Pitch I’ve got the same oven as you . Do you go through the curing process every year? If so any tips? Not sure I did it correctly last year as was left with some big cracks which I have filled now .
PS pizzas look great
For the first fire of the season you should start really small which is just a few small sticks... literally sticks until the oven heats up and there is no more moisture in the brick/clay/lime cover. That should help. Some light cracking is almost inevitable over time.
Excuse my ignorance here but have never tried proving dough in a fridge. Presumably it doesn't rise much (if at all), how does it change, what's going on?
https://slice.seriouseats.com/2010/0...d-ferment.html
This covers cold proving
That looks great!
Still experimenting with a variety of dough recipes - any good ones you would recommended?
Mine are cooked in the BGE which means I cook blind, which is a little annoying, but can’t justify another cooking device for the garden !
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Beautiful!
Do you need to burn such a big fire? Usually a couple of logs on the side should maintain the temperature?
Someone who lies about the little things will lie about the big things too.
That looks great - what time do you want he round?
After trying many this is my go to.
480g - oo flour
50g - semolina flour
2 tspn - caster sugar and salt
5g - dried yeast dissolved in 350ml warm water.
Mix, knead until really smooth and not sticking to the worktop.
Cut into 165-180g balls, roll and put into sandwich bags oiled into the fridge.
Take out 30-45 mins before use, knock back into balls and into proving tray.
With this they stretch out really well and don’t spring back.
Hope this works.
Pitch
Thank you, spring back of the dough is something I’ve suffered with, so particularly interested in trying this.
Matt
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Thanks chaps.
I have had the same spring back prob in the early years but the above works well and spring back will soon be a thing of the past
When you 'knock back' roll the balls in the palm of your hand on the worktop and then flour them really well and pop in a proving tray covered with a tea towel so the do not crust.
When you stretch out, flatten then use your fingers to form a ridge around the outside and then work the centre. Once the dough is the size of a small dinner plate place your palms on it and stretch out and twist. As you get clever you can then lift and hand stretch.
Practice will indeed make perfect .....ish
Don Paulo
Thanks pitch and Canuck for your replies will start a small fire tonight ahead of any cooking later this week.
My respect - all the way. From the 'pizzeria' to the end product, including the technicalities about the fire. I had no idea that there's a science behind lighting the fire!
Menno
I should hopefully be able to contribute more this year. I added a gas burner to the Uuni which should make balcony cooking a bit more convenient.
Will be knocking up some dough today or tomorrow ready for Friday!
Does making one in a normal oven count?
Wifeys effort from a few weeks ago.
There's some serious good food on here. Will be trying a few of the recipes!
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Good work Don Paulo!
Its so much bloody hassle that I haven’t bothered with my pizza oven for a while...
You must love your family more than I love mine as I get fed up churning out pizza after pizza for them to scoff whilst I cook and hopefully get one or two slices along the way...
Gracia...
I love it Ben, I am like a pig in ...... cooking and feeding the tribe. The nac is to get them all prep'd together then rattle then in and out quick so all sit down together..
GTG - Its not far up the A12 Jason !!!!
Cheers fella's, pizza looks good but let's get some more pic's up..
Cheers
Pitch
Very jealous of that pizza oven
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Pitch
Been wondering about your dough and the proving box.
Do you slow prove in the fridge for a few days?
Mine I do for 2-3 days but in individual bowls normally covered in cling film, I’ve noticed that if I use some stacking bowls I have that are not air tight I get a skin / crust on the dough balls and wondered if you see the same with your box?
I don’t want to buy one if I’ll get a skin while proving.
Ta
Si.
Si,
Here goes.......
I slow prove in the fridge but place the weighed dough balls (kneaded, rolled and lightly oiled) into small sandwich bags twisted tight. I do this generally on the morning of cooking and then take them out of the fridge, pop on worktop to warm to room temperature. I then flour the proving tray, take the balls out of their bags (after an hour'ish) knock back into balls again, roll in the flour in the proving tray and flatten. I then cover with a tea towel and pop the lid on and they are then generally good for a couple of hours +, no crusting.
Hope that helps.
Paul
Cheers Paul,
It does to the extent that I don’t think I’ll get one, I’m reasonably happy with the results by slow proving for 2-3 days in cling filmed bowls, if I need to make more than six bases I can prove in large metal bowls and portion prior to stretching. it doesn’t sound like the tray will add significantly to my process and it becomes another single use kitchen gadget to find a home for.
Yeah in an ideal world I’d find room, but it’s rare that I do more than six in a sittings which is enough with my little unni so i’ll cope.
Out of interest have you tried fine semolina rather than flour, I have some flour but when that runs out I was going to try the fine as it seems easier to get hold of.
Forgot the photos but tried your dough at the weekend, much better.
My next challenge is gauging ‘doneness’ in the Big Green Egg, as can’t see the pizza....would love a pizza oven, but I’ve got no chance after an Egg and a big Weber gasser.
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Thank me later.....
https://www.pizza-porta.com
You should wear your underwear outside your trousers, as you are my new hero!
Answered many things for me, including what do my family get a person that (in their mind) has everything for his birthday.
Never even heard of it before on the BGE forums.
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Can I ask the salt & sugar is it 2tsp of each ?
Thanks
I’ve knocked up a batch of Pitch’s dough and I’m going to prove it in the fridge until Saturday. Photos incoming at some point!
Trying this again with the aid of Tapatalk
Superb and looking good. How did you find the dough mix??
Pitch
Some wonder pic's and tips chaps, lets keep this going its so much fun.
Regards purchasing, I just nabbed mine off eBay about four years ago and there was not that many around, its gone mad with supply since then.
I am going to give some sourdough ago so will keep you all posted.
Ciao
Paul
I know it's cheating but has anyone tried a grill top oven yet? They were for sale at Costco and I was considering one. Basically, rather than using its own heat source, it sits on a BBQ, (or gas hob) and heats the stone that way.