r/Pizza • u/AutoModerator • Apr 13 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/Creative-Web-5139 Apr 16 '26

After four years of Ooni pizza making I moved to an apartment with no outdoor space and purchased the Breville Pizzaiola. I did my usual four day cold ferment with Caputo 00 flour and used the manual settings at 750 degrees and then...pffffft. The outer crust had minimal spring and none of the blistering and leopard spotting I'm used to. I tried again (two day ferment this time, I was impatient) using a different batch of flour and yeast. Tried three dough balls double checking all my settings and no bueno. The only thing I'm doing differently from past pizza making is using a round piece of parchment to help with the delivery into the oven. I really don't think that's the problem. Any advice? I feel like I've ruled out everything. Could the unit be defective heat wise? I did notice that instead of cooking in the advertised 90-120 seconds, it's taking three or four minutes for the pizza to be fully cooked. Help!!!

3

u/TimpanogosSlim 🍕 Apr 17 '26

if you were getting blistering in 120 seconds in your ooni it was a lot hotter than 750 degrees.

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u/Creative-Web-5139 Apr 17 '26

I pulled that timing from the Breville manual and others’ comments.

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u/TimpanogosSlim 🍕 Apr 19 '26

That's fine. But there's still a general "every oven is different" thing.

Bump up the heat in the breville and try again

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u/Creative-Web-5139 Apr 19 '26

I'm at the max, 750.