The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)

robj20 said:
Pizzas tomorrow night i think, make some dough tonight and 20 hours in the garage bulk, then 2+ hours balled up in the kitchen.

Going to try more semolina in the dough as well.

Edit:
In the end made an interesting dough.
Approx 60g semolina
100g gram flour and about 400g 00 flour.
20g salt
13g olive oil
408g water
6g yeast

62% hydration
Wetter than i normally use at 58%
Click to expand...

robj20 said:
People would starve if i made 140g pizzas.
Click to expand...

Ok so if I work on 220g per pizza and if I used your recipe how many pizzas would I get? Is it simply a case of adding up all of the ingredients above so 607g which would make approx 3 pizzas?
 
Mark M said:
Ok so if I work on 220g per pizza and if I used your recipe how many pizzas would I get? Is it simply a case of adding up all of the ingredients above so 607g which would make approx 3 pizzas?
Click to expand...
No it made 5 dough balls each 220g.

You just fail at adding up. Lol
The flours and semolina alone are 660g, then you have 408g of water.

Set parameters:

Pizza style: Neapolitan
Dough balls: 5
Dough ball weight: 220 g
Hydration: 62 %
Salt: 3 %
Fats: 2 %
Leavening hours RT: 2 h
RT: 20°C
Leavening hours CT: 20 h
CT: 3°C

Computed doses:

Dough:
Flour: 659 g
Water: 408 g
Salt: 20 g
Fat: 13 g
Yeast type: LBS
Yeast: 5.89 g

There you go, only just realised you can copy the info from the app.
 
robj20 said:
No it made 5 dough balls each 220g.

You just fail at adding up. Lol
The flours and semolina alone are 660g, then you have 408g of water.

Set parameters:

Pizza style: Neapolitan
Dough balls: 5
Dough ball weight: 220 g
Hydration: 62 %
Salt: 3 %
Fats: 2 %
Leavening hours RT: 2 h
RT: 20°C
Leavening hours CT: 20 h
CT: 3°C

Computed doses:

Dough:
Flour: 659 g
Water: 408 g
Salt: 20 g
Fat: 13 g
Yeast type: LBS
Yeast: 5.89 g

There you go, only just realised you can copy the info from the app.
Click to expand...

Oops haha, I even used a calculator!

So does one dough ball = 1 pizza at approx 200g?

Also, what app? Always happy to have pizza related apps!
 
Mark M said:
Oops haha, I even used a calculator!

So does one dough ball = 1 pizza at approx 200g?

Also, what app? Always happy to have pizza related apps!
Click to expand...
Pizzapp+
It worked out exactly 220g per dough ball.
You tell the app how many balls you want at what weight, then all your percentages and prove temps and it works out your ingredients.
 
OK ... just realised my currency for dough weight is the weight of flour I have used in the mixture (how many pizzas do i get from a bag of flour),
and if I add water back in my 140g probably becomes robs 220g - my error.
 
robj20 said:
Pizzas tomorrow night i think, make some dough tonight and 20 hours in the garage bulk, then 2+ hours balled up in the kitchen.

Going to try more semolina in the dough as well.

Edit:
In the end made an interesting dough.
Approx 60g semolina
100g gram flour and about 400g 00 flour.
20g salt
13g olive oil
408g water
6g yeast

62% hydration
Wetter than i normally use at 58%
Click to expand...

robj20 said:
Computed doses:

Dough:
Flour: 659 g
Water: 408 g
Salt: 20 g
Fat: 13 g
Yeast type: LBS
Yeast: 5.89 g

There you go, only just realised you can copy the info from the app.
Click to expand...

Hi Rob

Sorry to be a pest but just wanted to check your ingredients before I go off and get the stuff. The computed amount says its needs 659g of flour but in the recipe above you only used 560g (hopefully my maths are correct this time). Is that correct?
 
Mark M said:
Hi Rob

Sorry to be a pest but just wanted to check your ingredients before I go off and get the stuff. The computed amount says its needs 659g of flour but in the recipe above you only used 560g (hopefully my maths are correct this time). Is that correct?
Click to expand...
Yes 59/60g semolina was just rounding up.
 
Mark M said:
Sorry dont think I explained myself very well there. Your ingredients are 100g gram flour, 400g 00 flour plus 60g semolina which comes to 560g which is 100g short of the 660g recommended from the app?
Click to expand...
So it is, will be 500g 00 flour then.
Definitely 59g semolina, 100g gram flour then the rest was pizza flour.
 
jpaul said:
I would say be more forceful with it , when forming base, you're using fingers not a rolling pin. ?
bring it up to room temperature from fridge before handling ... mine'll take 2hours for that.
dough should also be tacky, so that you can't can't fully handle it without some semolina/cornmeal on the board+hands...
... I usually open bread machine an hour into 2:20 programme and add fluid if needed, after poking it.


how did you form the base, too ? the irregular base makes it look non-digital.

[
interesting research paper on why sourdough addition = digestibility
Phytate Degradation during Breadmaking: The Influence of Flour Type and Breadmaking Procedures
]
Click to expand...
okay my bread maker (Panasonic) only takes 45 mins on a pizza dough programme
 
200sols said:
I always use that as well. It just doesn’t need activating with water first.
Click to expand...
Neither does the other one. No good for long proves though which is what you want. That easy bake is designed for bread machines where it proves for an hour or two max.
Should be proving for at least 6 hours preferably 24-48 hours.
As well as improved flavour and texture its easier on our guts to digest.
 
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