Ah I would indeed know because I gave him the recipe =D One issue you could be having is your choice

of flour. Baking bread is very depe ndent on the amount of gluten in the flour, the yeast becomes active in the righ t temperature, feeds of the yeast and excretes gasses that give you the bubbles - IE they fart in your food. All purpose flour will have a low level of natural sugars which will mean there is not much for the yeast to feed on and this the bread can be pretty heavy. A l ack of sugars will also reduce the number of gluten chains that will be created wile you are needing and letting the dough rise. Again this will have an effect on your final dough by making it a lot less stretchy and elastic. So when baking bread you really want to use a "Strong White" or "bread flour", t hese flours have far more sugar in and in turn are much better for baking bread + Pizza. So I would suggest 500g Flour - Strong White or Bread Flour** 320g luke warm water Water 10g Salt 7 g Dried yeast Splash of olive oil (optional) Method - 1. Put your flour in a large bowl then, your yeast + salt on opposite s ides of the bowl. Use your hand to then mix the ingredients. This just helps kee p the salt + yeast apart. Pour your water into the flour and using your hand mix the ingredients until wel l combined. Plop this out on a decent sized clean surface, use a bit of dough to clean your bowl and start kneading but do not add any extra flour! This will just make your final dough more heavy. After 3/4 mins of kneading it will stop sticking to the surface. Carry on kneading for 10mins or so. To check its ready pull off a smal l chunk, roll into a ball and start to pull it apart with your fingers. If all i s well the dough will not split too much and be very elastic, stretchy and even look translucent when held up to a light. Once it is looking good you need to fold the dough into a "round". To do this sq ush the dough down onto your work surface and begin to pull the sides into the c enter, then twist the dough around and bring the side into the center again. Rep eat. You should see the dough becoming round, smooth and tight. Put the dough, fold side down, back into the bowl and cover. I often use a black bin bag for this. Wait. You want to wait until the dough has about doubled in s ize, this could take an hour, 2 hours or even longer dependant on how warm it is . If it is too hot it will kill your yeast though! Once the dough has doubled in size plop it out the bowl onto your surface again and using your hands squah out all the air. Then use a knife to chop this into 4 equal parts (i often use scales here). Once you have 4 equal pieces roll each o f these into a round as described earlier. Put these on a lightly floured surfac e and one again cover until doubled in size. Start getting your oven HOT! The hotter the better! As with all bread its the in itial smack of heat that gives it that rise! Once they have doubled in size you are pretty much ready to get these rolled out . Use plenty of flour here to make sure it does not stick! I roll them out prett y thin and stick them in pretty large pizza trays. Stick on your toppings - Now bear in mind that the less toppings you put on the better, authentic pizzas have very little toppings on. A small amount of cheese and a few other bits sprinkle d only sparingly. Its easy to get carried away and go crazy. A bit of oregano an d drizzle of olive oil always work very well here, both very authentic. Slam these bad boys in the oven. Timing wise I'm not 100% sure but i can check l ater. I'd imagen around 10 mins but keep an eye on it to make sure it does not b urn. Serve and enjoy. PS - I always love adding a a handful of rocket leaves at the end. Nom **If you do not want the pizza to be too fluffy you can control the amount of su gar by using a mixture of bread and all purpose flour. IE 300g Bread 200g all pu rpose.

permalinkparent [ ]ThePoopsmith 48 points 6 hours ago* Sorry to rain on the parade here, but I hate to see such a fine oven go to waste with rookie mistakes in the dough recipe. If I come off a little harsh, I don't mean to, so please don't take offense, but I can almost guarantee you'll thank me if you try out my advice. First off, what you said about sugars is kind of misleading. A stronger flour su ch as king arthur sir lancelot, GM all trumps or to a lesser extent a bread flou r becomes more stretchy and elastic because of a higher gluten content and bromi nation (in the case of all trumps and some bread flours, but not king arthur bra nd anything). None of what goes on with the sugars has much to do with the elast icity (gluten development) compared to having a high percentage of gluten presen t and sufficient kneading action present to develop it. With that said, here are the strengths and weaknesses of your recipe. You're on the right track, but you're making some rookie mistakes. It looks like you've be en honestly trying to make this awesome though, so I'm giving you some advice th at I hope will close the gap between where you are at and legendary pizza. Your flour/water ratio is ok and if you are doing the window test successfully, your gluten is developed enough, so that's good. These are two of the biggest th ings people mess up on when making pizza, so you're definitely ahead of the curv e. The big problem I see is that you're putting in way too much yeast and not ferme nting it nearly long enough. If you're getting up near the 800-900 degree range a brick oven should be operating at, you should also nix the oil altogether sinc e that burns at a far lower temp than you're baking at, imparting a bitter taste to the pizza. Drop the yeast down to about 2g (I'm talking instant here since you said you add ed it directly to the flour. If you're using active dry, bump it to 3g and make sure to hydrate it first.) and put your dough balls into a lightly greased, semi air tight container (I use the disposable glad containers with a small hole pok ed in the lid) and let them ferment in the fridge for two to five days. Trust me on this, leave it for at least two. One day is better than nothing in a pinch, but a few hours is unacceptable unless you're a restaurant and a yeti came into your cooler and ate the dough you made to be used tonight. Now, the last problem I see: that pie was way over cooked. With your new, proper ly fermented dough, you can leave it in a lot less time and still have some nice browning. The byproducts of the extra fermentation are going to make for a much more appealing color. Depending on how hot your oven is, you'll probably only w ant that puppy in there for like 30 seconds to a minute. You'll know it's done w hen the rim is well risen and spotted brown, but not burned. If you lift the edg e, you should see that same spotting on the bottom. You'll probably have some pe ncil-eraser-sized spots that are totally burned on the bottom, but there should be plenty of light-colored area surrounding the spots. Now that's your first batch. Here's what to experiment with afterwards, try cran king up the hydration ratio (water as a percentage of flour weight) ever so slig htly each batch. You want the highest hydration that you can feasibly work with. I have no clue what brand flour you're using, but you're pushing the peak of br ead flours, you can squeeze a little more out of a high gluten variety. You may want to mess with the salt a bit too. If you find the dough balls getting huge b ubbles in them after a day in the fridge, you'll want to bump the salt up a bit. If the fermentation is going to slowly and you're not seeing enough bubbles on the bottom of the dough ball, you'll want to kick the salt down a little. The two hugest, most significant things that I changed to bring my pizza from go od to excellent were using king arthur sir lancelot flour (which is hard to sour ce) and a decent fixed-head stand mixer for kneading. Honorable mention goes to using whole milk mozzerella, 5-in-1 tomatoes and food-service style pepperoni, a ll procured from my local GFS marketplace (or whatever food service outlet you h ave available). KASL flour is tough to source though, I've only been able to get it in 50# bags and I have to special order it and drive an hour to pick it up. It's SOOO worth it though.

HOWEVER: I only cook in a modified electric range, so I can only get up to aroun d 700 degrees comfortably. If I had the oven you have, I'd be looking into getti ng some caputo 00 flour and an italian sourdough starter such as ischia or camal doli (I have the starters, but haven't tried to source the flour). Check the piz zamaking.com forums for more information if you're interested in going down this route. Now that I'm totally starving, I'm going home and making a batch of dough so I c an sling pies thursday or friday... Good luck!