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Joined 2 years ago
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Cake day: June 12th, 2023

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  • I’ve never eaten good pizza out of a household oven, so I’ve bought an electric pizza oven for 200 Eur.

    By weight I use 60% of water compared to the flour (i. e. 500g of high protein pizza flour to 300g of water), 7g of salt and a very low amount of dry yeast. Overnight proofing in the fridge, next day I ball the dough (around 270g per pizza) and let it proof at room temp for a few hours.

    Baking 3 minutes at 400°C (740F)

    The investment for the oven has well paid off, as I don’t order any pizza to my home, anymore. You can freeze dough balls or use more yeast for “same day dough”.

    Edit: Ah what nobody mentioned in the other comments (I think): The choice of flour makes a huuuuuge difference. Use pizza flour or at least a high protein flour (which has at least 12% of protein)