closing tag is in template navbar
timefactors watches



TZ-UK Fundraiser
Page 15 of 53 FirstFirst ... 5131415161725 ... LastLast
Results 701 to 750 of 2640

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

  1. #701
    Quote Originally Posted by Raffe View Post
    Make your own dough. Bought dough is shite.
    I will Raffe but just wondered how well it stands up for a quick fix...


    Sent from my iPhone using Tapatalk

  2. #702
    Master Pitch3110's Avatar
    Join Date
    Nov 2010
    Location
    Suffolk
    Posts
    5,718
    Blog Entries
    1
    Waitrose haul.


  3. #703
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    Quote Originally Posted by Martylaa View Post
    I will Raffe but just wondered how well it stands up for a quick fix...


    Sent from my iPhone using Tapatalk
    Takes 30 minutes to make your own. Why bother with substandard stuff from the supermarket?

    Would you buy their cooked meals?
    Someone who lies about the little things will lie about the big things too.

  4. #704
    Craftsman
    Join Date
    Aug 2017
    Location
    South East, UK
    Posts
    477
    Are there any recommendations for types of wood logs to use in a wood fired oven for pizza or other oven cooked dishes?

  5. #705
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    The official Neapolitan Pizza Association recommends wood such as Oak, Ash, Beech and Maple.

    https://www.pizzanapoletana.org/publ...008%2520UK.pdf
    Someone who lies about the little things will lie about the big things too.

  6. #706
    Craftsman
    Join Date
    Aug 2017
    Location
    South East, UK
    Posts
    477
    Quote Originally Posted by Raffe View Post
    The official Neapolitan Pizza Association recommends wood such as Oak, Ash, Beech and Maple.

    https://www.pizzanapoletana.org/publ...008%2520UK.pdf
    Thanks Raffle, if you also have any recommendations of suppliers, that would be great.

  7. #707
    Master
    Join Date
    Jan 2010
    Location
    Coming Straight Outer Trumpton
    Posts
    9,385
    Quote Originally Posted by Litcan91 View Post
    Thanks Raffle, if you also have any recommendations of suppliers, that would be great.
    I’m not sure the suppliers in Lëtzebuerg will deliver to the UK...

  8. #708
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    Quote Originally Posted by Captain Morgan View Post
    I’m not sure the suppliers in Lëtzebuerg will deliver to the UK...
    I had someone with a tractor deliver a pallette of oak wood a couple of weeks ago. Not sure what their charges would be for a quick trip to the UK?

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

  9. #709
    Master
    Join Date
    Mar 2016
    Location
    Mendips
    Posts
    3,159
    I saw an ooni video, which stated that if solid wood is used, you should keep the door closed during the cooking process. Yet almost all videos I've seen has show the cook turning the pizza every 20 seconds or so. How does it pan out in real life? A complete novice unable to see the pizza sounds like a recipe for disaster.

  10. #710
    Master
    Join Date
    Jan 2018
    Location
    UK
    Posts
    3,194
    Quote Originally Posted by Raffe View Post
    I had someone with a tractor deliver a pallette of oak wood a couple of weeks ago. Not sure what their charges would be for a quick trip to the UK?

    Good work Raffe!! Never take half measures!

    Sent from my SM-N950F using Tapatalk

  11. #711
    Craftsman
    Join Date
    Aug 2017
    Location
    South East, UK
    Posts
    477
    Quote Originally Posted by Captain Morgan View Post
    I’m not sure the suppliers in Lëtzebuerg will deliver to the UK...
    Quote Originally Posted by Raffe View Post
    I had someone with a tractor deliver a pallette of oak wood a couple of weeks ago. Not sure what their charges would be for a quick trip to the UK?

    Thanks chaps, as if I'd known each member's location...

  12. #712
    Master
    Join Date
    Jan 2010
    Location
    Coming Straight Outer Trumpton
    Posts
    9,385
    Quote Originally Posted by Litcan91 View Post
    Thanks chaps, as if I'd known each member's location...
    Well it is on each post, between the join date and their post count...

  13. #713
    Craftsman
    Join Date
    Aug 2017
    Location
    South East, UK
    Posts
    477
    Quote Originally Posted by Captain Morgan View Post
    Well it is on each post, between the join date and their post count...
    I'll make sure to check, thank you

  14. #714
    Quote Originally Posted by Captain Morgan View Post
    Well it is on each post, between the join date and their post count...
    It isn’t on Tapatalk.

  15. #715
    Master
    Join Date
    Jan 2010
    Location
    Coming Straight Outer Trumpton
    Posts
    9,385
    Quote Originally Posted by Kingstepper View Post
    It isn’t on Tapatalk.
    Taptalk is not the forum...

  16. #716
    Craftsman
    Join Date
    Aug 2017
    Location
    South East, UK
    Posts
    477
    Quote Originally Posted by Captain Morgan View Post
    Taptalk is not the forum...
    Not that it is essential information, but I use Tapatalk for all of this forums topics and engagements.

    Your point is clear, I'll consider it for future. Let's move on and continue with the topic of the thread.

  17. #717
    Craftsman
    Join Date
    Aug 2017
    Location
    South East, UK
    Posts
    477
    A couple of weeks ago I've asked a question about which oil to use for a garlic pizza, and have forgotten to report back with the results.

    As you guys suggested, virgin olive oil did the trick, attaching the result

  18. #718
    Craftsman
    Join Date
    Feb 2013
    Location
    London
    Posts
    868
    With the high winds, no pizza for me this weekend. The Koda does not cope well and blows out unfortunately.(luckily it cuts off gas too). Family needed a break anyway lol.

    I am looking at repositioning, but tricky with my garden.

  19. #719
    Quote Originally Posted by Captain Morgan View Post
    Taptalk is not the forum...
    Neither is Chrome, Firefox or whatever you might be using to view it.

  20. #720
    Master
    Join Date
    Jan 2010
    Location
    Coming Straight Outer Trumpton
    Posts
    9,385
    Quote Originally Posted by Kingstepper View Post
    Neither is Chrome, Firefox or whatever you might be using to view it.
    True, but they are platform independent applications that display the forum in its native format, web browsers are accepted as the generic window to the www is taptalk?

  21. #721
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    9,149
    Quote Originally Posted by Pitch3110 View Post
    That’s looking pretty good Matt, well done pal.

    The boy is coming good 

    Pitch
    Getting there mate, although the attempt at a dessert pizza was awful. Perhaps the olive oil drizzle made it burn too quickly (literally just dough & oil on it), but the b****d puffed up all over the place, middle of the pizza was a random 4" high bubble that clearly burnt within seconds!

    Quote Originally Posted by Pitch3110 View Post
    Waitrose haul.

    Will have to keep an eye out for those, bought 1kg of grated mozzarella from Costco & then found the better stuff from A di Maria when I was ordering my tinned toms etc Oh well, am sure I will find somewhere locally that I can get decent dry mozzarella from. Noticed Costco do it in a 1kg block, but always nervous messing about with such sizes if it is awful.

  22. #722
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    Quote Originally Posted by Mj2k View Post
    Getting there mate, although the attempt at a dessert pizza was awful. Perhaps the olive oil drizzle made it burn too quickly (literally just dough & oil on it), but the b****d puffed up all over the place, middle of the pizza was a random 4" high bubble that clearly burnt within seconds!
    You need ice cubes.


  23. #723
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    9,149
    Cheers, very interesting.

    Was also convinced the pIzza was you to look awful based on how the raw dough shape was; might try that edge technique next time.

  24. #724
    Master Pitch3110's Avatar
    Join Date
    Nov 2010
    Location
    Suffolk
    Posts
    5,718
    Blog Entries
    1
    Useful Raffe.

    I’m going to try the mozzarella this afternoon Matt. I did a big dough batch yesterday afternoon for balling 2ish today. Moved quantities up to 280g balls, 63% plus level spoon of caster sugar in the water when dissolving the fresh yeast out of the freezer.

    Have an enjoyable day all.

    Pitch

  25. #725
    Craftsman
    Join Date
    May 2016
    Location
    Nairn, Scotland
    Posts
    530
    Got the Uuni 2s out at the weekend, cleaned it up; remembered that I’d taken the pizza stone indoors and put it in a ‘safe’ place in order to protect it from frost but couldn’t for the life of me remember where I’d put it! Couple of hours of searching and found it wrapped in bubble wrap on top of the kitchen cupboards!! Anyway, Saturday was very windy with us in the North of Scotland, so set it up in the BBQ hut, filled the pellet hopper and fired it up. Had to play about a bit with timings but by the third pizza (mine), result wasn’t half bad.
    Ordered two new peels. A bit heavy on the toppings mushroom, black pudding, goats cheese, cherry toms.


    Sent from my iPhone using Tapatalk

  26. #726
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    9,149
    ^ more pics of the bbq hut please!

    I like lots of toppings on pizzas and trying to refrain. I love the flavour profile of Pizza Hut super supreme as reminds me of my childhood, but far too many toppings to source & ruin a pizza like these.

    Any good recommendations for spicy pepperoni, all the supermarket stuff I’ve tried has been average.

    Annoyingly when I was consulting for a company in St Albans 3 yrs ago it was 100m from a great Italian deli. Wish I had that option these days. However almost half way round the M25 as a commute wasn’t fun.

    No pizza for me now until Friday as on lockdown weight loss diet!

  27. #727
    Master
    Join Date
    Mar 2011
    Location
    Northern Ireland
    Posts
    6,697
    Mine from yesterday. Bit heavy handed with the cheese but it tasted superb.


  28. #728
    Master
    Join Date
    Oct 2010
    Location
    Cheshire
    Posts
    1,464
    My Ooni Karu should land in about 3 weeks.

    I’ve been doing a lot of BBQing recently, smoking pork spare ribs, pork baby back ribs, beef short ribs, pork shoulder, etc. so I’m very excited to add pizza to the outdoor cooking repertoire.

    I’ll be reading through this entire thread beforehand to pick up some tips.

  29. #729
    Master Pitch3110's Avatar
    Join Date
    Nov 2010
    Location
    Suffolk
    Posts
    5,718
    Blog Entries
    1
    Quote Originally Posted by demonloop View Post
    Mine from yesterday. Bit heavy handed with the cheese but it tasted superb.

    That’s looking good, my first just out

    Pitch

  30. #730
    Master Pitch3110's Avatar
    Join Date
    Nov 2010
    Location
    Suffolk
    Posts
    5,718
    Blog Entries
    1
    Fist one out.

    I mixed the mutti above with garlic purée straight from the tin but it’s too watery, need cooking down.

    Pitch


  31. #731
    Master
    Join Date
    Mar 2016
    Location
    Mendips
    Posts
    3,159
    That's a hell of a crust!

  32. #732
    Master Glen Goyne's Avatar
    Join Date
    Jul 2011
    Location
    the Netherlands
    Posts
    3,451
    That looks tasty!

    Still looking at a gas powered koda. I don’t make huge pizzas so currently preferring the normal one over 16 inch.

    With a gas powered koda, how long would a small gas tank typically last? Any chance you run empty half way? Do owners keep a spare tank or how does that work?

    Last recollection of using a gas tank was camping in the 80’s with my dad.


    Sent from my iPhone using Tapatalk

  33. #733
    Master
    Join Date
    Jan 2018
    Location
    UK
    Posts
    3,194
    Quote Originally Posted by Glen Goyne View Post
    That looks tasty!

    Still looking at a gas powered koda. I don’t make huge pizzas so currently preferring the normal one over 16 inch.

    With a gas powered koda, how long would a small gas tank typically last? Any chance you run empty half way? Do owners keep a spare tank or how does that work?

    Last recollection of using a gas tank was camping in the 80’s with my dad.


    Sent from my iPhone using Tapatalk
    I had these fears. Best thing to do weigh the can before a big cook so you know the tolerance. I did that and found I had half of a full size patio container to go. Given lock down etc, did not want to take risk, so bought another which is at the back of the garden now. Ultimate peace of mind should it run out when you are trying to show off to family or friends! (Can you imagine, getting dough, toppings, sauce ready, family / friends assembled...and then...1 pizza in your gas runs out!)

    But yes, I have had many cooks and the gas isn't running out anywhere near as quickly as on my 4 burner BBQ (for obv reasons - Koda does not have as many burners, and does not need to be on for anywhere near as long).

  34. #734
    Master Glen Goyne's Avatar
    Join Date
    Jul 2011
    Location
    the Netherlands
    Posts
    3,451
    Quote Originally Posted by Boss13 View Post
    I had these fears. Best thing to do weigh the can before a big cook so you know the tolerance. I did that and found I had half of a full size patio container to go. Given lock down etc, did not want to take risk, so bought another which is at the back of the garden now. Ultimate peace of mind should it run out when you are trying to show off to family or friends! (Can you imagine, getting dough, toppings, sauce ready, family / friends assembled...and then...1 pizza in your gas runs out!)

    But yes, I have had many cooks and the gas isn't running out anywhere near as quickly as on my 4 burner BBQ (for obv reasons - Koda does not have as many burners, and does not need to be on for anywhere near as long).
    Thanks for that. My fear exactly :-) good point on the burners as well.


    Sent from my iPhone using Tapatalk

  35. #735
    Master Pitch3110's Avatar
    Join Date
    Nov 2010
    Location
    Suffolk
    Posts
    5,718
    Blog Entries
    1
    Ooooohhhh the crust.

    Hydration was too high for me to handle plus I think my hands are too wet when balling which did not help, but pleased with tonight’s

    Pitch


  36. #736
    Master
    Join Date
    Mar 2011
    Location
    Northern Ireland
    Posts
    6,697
    Quote Originally Posted by Pitch3110 View Post
    Ooooohhhh the crust.

    Hydration was too high for me to handle plus I think my hands are too wet when balling which did not help, but pleased with tonight’s

    Pitch

    Seems to work though!

  37. #737
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    9,149

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

    Looking good there Paul!

    What was the hydration?

    Sent from my iPhone using Tapatalk

  38. #738
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    Quote Originally Posted by Pitch3110 View Post
    Ooooohhhh the crust.

    Hydration was too high for me to handle plus I think my hands are too wet when balling which did not help, but pleased with tonight’s

    Pitch

    Looks very good to me.

    As I wrote before, I do the repeated S&F with wet hands, but the balling-up with dry hands and some flour on the surface.

  39. #739

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



    Well my Ooni Koda has arrived, got myself a good pizza book, the peel and now just need to try it out, but that will have to wait till next time I’m home...


    Sent from my iPhone using Tapatalk

  40. #740
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    9,149
    Quote Originally Posted by Martylaa View Post
    Ooni arrival!
    Fantastic, hope you have as much fun as I have had since mine arrived!

    Hope it isn't too long until you can play.

  41. #741
    All looks like a lot of effort and expensive for a bit of posh cheese on toast!

    However, I am still tempted!


    Sent from my iPhone using Tapatalk

  42. #742
    Craftsman
    Join Date
    Aug 2017
    Location
    South East, UK
    Posts
    477
    Quote Originally Posted by paw3001 View Post
    All looks like a lot of effort and expensive for a bit of posh cheese on toast!

    However, I am still tempted!


    Sent from my iPhone using Tapatalk
    Don't say this to an Italian

  43. #743
    Quote Originally Posted by Litcan91 View Post
    Don't say this to an Italian
    Just fancy Toast Toppers! Yes I am being cheeky!

    This was my effort with the Weber BBQ on the pizza stone tonight. Unfortunately, didn’t have any mozzarella cheese!





    Sent from my iPhone using Tapatalk

  44. #744
    Master
    Join Date
    Jan 2010
    Location
    Coming Straight Outer Trumpton
    Posts
    9,385
    Quote Originally Posted by Pitch3110 View Post
    Here goes Raffe and all.

    1. I used the green Alistons EB yeast which I mixed with 125 ml of warm water and tsp of raw cane sugar and left to froth.

    2. In my KitchenAid (always use this for dough) I added 300g Caputo Blue and 50g of strong white bread flour, 2 tsp raw cane sugar, ½ tsp of baking powder, I tbsp of nigella seeds and mixed the dry ingredients together.

    3. I then added the frothed yeast mixture, 30g of melted butter, 150ml natural yogurt and two good squirts of honey.

    4. I mixed this quite wet mixture for 10 minutes. As it began to come together, I added a further dessert spoon of bread flour, it just seemed to wet.

    5. Keep with it and it will come together but it will remain very hydrated and it did not handle like normal 60-62% blue. I literally pulled it into a loose ball, lump and popped in my oiled box.

    6. Left the dough to ferment for 6 hours at room temperature and then balled and placed onto oiled try for a further 2 hours. It wasn’t as must balling as just bringing together with wet hands, the dough was still very hydrated. About 100g balls.

    7. Lifted each ball out, lightly floured and used a rolling pin to roll quite thin in teardrop shapes. The first one was too think and didn’t quite cook so do roll them very thin they do puff up well.

    8. I cooked these in a heavy base pan which was dry and on a pretty high heat. After each one was cooked I wiped the pan with a wet cloth to remove any excess flour. It does of course burn.

    Taste wish they were sweet and absolutely amazing and even having them cold later was as good as anything from a restaurant, they really are that good.

    Have fun chaps and enjoy.

    Pitch
    Had a bash at this earlier, agree it looked very wet, scarily so I think I added significantly more flour to get it to bind and no nigella seeds but we’ll see how it goes, I’ll update later.

  45. #745
    Master Pitch3110's Avatar
    Join Date
    Nov 2010
    Location
    Suffolk
    Posts
    5,718
    Blog Entries
    1
    Quote Originally Posted by Captain Morgan View Post
    Had a bash at this earlier, agree it looked very wet, scarily so I think I added significantly more flour to get it to bind and no nigella seeds but we’ll see how it goes, I’ll update later.
    Keep with it and don’t be scared by the hydration buddy.

    The seeds do set it off and trust me fellas it is a game changer, you will be gods.

    You can thank me later.

    Ha

    Pitch

  46. #746
    Master
    Join Date
    Jan 2010
    Location
    Coming Straight Outer Trumpton
    Posts
    9,385
    Quote Originally Posted by Pitch3110 View Post
    Keep with it and don’t be scared by the hydration buddy.

    The seeds do set it off and trust me fellas it is a game changer, you will be gods.

    You can thank me later.

    Ha

    Pitch
    I decided to cook in the uuni came out quite well but much more puffed up than normal nans but very tasty.
    Will give another bash with the seeds and try a couple on the stove top as a comparison

  47. #747
    Master
    Join Date
    Mar 2016
    Location
    Lake District
    Posts
    2,792
    Mine from last night, made on my Weber Spirit E320 and a pizza stone. Was rather tasty😁

  48. #748
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    38,754
    Balling up for tonight.

    Attached Images Attached Images
    Last edited by Raffe; 31st May 2020 at 14:54. Reason: corrected photo link
    Someone who lies about the little things will lie about the big things too.

  49. #749
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    9,149
    Forgot the photos last night, but another leap forward in my improvements.

    Properly kissed and airy crust on the first one, second wouldn't go round for all my efforts, so we had an odd shape one.

    Wife said they were better than the wood fired pizza place that has opened up near us, result!

    One ball left over as we were too full for dessert, so it went back in the fridge. Trying an apple, sage, bacon & cheddar one (no sauce) from the Ooni book as the steaks from Donald Russell look pretty small & can see we will still be hungry!

  50. #750
    Craftsman
    Join Date
    Dec 2008
    Location
    Galway
    Posts
    796
    After mastering our skills on the pizza stone in the oven for many years, we're going to get an Ooni Koda 16 in Aug/Sept, when they're shipping again.

    My question is, how do people manage cooking outdoors with it? Do you have it under an awning, or some other canopy? Reason I ask is that while the weather is lovely now, we get a lot of rain where we live and outdoor cooking isn't practical or realistic throughout the year.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Do Not Sell My Personal Information