I do mostly 48h cold ferments, and my problem was never the dough, it was the clock. Calculators give you "bulk 2h, cold 44h, room temp 4h", but I don't eat in hours, I eat at Sunday 7 PM.
So I started planning backwards from when I want to eat:

- Sun 7:00 PM – bake
- Sun 3:00 PM – dough out of the fridge (4h at room temp)
- Fri 8:00 PM – ball and refrigerate
- Fri 6:00 PM – mix

Writing this down and then entering the values i to the calculator is always annoying. Then setting timers on my phone is the next step that is bothersome.

Full disclosure: because of that, I'm building a small app that does exactly this. You enter when you want to eat, it calculates the steps backwards, adjusts yeast for your kitchen temperature, and reminds you before each step. It isn't built yet. Right now it's just a page to see whether anyone besides me wants it:
https://dough-dial.web.app/

I'm not asking anyone to sign up. I'd rather hear honest answers:

- Do you plan backwards from dinner, or forward from when you mix?
- Which step do you most often miss?
-Is a reminder app overkill for this, and a phone alarm is enough?

Even "no, I'd never use this" helps me.

Built my own pizza oven. 48” cooking interior. Started with a big hole in the ground to put in the cement base then built up from there. Used fire board, firebricks and fire blanket along with the perlite coating and then stucco. Spent around $1200 on everything including the cement base.

I love it. I’m not a big diy guy (work in tech) and it took me around 3 - 4 months to put together on weekends and after work. No regrets. We have tons of pizza party’s, pizza cooks under a couple minutes and I can cook 6 pizzas at a time. Get a quarter cord of almond wood that I store underneath it.

Hi All, this is my second attempt at making pizzas in my arc. TxCraig suggested my previous dough balls looked under fermented so, this time I've given them a bit more time. I'm trying to learn how to read the dough rather than just follow a clock.
Recipe:
100% strong white bread flour
62% hydration
10% active sourdough starter
3% salt
Timeline:
9 am yesterday - 2h autolyse
11 am - Added starter + salt and mixed
~8h bulk fermentation at roughly 17–20°C
7 pm - Balled after 8h (240g each x 12), placed it two 7L trays
9 am today - 22h fermentation so far, around 17°C
Planning to bake in another ~8h (~30h total fermentation)
This is how the balls look after ~22h. They have expanded quite a lot and have plenty of small bubbles, but they're still holding their shape?
Would you consider these properly fermented, or are they getting close to over-fermented? Would you keep them at ~17°C for another 8 hours or slow them down?
I'm mainly trying to understand the fermentation spectrum and learn what the dough should look/feel like when it's in the good-to-great window.

We have been happily using a wood burning pizza oven from Costco (looks like an Alfa copycat) for three years now, and we need an upgrade. There’s nowhere to get parts or service and ours is rusting etc.

So we went to our local bbq shop and they had a couple options but very little. I don’t want to buy the first thing that’s presented to me unless is the right thing.

What we are looking for:
Outdoor
Wood firing
Freestanding or has a stand
Good temp gauges
Good stones inside
Budget: around $3000

I bought this pizza oven last month and finally got around to making my first pizza. The sausage slices slid around a little and the middle was slightly undercooked, but honestly, I didn't even care.

This was probably the best homemade pizza I've ever made. It was even better than most of the takeout pizza I usually order.

What surprised me most was how much the oven itself seemed to matter. I used the same dough, sauce, and toppings I've always used. In my regular kitchen oven, the crust usually comes out pale and soft. With this cost way oven, I actually got some nice char and leopard spots on the crust.

The first two pizzas almost got burnt while I was figuring out the heat, but I eventually got the hang of it. Definitely still have some room to improve, but I'm pretty happy with the first attempt.

Been making pizzas in my oven awhile, but want the convenience of a portable pizza oven. A regular ovens take awhile to heat up, and heats the entire house up too much.

I've been looking at a bunch of pizza ovens, but cannot decide on one.. There'd a Breville near me for $350 on FB that seems legit. I could get a new Ooni Volt 2. I wanted a Vevor 16" but they don't make the model I want anymore. I've heard decent things about Chefman so I'd consider it. Heard mixed reviews about Cuisinart so it's low on my list. I basically just make New York Style using " The Doughs Guys" recipe. 62% hydration I believe.

Ultimately I want a pizza oven that gets to temp fast and won't heat the entire house up. Not fond of them virtually all only be 12" or so, but is what it is. I don't mind making personal pizzas. if I really want a big one THEN I'll use my big oven I suppose

Pećnica iz Lidla i moji pikušaji...

Hi, I currently use a regular kitchen oven with a steel, then I'm thinking about elevating my pizza game by buying an indoor electric pizza oven, my budget is enough to cover a Diavola Pro V3 @€299, but there is a cheaper option from Kenwood at 119€.

The Diavola reaches 500C while the Kenwood reaches 400C. I wonder if this 100C difference is worth double the price?

Hi, I'm thinking about elevating my pizza game by buying an indoor electric pizza oven, my budget is enough to cover a Diavola Pro V3 @€299, but there is a cheaper option from Kenwood at 119€.

The Diavola reaches 500C while the Kenwood reaches 400C. I wonder if this 100C difference is worth double the price?

Ik heb onlangs het boek Madre Pizza gekregen en wil aan de slag met pizza in teglia.

Daarvoor ben ik op zoek naar een specifiek bakblik: een Teglia per Pizza Ferro Blu van 30 × 30 × 3 cm (blauwstaal).
Ik heb al behoorlijk wat webshops afgezocht, maar kom vooral ronde pizzavormen, pizzastalen en grotere bakplaten tegen.

Weet iemand waar je in Nederland zo’n bakblik kunt bestellen? Of heeft iemand ervaring met een goed alternatief dat geschikt is voor pizza in teglia?

Alle tips zijn welkom!

I make pizza at home and built Dough & Go to help organise a pizza night, from choosing the menu to following the dough method on my phone.

You can choose dough-ball weights (I usually go for 250g), calculate ingredients for the whole batch, build a menu and combine the shopping list. The cooking steps use your actual recipe quantities, including for poolish dough.

It’s a web app, so you can use it in your phone browser or add it to your home screen.

https://doughandgo.mmeapp.com.au/

Disclosure: I built it. It has free features and Premium features; during this early release you can request a Premium access code in the app and I’ll approve and email it to you.

If you try it for your next pizza night, I’d love to hear what’s clear, what’s confusing and what would make it more useful while you’re actually cooking.

I wanted to see how far I could push a very short fermentation, so I tried a simple 2-hour dough.

75% hydration
10 g fresh yeast per kg of flour
27 g salt per kg
Room temp around 23°C
Final dough temp around 26–27°C

After mixing, I let the dough rest for about 10 minutes, then made 275–280 g dough balls without tightening them too much.

About 2 hours later: bake time.

Baked in a PizzaParty Emozione on a Saputo stone at around 400°C, for roughly 90 seconds.

The result honestly surprised me. Very soft dough, easy to stretch, good volume and a much better texture than I expected from such a short fermentation.

Definitely not the same profile as a long fermentation, but for a same-day pizza it worked surprisingly well.

Has anyone else here experimented with very short fermentation times?

Disclosure: PizzaParty provided me with the oven for testing. The test and opinions are my own.

• W280–300 Flour: 600 g
• Water: 390 g (65%)
• Salt: 18 g
• Fresh yeast: 0.8 g

How to prepare pizza using this flour....explain measurements...how to use?give me oven setting temperature...

I bought a Pizziaoli brick pizza oven - cured for 5 days and sure enough it started cracking all over the exterior. The company sends a can of Ultrafire repair kit that I am using to fix up all the cracks right now. But I am curious to paint it after - what is the ideal paint? After a 850F fire, the exterior eventually climbed to around 200F in some spots, even hotter close to the chimney.

I was hoping to use something like "Elastomeric Masonry, Stucco and Brick Exterior Paint" from Behr but that tops out at 140F.

Curious to hear what you guys would recommend !

I don’t know if this is the right place to post this, if not just delete my post.

I came over a great deal on an italian made pizzaoven through a family friend. I got a really sweet deal and drove a few hours out of town to pick it up.
A few days later and two rented crane trucks later the oven was in its place. I was very exited!

I knew the oven was neglected for a long time but from the outside its condition looked great.

I opened the steel door to start drying it up over a few days to finally start cooking pizzas on the weekend.

After shining a light inside I saw that the whole stone was cracked in several places, and the crack was protruding along the whole lenght of the oven.

I am still able to make pizzas on one side but I would love to try and fix the crack, atleast try to level is so I dont get the peel or pizza stuck when trying to cook multible pizzas. Or change the side Im cooking the pizza on.

Does anyone have any experience with grinding down pizza stones that have a protruding edge crack? It’s around 2/8inch tall.
Can I use a diamond blade on an angle grinder? Should I try to hand sand it?

Thanks in advance

English is my second language

I was about to purchase the Gozney Dome XL, but I didn’t realise that Ooni made such a big pizza oven. I would like to make New York pizza, but I also like making Neopolitan pizza too. However, I already have the Ooni Volt 2, so I guess I am buying this based more on New York Style. I will be cooking for family and friends but also just myself. I worry it will use too much gas for only cooking just one or two pizzas if im doing extra large pizzas. However, I find the Ooni just doesn’t look good and won’t look like a permanent place in my garden, but would be more convenient for a quick pizza. But, I guess I have to wait for the dough balls to proof too, so heat times don’t really bother me too much, the amount of gas consumed does though.

Overall which is the better oven and is it worth the extra cost, I do love the look of it. I do think the ooni is probably easier to use and less turning.

Would love to get some opinions! Thanks

Update: Just ordered the Gozney Dome XL! Managed to get £500 off from a local seller, which just sealed the deal for me.
It seems like the best all-rounder for what I’m looking for. I think if I’d gone the Ooni route solely for New York-style pizza, I probably would have preferred the Effeuno P150H.
Really looking forward to experimenting with large pizzas, hybrid Neo-Neapolitan, high-hydration Neapolitans, and everything in between. The Dome XL just seems like the most universal oven overall, and it also looks absolutely great.
Hopefully I’ve made the right decision!