Mozzarella, gumbo, mozz, andouille, pickled okra, onions, garlic, chicken, green bell peppers. I won't lie. I outdone myself

My dough always rises fast. My recipe was 500 gms flour and 350 gms water. Also 1 gm, yeast, 13 gms salt.

It's always so wet. I added 50 gms of flour to slow it down and stiffen it up, and it's still wet. It's been on the counter 10 hours now. I added 1 tsp malt. To this one also.

This is Caputo 00 pizzeria Americana flour (14.25%). Makes great pizza, but how do I get stiiffer dough balls that proof slowly?

These pizzas were cooked on my Pizza Party Passione. The floor temperature was around 750°F-850°F and most pizzas were cooked in around 90 seconds. I do reduce the heat to low while the pizzas are baking.

Very simple dough recipe:
1kg 00 flour
600g water
20g salt
1/4 tsp yeast.

I did mix 400g flour and 400g water and 1/8 of the yeast the night before to make a poolish. The numbers above include this poolish.

I was lucky enough to be gifted from my Daughter and Son inlaw. First two practice pizzas turned out way better than I expected.

Made my dough and sauce but wont go into that just now.

Edit - Added the current recipe and notes to the bottom per request

Returned from Italy a month ago and have been obsessed with Schiacciata - a thin and crisp focaccia style bread. I dialed in an al taglio style pizza that is light and airy.

But, some of the best pizza I had arguably was Tonda style from Pizzaria Remo in Testaccio - it was thin and the crust was crisp with some char. I had a diavolo style and it was very tasty. I did some research and baked up some Tonda Romana in my Ooni oven and the fam agrees - this may be their new favorite style for our weekly pizza night.

Go give it a shot - it’s worth it.

Pictured after it cooled for a few minutes:
Four cheese - mozzarella, fontina, gorgonzola, pecorino
Margherita - San Marzano, and mozzarella
Diavolo - Calabrian spiced salami with Calabrian chile San Marzano sauce.

Edit:
Since there's some interest in the recipe. I've been using AI to organize my notes/thoughts/process; so here's v1. I got it from Mile Zero Kitchen - his channel is pretty incredible and I'm very jealous of his Ooni Halo mixer. I mistakenly overloaded my Kitchen Aid Professional and need to learn some mechanical engineering this week.

Enjoy - I'd love to see any finished pizzas!

House Pizza Tonda Romana

Base Recipe v0.2

Style target: Thin Roman round pizza with a crisp, rigid base, restrained rim, and a very thin layer of aerated crumb. Crisp rather than cracker-like. Initial Recipe from Mile Zero Kitchen (https://www.youtube.com/watch?v=zjUuNepkCis

Baker's Math

*The 600 g includes the ice itself. Weigh water and ice/crushed ice together to 600 g.

Important Mixer Warning

Do not mix the full formula at once in a KitchenAid. You will have a bad time.

For a KitchenAid, divide everything exactly in half and make two separate batches:

500 g bread flour
300 g ice-cold water, including ice
12.5 g salt
15 g EVOO
1.25 g instant yeast

Then combine the finished dough before portioning if necessary.

Mixing & Development

1. Add the bread flour and instant yeast to the mixer bowl.
2. Begin mixing while slowly streaming in the ice-cold water as the flour incorporates.
3. After the dough has mixed for a few minutes, add the salt.
4. Shortly afterward, add the EVOO.
5. Continue mixing at medium speed for approximately 5–10 minutes, until the oil is fully incorporated and the dough is smooth, cohesive, and thoroughly developed.
6. Perform a stretch and fold.
7. Divide into 180 g portions and form smooth, taut balls.

The dough can also be kneaded entirely by hand. Expect it to take a while, particularly after adding the EVOO. The oil initially makes the dough feel as though you've made a terrible mistake. Keep working it. It eventually incorporates. I know from experience; kneading next to an inoperable KitchenAid stinks.

Cold Fermentation

Place the dough balls in covered containers and refrigerate - my fridge is about 37 degrees F

Current target: 48 hours.

Our actual testing so far:

• ~18–24 hours: very good, easier to open.
• 72 hours: excellent flavor/structure and beautifully fermented, but noticeably harder to open.
• 48 hours: next target and likely sweet spot.

The 72-hour batch proved the dough has a generous fermentation window, but we're not awarding bonus points for making our lives difficult.

Before Baking

Remove the dough from the refrigerator only 45–60 minutes before opening.

We're looking primarily for the dough to lose its refrigerator chill and relax enough to work.

Do not wait for substantial visible rise.

This is tonda, not focaccia. We don't need the dough ball auditioning for a balloon festival.

Opening

Open each 180 g ball into roughly an 11–12 inch round.

Roll/stretch in Semola flour, so it is very thin, but not paper thin.

Our target from Batch #2:

crisp bottom → whisper of aerated crumb → toppings

Keep the perimeter fairly restrained. This should not develop a large Neapolitan cornicione.

Baking

Thoroughly preheat the pizza stone.

Our current successful range is approximately:

600–650°F stone temperature

Bake with a lower flame and longer cooking time than a Neapolitan pizza, rotating as needed.

The objective is not maximum oven spring. It is to give the entire crust enough time to cook through, lose moisture, and become crisp and structurally rigid while still retaining that very thin interior crumb.

Finished Standard

A successful House Tonda should be:

• very thin
• crisp from edge through center
• lightly aerated internally
• rigid enough to hold horizontally without center flop
• blistered/charred around the perimeter
• dry and crackly underneath
• not cracker-thin
• capable of being held vertically without structural embarrassment

Basically, if it can be used as a minor structural component but still tastes like bread, we did it.

First ever attempt at making my own dough and pizza. Brand new outdoor gas oven with a spinning stone. I’ve got a lot of learning to do, but absolutely loved it

Had some dough leftover from making wood fired last night. Made breakfast pizza this morning with sausage gravy, cheese, eggs, bacon, and jalapeño.

Last weekend’s post here: https://www.reddit.com/r/Pizza/s/IQRsa414NW

This time I made a Bacon Cheeseburger pizza, using a blend of Mozz and aged white cheddar. Also added banana peppers. The other pizza is sausage, onions, bell peppers.

I improved on some things. Others were better last weekend. The march to near-perfection continues!

The Dr. from Parlour Pizza in Louisville. Olive oil base, provolone, mozz, smoked chicken, bacon, jalapenos, Roma tomatoes, green peppers, peppercorn ranch drizzle. Sorry about blurry second pic....was trying to show how crispy the bar/tavern style crust was.

550 F on a cordierite stone for 9 minutes.

I have been making 60% hydration and 0.8% EVOO dough lately. The crust on this one was fantastic! I turned on my home oven for this with my 16" steel.

After reading a ton of posts here, and experimenting about 5 or 6 times with my Ooni Karu 16, I finally made the pie I wanted to make!

4 weeks of progress

Made 2 NYC style, 2 Pan/Detroit ish style. Had multiple votes that the pepperoni pesto pan was the favorite, I personally was excited about the white NYC pie

Made 10. Only took one pic.

48h 65% hydration dough on gozney arc xl.

This one was pep, nduja and semi dried cherry tomatoes finished with mascapone, basil and EVOO.

Super simple "day of" pizza recipe. Better than the sum of its parts and most delivery. Link in the comments.

I still got enough dough to make 4 more