Another successful service. Happy campers all round
https://i.postimg.cc/hjkyPpHN/IMG-2219.jpg
https://i.postimg.cc/BZF7wfF3/IMG-2220.jpg
https://i.postimg.cc/fyYH3Ysy/IMG-2222.jpg
Printable View
Another successful service. Happy campers all round
https://i.postimg.cc/hjkyPpHN/IMG-2219.jpg
https://i.postimg.cc/BZF7wfF3/IMG-2220.jpg
https://i.postimg.cc/fyYH3Ysy/IMG-2222.jpg
Here we go, 5kg of Nuvola underway this morning on a 30 hour RT proof @67% hydration.
Weather is looking rubbish tomorrow afternoon so it is looking like indoors entertaining with the EffeUno
Pitch
https://i.ibb.co/W3MNx5D/IMG-9480.jpg
Your poor kitchen aid mixer!
Sent from my iPad using Tapatalk
It did get a tad hot buddy, but my arms are feeling it more.
I just use it to bring everything together and then hand kneed. It does just manage a kg.
I think the electric meter is going to feel it, 4 hours I reckon. Arrrrrrrrrrhhhhhhh
Pitch
30 balled and good to go in a couple of hours.
https://i.ibb.co/XtYHZ6k/IMG-9495.jpg
Admirable mate! Best of luck.
Sent from my iPad using Tapatalk
Wow. Amazing.
What time do you want me over buddy??? [emoji23][emoji23][emoji23]
What are the options for toppings?
Cheers fellas and your old oven to the rescue A.
Toppings???? Just loads of garlic breads, margaritas and some white with pumpkin, Gorgonzola and walnuts.
Should really pull myself away from the arsenal game and start preparing.
Pitch
Do you make the garlic breads on pizza bases Pitch?
My god that was flat out and not many pics.
26 pizzas rattled out with ease in the Effe, these really are effective at these numbers. I love my Clementi but it is an art keeping the oven on point and I would have struggled to keep up on my own doing the whole process.
The hit was as expected, pumpkin pure, mozzarella, Gorgonzola and walnuts. Amazing.
Round 2 this weekend but only 10 of us which will prove a dream.
Pitch
64 hour @ 67% hydration
Dare night pizza and a cheeky garlic bread.
Pitch
https://i.ibb.co/vkDz2mH/IMG-0058.jpg
https://i.ibb.co/SnGSxtn/IMG-0060.jpg
https://i.ibb.co/hRKq5n5/IMG-0061.jpg
how to type vietnamese
Wow. Lovely Pitch.
30hr RT Nuvola @ 67% hydration.
Ive seen you use this sentence in your descriptions and awesome photos, but can I ask why it means?
Thanks
Yummy Pitch!
No probs.
CT = cold proof, fridge.
RT = room temp proof
Time has an effect on yeast used.
% hydration is purely the water used. High hydration and and the longer the prove generally will make far far nicer dough, both texture and flavour.
And many thanks all for the nice words. In reality I thought I would drop the salt content and it was too much.
Pitch
PSA I dont know this brand, but a company I use for catering equipment has acquired them and is offering a discount and accessory bundle.
https://delivita.com/products/diavol...fqjL1SL.Y6zZpt
Thats funny, Im exactly the same mate, exactly.
I generally run with 3% buddy but dropped to 2.3% for this batch and that was way too low for me. The texture was super light and airy but not quite there if Im being critical.
I took some advice off the web on RT timing and Im glad I did. 4hrs was plenty
Cheers mate
Ive tried lowering the salt content too, and for my tastes the tipping point of not enough is 2.5%, so Im using 2.6%.
Right everyone, what order to you put your toppings on? Chesse first or last?
Just bought a Ninja outdoor pizza oven (my first pizza oven). Tried indoors on it's first use and i know it won't produce neapolitan but set it on artisan tonight and this popped out in 2.30s. Was very nice too!
https://uploads.tapatalk-cdn.com/202...406f959cf3.jpg
Sent from my SM-S911B using Tapatalk
Sauce then cheese then toppings in my kitchen
Just one for myself today
https://i.ibb.co/0mRJgw3/IMG-4885.jpg
https://i.ibb.co/d5HxQxx/IMG-4886.jpg
That crust looks great! Forgotten the word for the puffed crust
Sauce first, then toppings & torn mozzarella at the same time (as it were). Wife sometimes then likes some grated on top of it all on her half.
We always do a half & half so we eat together & can pace ourselves with how many we want.
Sent from my iPad using Tapatalk
Just knocked out pizzas for 5 people at 2m30s each. One of the critisisms of the Ninja from a couple of the review sites were that it cooled down to quickly. Not the case if you're swift enough with the peel. No issues at all today in maintaining temp.
Have nothing to compare this to as it's my first oven but am really impressed.https://uploads.tapatalk-cdn.com/202...b1bb1471d2.jpg
Sent from my SM-S911B using Tapatalk
The one and only Wooster is in da house.
https://uploads.tapatalk-cdn.com/202...2b3da553e4.jpg
Looking good.
Cracked mine oven back out, 2 balls of frozen dough from last cook; first was great, second tore and made a right mess & no backups.
Ah well, at least Im blaming it on the oven and not me & looking to cook on a friends and upgrade. He always seems so calm cooking on his.
Sent from my iPad using Tapatalk
Cool looking oven...
Last nights papperoni and a white pizza
https://uploads.tapatalk-cdn.com/202...024c3fc3d3.jpg
Sent from my SM-S911B using Tapatalk
I want to try white pizza so badly at home. Amazing one in Budapest recently
Looking good chaps.
What was on the white buddy? The simplest I do is ice, ton of Parmesan and loads of black pepper. Sounds crazy but boy its good.
I have finally nailed nans after years so Friday turned into a nan night instead of pizza. I have an induction hob outside so nice cooking an Als 30 min Garlic Chilli Chicken Masala in the first real warm night of the year.
Trust all is well and good with all the pizza thread crew.
Pitch
Just acquired the smallest Igneus oven as I fancy a go at wood fired. I think the wood is going to be key but if it lives up to expectation it should be great.
I laughed more than I should have done...
Sent from my SM-A202F using TZ-UK mobile app
Pitch,
One and half decent sized onions slowly sauted down in rapeseed oil.
Actually made the base with rapeseed, it seems to give a lovely golden colour to the crust.
Lots of mozarella, both good stuff sliced and a sprinkle of Sainsbury's grated dry stuff. A good grating of parmesan and a few slithers of courgette.
Sliced Moz first, onions then topped with other cheeses and oregano.
This was inspired by a pizza we had on the beach near Sorrento a couple of years ago.
Delicious.
It was actually this thread that inspired me to get an oven so thanks for all your input.
Mark
Sent from my SM-S911B using Tapatalk
https://uploads.tapatalk-cdn.com/202...1a03867441.jpg
Ricotta, mozzarella & provolone with some crispy bacon bits. Learned ricotta doesnt really melt that much.
Thinking of selling the Ooni though, I love to cook & scratch cook daily. However, I find pizzas just full of stress & not sure I can be bothered with it all.
Dough from yesterday just didnt rise, so made a short time batch ambient today to recover. No decent crust, and dough was a bit raw after cooking. No crust and a white cheese topping was a little nerve tingling.
Dough stretching I do not enjoy, either too firm or then overly soft / over proofed. I see, to have got worse with my dough over time, Im now down to 65% hydration and still cant deal with it.
The launch I screw up too often and then have to burn the stone clean. Waste of time & gas.
Love the pizza when it comes out usually, but really questioning if I can be bothered with it all. Feel like Im rushing about the whole time, started feeling the stress from 4pm, and if cooking stresses you, whats the point of doing it vs enjoying it.
Hats off to those nailing out pizzas for large groups, Paul, I still do t know how you do it. Think its better to bow out now vs blaming my oven & dropping on a wood fired oven to find out its the same issues.
Not sure whether to challenge myself by doing a weekly pizza cook, or just sack it all off. Vs my other cooking, this is by far my weakest offer.
Sent from my iPad using Tapatalk
I’ve been thinking about using the hardwood pellets some people have suggested using cat litter but the thought of it makes me ill , anyone used the pellets and any to recommend just not cat litter