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Next on the list buddy, must sort it.
Pitch
Looking great!
Did you order the fire pit?
Toying with an igneous oven at the moment, convinced I need wood fired.
Last night the dough was not my friend and the pizzas sucked. Hence no photos.
Next on the list buddy, must sort it.
Pitch
Couple more from the weekend.
Upped hydration to 67% which was tricky with the first knead and folds.
[url=https://ibb.co/HH5v59G]
Wow, lovely Pitch. You are going onwards and upwards with your baking skills!
Hope all is well.
Alls good A and trust likewise buddy.Originally Posted by Boss13
Big bake night on Friday and I now use the Clementi and have a stand for the Effeuno so both are fired up together.
You all sorted this year???
Paul
Effeuno sits at the back there near the cast pans mate 👍🏼👍🏼
Sounds great.
Not quite yet. Did a small cook in the indoor kitchen oven a few weeks ago. Just not the same. Will get myself an oven soon. Leaning towards the Effeuno once more!
What a setup!!!Effeuno sits at the back there near the cast pans mate ðŸ‘ðŸ¼ðŸ‘ðŸ¼
That looks very tasty.
Had a leftover dough ball from Monday, tasted nice with tuna and parmesan.
Someone who lies about the little things will lie about the big things too.
F1 or a new outdoor oven? Haven’t seen a post about the replacement.Had a leftover dough ball from Monday, tasted nice with tuna and parmesan.
F1.
Going to wait until spring to see if I really miss the outdoor oven. But it's an ugly hole where it was....
Someone who lies about the little things will lie about the big things too.
Is there any point? That looks as good as you can get. Where can you get one of these? How long do they take to heat up?
Both ovens are perfect for the job, it's just that it's nice to do some pizzas from a wood-fired oven when we are on the terrace.
It's the same as with the barbecue: got a gas-fired Weber on the front balcony attached to the kitchen, that one gets 90% of the action over the year. But in the summer, I love to fire up the Rösle.
Someone who lies about the little things will lie about the big things too.
Not heard of Rösle, with 2 eggs and a gas weber I don't want to do much research, you are bad news for my wallet!
Certainly feeling the need to replace to Ooni gas with wood fired though, seems the right move.
Don't be afraid of the Rösle, is just a slightly bigger and better built kettle grill. Oh, you don't have a kettle yet? Well, it's the original barbecue...
Someone who lies about the little things will lie about the big things too.
Lol, had a weber kettle for years before a WSM got added & then gave to my BIL when I got my first egg.... who has not lit it in 7 years; utter waste.
I see the Sage Pizzaiolo is going at a significantly discounted price now. Anyone have any experience of using one of them?
I know what you mean Raffe, my Effeuno is a breeze for knocking pizza out. Flip side my Clementi outside needs managing to keep the heat optimal.
But, I have 25 around tonight for pizzas and I would not dream of using the Effeuno on its own which would be so much easier. The wood fired Clementi makes for such event and I enjoy using it so much where as the electric one is a bit blurrrrr.
Fatto con Passione - it is about the passion and love of pizza, I don’t get that in heaps from electric baking.
Anyway, pleased with the rise overnight
Pitch
Just picked up an igneous this week for our place in Wales. Got a Clementi at home, but wanted something a little smaller.
If you’re going to get one, have a look at the Igneous website. I ordered the pro 600 with a stand and there seemed to be a slight glitch in that if you ordered the oven alone it was about £1250, but if you ordered it as a package with the stand, which alone is around £300 it was £1225 so in effect, the stand was free and there was a slight discount. Just had a look, and they still have that offer on.
Not had chance to test it yet, but certainly looks and feels decent.
Malc
Look pretty decent reading reviews and watching you tube.
Why did you post this!? Looks like my wallet will be £500 lighter shortly.
I was banking on getting the F1 again, but this may do for now, maybe more compact and will get in less trouble from the wife. Just going to watch a couple of reviews later and then probably will go for it.
Sorry boys
Buon Apetito!
Wouldn't consider this for a moment versus the F1.
Someone who lies about the little things will lie about the big things too.
Having done some reading / viewing my initial excitement has fizzled out. Raffe you are correct of course.
Sage sounds so more sexy than Breville too lol
Thanks Malc, friend has the Classico which was what I was originally toying with.
However the fact I can get a pro with stand for cheaper seems mad not to. Damn, this was supposed to be a next year purchase lol.
Just bought a new Pizza Party oven. I hate you guys.
Someone who lies about the little things will lie about the big things too.
You know you needed another!
Throwing a question out there, what is anyone’s best same day dough? Planning a few days ahead is fine, but if I wake up and decide it’s pizza for lunch or dinner - feasible or poor results?
Absolutely feasible. Pizza App+ is your friend. If anything, I overdose slightly on the yeast for quick doughs.
Been doing fantastic six hour pizzas.
Someone who lies about the little things will lie about the big things too.
So now I am in the mood to buy...
wonder what could possible go wrong with something like this!?
https://adexa.co.uk/Electric-Pizza-o...8-Adexa-MLP1ST
Not sure.
Only does 350 degrees at 2kW, Effe does 450 degrees with 2.8kW with smaller surface.
Can't do proper Neapolitan pizza at 350 degrees. Go for the real thing.
Someone who lies about the little things will lie about the big things too.
Raffe, you are saving me money today. Thanks.
To be fair when I did have the F1, I didn't usually turn it up all the way.
Will give it some thought...but I think we all know how this is likely to end.
Although, I do want a big garden oven too...but that is a longer decision process given logistics. Also, no shelter in the garden so not sure how these ovens will hold up over the winter.
Perfect, thank you - my 'new' tin of yeast has not risen enough, so may try dialling it up before I bin it.
It is a good brand, but seems shite so far; can ADY suffer temp abuse from hot weather whilst in dry state?!?
Not sure, I don't like the dried stuff. I always use fresh yeast, it keeps a couple of weeks in the fridge in a sealed container.
Someone who lies about the little things will lie about the big things too.
I have some I froze that worked well, but lost it somehow.
So what is the reality of the Eff indoors? How much heat does it push out?
Love the all year round aspect but not if I destroy the kitchen with smoke / heat.
I would cook more indoors I think, especially as no rotation required - is it really that good?
The normal model is rated 450 degrees, and every now and then they produce a series that is rated to 500 degrees. I have a 500 degree model, but that is unnecessary as the 450 degree model will reach 500 degrees real temperature as well.
As with any pizza oven, you need to order the biscotto. There is no smoke, unless you decide to use it for cremation (which it can be very effective at). I once tried it by overshooting an egg from the pizza into the oven at launch. That was a proper mess.
Yes, it is that good. You agree, @Pitch?
Someone who lies about the little things will lie about the big things too.
Evening all! Cooked my first pizza for about 6 months today. Nothing too fancy; Parma ham with a rocket and balsamic glaze...
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Looks great! Nice char too (I think the term is 'Leopard spots' for those in the know!)Evening all! Cooked my first pizza for about 6 months today. Nothing too fancy; Parma ham with a rocket and balsamic glaze...
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I have a Karu (the multi-fuel one), with the gas burner add on. Last year I ran out of gas and had to convert back to wood pellet. Once I got in the swing of topping up the pellets every few minutes without fail, I found that it was a perfectly viable method of cooking. I've had nearly 500 degrees science, and gas never got that hot.
As a slight aside, I've found that a Lidl weed burner is rubbish at killing weeds, but great at litghing wood pellets in a pizza oven.
https://pizzaunited.co.uk/collection...biscotto-stone
Wife has thrown a curveball saying she only wants it used outside!
I’ve measured and think it will fit perfectly on the induction hob, but alas it is way over the weight the hob can support at 25kg.
So back on wood fired outside!
Found a way to get an extra 20% off the discounted Sage Pizzaiolo. Very have it at £499 (RRP is £739), if you sign up for a credit account (39.9% APR!) for your 1st order you get 20% off using code WELCOME. Go ahead and buy it, then once you get it you have 20 days to pay it off in full before you start paying interest so the incost is £400. Seemed a no brainer to me so I have one inbound!
Last edited by ryanb741; 15th April 2023 at 14:17.
Just been checking dough recipes suggested by Sage for their pizza oven. For Neapolitan style dough they suggest bread flour. Is any bread flour ok (I have strong white that I use for bread) or is the 00 Tipo better?
Also they recommend 1-3 days in the fridge after rising the dough! Is that correct and what does this extra time do to the dough? This is a minefield lol!
Great night last night, knocked out 21 with no issues whatsoever, all were very happy.
The learning continues and my takes from this one.
1. Upped to 67% hydration which had massive results in terms of airy crusts and spotting.
2. 36hr CT and 12hr RT prove batch was the best ever, the flavour was amazing.
3. 400-450 is the sweet spot for the Clementi.
4. Pumpkin purée continues to win ‘the best’ award. Mixed it up with mozzarella, Gorgonzola and walnuts, then mozzarella, Gorgonzola, balsamic, onion chutney and finally with anchovies.
I was flat out so only pic I took was the first garlic bread and the aftermath shot, you really cannot beat wood fired for whole event and passion of creating something special.
Pitch
I have only used Caputo for the few years and swear by it. Blue for quick 6-12 hour proofs and Nuvola for anything over that.
For starters I would stick to 12 hour max and hydration around 60% until you have mastered the handling and stretching of the dough. And ball up at least 4 hours before using to help with you shaping if not you will experience spring back and very small thick pizzas.
I’ve chatted through some of the basics with a few on here on the phone and happy to if you get stuck or need a springboard buddy.
Cheers
Pitch
Cheers mate. This is the flour I managed to order on Ocado for delivery Monday. Machine arrives weds so I'll make the dough Monday night and hopefully christen the machine weds. Just going simple margherita to start off. Seems like the super high heat pizzas (like Neapolitan) use fresh Mozzarella whereas the American style that cooks longer at a lower heat uses the drier grated mozzarella.
Some interesting Sciclian pizzas in this video. The first one is a type of pie.
That's the real stuff, Ryan.
Now to the dough making. Just remember there is nothing more important than stretching and folding.
Oh, and don't forget the salt. And use fresh yeast.
Someone who lies about the little things will lie about the big things too.
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