Looks great for first round!
First go on the Ooni this evening. This was the 3rd pizza out of the oven (1st one was ok but a little underdone, 2nd one was much the same) and was the best of the 4 I cooked.
Pepperoni burned a little on the first few so I only chucked it on half way through
For anyone interested how to handle high-hydration dough: this guy is baking bread with 83% hydration, the result is spectacularly soft and has super-large pores. Not my style of bread, but the video is super interesting for the techniques. As I have written a couple of weeks ago, I have completely moved from using flour when handling the dough and use wet hands instead. Also plenty of folding in his process.
Just look and let yourself inspire. No more sticky dough, I promise!
Demonloop, wow that’s a great first cook! I’d have been proud of that even for my next cook (3rd).
Glad so many starting a journey together. Wishing I’d bought it 2yrs ago when I started considering it!
Thanks all! I must admit it's a little addictive - the next batch of dough is made already for Round 2!!
Got an ooni a couple of years ago to see if we’d use a pizza oven much.
Absolutely battered it so tonight it’s been retired from here and a Clementi arrived last week to take its place.
Last few bits on it
Malc
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You lot are just doing amazing stuff. I never thought in my wildest this thread would go anywhere like this.
Me..... batched a ship load tonight and have two pals lined up for collections, maybe another two. Boxes were delivered last week so we are going to rock.
Will keep you posted.
Pitch
BLOODY HELL.
Just twigged this thread is two years old TODAY !!!!!!!!
Keep it up guys, we have one hell of a sub group LOL
Paul
Oh, and about the Ooni recipe: They have varied it a bit over time, but the common denominator is that it's pretty crappy.
Every new ooniist seems to be going through the phase of thinking it's the best recipe to start with, but let me assure you any dough recipe which contains anything but flour, yeast, salt and water should be avoided (also any recipe which works with 'cups' and 'spoons' as measurement). And use the yeast very sparingly, buy yourself a drug-dealer scale because you need it.
I am still kind of following that Ooni recipe...they do seem to have a couple of variations though. The one I use only has flour, water, salt and yeast. No oil! Although I saw one of theirs did contain oil!
Anyway, due to get a dough together tomorrow. Tried the pizza app. But I am just dim I think. Cannot understand what all those yeast abbreviations mean. I am going to keep the dough at RT for 18 hours, then ball it up and leave it another 6 hours until the cook. I think I will go with the below, unless anyone notices something that could be improved?
- 1kg Caputo Pizzeria
- 600ml water
- 4 tsp salt
- YEAST - last time I put way too much. I have the supermarket Allinson sachets, 'Easy Bake Yeast'. I am guessing around 1g is plenty?
Look forward to more pics later from you all, will add mine on Sunday.
And I nearly forgot...happy 2 year anniversary to this great thread!
Never measure salt in spoons. According to this, a tablespoon equals 17gr (obviously anything between 15 and 25 gr depending on spoon size and if you heap it on). At 3% (which is the max recommended), you should however only take 30 gr per kg of flour. So your recipe would be overloaded with salt, which not only means it would taste extremely salty, but it also inhibits the yeast.
For 24h proofing you only need about 0.2 gram of dry yeast per kg of flour. So your suggested 1 gr is not only plenty but will probably lead to your dough having died an early death long before your bake.
Just throw your Ooni recipe out and use PizzaApp+. Despite its flaws, it is good for straightforward cases like this.
PS: If you only have 20 degrees, you need to increase the yeast to 0.36 gr.
Go ahead with the 62% hydration, work yourself slowly up. Good pizza needs 65%+ and the Caputo can take up to 75%.
Last edited by Raffe; 8th May 2020 at 17:43.
Someone who lies about the little things will lie about the big things too.
Pizza App - IDY = Instant Dry Yeast and is likely the one you need to select..
As Raffe says, you will need tiny, tiny amounts.
The typical IDY sachets are for quick proving bread and contain 7.5g. You need fractions of 1g. Get yourself some micro scales. In the meantime, a small pinch of IDY is about 0.05g. A large pinch 0.15g but get scales if you can. You can use more yeast if you cold prove in the fridge too.
Thanks both...that has definitely been a big mistake in past as i have put closer to 3g.
Salt is fine. I mentioned 4 tsp above not tbsp. So that is close to 30g...but today i measured. Seemed a bit more than i usually add actually...change of plan too as Pizza now happening tomorrow not Sunday due to weather...dough is now proving...will probably be a 16 hr prove then 5 hr balled...due to time constraints now!
I have the scales...as they say...all the gear and no idea!!
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I am sure it'll be fine. Good luck!
Someone who lies about the little things will lie about the big things too.
I went for the Ooni recipe out of ease really, though I did notice it was pretty similar to the PizzaApp one. I've never baked anything before let alone made dough. I have electronic scales, but not the drug dealer accurate type so I suspect the yeast wasn't super accurate. I used 2g IDY for 500g of blue caputo (had to order 25kg!).
On to the pics:
I was banished to the utility by my wife for fear of mess
Dough looked ok after I put it somewhere warm. I left for about 3 hours then balled
Generally they turned out ok apart from the 2nd which had a hole in the middle and then burnt partially to the stone.
Here are some pics of the last one
This is my set up - I'll move the Ooni to the other side of the BBQ when I get the time to set it up properly
I have to say, even the dodgy ones tasted nice. I think they were a little burnt on the bottom. Initially I was turning the Ooni down when putting the pizza in but I think I could have done with keeping the temp up.
The last one cooked in about 90 secs.
Those look fantastic for first try! And a nice workbench you have there.
The burn marks underneath look like it's flour - did you spread them on a bed of flour? Try using semolina next time, it doesn't burn as badly (and doesn't taste so bitter when it does).
Thanks Raffe, I did wonder whether the burn marks were flour. I haven't been able to find any semolina so used cornflour, but I actually didn't have any probs with the pizza sticking to the peel so prob used too much. I'll keep an eye out for semolina.
Hopefully things can only keep improving. Big thanks to everyone contributing on this thread!
I always get the burnt base taste too on pizza 3 onwards. Cannot get around why...not using flour at all. Using semolina on the peel and surface when adding toppings.
Could be fragments of the previous burnt pizza I suspect!!
Enjoy the weather today all...looking forward to some pizza pics.
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I use to suffer from a burnt bottom ;-)
Just in case you guys haven’t tried this yet.
I learned to shake off the excessive flour from shaping and stretching and have minimal flour on the wooden launching peel, I build the pizza on the peel lifting it and give the edge a bang and the peel a shake to keep the pizza loose and do the same before launching.
No photos from last night as was rushing to get them cooked ahead of quiz night.
Second ball tore when it caught on my finger. So kneaded it back into a ball & went to start again. Couldn’t get any stretch from it for love or trying with a rolling pin.
Am guessing from what I’ve read I need to leave it 20mins to relax again after such an event, is that correct? Failed due to not having 20mins I guess.
Never tried, I'd be very careful during balling not to press it too much and leave it as long as you can before baking.
On the other hand, using a rolling pin will make sure you end up in pizza hell. At least as illegal as pineapple.
Someone who lies about the little things will lie about the big things too.
Great effort there looks superb.
As said Matt if you have to start again on a ball leave it for a while and it will come back.
The burning on the underside which I suffered last week on a couple, I sorted last night by dropping the cooking temp down to 300-350. The air stream system on the Clementi is just so good it heats the Stone so hot and it holds the heat just so well.
I was doing a collection service last night and there was not a bad one out of the 16 I cooked up. From lifting the balls to closing the lid on the boxes I was just under 5 minutes, they were rocking, the space works soo well.
Shout out to A di Maria nduja, it is amazing and the GI peels are the muts.
Keep it up guys
Pitch
That random Youtube suggestion that turns out to be gold. The guy is a great demonstrator and the "money shot" at the end is worth it
Here are a few pics from the cook tonight...
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Breakthrough! They look fantastic.
Someone who lies about the little things will lie about the big things too.
fantastic looking pizza.
Well done
Pitch
Thanks both.
Certainly best results I have had. I am sure using 0.27g yeast rather than the 2g odd i was using had something to do with it...thank you for doing the calcs for me Raffe!
I turned the stone today before starting the oven. Didn't taste any of the burnt taste. Not sure if turning the stone helped or something to do with having correct level of yeast! Guess will find out next time. Still need to improve the technique to get those crusts a little less crisp.
Loving the pizza making hobby. Now just to figure out how often it is OK to have pizza!
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Great thread, it really got me motivated.
My first attempt was tonight, the family are happy and full, as are the neighbours (I made a little extra in reserve just in case)