The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)
- Thread starter Loki
- Start date
Soldato
May get one, but will see how it goes without, so during cooking pizza do you turn to lowest heat?
I read elsewhere thats quite a good method.
Soldato
I was just making my dough following the ooni app calculator based on proofing time I set, it said to use 0.6g yeast (instant dry) in my case. My digital scales did not register this weight, so had to guess.
Is there scales that are really accurate at registering such weights, maybe my scales are not very good?
Is there scales that are really accurate at registering such weights, maybe my scales are not very good?
Soldato
Thanks will take a look.
Definitely mine go to 0.000g, use them for the salt and yeast.
Just doing a 1kg of dough and PizzApp called for 0.85g yeast.
Permabanned
Never used a temp gun, not found need for one.
Soldato
Mine seem to start registering at 1g, not too far out so might just use some guess work instead of buying new scales. Ive not tried the pizza app yet, is there much in it for the dough calculator between the ooni app and pizza app, is it just a preference thing. I quite like the ooni app calculator, I set it for making 2 dough balls and then used the cold proof recipe on the app.
Its quite a dry dough I'm making this time, no oil, hopefully it's fine. Cold proofing for about 22hrs and then will get out in the morning and split it into balls and recover/leave for another 5hrs.
And then testing the koda 12 out, knowing me will be a disaster first time
Yes lots more options, polish, bigga, old dough, different dough types, oil addition as I like to put 7% olive oil in mine. More yeast types.
I'm doing a 63% dough 27 hours so for tomorrow tea time, left out overnight in the garage.
Soldato
Cool, I will download it as well then. What's the 63% dough mean?
63% hydration.
Soldato
Thanks, yeah I see now, on the pizza app is it the fats drop down tab that is basically how much oil you use, and what kind of ball weight do you use, I made 2 dough balls earlier weighing 250g each, which was the recommended weight according to ooni.
Yes fats equals the percentage oil you want. I use 250 it's the go to for a 10 inch pizza yes.
Soldato
One last thing
do you add the olive oil straight into the flour to mix or add to the water and yeast and then pour into flour?I put salt in the bottom of my bread maker followed by the flour, then the oil and finally the warm water and yeast mixture (Active Dry Yeast) 45 minutes pizza dough setting then put it into a glass bowl with cling film over, into the garage for proving.One last thing
I'll ball it up first thing in the morning and leave for 7 or so hours.
Soldato
Ah you cheat then.
Hand mixing here
. Thanks for the tips, I will give your 63% hydration, 7% oil a go next time.
Permabanned
Use a thermomix it has really accurate scales built in. 
Soldato
My dough has not risen at all, I’m wondering what I did wrong, I used about 0.6g and added to water, I used some boiling water added to cold water, but I realise for instant dried yeast this is not needed.
Could I have had the water to hot so it killed the yeast?
Maybe too little yeast?
With instant dry yeast, maybe next time I will add a little more, also with this type of yeast can it be added to cold water, considering it doesn’t actually need to be activated in warm water.
I was just following the ooni app pizza recipe.
Could I have had the water to hot so it killed the yeast?
Maybe too little yeast?
With instant dry yeast, maybe next time I will add a little more, also with this type of yeast can it be added to cold water, considering it doesn’t actually need to be activated in warm water.
I was just following the ooni app pizza recipe.