CletiusMaximus
Footballguy
How long and what temp do you use to parbake the crust?
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Pizzaguys - The definitive "Making pizza at home" thread (1 Viewer)
- Thread starter Wingnut
- Start date
How long and what temp do you use to parbake the crust?
parasaurolophus
Footballguy
400 degrees. Probably about 3 minutes per side. Honestly not positive, kind of a feel thing at this point. Depends on how thick we are doing it.
I have become a fan of a sweeter whole wheat crust and that i do longer for sure.
the moops
Footballguy
Been on quite a kick these days. Routinely have friends over and do a pizza fest. Here's how I am rolling these days.
Make 3 types of dough a couple days before hand. Neopolitan dough (enough for four 12 inch pies), Detroit style (enough for 1 large and 1 small - I have two sizes of the Lloyd pans), NY style dough (enough for two ~16 inch pies). Cold ferment all of these, anywhere from 1-4 days. Three days seems optimal.
Sometimes 3 types of sauce, more generally just two. A cooked down flavorful for the Detroit. And then mostly just a good can of whole peeled tomatoes - Bianco DiNapoli are my favorite, strained, pulsed with immersion blender with just salt.
Take out Detroit doughs at 11 AM or so let them come to room temp for a few hours. Oil up the pans, put those doughs in their pan around 2:00. Push them to edges little bit a few times over the next couple hours. Take out other doughs at 4:00. Fire up oven to highest temp with pizza steel. Let it heat up for 2 hours. Turn on Ooni at 5:15, let that thing get roaring for 30-45 minutes.
6:00 start the cooking fest. Put both Detroits in on top of pizza steel, let them cook 15-25 minutes. Bust out a couple Neapolitan in that time. So come 6:30 or so, will have 2 Detroits and 2 or 3 Neopolitan. Will shape the NY and put that in the oven soon after - let that guy cook for 15-20 minutes. Make the last Neapolitan in the Ooni at same time. And finally if we are still hungry, will shape that last NY and try and muscle our way through it.
Make 3 types of dough a couple days before hand. Neopolitan dough (enough for four 12 inch pies), Detroit style (enough for 1 large and 1 small - I have two sizes of the Lloyd pans), NY style dough (enough for two ~16 inch pies). Cold ferment all of these, anywhere from 1-4 days. Three days seems optimal.
Sometimes 3 types of sauce, more generally just two. A cooked down flavorful for the Detroit. And then mostly just a good can of whole peeled tomatoes - Bianco DiNapoli are my favorite, strained, pulsed with immersion blender with just salt.
Take out Detroit doughs at 11 AM or so let them come to room temp for a few hours. Oil up the pans, put those doughs in their pan around 2:00. Push them to edges little bit a few times over the next couple hours. Take out other doughs at 4:00. Fire up oven to highest temp with pizza steel. Let it heat up for 2 hours. Turn on Ooni at 5:15, let that thing get roaring for 30-45 minutes.
6:00 start the cooking fest. Put both Detroits in on top of pizza steel, let them cook 15-25 minutes. Bust out a couple Neapolitan in that time. So come 6:30 or so, will have 2 Detroits and 2 or 3 Neopolitan. Will shape the NY and put that in the oven soon after - let that guy cook for 15-20 minutes. Make the last Neapolitan in the Ooni at same time. And finally if we are still hungry, will shape that last NY and try and muscle our way through it.
the moops
Footballguy
Wingnut
Footballguy
Kamado grill/stone
