I am using a gas-fired ooni oven. You need a temp of 430C to really puff up the edge. My formula is bread flour 100%, water 65%, salt 2%, levain 20%. 48 hour ref retard. I did not add any sugar or oil to my recipe as it would burn the edges due to the high temp.
Gorgeous pizza! I do love a puffy cornicione! Since I don't have a pizza oven, I've been able to get pretty nice results on our gas grill using a ceramic stone. I can get my gas grill up to 700F no problem and the pizza cooks in no more than 5 mins if you pre-heat the stone adequately. It's a happy compromise given the price. I'll include a link in case anyone is interested.
Home made pizza is sooooooo good, and yours looks really divine. Nice post!
Looks fantastic! Are you using a wood fired oven?
I would like your crust recipe and some details on the pie if you don’t mind. I’m looking to change up my pizza routine a bit.
I am using a gas-fired ooni oven. You need a temp of 430C to really puff up the edge. My formula is bread flour 100%, water 65%, salt 2%, levain 20%. 48 hour ref retard. I did not add any sugar or oil to my recipe as it would burn the edges due to the high temp.
Gorgeous pizza! I do love a puffy cornicione! Since I don't have a pizza oven, I've been able to get pretty nice results on our gas grill using a ceramic stone. I can get my gas grill up to 700F no problem and the pizza cooks in no more than 5 mins if you pre-heat the stone adequately. It's a happy compromise given the price. I'll include a link in case anyone is interested.
Home made pizza is sooooooo good, and yours looks really divine. Nice post!
Grilling Stone
Oh that pizza has me hankering for pizza, it looks divine.
Benny
Only difference is I use “00’ flour and 2 gr of olive oil. I’m using a blackstone pizza oven and that is about the temp I cook at
I will try it with no oil, I haven’t been using bread flour because I thought it might try and spring back when you stretch it
Try using a high protein flour. As what Chris Bianco does with his pizzas.
Nicely done
Ian