FunnyOriginally Posted by Boss13
We never quite get the rise of the dough right, though it always tastes great so that all that matters.
White pizza. - thin layer of cream on the base, homemade spicy Italian sausage with extra fennel, broccoli that’s been cooked then fried slightly in olive oil and burrata to finish off. It was delicious.
Bit of a meaty one
Pizza night on the BGE
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“Don’t look back, you’re not heading that way.”
Starting to get the hang of the Sage Pizzaiolo. Really glad I went electric - being able to use it indoors is a game changer.
Looking great! It is a fab machine I agree, totally glad I bought oneStarting to get the hang of the Sage Pizzaiolo. Really glad I went electric - being able to use it indoors is a game changer.
Looking fab guys,, well done all.
Pitch
Still yet to start the first low burn on my posh stone. Low on gas is a poor excuse.
12 kids for pizza party today.
Someone who lies about the little things will lie about the big things too.
Busy busy! Hope you have a great day with your daughter and her friends!
Got any pineapple for them?
No pineapple.
16 pizzas in 30 degrees sun, I am dead.
Someone who lies about the little things will lie about the big things too.
Yeah I bet, that heat & then standing by the oven - not a nice combo!No pineapple.
16 pizzas in 30 degrees sun, I am dead.
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Eventually got round to my first attempt at pizza on the Ooni; also my first attempt at home made dough. Think it turned out ok …
I did 5 pizzas and 3 garlic breads, so could have tried something smaller scale as my first! This is the last one but possibly not the best one. I had 2 get holes in, so had to clean off the peel and I completely burnt one of the garlic breads. You can’t take your eyes off it!
Is there a need to clean the pizza stone? If so, how? Mines got lots of burnt flour / pizza on it
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Looks like somebody else started their journey. Keep going!
Just heat up the oven full blast and the stone will clean itself.
Someone who lies about the little things will lie about the big things too.
Looks great! Look forward to seeing more pics over timeEventually got round to my first attempt at pizza on the Ooni; also my first attempt at home made dough. Think it turned out ok …
I did 5 pizzas and 3 garlic breads, so could have tried something smaller scale as my first! This is the last one but possibly not the best one. I had 2 get holes in, so had to clean off the peel and I completely burnt one of the garlic breads. You can’t take your eyes off it!
Is there a need to clean the pizza stone? If so, how? Mines got lots of burnt flour / pizza on it
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Thanks both. They tasted great and the process was easier than I expected, so I’m looking forward to doing more for sure. There’s a lot to learn on this thread but I’m going to keep it simple for now!
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Brilliant start there! My first one split and cheese / topping fat was everywhere.
Semolina vs flour for my launches, and far from an expert.
You will be nailing every single one in no time at all, based on that start, should be feeling nice & smug :)
Looks good to me. Just flip the stone over next time you use it, and it’ll burn off the debris on the under side as you cook on the other side. I tend to just flip mine over each time before firing it up.Eventually got round to my first attempt at pizza on the Ooni; also my first attempt at home made dough. Think it turned out ok …
I did 5 pizzas and 3 garlic breads, so could have tried something smaller scale as my first! This is the last one but possibly not the best one. I had 2 get holes in, so had to clean off the peel and I completely burnt one of the garlic breads. You can’t take your eyes off it!
Is there a need to clean the pizza stone? If so, how? Mines got lots of burnt flour / pizza on it
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Ha not sure on smug this time; but at least I didn’t get too close to the oven when lighting it like last time when I burnt off a load of hair!
But yeah, pretty happy with how they came out. I even got a few of them pretty circular and managed to stretch one whilst cooking another.
Will try semolina next time.
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Smart thinking, I’ll try that thanks
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First go with wood, turned out ok. Definitely more fun than gas.
Great effort looks yum!First go with wood, turned out ok. Definitely more fun than gas.
Tried Caputo Nuvola flour today. Its a specialist pizza flour that's supposed to give an airier crust. It did give an airy crust but I'll stick to regular Caputo pizzeria flour moving forward as it is cheaper snd you can get that airy crust with proper stretching and a long RT ferment.
Thanks always used tomato as a base and thought just cheese would be quite dry but in fact it’s not bad at all.
Think Nuvola is 0 rather than 00 which Pizzeria is. 0 is less refined and more digestible there are other pro and cons and tbh can get quite technical the more you look into your dough making process. Just keep it as simple as possible I’ll say.
Have you guys used something like the M&S 00 flour instead of the Caputo stuff? I've been using Caputo with good results but the M&S version is quite a lot cheaper.
Had pizzas tonight (I had 2, don't judge). Put 1 sliced Scotch Bonnet chilli on each with Nduja, mozzarella, Grana Padano and tomato sauce. Lovely but 1 Scotch Bonnet per pizza is too much, really feel it in my stomach lol.
Here's the M&S flour I was on about
Dear god, the state of your stomach tmrw is going to be an utter joy!
Had the hottest vindaloo I’ve ever had a few weeks ago, was agony to eat. Even worse when a coughing fit has me throwing it back up my throat and nose. I’ve never been tempted to snort milk before.
I wish your stomach the best for your & Mrs B’s sake.
I used this in the pizzas above; I don’t have the experience to know if it was good or not, but it didn’t hold me back eitherHave you guys used something like the M&S 00 flour instead of the Caputo stuff? I've been using Caputo with good results but the M&S version is quite a lot cheaper.
Had pizzas tonight (I had 2, don't judge). Put 1 sliced Scotch Bonnet chilli on each with Nduja, mozzarella, Grana Padano and tomato sauce. Lovely but 1 Scotch Bonnet per pizza is too much, really feel it in my stomach lol.
Here's the M&S flour I was on about
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Yeah my stomach has that wrenching feeling you get with food poisoning but without the nausea. Basically my body's way of saying 'Ryan you're a tw@t'.
Makes sense. Caputo is around £2.75 a kilo and the M&S stuff £1.69 a kilo - quite a saving if you eat as much pizza as I do!I used this in the pizzas above; I don’t have the experience to know if it was good or not, but it didn’t hold me back either
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I'll try some at the weekend and report back.
Don’t worry Ryan, pretty sure your body will sort that out for you in a few hours - just have some cooling lotion ready!
You need to find an Italian wholesaler near you as its best to get the 15kg or 25kg bags.
The wholesaler near me sells 15kg of Caputo Pizerria for just under £20.
I’ve just brought 25kg of Molino Dallagiovanna La Napoletana for £30.
Then get your self a decent flour bin to store and you’ll go through it in no time.
I’ve never tried the Tesco or M&S flour but if it has similar protein content as the flour you’ve had good results with then it should be fine.
I bought the 15kg Caputo. Think it will last me years. TBH though I can't tell any difference between Caputo and normal very strong white flour out the supermarket. I suppose the Caputo stretches a lot easier.
My standard pizza: Pepperoni, piquante peppers, candied jalapeños, n’duja, drizzle of hot honey
5 stars from me!!
That looks lovely; does it all go on before it goes in the oven (assuming the honey doesn’t)?My standard pizza: Pepperoni, piquante peppers, candied jalapeños, n’duja, drizzle of hot honey
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Looking great!My standard pizza: Pepperoni, piquante peppers, candied jalapeños, n’duja, drizzle of hot honey
Wasn't able to use the M&S Tipo 00 at the weekend but started a 24 Hour Room Temperature dough prove with a pack today, will report tomorrow.
One thing I've noticed is I got 1024 grams out of the 1kg M&S flour whereas the Caputo is always 988 grams. Cheating Italians!
Also I was surprised at the protein content in the M&S Tipo 00 at 12.9% which is higher than the Caputo 12.5%. I'd have assumed that cheaper flour would have a lower protein content however I guess import and transport fees on the Caputo add to the cost.
Haven't noticed any difference during the initial mix, kneading and prove so far but the crunch test (forgive the pun) will happen tomorrow.
M&S 00 flour proved nicely, easy stretch. Taste test imminent!
Taste test completed, it's OK but the dough is a bit heavy - I think maybe this would work better with a non-Neapolitan style of pizza so I'm going back to Caputo. You get what you pay for I guess
Thanks for taking one for the team Ryan - vital research!
Did a 6 hour prove today. Best pizzas I've ever done.
Does that involve more yeast or warmer temperature? Please elaborate…
My best pizzas always seem to be 6 or 8 hour proves
Use the Pizza app it gives all ingredients by weight depending on hydration percentage and prove temp/time.
I've got my pizza app on 62% water and 2.9% salt. On my 6 hour one it was 2.27g of yeast. I'm sure the extra yeast helps with crust rise as my crust were nice and thick.
Also used the mutti pizza sauce for first time. Quite nice and dries up in the oven easier.
Last edited by sprite1275; 20th July 2023 at 20:26.
Thanks. The pizza app does seem extremely precise, I had to buy some new digital scales.
Still, they’ll be handy for my drug transactions.
Garlic bread:
Meat feast:
Nduja, pepperoni & roquito peppers:
7 hr proof dough using the pizzapp quantities. Very happy with the look and flavour, but they were very chewy, pretty hard work in fact.
Any thoughts on what the reason for that might be? I don’t think I overworked the dough, and it rose and stretched nicely.
What flour did you use? Also did you use the tiny amount of yeast it suggested - need accurate scales to get that rightGarlic bread:
Meat feast:
Nduja, pepperoni & roquito peppers:
7 hr proof dough using the pizzapp quantities. Very happy with the look and flavour, but they were very chewy, pretty hard work in fact.
Any thoughts on what the reason for that might be? I don’t think I overworked the dough, and it rose and stretched nicely.
Caputo 00 and the exact (!) amount of yeast, using my 0.01g drug dealing yeast measuring scales. Dough was nice consistency at the end.
I did have the Sage base temperature at the lowest setting, which means it took about 2.5mins to cook - could that be a factor do you think?
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