For NY style I heat mine to 800f and then right before I launch my pizza I put a 12 inch cast iron pan on the stone to temper the stone for a minute. Then turn my flame down to about 30 to 50 percent and launch pizza
I tried a breakfast pizza a couple of months ago. I totally crashed on the launch and couldn't get it off the peal. I think it was when the cold egg went on it made the dough sticky. Do you have an tips when using eggs and launching a pizza? Thanks 🤙
You want to add it to the water so it’s distributed evenly through the mix. For pizza there’s no need to worry about the salt killing the yeast by adding it first to the water. It doesn’t sit around long enough to do any damage.
Sounds too sticky. Could be the flour. Add some more till it’s manageable. If this is during the dough making process, let it rest a bit longer before you ball, that can help too.
OK - added more flour and it was much better. I had company over and we had four pizzas: two made with this dough and two made with supermarket dough. Everyone said the crust of the pizzas made with your dough recipe was great! Also, I don’t know if this is “cheating” or not, but I stretched the dough ahead of time into crusts, and then put them on pizza pans in the fridge for a few hours. I took all of them out about a half hour ahead of making the pies. The top of each crust had dried out a bit. I flipped them over and made the pizza and they came right off the peel because the bottom was dry.
He has a previous video where he says his sauce recipe is the Bianca Di Napoli tomatoes (not San Marzano) and 2 gs of salt. I’ve used many San Marzano tomatoes during research for my food truck, and I have to say the Bianca Di Napoli is better than most I’ve tried for pizza sauce.
Some San Marzano brands are good, many are underwhelming. The seal is no sign of quality. Find a brand you like, The Biancos are my favorite. East coast has other brands I can’t find here that I hear great things about.
For sure, it really comes down to preferences on acidity/sweetness and that varies from person to person. I buy Cento on occasion, I find them to be pretty good most of the time.
How big would you make your dough balls for the 12" Ooni for this pizza style? I usually do 235g but since you did 300g for a 13" pizza, a 10" would be more like 180g? Thanks also from Santa Barbara!
