Is that like pre shredded mozz? How long are you baking for to get that burnt?
whiskynpizza
Your ambient heat is too low and your floor too hot. You also look like you are struggling to load your pizza. I suggest just practicing a lot with your oven and tools with some dough with just tomato sauce to get used to your tools and how your oven works.
3rdeyedroplets
Bruh. Get google. Set oven to max. Make 70-something% hydration dough. Go slow. Do it again… if it isn’t quite right?: decide:
More or less hydration. Make more pizza…
Win.
We believe in you. Home oven is Hard AF. Pizza oven makes it easy. Get it.
Instructions for badass pizza in a propane pizza oven(translate accordingly):
For those of us with pizza ovens, launch temp is based on stone temp.
Got a stone/steel? Good. Let the pizza sit ,1-2 mins on that stone(flame off)to set @7-850 stone temp,(play with it, your dough hydration matters.. ) flame off. Then flame low to cook the top and turn slowly. That’s your starting point. Eventually, you’ll get your method.
You’re at least half way there. Let us know more about how the bake is set up
someguyinnewjersey
Does your oven have a convection option?
SnooCakes2213
does your oven have a gas option? and if so have you had better success using that instead of wood? it might also be a good idea to incorporate a pizza screen in your process
ricotobolic
Good tips on here. There always is. I was in the same place for a long time. Sucked. Kept going. Eventually you will learn how to properly mix your ingredients, ferment, ball and stretching becomes much easier. Then miraculously the dough you stretch becomes easier to launch, you learn how to deal with stickier dough and eventually how to preheat oven to the right temp and cook it decent enough to never need to order pizza at home again. I mostly read and comment versus posting only when I feel good about the pie. Early on, I was making calzones because I didn’t know how to launch. The oven was a murder scene for a bit. Learned mostly from reading all the great help on this community. Keep on going.
11 Comments
What’s going on here? Explain your technic
Is that like pre shredded mozz? How long are you baking for to get that burnt?
Your ambient heat is too low and your floor too hot. You also look like you are struggling to load your pizza. I suggest just practicing a lot with your oven and tools with some dough with just tomato sauce to get used to your tools and how your oven works.
Bruh. Get google. Set oven to max. Make 70-something% hydration dough. Go slow. Do it again… if it isn’t quite right?: decide:
More or less hydration. Make more pizza…
Win.
We believe in you. Home oven is Hard AF. Pizza oven makes it easy. Get it.
Instructions for badass pizza in a propane pizza oven(translate accordingly):
For those of us with pizza ovens, launch temp is based on stone temp.
Got a stone/steel? Good. Let the pizza sit ,1-2 mins on that stone(flame off)to set @7-850 stone temp,(play with it, your dough hydration matters.. ) flame off. Then flame low to cook the top and turn slowly. That’s your starting point. Eventually, you’ll get your method.
Get yourself one of these
https://preview.redd.it/36v6eu5u15ng1.jpeg?width=643&format=pjpg&auto=webp&s=877a520e6d857bc4289770e35164dc37ac797156
You’re at least half way there. Let us know more about how the bake is set up
Does your oven have a convection option?
does your oven have a gas option? and if so have you had better success using that instead of wood? it might also be a good idea to incorporate a pizza screen in your process
Good tips on here. There always is. I was in the same place for a long time. Sucked. Kept going. Eventually you will learn how to properly mix your ingredients, ferment, ball and stretching becomes much easier. Then miraculously the dough you stretch becomes easier to launch, you learn how to deal with stickier dough and eventually how to preheat oven to the right temp and cook it decent enough to never need to order pizza at home again. I mostly read and comment versus posting only when I feel good about the pie. Early on, I was making calzones because I didn’t know how to launch. The oven was a murder scene for a bit. Learned mostly from reading all the great help on this community. Keep on going.
https://preview.redd.it/559g6qsv65ng1.jpeg?width=3024&format=pjpg&auto=webp&s=14f6e1e4f6e33cb055a695db74985b6d722f1c52
Prior to launching.
Try to add butter paper below it! It might help