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Thread: The Pizza Thread.... show off...

  1. #1251

    The Pizza Thread.... show off...

    My first few- chuffed to tbh





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  2. #1252
    Journeyman
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    Quote Originally Posted by Franky Four Fingers View Post
    My first few- chuffed to tbh





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    They look yummy!

  3. #1253
    Grand Master Raffe's Avatar
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    Nice!

    If they were your first, then you have a new career ahead of you.
    Someone who lies about the little things will lie about the big things too.

  4. #1254
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  5. #1255
    Quote Originally Posted by Raffe View Post
    Nice!

    If they were your first, then you have a new career ahead of you.

    Cheers Raffe- yeh my first 4 ever, I think I got lucky tbh

  6. #1256
    Made pizzas with the kids today. Just a good food dough recipe and nowhere near as advanced as some of the recipes on this thread, but we were pretty pleased with the results. Just in the fan oven as well.

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  7. #1257
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    Quote Originally Posted by Franky Four Fingers View Post
    Cheers Raffe- yeh my first 4 ever, I think I got lucky tbh
    That's a great start.
    Looking good.
    You might have done this already, but I would be removing excess semolina flour before launching. I've had excess flour catch fire in the oven before.

  8. #1258
    Quote Originally Posted by I a n View Post
    That's a great start.
    Looking good.
    You might have done this already, but I would be removing excess semolina flour before launching. I've had excess flour catch fire in the oven before.
    No I didn’t but I’ve been warned twice now- cheers

  9. #1259
    Master Pitch3110's Avatar
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    Looking good Dud.

    Pitch

  10. #1260
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    Quote Originally Posted by Franky Four Fingers View Post
    No I didn’t but I’ve been warned twice now- cheers
    If you have any spare ply about it’s easy to knock up a wooden peel for launching makes knocking them up and sitting easier.

    Also a couple of bangs on the edge of the peel as you shake will help free them up, or there’s the pick up a edge and blow under method.

    But your first efforts look good

  11. #1261
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    My new Ooni Koda 16 is due to ship in the next week:)

    Question is - what set-ups do people have for their ovens?

    Does everyone use them outdoors? Where I live is always pretty windy so I'm hoping it won't interfere with how the oven works. I've a decent size shed that's well ventilated with the doors and windows open. I'm half thinking of trying it out there, (with a carbon monoxide detector on and a fire extinguisher in hand!) if it's too windy outdoors.

  12. #1262
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    I’ve got a 16 too, if it’s windy I try to shield / rotate the oven to prevent wind getting in.

    Don’t have a shed I could use, but am sure with sensible precautions you should be fine.


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  13. #1263
    Grand Master Raffe's Avatar
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    Calzone Monday.














    Gone.

    Someone who lies about the little things will lie about the big things too.

  14. #1264
    Craftsman Byron's Avatar
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    Quote Originally Posted by I a n View Post
    That's a great start.
    Looking good.
    You might have done this already, but I would be removing excess semolina flour before launching. I've had excess flour catch fire in the oven before.
    I had this very issue on Saturday.

    Will be more careful with any excess semolina but will scrape the stone between cooks.

  15. #1265
    Grand Master Raffe's Avatar
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    Quote Originally Posted by Byron View Post
    I had this very issue on Saturday.

    Will be more careful with any excess semolina but will scrape the stone between cooks.
    Get a brass brush, better than scraping.

    Last edited by Raffe; 1st March 2021 at 22:11.
    Someone who lies about the little things will lie about the big things too.

  16. #1266
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    I cooked at the weekend, both pizzas came out poor & not worked out why.

    Did my usual lift an edge & blow to create the hovercraft type effect. Both landed on the stone perfectly but within seconds a huge bulging bubble appeared in the dough.

    Higher dough then chars, left the first one & it popped / broke once fully burnt & my pizza toppings ended up leaking through to the stone, recovering what I could to eat.

    Second one, decided to pop the bubble, same result with less burning.

    What has caused it? Not seen it happen before.


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  17. #1267
    Quote Originally Posted by Raffe View Post
    Calzone Monday.



    Do calzone traditionally have topping on the outside or that's your variation?

  18. #1268
    Grand Master Raffe's Avatar
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    In principle good news, means you got nice air pockets in your dough. What you need to do is pressing the air out of the middle into the crust when you are stretching.


    Edit: check out how Vito does it:

    Last edited by Raffe; 1st March 2021 at 22:50.
    Someone who lies about the little things will lie about the big things too.

  19. #1269
    Grand Master Raffe's Avatar
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    Quote Originally Posted by Kingstepper View Post
    Do calzone traditionally have topping on the outside or that's your variation?
    Inside: ricotta, mozzarella and whatever else floats your boat (I used onions, salami and bacon).

    Outside: tomatoes sauce, some mozzarella optional.

    Some Italians leave the tomato sauce away and serve the baked pizza with a bowl of fresh tomato sauce for dipping.
    Someone who lies about the little things will lie about the big things too.

  20. #1270
    Quote Originally Posted by Raffe View Post
    Inside: ricotta, mozzarella and whatever else floats your boat (I used onions, salami and bacon).

    Outside: tomatoes sauce, some mozzarella optional.

    Some Italians leave the tomato sauce away and serve the baked pizza with a bowl of fresh tomato sauce for dipping.
    Thanks, looks good anyway!

  21. #1271
    Grand Master Raffe's Avatar
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    Quote Originally Posted by Kingstepper View Post
    Thanks, looks good anyway!

  22. #1272
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    Quote Originally Posted by Raffe View Post
    In principle good news, means you got nice air pockets in your dough. What you need to do is pressing the air out of the middle into the crust when you are stretching.


    Edit: check out how Vito does it:

    Cheers, am sure I’ve seen that clip before but clearly need to watch and learn again. Interesting you mention that air, as we commented whilst eating that the crusts hadn’t puffed as normal, which connects the dots.

    Still need to try the calzone, I’ve never had one apart from Zizzis but really do enjoy theirs with the tomato sauce on the side. If the difference in pizza vs restaurant translates to calzone, then I’m in for a treat for sure!


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  23. #1273
    Quote Originally Posted by Captain Morgan View Post
    If you have any spare ply about it’s easy to knock up a wooden peel for launching makes knocking them up and sitting easier.

    Also a couple of bangs on the edge of the peel as you shake will help free them up, or there’s the pick up a edge and blow under method.

    But your first efforts look good
    Hadn’t thought of that, I use a metal peel. What did you do if you don’t mind sharing please? E.g sand and varnish or some other treatment? Does it stick less that to metal? Thanks!

  24. #1274
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    Mine is just sanded ply, not varnish or anything.


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  25. #1275
    Quote Originally Posted by Mj2k View Post
    Mine is just sanded ply, not varnish or anything.


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    Mine too, certainly wouldn't varnish, will only burn. When it gets too tatty make another!

  26. #1276
    Thanks - will give it a go!

  27. #1277
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    Quote Originally Posted by Matt8500 View Post
    Hadn’t thought of that, I use a metal peel. What did you do if you don’t mind sharing please? E.g sand and varnish or some other treatment? Does it stick less that to metal? Thanks!
    Sticks alot less than on metal especially if your metal peel then gets warm during use. Seems oTT but I end up using 3 different peels.
    I came across these on sale a while back
    https://www.souschef.co.uk/products/pizza-peel

    yes its only ply but its exactly what you need and most importantly it works!

  28. #1278
    Craftsman boris9's Avatar
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    Quote Originally Posted by Mj2k View Post
    I cooked at the weekend, both pizzas came out poor & not worked out why.

    Did my usual lift an edge & blow to create the hovercraft type effect. Both landed on the stone perfectly but within seconds a huge bulging bubble appeared in the dough.

    Higher dough then chars, left the first one & it popped / broke once fully burnt & my pizza toppings ended up leaking through to the stone, recovering what I could to eat.

    Second one, decided to pop the bubble, same result with less burning.

    What has caused it? Not seen it happen before.


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    Where was the bubble located? If in the middle of the pizza, then it sounds like you stretched the base too thin.


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  29. #1279
    Quote Originally Posted by DavidL View Post
    Sticks alot less than on metal especially if your metal peel then gets warm during use. Seems oTT but I end up using 3 different peels.
    I came across these on sale a while back
    https://www.souschef.co.uk/products/pizza-peel

    yes its only ply but its exactly what you need and most importantly it works!
    Thank you - I was cooking multiples last year and had no idea why it was getting harder the more I did.

  30. #1280
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    Quote Originally Posted by boris9 View Post
    Where was the bubble located? If in the middle of the pizza, then it sounds like you stretched the base too thin.


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    Was towards the middle, on what became ‘my half’.

    Could very well have been that, I keep trying to get a decent crust & thin base, but not really ever measured the size I’m getting. Will measure next time so I know if I’m going too large for a 250g ball.

    Cheers


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  31. #1281
    Grand Master Raffe's Avatar
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    Quote Originally Posted by Mj2k View Post
    Was towards the middle, on what became ‘my half’.

    Could very well have been that, I keep trying to get a decent crust & thin base, but not really ever measured the size I’m getting. Will measure next time so I know if I’m going too large for a 250g ball.

    Cheers


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    If the bubble was inside the dough, my explanation applies (too much air left inside). If it was too thin, it could either rip or bubble higher if air was caught between stone and dough.

  32. #1282
    Master Pitch3110's Avatar
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    After a lovely gesture and meet up with one of the pizza thread faithful it was the first outing for the EffeUno indoors last night. Wow.

    Wasn’t completely planned so only six hour prove for the dough but the oven..... Quality is extremely good and finish is impressive. 40 minutes up to temp and the cooking time is incredible.

    Results....... well they speak for themselves and this is a fantastic addition to the kitchen, I will try it fit next Saturdays sourdough.

    Pitch






  33. #1283

    The Pizza Thread.... show off...

    2nd run on my mates Char oven today using a 24 hr proofing dough with smaller amount of yeast.
    Result a lot lighter crispier tastier dough
    Wife wanted egg so she got an egg


  34. #1284
    Egg on pizza ,that’s just wrong


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  35. #1285
    Quote Originally Posted by mk1974 View Post
    Egg on pizza ,that’s just wrong


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    Next she’ll be wanting pineapple


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  36. #1286
    Master Pitch3110's Avatar
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    Cracking pizza FFF.

    Pitch

  37. #1287
    Grand Master Raffe's Avatar
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    Quote Originally Posted by mk1974 View Post
    Egg on pizza ,that’s just wrong


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    No it isn't.
    Someone who lies about the little things will lie about the big things too.

  38. #1288
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    Love the idea of an egg on one. Will have to try it again & overcome the childhood trauma of ordering a pizza with one, it was literally cracked on it after cooking & was vile!

    Did see this appear on the Ooni FB feed, so wrong but I bet it tasted amazing, a breakfast pizza. Need bacon and some black pudding though.




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  39. #1289
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    Wife had the pizza oven on yesterday for the first time this year, lovely and yes that's pineapple.



  40. #1290
    Master
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    Quote Originally Posted by mk1974 View Post
    Egg on pizza ,that’s just wrong


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    I spent 6 months working in the south of France when I was 19 in 1989 in a really cool little resort called vias sur plage and the restaurants served eggs on pizzas. Loads of people had them and they were lovely :-)

    - - - Updated - - -

    Wow they look great mate - I might look into that oven, seems a great idea.

    Quote Originally Posted by Pitch3110 View Post
    After a lovely gesture and meet up with one of the pizza thread faithful it was the first outing for the EffeUno indoors last night. Wow.

    Wasn’t completely planned so only six hour prove for the dough but the oven..... Quality is extremely good and finish is impressive. 40 minutes up to temp and the cooking time is incredible.

    Results....... well they speak for themselves and this is a fantastic addition to the kitchen, I will try it fit next Saturdays sourdough.

    Pitch






  41. #1291
    Master Pitch3110's Avatar
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    It is a fantastic bit of kit and lives up to all the hype.

    Trust all is good buddy

    Pitch

  42. #1292
    Grand Master Chris_in_the_UK's Avatar
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    Quote Originally Posted by Pitch3110 View Post
    It is a fantastic bit of kit and lives up to all the hype.

    Pitch
    What model is the oven Pitch?.
    When you look long into an abyss, the abyss looks long into you.........

  43. #1293
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    Wish I had the kitchen space for one!

  44. #1294
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    Quote Originally Posted by Pitch3110 View Post
    It is a fantastic bit of kit and lives up to all the hype.

    Trust all is good buddy

    Pitch
    Yep all good. Hope all is well with you. I’ll have to head up your way one day for some pizza making lessons :-)

  45. #1295
    Master Pitch3110's Avatar
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    Quote Originally Posted by Devonian View Post
    Yep all good. Hope all is well with you. I’ll have to head up your way one day for some pizza making lessons :-)
    Your good self and all will always be welcome buddy

    Yep, ta, all is good

    Pitch

  46. #1296
    Quote Originally Posted by Raffe View Post
    No it isn't.
    I’m gonna try it ,you only live once


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  47. #1297
    Grand Master Raffe's Avatar
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    Quote Originally Posted by Pitch3110 View Post
    It is a fantastic bit of kit and lives up to all the hype.

    Trust all is good buddy

    Pitch
    Wouldn't want to be without it anymore. If I had to choose, the Effe would be the one to stay.
    Someone who lies about the little things will lie about the big things too.

  48. #1298
    Master Pitch3110's Avatar
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    Quote Originally Posted by Raffe View Post
    Wouldn't want to be without it anymore. If I had to choose, the Effe would be the one to stay.
    Yes, I think this may get way more use than the Clementi So with you on that.

    Pitch

  49. #1299
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    Great pics all. Also so glad the oven is being put to such professional use already Pitch!! I need to unfollow this thread for a while until I am able to get another lol.

  50. #1300
    Grand Master Raffe's Avatar
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    Someone who lies about the little things will lie about the big things too.

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