Pizza

I am currently on vacation so i can't make pizza, this is a pizza i made before i went, in my effeuno oven.

I was in (northern) italy just now and ate lots of pizza there, all of them were great really.

Got an Ooni for my birthday on the weekend and made my first ever pizzas. How did I do folks?

cross-posted from: https://lemmy.world/post/701495

Pretty happy with how this turned out. Based on Kenji's NY style dough recipe. Pizza stone @ 550F

Anyone have a good approach/recipe for 100% whole wheat pizza? I'm pretty experienced making pizza at home, but my usual pie is only 40% white whole wheat and 60% white bread flour. Now I'm trying to go to 100% whole wheat for health reasons, which I realize is a tall order for pizza.

The last time I tried this, I did a short knead and then a bunch of stretch and folds over a couple hours to develop more structure. Then I refrigerated for my usual 72 hours (because sourdough). But I think due to all the time at room temp with the stretches and folds, the dough got too active and was overproofed by the time I got to shaping the pie. And then it tore and was a big mess.

So any tips? Anyone else brave enough to try this? I'm not above adding gluten. Should I just lose the stretch and fold and knead longer so as not to get the starter too active? Alternatively, if this is just plain dumb, what's the highest percentage you can go with whole wheat on pizza before things get silly?

Current recipe for two pies:

• 562 grams white whole wheat flour
• 370 grams water
• 120 grams ripe sourdough starter
• 19 grams olive oil
• 11 grams fine salt
• 6 grams sugar

(It's vaguely NY style, in case that matters.)

EDIT: I posted an update on this.

cross-posted from: https://lemmy.world/post/544715

Did a yeasted medium ferment (6 hours). It's always interesting to see how commercial yeast compares to sourdough. I always find the yeast is much stickier and it can't handle the heat as well.

Used KA 00 pizza flour and cooked in a 12" ooni

Constructed a temporary placement for my new Edil Planet Nonno Pepe oven. Should have taken into account how flammable the materials I used were. Got up one morning to find my oven busted and charred on my newly placed terrace.. Good thing it was 3m away from my house.

Still works fine after hammering out the biggest dents, 3 weeks in, the oven already had a history and a lot of flare..😅

I've been playing with temp settings on my GMG pizza oven (a pellet grill attachment). This one turned out pretty well!

• Mushrooms fried in garlic and butter
• Caramelised red onion
• Ricotta cheese

66% Hydration in a home convection oven. Served with homemade pesto.