Spinach and Artichoke Dip Pizza

[jond36]

Today, I made two 60% pizzas. Each dough ball was 306g (612g dough ball split evenly). One was made with spinach and artichoke dip and was made with "Yo mama's" Burgundy sauce. I normally make my own, but I am trying to experiment with wine in pizza sauce. 5 oz cheese on the red pie and only 3 oz on the white pie. They were both preheated and cooked at 820-850 F stone temp in the Ooni Koda 16 and cooked on low on the dial.

Recently, I began using parchment paper. Today, I left it on for the full 90 seconds. I do not recommend this only because the paper started to become structurally weak and tear. As a result some of the paper actually stuck to the bottom of the crust where it was burning. It would likely turn out ok at 750 F though.

Be back soon for more pies. Enjoy

 

[jond36]

I did want to show the successful results of the one pizza. It wasnt all bad underneath.

 

[DRKsmoking]

The pizzas look good, love the colour of the second one .

I like to pile on the cheese on ours, so I cook at a lower heat , around 450/500 for a little longer.

David

 

[jond36]

The pizzas look good, love the colour of the second one .

The crazy thing is they were both cooked around 850F for 90 seconds with the same 60% dough. It just shows what a difference it makes on how often the rotation is made or how close to the flame is to the crust

 

[sandyut]

Pretty sure parchment has a max temp of 450. Red sauce pie looks great, not a fan of other sauce so…

 

[jcam222]

They look amazing! Cheese on that second one is done just how I love it.

 

[jond36]

Pretty sure parchment has a max temp of 450. Red sauce pie looks great, not a fan of other sauce so…

Yes and no. You are correct. 450 is the max temp, but when a room temp dough is on the paper it resists the heat and burning. Any exposed paper is vaporized pretty quick. Many have reported higher temps like 550 to 600 in a home oven without the paper even turning black. I cooked them before at 750 and didn't have an issue. At 850, I think every time I lifted the pizza to rotate it, the oxygen would get underneath and cause a heat issue. Or I think the turning peel may have physically have messed up the paper. If I had a rotating stone I am pretty confident it would cook perfect.

 

[crazymoon]

J36, IMHO ,both your pies look very good and I could eat 4 (or more) slices easily! :)

 

[jond36]

Mushroom, bell pepper, caramelized Onions, and spinach pizza.

The parchment paper stayed intact. The tear was from me grabbing it with tongs. Overall, I think it works well to prevents burning under 800F.