[mb22]

There is some good stuff in this recipe. It's a great starting point for learning.

I built a wood burning pizza oven and have been doing experiments for 5+ years, and what I've discovered is only certain things make a taste-able difference.

1. Oven. 900 degrees baby. Pizza cooks fast, and tastes delicious. You can get the "leoparding" on the edges. 100% worth it if you have time and space.

2. Yeast. Get the Ischia: https://www.amazon.com/Italian-Ischia-Camaldoli-Sourdough-Cu... it's a very light sourdough that imparts a delicious almost floral taste. I put a little bit of IDY in the mix to help sometimes, but this yeast is delicious.

3. Autolyse. Let everything but the salt sit for 30-45 minutes to generate gluten.

Here's my dough spreadsheet that auto calculates ratios and hydration %: https://docs.google.com/spreadsheets/d/1b46NnndcrK9ImRXx5BW8...

I'm happy to answer more questions if people are interested.

[ccgus]

I 100% endorse these recommendations (I say this as someone who makes 3-6 pizzas a weekend, with an oven that does 900+ degrees as well).

I'll also put in a little plug for my dough calculator here: http://maybepizza.com/calc/ , which is a bit more accessible on hand held devices.

I like that you're keeping a historical record on your spreadsheet- that's a neat idea.

[mb22]

OOoooO I like your style mister!

Let people post their results, correlated with their location and time to pull humidity from the local weather and give them a place to store results and we can crowd source our way to some serious pizza! :P

[Tarrosion]

I see a lot of recipes recommending autolyse in both bread and pizza. I'm not sure I understand what the benefit is in a recipe which is already high hydration and has a long rest.

E.g. my typical sourdough recipe is something like: feed starter generously, let sit overnight. Build dough with bubbly starter, bread flour, additional water, some rye or whole wheat. Bulk ferment for most of the day, with about 4 folds in the first 4 hours. Shape, proof overnight in the fridge. Bake from the fridge.

It's my understanding that salt slows the "automatic" formation of gluten in a high hydration dough at rest. Okay, sure. But if the dough is already resting 24 hours between mixing and baking, does that much matter?

[erikpukinskis]

> I see a lot of recipes recommending autolyse in both bread and pizza. I'm not sure I understand what the benefit is in a recipe which is already high hydration and has a long rest.

I am not an expert, but I make bread a few times a month, and mix by hand. Here's my mental model: (it's roughly as scientific as a lumberjack who has fairies who tell him which way the tree wants to fall, so YMMV)

The gluten wants to form straight chains. That's it's lowest energy state. If you make a wet poulish and just let it sit, the molecules can rotate slightly to find that low energy state, and you get some nice long chains that form with no work.

If you make a dry dough and mix it right away, you are constantly breaking and reorienting those glutens, and the molecules can't "feel" the fields where they are at the lowest energy. Essentially, the kinetic energy you are adding is so much greater than the subtle push and pull of the other molecules that you end up connecting the glutens together in a much more random way. You get kinky chains instead of straight ones.

It's a little like a crystal forming in a solution... if you let it sit, the molecules will find their nice crystalline structure. If you put it in the blender, you'll just get a crystal puree.

One thing that has changed about my breadmaking over the years, is that I used to think the earliest steps didn't matter as much, because it all gets kneaded, then punched down, kneaded some more, formed, etc. I thought the structure all happens during the final formation and rise. But now I think about the structure of the dough from the very first moment the water meets the flour. I think of every single time I touch the dough, every single stretch and fold as part of the final structure of the loaf.

[mb22]

this is a good discussion: http://www.northwestsourdough.com/experiments-with-autolyse-...

the answer, as usual with baking, is it depends. Salt definitely changes the chemistry. Salt mostly stabilizes the gluten structure and makes it stronger, but it can also inhibit development of new gluten bonds somewhat, particularly when the flour is initially hydrating.

You need to experiment, try a 2 hour autolyze before adding salt for a 24 hour cold rise.

[jackhack]

>>generate gluten

Unless I misunderstand, gluten is a protein in the wheat. How is gluten generated? If anything the yeast will break down the carbs and fats in the flower into simple sugars and alcohols. Or was this a misnomer?

[mb22]

I forgot to add, if you have the oven capable of 900 degrees, you are best to use a 00 flour, like Antimo Caputo. I mix Antimo Caputo (60%) with Giusto's Ultimate Performer (40%)

[1024core]

> 1. Oven. 900 degrees baby. Pizza cooks fast, and tastes delicious. You can get the "leoparding" on the edges. 100% worth it if you have time and space.

Does it _have_ to be a wood-burning oven though? Does only the heat matter?

[ccgus]

It doesn't have to be a WFO (wood fired oven), but you will get slightly different results depending on wood/gas/electric.

I used to have a WFO, but after I moved houses I've switched to all electric. It's different and more convenient, but I do miss my old WFO at times. Still makes great pizza though, and most folks won't be able to tell the difference.

[davidinosauro]

Personally, I find that you can get very good results with an electric oven, which is great because you use it indoors (my granddad had one that is now sitting at my parents'). However, a wood-fired oven will give that great smoky bit to the pizza and in my experience tends to be a bit dryer (the one I have now is from uuni)

[scott_karana]

The article covers this. Gas and electric ovens allegedly generate/pool moisture, whereas the convection in brick ovens makes the air much more dry.