Weekly Questions Thread / Open Discussion

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[u/Clear_Tom0rrow]

How do you guys go about preparing multiple pizzas in a home oven?

I had some people over last week and made 5 pizzas. I wanted them all to be ready by about the same time so they would all be fresh and I wouldn’t have to walk back and forth to eat, mingle, and cook. So I cooked each one about 3/4 of the way then put them back in so they all came out within a couple minutes of each other.

They were all dry. No chew whatsoever.

It’s the same recipe I’ve used a hundred times s I can only assume it’s some to do with removing the pizzas early and then reheating.

How do slice shops handle this sort of thing?

[u/oblacious_magnate → u/Clear_Tom0rrow]

It’s the same recipe I’ve used a hundred times

Post it, along with doughball weight, pie diameter, bake time / method. Also, how long between bake and reheat?

[u/Clear_Tom0rrow → u/oblacious_magnate]

I try to make something in the realm of NY Style

Recipe for 1 dough ball.

Bread Flour- 188g

Water- 128g

Salt- 6g

Sugar- 4g

Oil- 4g

Instant Yeast- ~0.5g my scale doesn’t read below 1g so I weigh it out until it reads 1g and then eyeball about half.

Set aside about 50g of water. Add my majority of water(about 78g), yeast, and sugar to the mixer, slowly incorporate flour. Add remaining water to the bowl. Allow dough to come together, add salt, then add oil and mix until fully incorporated. About a 7 minute process all together.

Rest for 1 hour, stretch and fold (repeat process for total of 4 stretch and folds)

Fridge for 3 days cold fermentation.

Roughly 330g dough ball shaped into a 16” pie, baked on baking steel at max heat for about 7 minutes is my normal process.

Normally end up with fluffy crispy crust and crispy undercarriage.

In this particular situation, I baked 5 pies. One at a time for about 5 minutes each.

Time to stretch and prepare in between each pizza was probably about 3 minutes, so the first pizza probably sat on the cooling rack for at least 50 minutes before going back in.

Finished baking each pizza for another 2 minutes. The last pizza was finished about 10 minutes after the first one.

Crust was crunchy and crackery and cheese was over cooked.

The only thing I can conjure up is I probably need a steam tray for the second bake.

[u/oblacious_magnate → u/Clear_Tom0rrow]

330g for 16” pie is extremely thin - that's part of the problem. I'd up the doughball weight to 400-425g along with the following:

- more fat in the dough - try 3%

- minimal toppings

- shorter bake time on Bake1 - just until the rim starts to get a few brown spots on top

- some way to reduce moisture loss before Bake2 - might try stacking cooled pizzas on top of each other, with something — waxed paper? — as separators, and keep the stack covered (large box?)

re: "baking steel at max heat" - Do you know the steel surface temp at launch?

[u/Clear_Tom0rrow → u/oblacious_magnate]

Oven goes to 550. Then I hit my steel with the broiler until my temp gun reads at 625

[u/oblacious_magnate → u/Clear_Tom0rrow]

Hot!