closing tag is in template navbar
Time Factors Watches



TZ-UK Fundraiser
Page 22 of 34 FirstFirst ... 12202122232432 ... LastLast
Results 1,051 to 1,100 of 1662

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

  1. #1051
    Journeyman Ginpopy's Avatar
    Join Date
    Aug 2009
    Location
    Darmstadt / Germany
    Posts
    214
    Gentleman good morning

    Finally arrived yesterday...



    Started to prepare my first (!) doug earlier today with following ingredients:



    Measured and weighed and mixed and worked all together (from left to right: 4 spoons olive oil, 10 gr salt, 42 gr, 500 gr) as it should:











    Feels good and smells promising...



    ... now waiting to double the volume.

    Sorry for the perhaps boring images, thought might be interesting for beginners like I am.

    Looking forward to first heat 30 minutes the new oven (yes, gas... I know. Let’s see...), clean it dry and then see how my very first self made pizza looks like and tastes this afternoon.

    Planned is a standard, simple margherita. As well as a tuna, onions and a aubergines pizza. Pictures and feedback of the Ooni oven to follow.

    To be continued...


    Gesendet von iPhone mit Tapatalk

  2. #1052
    Master Pitch3110's Avatar
    Join Date
    Nov 2010
    Location
    Suffolk
    Posts
    5,080
    Blog Entries
    1
    Yay another one in, and congrats on the purchase.

    So, observations.........

    - Leave the oil alone you do not need this.
    - HOW MUCH YEAST??????????
    - Always add the yeast to water and then into the dry ingredients.
    - Mix it well before adding the salt.
    - Prove with oil not flour and keep it covered with cling film, don't let the air get to the dough it will dry and crust.

    Keep us posted.

    Pitch

  3. #1053
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    28,077
    A bit long on the yeast...
    #plantpot

  4. #1054
    Journeyman Ginpopy's Avatar
    Join Date
    Aug 2009
    Location
    Darmstadt / Germany
    Posts
    214

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

    ... back again.

    After two hours divided into 6 portions:














    Now gas turned on heating 30’ minutes ...


    Gesendet von iPhone mit Tapatalk
    Last edited by Ginpopy; 27th September 2020 at 15:55.

  5. #1055
    Journeyman Ginpopy's Avatar
    Join Date
    Aug 2009
    Location
    Darmstadt / Germany
    Posts
    214
    ... well, being the very first pizza it’s been ok. Too hot definitely and too little sourdough. Taste was good. Crunchy. Cheesy. Some lessons learned.






    Cheers


    Gesendet von iPhone mit Tapatalk

  6. #1056
    Looks good, excellent for first attempt!

  7. #1057
    Master Pitch3110's Avatar
    Join Date
    Nov 2010
    Location
    Suffolk
    Posts
    5,080
    Blog Entries
    1
    Great stuff. Got the bug ???????

    Pitch

  8. #1058
    Journeyman Ginpopy's Avatar
    Join Date
    Aug 2009
    Location
    Darmstadt / Germany
    Posts
    214

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

    Lessons learned:

    - sourdough 130 gr too small for 33 cm diameter pizza and as a consequence too small and no edge
    - avoid holes and leakage of tomato sauce or else. It will burn down to black carbon and the next pizzas taste acrid
    - 60 seconds is too short. More realistic 2 to 3 minutes baking time in oven
    - pizza has to be turned otherwise it will charcoal at the red near fire
    - gas heats enough. Next time less power, energy
    - either cook or eat. Impossible to do both simultaneously.
    - Ooni easy to install und run. Looks solid quality and nice design at a reasonable price.
    - Place oven high enough to allow you look inside during cooking
    - turn the pizza 45 degrees every 30 seconds
    - always work with flour in order to avoid the dough to stick
    - a shot of fresh good expensive olive oil once served makes the difference

    .. yes. Infected. Got the bug. Great fun. Thank you guys for the impulse and idea. Stay safe


    Gesendet von iPhone mit Tapatalk
    Last edited by Ginpopy; 27th September 2020 at 19:09.

  9. #1059
    Use semolina rather than flour when shaping the pizza.

    I'd probably have made 4 balls with what you had. Or 3 larger ones.

  10. #1060
    Master
    Join Date
    Jan 2010
    Location
    Coming Straight Outer Trumpton
    Posts
    8,479
    230-40g = 12” pizza in our household

    Good first effort though

  11. #1061
    Journeyman Ginpopy's Avatar
    Join Date
    Aug 2009
    Location
    Darmstadt / Germany
    Posts
    214
    Quote Originally Posted by Captain Morgan View Post
    230-40g = 12” pizza in our household

    Good first effort though
    What? 230 - 240 gr = 12 pizza? How that? 20 gr each?


    Gesendet von iPhone mit Tapatalk

  12. #1062
    Master
    Join Date
    Jan 2010
    Location
    Coming Straight Outer Trumpton
    Posts
    8,479
    Quote Originally Posted by Ginpopy View Post
    What? 230 - 240 gr = 12 pizza? How that? 20 gr each?


    Gesendet von iPhone mit Tapatalk
    12 inch / ~30cm

  13. #1063
    Journeyman Ginpopy's Avatar
    Join Date
    Aug 2009
    Location
    Darmstadt / Germany
    Posts
    214
    Quote Originally Posted by Captain Morgan View Post
    12 inch / ~30cm
    Understood... thank you


    Gesendet von iPhone mit Tapatalk

  14. #1064
    Craftsman
    Join Date
    Jun 2017
    Location
    Uk
    Posts
    811
    My first attempt with the wood fired oven and to be honest it went much better than I had anticipated, I am now converted and need some more practice.
    Last edited by Gee252; 27th September 2020 at 21:33.

  15. #1065
    Master
    Join Date
    Jul 2009
    Location
    My house (unless I'm out).
    Posts
    2,883
    Quote Originally Posted by Ginpopy View Post
    What? 230 - 240 gr = 12 pizza? How that? 20 gr each?


    Gesendet von iPhone mit Tapatalk
    One 12” pizza, not twelve pizzas.

  16. #1066
    Master
    Join Date
    Sep 2014
    Location
    London
    Posts
    2,107
    Quote Originally Posted by Gee252 View Post
    My first attempt with the wood fired oven and to be honest it went much better than I had anticipated, I am now converted and need some more practice.
    Is that the oven Frankie four finger recommended here???

  17. #1067
    Craftsman
    Join Date
    Jun 2017
    Location
    Uk
    Posts
    811
    Yes it is and it works great.
    Quote Originally Posted by R0bertb00th View Post
    Is that the oven Frankie four finger recommended here???

  18. #1068
    Master
    Join Date
    Sep 2014
    Location
    London
    Posts
    2,107
    [QUOTE=Gee252;5543129]Yes it is and it works great.[/

    I cancelled mine and got the ooni as didn’t want to wait but must say that does look smart

  19. #1069
    Quote Originally Posted by Gee252 View Post
    Yes it is and it works great.
    Good to see you’ve got some great looking pizzas coming off

  20. #1070
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    4,450
    Not cooked pizza for 2 weeks now, feel as though I’ve been missing out looking at these posts. Been using the BGE as a joker to fill up the freezer with pulled pork for friends ahead of winter.

    Will have to get back in the game at the weekend.


    Sent from my iPhone using Tapatalk

  21. #1071
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    28,077
    Tomato sauce, olives, mozzarella, mortadella and burrata. Wow (if a bit heavy, need a grappa now).


  22. #1072
    Master Pitch3110's Avatar
    Join Date
    Nov 2010
    Location
    Suffolk
    Posts
    5,080
    Blog Entries
    1
    That looks good. Did you cook before adding everything??

    Pitch

  23. #1073
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    28,077
    Quote Originally Posted by Pitch3110 View Post
    That looks good. Did you cook before adding everything??

    Pitch
    Mortadella and burrata went on after cooking.

    Time for coffee and grappa now (did I mention I also made fresh chocolate ice-cream yesterday?).


    #plantpot

  24. #1074
    Master
    Join Date
    Jan 2018
    Location
    England
    Posts
    1,706
    Raffe, pizza looks fantastic as always...now come on you must start an ice cream thread!

  25. #1075
    Craftsman
    Join Date
    May 2016
    Location
    Nairn, Scotland
    Posts
    520
    Wondering if any of the experienced pizza makers on this thread might be able to point me in the right direction with what’s going wrong with my pizza base?
    Made using the PizzApp (version 1.8) recipe for an 8hr RT leavening @ 15 degrees. I don’t have a warm area in the house like an airing cupboard or a proving drawer, so have to gauge the ambient temperature of the house. Can’t imagine that 15 degrees is too far out. though. Bases stretched out to approx 10”, not too heavy on the toppings either. Pre heated the Ooni Koda 16” to about 375 degrees on the mid point of the stone. I actually turned down the flame once the pizza was launched to give the base longer on the stone without burning the toppings. The pizza probably had a good couple of minutes in the oven. Crust was well cooked externally, as were the toppings. That all being said, once the pizza was cut open, the base was still quite doughy (not sure the photo fully captures it). All thoughts & suggestions welcome? My initial thought was the prove of the dough isn’t right. Thanks.


    Sent from my iPhone using Tapatalk

  26. #1076
    Master
    Join Date
    Mar 2011
    Location
    Northern Ireland
    Posts
    5,939
    ^^ buy a cheap room thermometer or you’ll never be correct with the yeast.

    Stone not hot enough either, minimum 420 for me, and it’s grand up to 500c.

    I also turn down after launching which stops the crusts burning.

  27. #1077
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    28,077
    An eight hour proofing, especially at such low temperature, is never going to give you a perfect result. Go for 24 hours and find an warmer space (20+ degrees). You will only need a fraction of the yeast and get much more predictable results.

    Your dough looks very thick, if your base was 10 inch, how heavy was the ball? It also looks very solid and heavy, which I attribute to the short proofing.

    Lastly, as has been said, go for a higher temperature in the oven. The dough should rise before the yeast dies.
    #plantpot

  28. #1078
    Craftsman
    Join Date
    May 2016
    Location
    Nairn, Scotland
    Posts
    520
    Thanks gents. Will get onto buying a room thermometer this evening. I didn’t really want such a short proof time, but the family were keen for pizza for tea tonight, I did worry it wouldn’t be long enough. I think also I’ll need to play around with orientation of the oven as there may have been a bit of wind this afternoon which affected the ambient temp in the oven. As always, appreciate folk taking time to respond.


    Sent from my iPhone using Tapatalk

  29. #1079
    Craftsman
    Join Date
    May 2016
    Location
    Nairn, Scotland
    Posts
    520
    Altogether better results tonight. Bought new yeast (active dry yeast), as the tin I had was a few months old; longer proof (36 hours), and put the pizza oven in the BBQ hut out of the wind. Thanks for all the pointers folks, it’s quite a journey!


    Sent from my iPhone using Tapatalk

  30. #1080
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    28,077
    Hey, that looks great!
    #plantpot

  31. #1081
    Craftsman
    Join Date
    May 2016
    Location
    Nairn, Scotland
    Posts
    520
    Quote Originally Posted by Raffe View Post
    Hey, that looks great!
    It was night & day! I did think that with a 270g ball it might have stretched out a bit more, but very pleased with the result.


    Sent from my iPhone using Tapatalk

  32. #1082
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    4,450
    Fantastic crust, well done! Feels great when you nail it, doesn’t it? I really need to get back into it again, salivating now.

  33. #1083
    Journeyman Ginpopy's Avatar
    Join Date
    Aug 2009
    Location
    Darmstadt / Germany
    Posts
    214
    ... let’s get rrrrrrrrrumble!!!!



    Margherita this evening.

    Cheers. L


    Gesendet von iPhone mit Tapatalk

  34. #1084
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    28,077
    Yesterday's pizza for my daughter.


    #plantpot

  35. #1085
    Master
    Join Date
    Jan 2018
    Location
    England
    Posts
    1,706
    Quote Originally Posted by Raffe View Post
    Yesterday's pizza for my daughter.


    Brilliant!!

  36. #1086
    Journeyman Ginpopy's Avatar
    Join Date
    Aug 2009
    Location
    Darmstadt / Germany
    Posts
    214
    Quote Originally Posted by Raffe View Post
    Yesterday's pizza for my daughter.


    Very very sweet. Bravo


    Gesendet von iPhone mit Tapatalk

  37. #1087
    Craftsman SydR's Avatar
    Join Date
    Nov 2019
    Location
    Lothian.
    Posts
    523
    Mrs SydR excelled herself today. Truly homemade pizza. She made from scratch the base, the tomato sauce and the mozzarella. Even home grown greens.


  38. #1088
    Quote Originally Posted by SydR View Post
    Mrs SydR excelled herself today. Truly homemade pizza. She made from scratch the base, the tomato sauce and the mozzarella. Even home grown greens.
    Homemade mozzarella, that’s impressive!

  39. #1089
    Craftsman SydR's Avatar
    Join Date
    Nov 2019
    Location
    Lothian.
    Posts
    523
    Quote Originally Posted by Kingstepper View Post
    Homemade mozzarella, that’s impressive!
    She got a book last week with recipes for 20 different types of cheese. This was her first try today.

  40. #1090
    Quote Originally Posted by SydR View Post
    She got a book last week with recipes for 20 different types of cheese. This was her first try today.
    I’ve got to try it now - just ordered some rennet!

  41. #1091
    Journeyman Ginpopy's Avatar
    Join Date
    Aug 2009
    Location
    Darmstadt / Germany
    Posts
    214

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

    ... not bad:

    Margherita:



    Quattro formaggi:



    Focaccia rosmarino olio d’i oliva e sale:




    Gesendet von iPhone mit Tapatalk
    Last edited by Ginpopy; 1st November 2020 at 13:57.

  42. #1092
    Craftsman
    Join Date
    Dec 2018
    Location
    Yorkshire
    Posts
    266
    Quote Originally Posted by Ginpopy View Post
    ... not bad:

    Margherita:



    Quattro formaggi:



    Focaccia rosmarino olio d’i oliva e sale:




    Gesendet von iPhone mit Tapatalk
    This looks excellent. Now I feel hungry!


    Sent from my iPhone using Tapatalk

  43. #1093
    Master
    Join Date
    Sep 2009
    Location
    Bucks. UK.
    Posts
    1,318
    Fired up my Ooni Koda 16 for the first time.
    Dough is a little thicker than I want, but tasted excellent nevertheless (Ooni same day recipe).
    Prefer it thinner to get a crispier base.
    Made 6 12" pizzas.
    Thumbs up from the family.
    Photo is after resting on a rack to give base even more of a chance to crisp up.
    Think I've got the launch sorted with some semolina on the peel and got a smaller rotating peel to turn in the oven.

    Last edited by I a n; 7th November 2020 at 16:34.

  44. #1094
    Master
    Join Date
    Jan 2018
    Location
    England
    Posts
    1,706
    Thank you to Raffe for the advice on the indoor oven. I ended up with the effeuno and gave it a first go today. Really happy with it. Even cooking all around and pizza done very quickly just like Ooni, etc.

    Pizza during Christmas break anyone!?


  45. #1095
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    28,077
    Great looking pizza there.

  46. #1096
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    28,077
    Quick nine hour dough in the Effeuno. A simple Pizza Napoli with olives and anchovies.






    #plantpot

  47. #1097
    Master
    Join Date
    Jan 2018
    Location
    England
    Posts
    1,706
    Looks like perfection.

    Are you adding semolina to the dough these days? Might try it again next time.

  48. #1098
    Master subseastu's Avatar
    Join Date
    Oct 2012
    Location
    Ashby, uk
    Posts
    1,985
    @Raffe I've looked through the last couple of pages of this thread but can't see any mention of your Effeuno oven (maybe a few pages further back than I looked) but which one have you got? The results look v good. I assume you can get them built into kitchen units like a built in microwave?

  49. #1099
    Grand Master Raffe's Avatar
    Join Date
    Feb 2012
    Location
    Lëtzebuerg
    Posts
    28,077
    Quote Originally Posted by Boss13 View Post
    Looks like perfection.

    Are you adding semolina to the dough these days? Might try it again next time.

    No semolina in the dough, I do it sometimes but not this time. The difference is in taste rather than consistency.

    The semolina you are seeing on the picture is from the stretching process. I keep wanting to buy rice flour but always forget.


    Quote Originally Posted by subseastu View Post
    @Raffe I've looked through the last couple of pages of this thread but can't see any mention of your Effeuno oven (maybe a few pages further back than I looked) but which one have you got? The results look v good. I assume you can get them built into kitchen units like a built in microwave?

    Had it for almost a year, mine is the P134HA model (which is a bit higher, same as boss13).

    Not sure you can integrate it into kitchen, those things get quite hot and will probably need some space. I have it sitting on a shelf.
    Last edited by Raffe; 9th November 2020 at 07:04. Reason: added detail
    #plantpot

  50. #1100
    Master
    Join Date
    Nov 2011
    Location
    Berkshire
    Posts
    4,450
    Long time away from pizza, but cooked on the Ooni last night. First time cooking at night with a head torch on.

    Dough was really sticky, didn’t feel nice to work with, first one was too embarrassing to take a photo, too much char & still a bit raw dough - realised I hadn’t turned the gas down.

    That was the highlight, next dough ball just didn’t behave and stuck to everything it touched until I re balled it to come back to.

    Third behaved equally badly but then dropped it half into a sink when I was stretching. That one went in the bin, re balled one needed time to rest, so got fed up, threw that one away too & turned the oven off.

    I think my issue was a combination of errors with the dough. Meant to have been a Saturday meal, so timings and yeast was calculated accordingly, had 24hrs longer in the fridge.

    Compiled with that, when I removed it from the fridge & had balled it up after a couple of hours, I moved it to the lounge where it was 23C not the 17C I’d suggested it would have been at.

    Plus I’d moved my hydration up to a measly 65% vs 60% so this would also have had an effect. Was amazed how sloppy is got from practicing weekly.

    This probably sits in the rant post in the BP more than it does here. CertInly was not my night for being a successful pizza chef.

    Then I log in & see Raffe’s wonderful looking creation!

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