Traders Doughs is good enough for me and my Roccbox
I would try making dough but I really don’t have all the proper trays and covers and fridge space to store the dough balls
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So the bottom of the pizza isn’t getting as crispy as I’d like in my Ooni. I tried to lower the temperature. How long do you preheat the oven for? My guess is that the bottom of the stone isn’t hot enough.
Help?
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Some people say 30, 45, or 60 minutes to preheat a pizza stone in the oven.
You might try checking the temperature of the stone just before putting the pie in and just after taking it out, see how much it drops.
Yikes I need to preheat the stone for way longer. Need to do more research.
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If it’s similar to bread, I pre-heat the dutch oven in the oven for at least 45 mins (and usually closer to 60).
I normally preheat for 60-90 minutes when using a pizza stone
The Roccbox has a built in thermometer that is pretty accurate. It takes at least 45 minutes to get up to 600 - 650 which is what I use for NY style.
Another tip is to parcook your crusts for 3 - 4 minutes at 600. Make sure you put a little sauce on them if you do this as otherwise they bubble like crazy. I picked up this technique from “The Elements of Pizza” and have been using it a lot as my wife loves crisp crusts. Another plus is it allows one to freeze excess dough if you make your own (cough…cough…sorry I had to clear my throat). Par baked crusts when fully laden cook for about three minutes, five if frozen. Best of luck!!
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Uncooked pizza dough also freezes well.
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I put a thermometer in my oven . Its electric . I have the pizza stone . Rack just above the middle. I found this oven Max’s out out 475 . I’ll heat the stone for a hour plus at that temperature. Then switch to broil on high for another hour . Gets just about 525 degrees. Pizza cooks in around 2 1/2 minutes . Really like it . Dough can cause problems also for your pizza . Or to many ingredients.
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Great idea to par cook the crusts.
I have definitely been under heating my stone. Most times I preheat for about 15 minutes. Going to try again this week with a 45-50 minute preheat and the par cook method.
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I don’t think parbaking the crusts will give optimal results. And that pretty much defeats the purpose of getting a dedicated pizza oven that can get hotter than your regular oven.
Didn’t par bake the crusts @ebethsdad but heating the stone for 40 minutes seemed to do the trick. Much better results. Thanks everybody for the tip. Rookie mistake.
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I would recommend a infrared thermometer to check your deck temperatures. for NYC style you can bake around 600, for neo style, higher 700 and higher.
This what i do to maximize the oven. I actually cook more brassicas and fish in it then pizzas. while preheating, stick a cast iron pan that fits inside. While that’s preheating cut up some caulifower, brocolli, brocollini, brussel sprouts of whatever with oil and seasoning. after 20 min, toss those in and within 10 minutes, you’ll have the best roasted veggies (you may need to pull out and turn). Finish by tossing in some shaved parm.
Similarly with fish-- yellow tail collars or oily fishes like mackerel… preheat, cook and minutes later you’ll have izakaya quality broiled fish with the bubbliest and charred skin. Baste with some miso part way for amazing caramelization. Cook Same way with octopus. Same with steak for that matter.
Then after 40 minutes i do my pizzas or pita or whatever. Use the dough that will get you cooking most. Doesn’t matter if you make your own or not, just keep on doing and the more you do it the better you’ll get. also, a cheap turning peel is great.
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With the burners above the stone, that won’t tell you whether it is fully preheated, unless there’s some way to shoot the laser at the bottom of the stone.
If you put a cast iron pan on top, that would further slow preheating.
my oven and the roccboxes and ooni, all have openings directly to shoot the infrared at the stone. deck temp and and ambient temps are different. doesn’t slow anything for me.
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There are holes in the bottom of the Ooni and Roccbox so you can check the temperature of the bottom of the stone? Because that’s what will tell you whether it’s preheated.
do you cook on the bottom of the pizza stone? because that would be quite the feat.
just because you own the pizzacraft PC6000 doesn’t make you an expert at all pizza ovens. Obviously you don’t have a roccbox or ooni style oven so why are you questioning my advice to @js76wisco on the best practices of such ovens?
i’'ll prob be banned for this. good bye everyone!
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Physics 101: With a heat source above the stone, it’s fully preheated when the bottom is the target temperature. The top will reach that temperature much sooner. When the top is first at the target temperature, the stone may not have stored enough heat to cook a single pizza optimally.
Hey, I’m the one who told @js76wisco to preheat longer, which produced better results. If your approach works well, fine, but, again physics 101, the stone will preheat faster without a cast-iron pan on top of it.
I’ve been trying to get my pizza game going before trying other items but that octopus and saba look great. Good ideas and thanks for the inspiration.
I’m out of propane but veggies and seafood are definitely next up in the Ooni.
The only thing I noticed is that the 1st and 2nd pizza out of the oven had the best undercarriage. The 3rd and 4th pizzas didn’t crunch up as much but thats probably expected. I was thinking of cranking up the heat to high for ~10 minutes in between pizzas but seems like a lot of extra work.
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yes, that’s right. it may take a few minutes to come back up to temp esp if you turned it down during the cook. i keep mine full blast so that as soon as i’m done and by time prep the next one its ready to go.
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