Perfect Pizza

[KK787]

Been working on it for awhile, but I’ve found a method that produces perfect Neapolitan pizza dough and it’s super easy.  The result, perfect thin pizza with a light airy crust that is delicious.  Stadlermade.com is a fantastic pizza site.  They have an excellent pizza dough calculator that figures the exact ingredients needed for different style pizzas and the number of pizzas you want to make.  They also have great YouTube videos.  For this cook, I tried the Cold Fermentation process.  The dough takes 5 minutes to make with fresh yeast.  Popped the dough into the fridge for 3 days, made three dough balls and let them proof at room temp for four hours, then prepare then off to the  KK.  Enjoy 👍

 

 

K

 

K.  The results were fantastic.  Easy and incredibly good 👍 

 

 

 

 

 

 

 

 

 

 

Edited August 27, 2022 by KK787

[Wobster]

Looks darn tasty. I do pizza in my pizza oven at about 900° (See pic) however this looks great and you may have me convinced to try it when I am not in the mood to fire up the big oven! The dough is probably slightly different than what I use but you can’t argue with results! The 3 day ferment makes a huge difference in taste too, much deeper flavor. 
Congratulations! That is a complete success! 

[KK787]

Thank You for your reply and …….. that is one beautiful oven you have👍👍.  Stadlermade.com, their pizza calculator is an excellent tool and his YouTube videos are excellent too.  The three day ferment is the easiest dough process I've tried and the results were great.  I’ve tried many flours but the best so far is Caputo Tipo 00 Pizzeria flour.  As far as temps, I found that 650 - 700 for the 23 Ultimate is a good sweet spot.  I’ve tried hotter temps 700 to 800 but I find that the bottom crust burns a bit to fast.  This can probably be mitigated by using a heat deflector below the pizza stone.  It takes about an hour to get everything heated up and ready to go.  10 minutes before baking the pie, I push the pizza stone back, open the grate door, and toss in wood chunks. Once the white smoke turns to heavy blue, I begin prepping the pies and by the time they are in, you get nice wood baked flavor.  Thanks for your reply!!

[tekobo]

Your pizza crust looks lovely @KK787!  Definitely a method to try.  

[C6Bill]

Great looking pizza  

[KK787]

Duplicate

Edited August 29, 2022 by KK787

[MacKenzie]

Caputo Tipo 00 Pizzeria flour makes a blue flour for higher temp. Maybe that would be good for your 700-800F cooks.

[KK787]

Thanks for the reply!!  I used Caputo Blue for the pizzas above. I will crank up the KK to 800 and give it a try👍👍

[Wobster]

I use mostly Caputo Blue myself. I also like Molino Dallagiovanna if I can find it

[MacKenzie]

7 hours ago, KK787 said:

Thanks for the reply!!  I used Caputo Blue for the pizzas above. I will crank up the KK to 800 and give it a try👍👍

Maybe you might consider a wood fired pizza oven if you plan on making pizza frequently. Personally I'd would not like to be running my KK at those temperatures. Just saying.

[KK787]

Stadlermade makes a small steel wood fired pizza oven that looks good.  A traditional oven is nice but as stated above, they take a long time and lots of fuel to bring up to temp.  The KK works great at these temps - no issues to report.