I launch my pizza 45 minutes to 1 hour after taking the dough out of the fridge. I tried to let it sit for 2 hours before . It was alot harder to handle
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The hard part is I like the looser and more pliable dough because it helps me create a thinner pizza. I guess I have to figure out the perfect timing
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I have been having the same problem. Semolina made a big difference for me. I have also read suggestions on pizzamaking to shape the pizza like an oval so that when you launch and it stretches it ends up as a circle.
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Thats a great idea
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Do you have a wooden pizza peel? Makes a huge difference. Also you gotta a shake shake shimmy while withdrawing back towards yourself. You could make an extra dough ball next time and practice a little just on a counter top.
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I have a metal peel. Wood is the way to go?
100%, you can use less flour overall and it slides off way easier. I actually just got a wooden one for the house after having just the metal one for so long.
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And don’t get one from World Market or Sur La Table, you want the Winco brand from a restaurant supply store. They’re usually beveled just right and a lot lighter than the for-the-home-baker versions.
But if you really wanna splurge and have an Ooni or other similar outdoor oven, get one of these bad boys
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I have an ooni so can’t use wood?
Oh you absolutely can use wood. I’ve used wood in ~800F wood fired ovens before. I just feel like the GI peel would be wasted in a home oven. The movement to get the pizza to slide off the GI peel is a little different; its more of a chuck and snatch vs a shimmy. You can sometimes get away with a throw and snatch back with wood but definitely higher risk of sticking and oval.
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Great I’ll get a cheap wood peel thanks for the tip! The peel/launching has been absolutely the bane of my pizza making existence
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Two pizzas using Gozney’s 96 hour dough. No recipe online or I would link it but it’s in their “Pizza, Volume One” book. It’s similar to a Neapolitan dough with a longer rise. My wife loves it because it is sturdy enough to take a fair load of toppings while being thin enough to not be bready (I don’t think that is a word, but the crust is a crust not a bread).
First is a salad pizza, my wife’s favorite.
I left one side too close to the heat, but it was still great.
Second is a salami pizza; the result of buying dry salami at Costco for a Yosemite trip, and being in such a rush to leave I forgot to pack it. So I decided to use it instead of buying pepperoni, and it was so much better! Great cupping and wonderful flavor.
I purchased both the low moisture mozzarella, and the buffalo mozzarella at Epicurus. They are so back! Great to see Hillary, Tommy, and Mattie today.
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I was so happy with using salami instead of pepperoni on neo-neapolitan pizza I decided to use it on a Detroit. Peter Reinhart’s “Pepperoni Supreme” was my base recipe. I used up almost all of the remaining Costco salami to substitute for pepperoni. As Widmer’s brick cheese is impossible to get without ordering I used “Butter Kase” from Pavilions. It has the same high butterfat content and mild taste as brick cheese.
The result was delicious.
Sorry about the shade - our cutting board is right under the light and I wanted to serve this right away.
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Nice. Crust looks properly cooked for a great crunch. Never tried Detroit. What kind of pan do you use? Temp/Time?
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500 degree oven for 16 minutes rotating after 8.
Amazon.com: Lloyd Pans Detroit Style Pizza Pan 10 by 14 by 2.5 Inch -PSTK: Home & Kitchen is the pan I use. It’s too big to rotate in the Roccbox so I use the oven. I have a smaller pan that I can rotate in the Roccbox. Gozney has some great Detroit pizza recipes on their website.
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looks fantastic
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Thanks!
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which dough recipe have you been making?
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