Well no I just measure the ingredients and use King Arthur 00 flour. It’s like an OOni oven same design. But the dough doesn’t cook thru and the edges cook faster than the middle.
OK, my first advice always with anything bread or pizza related is to use a scale to measure. It will ensure you are measuring accurately. Roughly how many cups of water to how many cups of flour are you using? My basic approach with outdoor pizza oven cooking is twofold:
1. Use dough that is roughly 70% hydration
2. Cook the dough at a lower temperature for a longer period of time: 650-750ºF for 2.5-3 mintues.
A few more thoughts: be sure you allow it to preheat sufficiently. Even if it says it gets up to temperature in 15 minutes, it needs 45-60 minutes to really allow the stone to heat through. I prefer to use doughs without any sugar, because it will cause the dough to burn.
Good luck with your deadline! I am excited to buy the new book as soon as it is ready for preorder. Every single recipe I make of your has been both delicious and flawless to execute. Thank you for working so hard for us.
Hi Mary! I am not familiar with Bertolla ovens in particular but I do address cooking in an outdoor oven. Questions for you: Are you using a scale to measure the ingredients for your dough? What is the hydration of your dough? I have some thoughts!
Sending iced coffee wonderful take out kids & husband who pick up after themselves 😂 best of luck meeting deadline. Can’t wait for the wonderful new cookbook 🍀💕🌸
Oh, wow!! Gorgeous photo! Take your sweet sweet time on that book--I’m buying all the copies no matter when it comes out
Emily thank you!! There is, of course, a salad dedicated to you.
Pizza
Caramelized Onion
Fontina Cheese
Cheddar Cheese
equal parts
Good luck finishing, Ali! This pizza looks sooooooo good!
Good luck with the deadline!!! xoxo
Well no I just measure the ingredients and use King Arthur 00 flour. It’s like an OOni oven same design. But the dough doesn’t cook thru and the edges cook faster than the middle.
OK, my first advice always with anything bread or pizza related is to use a scale to measure. It will ensure you are measuring accurately. Roughly how many cups of water to how many cups of flour are you using? My basic approach with outdoor pizza oven cooking is twofold:
1. Use dough that is roughly 70% hydration
2. Cook the dough at a lower temperature for a longer period of time: 650-750ºF for 2.5-3 mintues.
A few more thoughts: be sure you allow it to preheat sufficiently. Even if it says it gets up to temperature in 15 minutes, it needs 45-60 minutes to really allow the stone to heat through. I prefer to use doughs without any sugar, because it will cause the dough to burn.
Do you have a turning peel?
i am excited get that pizza cookbook ready
👏🏼👏🏼👏🏼
Good luck with your deadline! I am excited to buy the new book as soon as it is ready for preorder. Every single recipe I make of your has been both delicious and flawless to execute. Thank you for working so hard for us.
Thank you, Liz :) :) :)
Good luck!
Good luck, Ali! I cannot wait for the book and hope it will be available in Australia. 🤞🏼
WOW- that pizza pic is amazing! Can't wait to see that recipe! Congrats on your book launching soon.
We have a Bertollo pizza oven and I am so unhappy with how the crust is coming out - do you address this in your book?
Hi Mary! I am not familiar with Bertolla ovens in particular but I do address cooking in an outdoor oven. Questions for you: Are you using a scale to measure the ingredients for your dough? What is the hydration of your dough? I have some thoughts!
Sending iced coffee wonderful take out kids & husband who pick up after themselves 😂 best of luck meeting deadline. Can’t wait for the wonderful new cookbook 🍀💕🌸
Cant wait to pre order your book!!
Good luck!
Sooo excited for this book!! Crossing fingers that you meet your deadline.