Oh wow! That’s a really cool process! Congrats on being able to make that many at a time! Edit: Can you share the dough recipe you use?
6 pizza's 2 packages of yeast 2 cups of water, beer or most commonly the liquid from 2 cans of black olives. 1 Tablespoon of sugar 2 Tablespoons of olive oil. Flour. I warm the liquid, in the microwave, in a 4 cup pyrex measuring cup to about 110. Mix in the yeast and sugar, then the oil. then start adding a small amount of flour, mixing with a fork. let that sit for a few minutes and start making sauce. Then dump the dough starter into the largest mixing bowl we have. Add more flour mixing with a fork, mixing air into the dough. Then might let it rest for a few minutes and finish making sauce. Dump dough onto a cloth cover round board my sister in-law gave me years ago, A flour covered counter works too. Then start kneading and adding flour until it feels right. People ask how much flour? I have no idea. I never measure the flour, just add until it feels correct. Divide it up into roughly equal balls and I roll it on that board with a rolling pin. The first one rolled out goes into the oven, then the second one. When the third one is ready to go in the first one comes out, repeat. but I have been doing this a long time. A beginner might not roll as fast as me so watch that pre baking dough. Just a light browning on the side the sauce goes onto.
Many people, myself included, have to practice making the dough until it starts turning out right. First couple times I made it, it tasted more like bread than crust. I roll it really thin. There is a technique that can’t be explained easily.
Wow, some typos in that last post I made, ha ha ha. Seems I can no longer edit it either. I made pizza a week ago Sunday and had a few friends over. Again, no photos of finished product LOL We just start eating too quick and I forget.
Went a different route the other night. This was a tavern style thin crust and we cooked it in our home oven. We haven’t used the regular oven for pizza since we bought the Ooni a few years back. This came out good! It was different because the recipe called for All Purpose flour vs the Bread Flour I use for the New Haven style. Ended up using our regular sauce and cheese combo that we use for our NH pizza. Came out good! It was a recipe from America’s Test Kitchen. My wife subscribes and they have one heck of a catalog to choose from; great app.
