Neapolitan pizza 🍕 dough, old school style

[Ed P]

Does the light cycle on and off to maintain heat?

Yes. I have an Inkbird temperature controller connected to it that switches the light on and off. Based on how fast it heats up and the overshoot (<2.0F) I could probably get by with a 25w bulb, but 40w is what I had on hand.

Fresh ice pack...ON at 70F, 40 secs, OFF at 71F, overshoot to 71.3F. I'll have to get the cycle time next time.

 

[DanHoo]

So it's like old school commercial HVAC. run the chiller and throttle the heat.

 

[DanHoo]

I got this email promo from ooni today. a 24 pack of 00 doughballs for a C-note.

Ooni Dough Balls (24 x 9oz)

Our 9-ounce dough balls are made with ‘00’ Caputo Pizzeria flour and are the perfect size for making 12″ pizzas.

ooni.com

 

[Brett-EDH]

I got this email promo from ooni today. a 24 pack of 00 doughballs for a C-note.

Ooni Dough Balls (24 x 9oz)

Our 9-ounce dough balls are made with ‘00’ Caputo Pizzeria flour and are the perfect size for making 12″ pizzas.

ooni.com

What a racket. 🫡

 

[Rich G]

I got this email promo from ooni today. a 24 pack of 00 doughballs for a C-note.

Ooni Dough Balls (24 x 9oz)

Our 9-ounce dough balls are made with ‘00’ Caputo Pizzeria flour and are the perfect size for making 12″ pizzas.

ooni.com

I'll sell you 25 dough balls for half that!

 

[Patrick Sullivan]

Not sure if this helps, but I have an Ooni Pizza oven and there is an app in the app store called the PizzaApp. You can enter dough ball size, number of balls, and room temp, and it spits out the amount of flour, salt, yeast, water and rise time.

 

[EricV.]

Here is another racket:

Neapolitan Style Pizza Dough

An impeccable blend of flour and yeast for creating Italy's most famous pizza. Each package makes TWO 14" Neapolitan Style crusts. Our Neapolitan Pizza Dough is our best seller. It is our highest gluten blend which gives you an airy, bubbly crust good enough for those traditional wood fired...

urbanslicerpizza.com

 

[Brett-EDH]

Here is another racket:

Neapolitan Style Pizza Dough

An impeccable blend of flour and yeast for creating Italy's most famous pizza. Each package makes TWO 14" Neapolitan Style crusts. Our Neapolitan Pizza Dough is our best seller. It is our highest gluten blend which gives you an airy, bubbly crust good enough for those traditional wood fired...

urbanslicerpizza.com

Interesting. 62% hydration dough ready in 2-4 hours. Flavorless?

I guess some people just want damn simple easy and this is it.

Clearly I’m the stupid one for not selling any recipes or products. I’m sure he sells a bunch of this. There are plenty of people that would buy a just add water product for their weekend fun. Thanks for that share!

 

[Brett-EDH]

Not sure if this helps, but I have an Ooni Pizza oven and there is an app in the app store called the PizzaApp. You can enter dough ball size, number of balls, and room temp, and it spits out the amount of flour, salt, yeast, water and rise time.

Thank you. I think @DanHoo just shared this over the weekend. I’m just in a different rabbit hole right now and around 29’ deep into it.

Fingers crossed my dough actually works. I should have time tonight to try my experiment.

 

[Rich G]

Interesting. 62% hydration dough ready in 2-4 hours. Flavorless?

I guess some people just want damn simple easy and this is it.

Clearly I’m the stupid one for not selling any recipes or products. I’m sure he sells a bunch of this. There are plenty of people that would buy a just add water product for their weekend fun. Thanks for that share!

Case in point, Brett, my mother in law brought me this and asked me to make it for her.....



I'm a good son in law, so I did....



I won't be using this for my weekly bread, however. I didn't get a taste of the loaf since she wanted it for a dinner she was hosting, but she wants me to show her how to make it, so I'll get another shot. If it has flavor, I am sure it's from an additive!

For every one of us here on this forum, who enjoy the effort that goes into cooking, there are probably 50 who just want the "easy" button. Which is fine if it works for them. ...and, hey, I've made plenty of cakes, cookies, brownies, rice, Mac/cheese, etc. out of a box. Sometimes easy is easy.

 

[EricV.]

Interesting. 62% hydration dough ready in 2-4 hours. Flavorless?

I guess some people just want damn simple easy and this is it.

Clearly I’m the stupid one for not selling any recipes or products. I’m sure he sells a bunch of this. There are plenty of people that would buy a just add water product for their weekend fun. Thanks for that share!

It's quite the marketing scheme, geared for "Plug & Play" type of individuals. My only regret is that I didn't think of it!

 

[Grant Cunningham]

Interesting. 62% hydration dough ready in 2-4 hours. Flavorless?

Since most people's point of reference is probably Domino's, this would taste pretty good to them. And they can tell their friends "it's artisanal!"

 

[Grant Cunningham]

Case in point, Brett, my mother in law brought me this and asked me to make it for her.....

View attachment 50846

I won't be using this for my weekly bread, however. I didn't get a taste of the loaf since she wanted it for a dinner she was hosting, but she wants me to show her how to make it, so I'll get another shot. If it has flavor, I am sure it's from an additive!

"Homemade sourdough bread" in less than an hour, without kneading? I'll bet they sell a lot of it.

I need to invent an "Authentic Texas-style Brisket in less than an hour" product. It'd make a fortune.

 

[Rich G]

"Homemade sourdough bread" in less than an hour, without kneading? I'll bet they sell a lot of it.

I need to invent an "Authentic Texas-style Brisket in less than an hour" product. It'd make a fortune.

We've strayed from Brett's post (sorry Brett), but you're a bit late, Grant.....

 

[Brett-EDH]

We've strayed from Brett's post (sorry Brett), but you're a bit late, Grant.....

View attachment 50848

it's okay. i will hopefully be making some pizzas tonight so this thread is still quite alive.

 

[Tim Campbell]

Lmao. I love this thread. I think we've arrived at the point whereby "Pizza Cooks" should be its own sub-topic/thread.

 

[Brett-EDH]

Dough balls looks spectacular. Hope they cook well! Ahhahahahah





Seasoned my steel



Good dump of some JD and KPro. Going to add pecan wood as they’re sized correctly.





Almost to temp

 

[Brett-EDH]

Diary free one goes on first











At 3 mins



4 mins



5 mins and done

 

[Tony-Chicago]

Drooling on my feet
I'm on the edge of my seat
Don't stop story now

 

[Brett-EDH]

Wife’s pie. Cheese, tomato, shroom, spinach