- baked rather hot, with maximum preheat and then low flame

- wettest dough so far
- used stiff starter (65%)
- felt very soft
- Stretched both Pizzas without holes
- used a lot of semola
- think I could have done a better job stretching and baking

Dough almost perfect

Sauce and mozarella a bit watery --> How to get it dryer?

First Pizza did not stretch well, maybe ball even one or two hours earlier?

Taste very soury

- Let Dough proof in Oven with ligh on in bulk until grows 50% in size
- Then transfer it into the fridge for 3 days

- Dough very fermented
- Dough developed a few holes while stretching
- taste was very sour and good
- dough was very light
- Dough was very bubbly

Next time:

- Same procedure, but 10% sourdough and less proofing
- at least 4-5 hours before baking out of fridge
- potentially balling before fridge
- try stiffer starter (50%)

Good dough consistency, could have proofed a bit more

The Pizzas with 300-320g dough turned out the best

First two Pizzas the shape was not ideal and they were a bit hard to stretch, Pizzas turned out small and not well shaped

Pizzeria Flour was very good

Very strong dough
Could have been fermented a bit more, but very nice and solid dough, easy to stretch out

Very nice dough, almost perfectly fermented

- First time new Pizza flour from Molino
- Used Starter directly out of the fridge without feeding before

- Dough felt super sticky first, but after 4 sets of stretch and folds came together well

- Could have balled earlier (8hrs before baking seems to be optimal)

- Dough felt good and did not rip that easy (even though one Pizza had a hole)

- Dough was very airy and crust popped up
- flour felt a bit stronger than Red caputo, more direction of Manitoba

- Because of temperature was hard to get fermentation right, think in the end could have been a bit more fermented
- think balling 8 hours before session is perfect
- Dough had very good consistency and could be stretched out very think without ripping

- Crust did not pop up that much as last times

- Mixed dough completely by hand and felt good
- 3 rounds of stretch and folds and lamination

- balled a bit late, so only 5-6 hours in balls
- dough was very fermented after bulk stage and more than doubled in size, Gluten net was not that strong
- First 2 Pizzas the dough was not that relaxed and hard to stretch (I was also scared of tearing) so Pizzas turned out a bit smaller
- Pizza 3-6 were perfect

- Last Pizza was having a hole
-- Did stretch it a bit too thin and tried to turn it too early
-- maybe was overfermented


--> So balling seems to be ideal 6-7 hours before session
--> Maybe with warm weather a bit less sourdough starter or fermentation time is better with the flour

- dough was very wet and elastic, but had a good gluten net
- first Pizza was not easy and had a hole, but afterwards session went well

- think Session was best in terms of handling a wet dough and getting a good looking Pizza with great taste

- Dough was with 9% and 23 hours very fermented. Maybe for similar situation a bit less sourdough is enough

- Used starter with Manitoba
- kneaded dough by hand because was too much for machine

- dough was very well fermented
- sample was overfermented

- Kitchen counter as new working station
- Loaded Pizza on paddle by sliding it under

- Drained tomatoes and cheese before
- Tomatoes La carmelitas
- Cheese Buffalo Mozarella

- Manitoba Starter
- Very good Gluten Net
- Gave it some stretch and folds in the evening
- Balled 8 hours before and tightened balls with smooth surface

- Balls grew and didnt get too runny
- dough felt bubbly and soft
- no holes in Pizza
- Think could have pushed fermentation even a bit more

- noticed that Pizza`s turn out better with low flame in Koda 16
- first Pizza`s after heating up are less baked than second or third ones with lower flame and lower heat
- Crust pops up even more with lower heat

- stiff starter with caputo red flour
- mixed 10 minutes in machine, then 5 minutes by hand
- gave it three sets of stretch and fold
- one stretch and fold in the night

- used fermentation sample

- in the morning dough grough already at least 2,5 times
- Gluten net was not very strong, so would say already slightly overfermented

Balled the dough, tightened the gluten net and left it out for 6 hours in 10 degrees

- Made balles to tense and surface ripped a bit

- First Pizza was not easy to stretch out because dough was too cold

- Dough was good but without paying attention could have ripped

Next time:

- control fermentation better
- use some Manitoba flour for stronger Gluten net
- Give the dough more stretch and folds for a more even structure

1 hour bulk was just stretch and fold process.

Very soft, easy to work with (almost too soft). Probably from long ball ferment with no side support (dough box).

Very impressed even though it was only 11 hours and in a home oven.

Needs to be on circulating air grill at 300

21 hours bulk fermentation at room temperature first
Then balled and put dough in fridge for 26 hours
Took it out 3 hours before baking

- Dough had good consistency
- Taste was great and soury
- Could have been fermented stronger
Maybe next time out of fridge 4-5 hours before?
Maybe some more time at room temperature before fridge?

- Used a "stiff starter" again with 80% hydration
- Dough was good to handle, smooth and soft

- Shaping did not go well
- Dough was very wet and weak
- 3 out of 4 Pizzas had wholes
-after stretching dough out, directly placed it on launch peel before put stuff on it
- Sometimes stuck to the peel
- Needed to use a lot of semola and couldnt slap it off. So a got a lot of burned semola in the oven
- oven showed it`s potential

--> Why was the dough so weak? Over fermentation?
--> Gluten not developed enough?

- Used a "stiff starter/lievito" like for Pannetone
- 65% for Nuvola/Pizzeria mix seemed to be good
- 65% Hydration turned into 64,2 with stiff starter
- Fermentation was on point (put dough in oven with light on for last hour)
- One dough ball proofed in round small box. Shape was very good
- put tomatoe sauce more to the edges
- Kept Ooni on low flame all the time for more even bake
- dough had best consistency
- had to turn fast and two rounds with turning peel
- did not have basil and was missing in Pizzas

- Really wet dough with machine
- did multiple stretch and folds Gigio style
- Will first bulk ferment at room temperature
- Then give it a long fridge fermentation

Hook in ankarsrum medium speed around 12 min pushing dough down at times.

Either dough was a different kind of sticky or containers were too lightly oiled; it was difficult to remove from container.

Perhaps light oil was good for light dough.

Very relaxed dough, nice to work with, didn’t snap back. “Push push push”, a few slaps and ready. No tears but almost too relaxed.

- Dough scraper helped a lot dealing with the dough
- Starter was mostly Manitoba
- Dough felt very smooth with good Gluten net
- Oil in the cup to store dough for bulk fermentation is probably unnecessary. Need to leave it out next time and try to let dough ball bulk ferment without oil. Dough scraper will help get the dough out.
- Dough could probably take higher hydration, so should try 70%
- Basement was colder than expected (17) and had dough there over night. Proofed rest of the time at room temperature (20), but dough was not very fermented and bubbly
-maybe starter was also not active enough
- dough was wet, but still good
- first Pizza I stretched out very thin, almost window pane like, and still dough was not ripping
- Baked all Pizza`s with turning peel and went well

--> In winter need to either proof longer or increase amount of starter
--> should get someting to remove dough balls from box. Was hard this time

- Increase Salt to 3% to slow down fermentation and strengthen Gluten net

- Gigio Atanasio method with 4-5 stretch and fold and then rest phases
-- 3 times 10 minute rest and 2 times 5 minute rest until surface was nice and even

- fermented 24 hours in basement with 18.2 - 18.6 degrees

- very bubbly dough
- shaped "canotto style" and crust turned out big and full of air

- nuvola flour could take 65% hydration easily and I think I can increasre to 70%

- taste was inferior than with sourdough and also felt less good afterwards in stomach

- First Pizza oven was not hot enough and used too much sauce. Made handling in oven difficult

- Flour into the water in machine within 10 minutes
- than 4-5 minutes kneading by hand and multiple rest/ stretch and fold periods (4 times) until was satisfied with consistency (like in Gigio Attanasio Video https://www.youtube.com/watch?v=Bi3L7wtmaHA )

- made dough within 1 hour in 25 degree room temperature
- proofing in Basement with 18.8 C

- Dough consistency was very good, dough felt very strong

- with first Pizza I was a bit too scared of overproofed dough and used too much semola on the paddle --> Pizza tasted a bit bitter and semola burned in oven
- on all other Pizzas I slapped the semola off and there was no bitter taste

-second batch of Pizza the dough was fermented a bit more but still strong (so 25 hours)
- shaping wenn really well with slapping technique, but also to shape the crust --> result are fairly round Pizzas

- noticed with the last Pizza, that baking is harder with lots of toppings on a large Pizza
- Think for Ooni 250g and little toppings is best

- turned earlier and more (sometimes 2 rounds in oven) and result was less dark/black Pizzas, still some brown spotting

- reduce oven heat to 7 before baking and fully heated again between baking

- Inspiration here:
https://www.youtube.com/watch?v=Bi3L7wtmaHA
- mixed half flour in and already mixed for 5 minutes
- after "rolling up" dough in machine took it out and kneaded by hand
- then let it rest 5 minutes 3 or 4 times and always stretched and folded it in between
- in the end gluten net was very strong and outside of dough ball was smooth
- used between 2 and 2.5g yeast

- Dough was super bubbly but at the same time very strong
- shaping was easy and wasn`t afraid to tear the dough at all
- turned Ooni down for baking the Pizzas
- could taste the difference with a yeast dough compared to sourdough (sourdough Pizza had a fine sour note)
- visually maybe best result so far
- balling 5 hours before baking seemed to be better than balling straight away after making the dough

- Used Rye starter for first time
- hydration felt high at first after kneading and gluten net was not well developed
- after one hour the dough was smooth and had a strong gluten net, so balling was easy
- did not use any oil
- Basement was 20° C this time, so one degree warmer

- Dough was hard to get out of the boxes, so next time will put oil again
- first Pizza had a hole, lost it`s shape and directly burned the oven
- think dough was overfermented or had too high hydration for Caputo Pizzeria

- Mixed flour in by hand
- 10 minutes machine kneading
- then few stretch and folds and directly balling the dough
- dough had pretty strong gluten net
- used a bit to much oil to prevent from drying out
- Put dough balls into fridge (6 pm) and cooled down to 13 degrees (2 hours fridge)
- than placed them in the Basement (8pm) at 19 degrees

- Fermentation was good even dough I think could have been stronger for the first Pizzas
- Had problems shaping because got dough out of the box squared
- used too much semola for first pizzas out of fear of ripping

- got first batch (3 balls) out of the basement around 7.30
- Pizzas turned out ok, but shape was not good and not many bubbles in the crust

- shaping got better over time, the more I lost the fear of ripping and the more careful I took the balls out of the box
- it helped to carefull get them out and preshape them to be a bit more round again

- Got second batch of balls out of basement around 8.30
- last 2 dough balls were the best and had lots of bubbles
- shaping and baking also got better and was best in the last Pizzas

Learnings:

- Constant 19 degrees in Basement is perfect to control fermentation
- With a bit shapeless dough need to be very careful when getting them out of the box otherwise the shape is not good
- use minimum semola for paddle and slap it off of Pizza to get less burned semola below Pizza
- Many different Pizzas impress guests more
- turning with round paddle didnt work at all, need to practice
- Need to find sweet spot for fermentation for 19 degrees. Think except last dough ball could have been more fermented
- olives (liguric) were nice topping

- Dough as very inflated after 16 hours of room temperature proofing
- Because of hot outside temperature (30 degrees) decided to proof last 4 hours in basement (19 degrees) --> might be a good place for constand temperature proofing in summer
- dough felt very good during shaping
- last Pizzas turned out better and had a puffier crust due to longer leavening time
- last two Pizzas were starting to rip easier though
- So guess Pizzas in the midde of the session were the best around 8 pm after 21 hours total proofing (5 hrs at 19 degrees balled

- During balling and based on reading Pizzamaking.com will consider direktly balling next time and do no bulk proofing (Bulk proofing with less than 5 pounds seems to be pointless)

- Need to start get hydration up slowly

- Two Pizzas had holes and I managed to "fix" them
-- first with basil leave below hole
-- second by fixing the dough
Both Pizzas turned out fine

All in all a solid session
- Dough balls were almost perfect to shape
- Oven temperature around 490° (turned down heat a bit during baking)
- Crust could have been puffier, so will increase hydration a bit next time (and reduce manitoba part)

- Dough felt a little to wet after mixing
- Looked like in this video: https://www.youtube.com/watch?v=Uu6F2BEK81o&t=442s

- After 17 Hours dough was ok. Pretty airy and proofed but still felt good
- had a good feeling about it

- used more olive oil than usual during balling of dough

- First Pizza was a disaster. Ripped multiple times while I already had garnished it. Tried to make a calzone out of it. Dow was so sticky and without structure, that I could not turn it in the oven. So ended up spilling lots of dough, tomatoe sauce and cheese into the oven leaving stone black and with bunred rests of this. Was really scared of having to abort session.

- Next Pizza I shaped really carefully. Turned out very small but eatable (dough actually tasted good)
- third one was so liquid that I reballed
-- reballing worked. Was hard to shape then, but gave dough structure
-- So probably 5 hours in balls at room temperature was too long. Will try 3 next time

Next Pizzas I always was very careful and sometimes "fixed" the dough a bit

- Used a lot of semola out of fear of ripping dough/Pizza, so bottom tasted bitter like burned semola

- Ana, Joel and Laura still liked the Pizza
- For me session was a big fail

Learnings:

- Don`t leave dough with hydration of >64% and high sourdough percentage balled for 5-6 hours in warm temperatures
- with high hydration flour needs to be first and water added step by step for flour to absorb maximum of water

- Started with 65% Hydration
-- felt too hydrated during kneading, so added 50 g of cuoco flour during kneading process (in the middle after 10 minutes)
- Did process like in Enzo Coccias book
.- first water and salt, then 10% of flour, then sourdough, then rest of flour in 10 min intervall step by step

- Turned down oven to 7 o clock before putting Pizza into oven and full heat between baking (was better not to burn one side
- to use less Semola and slapping technique to get rid of excess semola are good for bottom not to be burned and bitter
- First two Pizzas were very well baked
- 3rd Pizza was 290 g and hard to bake
-- was too heavy and didn`t manage to turn without burning one side
- last Pizza I tried to use all tomatoe sauce --> Pizza again was heavy and baking was a fuck up, hard to turn
-- Think between 250 and 270g is ideal size and tomatoe sauce should be used rather little than too much

- Didn`t use autolyse this time and was no problem at all
- feel like despite 10% sourdough, could have even used a bit more and also a bit higher hydration (maybe try 63%)
- balled six hours before baking and was very good
- felt also that 24 hour room temperature fermentation delivered better results than fridge fermentation (at least with sourdough)

Great taste, Nice and strong with no tearing.
A little too strong: smaller fatter pizzas with crust almost too big.
Biggest challenge is removing from not optimal dough box ruining the shape before even shaping.
Shaped in bread flour, and probably too much on the table

- 17 hrs fridge, 5 hrs balled
-- would take it out of fridge earlier but not ball directly next time
- used too much semola to shape
-- started burning in oven and burned bottom of Pizzas
- ran out of gas before first Pizza
-- first Pizza oven was not hot enough and crust did not pop up very well
- lower hydration because of yeast was noticable

- shaping was easy and dough very strong (probably because of the manitoba)
- tomatoe sauce was delivious, but maybe a bit salty. Used 5g salt on one can of san marzano.. Maybe a bit less next time
- fresh mozarella di buffalo was very good

- probably starter was not ready to bake after beeing in the fridge before --> starter needs to be more active
- 44 hrs fridge and 3-4 hrs room temperature with balling 12 hrs before baking was not giving enough proofing. Dough did not feel as bubbly and nice as other time and had also comparably less taste
- Dough consistency with with mix of caputo red and manitoba felt very good and dough was good to handle
- Last Pizza of this dough turned out the best, so maybe with 2/3 more hours of proofing dough would have been perfect

- 24 hrs cold proofing (20 fridge, 4hrs room temperature and 12 hrs balled) felt a bit too little here
- Dough was really good and easy to shape with nice strenght and low risk of ripping
- used fior di latte for the first time
-- consistency is good and it has a dry structure, but fresh good buffalo mozzarella tastes better

- 200 g Cuoco, 250g Pizzeria, 150g Manitoba
- Hydration 62%
- Kneading with machine
- After 15 minutes of Machine kneading dough seemed to be very strong with well developed gluten net

- Best dough so far
- very bubbly
- good baking
- nice crust
- Mani: "Best Pizza so far"
sour and light taste

- 12% starter (seems not to be very active)
- Very warm (Room temperature 24°)
- Use machine for kneading
- Hydration Level felt high because flour is rather low in protein (11,5%)

- Used same hydration level as in last session but felt much more wet with nuvola than with cuoco
- when balling the dough the gluten net seemed to rip easy despite around 30 minutes of kneading

- 10% Starter
- Around 18° outside temperature
- Used San Marzano Tomatoes for sauce (added a bit of basil and salt and blended)
- Fresh Mozarella from Italian store
- First Pizza as too thin and had a hole
- afterwards really good baking session
- Again 10% sourdough gave it a nice taste
- So far I feel the Pizzas turned out better with high Sourdough percentage
- Hydration level at 64% was also fine and the dough was good to handle
- Think was the best session so far

- Used 8% starter directly reactivated from the fridge
- Bulk proofing for 16 hrs was very strong
- gave it a 3 hr fridge break after balling

- 19° temperature was better for proofing than hot day two days ago
- dough had one of the strongest gluten nets so far when balling
- dough was good to handle, resistant and full of air pockets
- Dough balls were a bit bigger than usual (270 to 290g)
- Burned all Pizzas slightly. Maybe because they were bigger and needed to wait longer until they are ready to be turned?
Or because they were bigger I pushed them further into the oven?
- After second Pizza I turned down the heat a bit. Last Pizza didn`t get same crust pop up than the first two ones as a result.

- started dough at night on warm day (27 degrees)
- in the morning already grew more than double (put it in the fridge for a bit and then balled it 8 hrs before session
- final dough was pretty good and relaxed but maybe a bit overproofed
- Was a long session and especially the last 3 Pizzas were not easy to handle and prone for dough to rip(last one had a hole)
- in general more sourdough and more proofing felt better than too little
- used mozarella di buffala and was better than usual mozarella

- Dough was in a good shape
- 6 hrs ball fermentation was good
- to not reball dough before shaping Pizza was essential to get better form
- lower hydration level seemed to be good as well since dough was not sticky at all and easy to handle
- didn`t stick to paddle with very little flour

- 10% Sourdough was good and I think crust turned out more puffy and dough was tastier than with 5%
- Dough was hard to shape because it was very soft
- For some Pizzas I left them to small and the crust to thick, so they turned out very small
In the end I got impatient and tried to make Pizzas bigger and stronger which was not good for crust
--> less hydrated though and shaping like in the middle of the session should be good
- Session with 6 Pizzas is good to improve shaping and baking skills

- Made mistake of reballing Pizza before baking

- Sourdough better than commercial yeast
- longer proofing also good
- less flour on paddle works fine and gets less burned taste below Pizza
- 250 g per Dough ball is better for beginners than 220/230
- When dough gets too thin during stretching, carefully balling dough again and starting over worked and was better than operating with weak though and potentially ripping it in oven
- Conservative stretching and then 30% of the stretch on the peel was good and got the Pizza a nice shape
- put Pizza on oven grate after baking to release steam and not get Pizza wet and soft

- Caputo Red Flour Typo 00 really seems to make a big difference
- Dough felt very fluffy and light before and during kneading
- Needed a lot of kneading, but once structure adjusted was very solid

- Dough was nice and bubbly, no complaints on dough
- maybe could have fermented one hour more

- Burned first Pizza baking
- One Pizza ripped because Dough had a fragile spot
- All Pizzas had some burned flour below from the flour on the peel
-- Will try to redice flour on peel to get less burn

- Prepared all four dough balls before baking to speed up process
-- first two were no problem, but for last two the crust was a bit dry and had little breaks

- Pomito Pizza Sauce from Rewe was good
- heating up Ooni Koda 30 minutes was much better than 20

Best so far, very airy and pillowy to shape and stretch, need to weigh dough next time for right size pizzas

- Good dough
- First Pizza Margherita well prepared, thin and with good shape
- Oven was not hot enough for first Pizza, so turning was difficult and crust didnt pop up
- Started baking too late and a bit under stress since Ana was hungry
- So 4th Pizza I didn`t prepare well, dough was too thick and didnt bake through

Terrible to mix dough, felt hydration was way higher as I assumed 1 kilo bag was really 1 kg. Maybe pizza flour needs lower hydration.
Kitchen a mess and had to add way more flour
Gluten net not perfect when balled
Still turned out well - strength 5/10
Could be shaped without ripping, very good airbubbles that could be pushed to crust

- Dough was too sticky and wet
- Fermentation too long (8hrs room temperature and 24 in fridge)
- Dough not room temperature before preparation
- First Pizza teared before getting into oven
- Other Pizzas too thick because of not ideal Dough consistency
- Oven was not hot enough for first Pizza
- Didnt bake Pizzas long enough out of fear to burn them