- Joined
- Mar 8, 2005
- Location
- Clayton, NC
I was in NY last week and ate a wonderful garlic sauce ribeye pizza and was looking to recreate at home. My brother has a Ooni pizza oven and agreed to cook the pizza. What I didn't know is that he's only cooked 2 pizzas in it and uses the Ooni mostly to sear his sous vide steaks. :sad: Anyway, we fired up the oven and got the back corners roaring at 900 degrees and the front was around 750 degrees. In went the pizza and it was rotated every 30 seconds or so. The pizza wasn't in there for more than 2 minutes when we pulled it out. Here's the results:
While I enjoy a nice char, this was burnt. Right before we pulled it out, the crust was actually on fire. :tsk: We did the next one for only 1 minute and while it looked better, the crust wasn't fully cooked. Same was true for the burnt one. Some places in the crust weren't fully cooked and the bottoms were also underdone.
The recipe I used for the dough was 4.5 cups of bread flour, yeast, salt, and water. No sugars added as I read that can cause burning of the crust.
So any suggestions on what to do next time to avoid the burning?
While I enjoy a nice char, this was burnt. Right before we pulled it out, the crust was actually on fire. :tsk: We did the next one for only 1 minute and while it looked better, the crust wasn't fully cooked. Same was true for the burnt one. Some places in the crust weren't fully cooked and the bottoms were also underdone.
The recipe I used for the dough was 4.5 cups of bread flour, yeast, salt, and water. No sugars added as I read that can cause burning of the crust.
So any suggestions on what to do next time to avoid the burning?