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

  1. #951
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    Another Koda owner here. I spent so long bouncing between models that the Koda 16 launched & I went for that.

    As has been said, the convenience and ease means it gets used a lot. I seem to have consumed more gas than I expected though; probably due to a couple of ruined pizzas and 30mins each time having to burn it off.

    Am playing gas roulette this weekend as both 13kg ones are on ‘low’ but have a couple of kilos in them. Could be fun...

  2. #952
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    After some advice as having jumped on the char pizza oven for that to fall through ive now managed to order an ooni Fyra and it should be here this week, I’m all new to this so appreciate some advice on what accessories I need and also where to get them and so would appreciate the advice of the multiple experts here

    I think I need
    Pellets (so many to choose)
    A peel (what’s the best)
    Infrared thermometer
    Do they make a gas conversion??? Is that the better option?

    As such I’d be most grateful for any pointers and recommendations

    Thanks in advance

  3. #953
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    Quick 8 hour prove today, chorizo, n’duja and a little chilli oil for dipping



  4. #954
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    Looking really good with that crust, or whatever I am meant to call it!

    I see a few posts with quite a large proportion of the pizza diameter taken up as crust. Perhaps I’m not ‘right’ but prefer topping & the middle bit to crust!

  5. #955
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    Pizza Pilgrims frying pan method

  6. #956
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    Quote Originally Posted by bbb View Post

    Pizza Pilgrims frying pan method
    That’s the method I’ve been using, Pizza Pilgrims have been great with all of the tutorials through the lockdown period.

  7. #957
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    Wow, that pan method looks interesting.

  8. #958
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    24 hour here we go.

    Nuvola with fresh yeast and the other with my sourdough starter. 270g x 5 for both.

    Pitch



  9. #959
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    1st try with the Fyra tonight
    Not too bad
    Sorry - frozen dough
    Untitled by biglewie, on Flickr
    Untitled by biglewie, on Flickr

  10. #960
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    Tonight’s effort


  11. #961
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    A real beauty!

  12. #962
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    3 home made 72hr balls (currently frozen) for Saturday, and will make some 8 / 48hr dough for the final two, not decided yet but shattered after the 4th 14hr day this week, so might not be bothered.

    Life is too short, want more time making pizza.

  13. #963
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    I'm sorting options for turning my carport into an outdoor kitchen, I like your table, would you mind sharing where you got it? thanks joe

    Quote Originally Posted by lewie View Post
    1st try with the Fyra tonight
    Not too bad
    Sorry - frozen dough
    Untitled by biglewie, on Flickr
    Untitled by biglewie, on Flickr

  14. #964
    Quote Originally Posted by R0bertb00th View Post
    After some advice as having jumped on the char pizza oven for that to fall through ive now managed to order an ooni Fyra and it should be here this week, I’m all new to this so appreciate some advice on what accessories I need and also where to get them and so would appreciate the advice of the multiple experts here

    I think I need
    Pellets (so many to choose)
    A peel (what’s the best)
    Infrared thermometer
    Do they make a gas conversion??? Is that the better option?

    As such I’d be most grateful for any pointers and recommendations

    Thanks in advance
    Can't help with most of that as i've not purchased one yet, but i do know that the Fyra can't take the gas conversion, it's pellet only
    I think i've ruled out pellet, but i'm torn between the gas only Koda or the charcoal/wood Karu and then get a gas conversion, but that will cost me an extra £65 over the Koda

  15. #965
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    I picked it up locally (id been looking for a while) on gumtree £40 its stainless steel so perfect

  16. #966
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    Pizza party oven a few weeks ago



    Sent from my iPhone using Tapatalk

  17. #967
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    Quote Originally Posted by joe1978 View Post
    I'm sorting options for turning my carport into an outdoor kitchen, I like your table, would you mind sharing where you got it? thanks joe
    IKEA made some very similar if that’s one isn’t IKEA. It looks exactly like ours at the cottage.

  18. #968
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    Quote Originally Posted by rowbie View Post
    Pizza party oven a few weeks ago



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    Nice to see I am not the only one.
    Someone who lies about the little things will lie about the big things too.

  19. #969
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    I just wished there was an option without 'pizza party' on the front, just cheapens what is an amazing oven IMHO.

  20. #970
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    Quote Originally Posted by Mj2k View Post
    I just wished there was an option without 'pizza party' on the front, just cheapens what is an amazing oven IMHO.
    There you go, costs 30 Euro extra:


  21. #971
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    Quote Originally Posted by Raffe View Post
    I like that, I also like their new metal faced one.

  22. #972
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    Quote Originally Posted by Mj2k View Post
    I just wished there was an option without 'pizza party' on the front, just cheapens what is an amazing oven IMHO.
    I like the ‘pizza party’ name, think it’s a bit cheesy.
    best said with a jokey Italian accent


    Sent from my iPhone using Tapatalk

  23. #973
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    Quote Originally Posted by Raffe View Post
    There you go, costs 30 Euro extra:
    Damn it, my wife will go mental if I upgrade already!




    2.5kg of San M tomatoes ready for a batch making of sauce today. Also my first time cooking for 4 rather than the 2 of us.

  24. #974
    Grand Master Raffe's Avatar
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    You know that you need one...
    Someone who lies about the little things will lie about the big things too.

  25. #975
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    Quote Originally Posted by Raffe View Post
    L And my first ever dessert pizza: strawberries and rasberries, enriched with a gentle dose of mascarpone:



    How was it?
    We sometimes do Nutella pizzas for dessert and add banana occasionally (like a calzone). Delicious with ice cream.

  26. #976
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    Quote Originally Posted by Raffe View Post
    You know that you need one...
    Stop it..this forum costs me so much money, had one Omega for c.17yrs until I found this place!

  27. #977
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    Love the idea of pizza dessert, but never have any room!

    Given I can devour a large dominos in a siting I don't get why I am full after a 250g dough ball pizza, weird science stuff going on somewhere?!

  28. #978
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    Quote Originally Posted by Devonian View Post
    How was it?
    We sometimes do Nutella pizzas for dessert and add banana occasionally (like a calzone). Delicious with ice cream.
    Very nice. Repeated the experiment with plums and that was even better.

    Just spread a little cream on a regular pizza, add the fruits and once baked, heap a generous portion of Mascarpone on top.
    Someone who lies about the little things will lie about the big things too.

  29. #979
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    While we are at it, last Sunday's effort:



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

  30. #980
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    Quote Originally Posted by Raffe View Post
    Very nice. Repeated the experiment with plums and that was even better.

    Just spread a little cream on a regular pizza, add the fruits and once baked, heap a generous portion of Mascarpone on top.
    We’ll try that next time, sounds good.

  31. #981
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    Meant to ask, san Marzano tomatoes, where’s the best place to buy them? Haven’t seen them in any local supermarkets lately and can’t actually remember if I have before or not.

    And I’m wondering now if I’ve asked this question before!

  32. #982
    Grand Master Raffe's Avatar
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    I am ordering tomatoes at www.mondogusto.de, best you can find. Not sure they are delivering to the UK, there might be better/cheaper for that?

    This is my favourite brand:

    https://www.mondogusto.de/detailansicht.asp?IDPR=1858
    Someone who lies about the little things will lie about the big things too.

  33. #983
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    Quote Originally Posted by Raffe View Post
    I am ordering tomatoes at www.mondogusto.de, best you can find. Not sure they are delivering to the UK, there might be better/cheaper for that?

    This is my favourite brand:

    https://www.mondogusto.de/detailansicht.asp?IDPR=1858
    Luckily my wife speaks German so I’ll get her to look into it. Thanks.

  34. #984
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    Quote Originally Posted by Devonian View Post
    Meant to ask, san Marzano tomatoes, where’s the best place to buy them? Haven’t seen them in any local supermarkets lately and can’t actually remember if I have before or not.

    And I’m wondering now if I’ve asked this question before!
    Costco allegedly sell them but not looked as purchased 4 x 2.5kg cans from AdiMaria

  35. #985
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    Quote Originally Posted by Raffe View Post

    Crocs??

  36. #986
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    Quote Originally Posted by Mj2k View Post
    Crocs??
    Proud and powerful.
    Someone who lies about the little things will lie about the big things too.

  37. #987
    Master j0hnbarker's Avatar
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    Long time pizza maker but using an electric oven.

    Now have this:



    Wondering where I can get 00 flour etc online as bored of the supermarkets selling out?

  38. #988
    Quote Originally Posted by j0hnbarker View Post
    Long time pizza maker but using an electric oven.

    Now have this:



    Wondering where I can get 00 flour etc online as bored of the supermarkets selling out?
    That's very stylish, what is it please?

    Bought my flour from A Di Maria BTW https://www.adimaria.co.uk/

  39. #989
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    Second was an attempt to deep fill one. Sort of worked & like the texture with the veg still having a bite. Preferred the first but my wife was after variety

  40. #990
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    Quote Originally Posted by Kingstepper View Post
    That's very stylish, what is it please?

    Bought my flour from A Di Maria BTW https://www.adimaria.co.uk/
    Thanks for the recommendation, I’ll take a look.

    The oven is a Morso Forno. It is very stylish which is one of the reasons I bought it.

    Comes as a complete package. The build quality is genuinely phenomenal.

    https://hearthandcook.com/product/mo...rno-terra-kit/

  41. #991
    Master Pitch3110's Avatar
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    Quote Originally Posted by Mj2k View Post




    Second was an attempt to deep fill one. Sort of worked & like the texture with the veg still having a bite. Preferred the first but my wife was after variety
    I think we can say you have nailed it pal.

    Top marks

    Pitch

  42. #992
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    I may have not posted the one I destroyed, but they still ate!

    Much more confident now on the shaping & turning. Some crusts higher than others but feels a vast improvement from my first few.

    Now time to up the hydration level and challenge myself again. Interestingly noticed no difference between the frozen dough & the fresh 60hr stuff.

  43. #993
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    Thought I’d have another attempt tonight (just me so a bit easier- 1pizza)
    I had an Asda packet mix (apologies)
    Untitled by biglewie, on Flickr
    Untitled by biglewie, on Flickr

  44. #994
    Master Pitch3110's Avatar
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    A few of tonight’s

    Pitch







  45. #995
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    Those look great Paul; you still using Nuvola? I picked up a few k to try it and I think I prefer it to Pizzeria. But I also spotted a 16kg of Bravo for £12 in makro so it’s the next one to try

  46. #996
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    Quote Originally Posted by demonloop View Post
    Those look great Paul; you still using Nuvola? I picked up a few k to try it and I think I prefer it to Pizzeria. But I also spotted a 16kg of Bravo for £12 in makro so it’s the next one to try
    Cheers buddy.

    For yesterday I did:

    3@ Nuvola - 60% - ADY - 24 hour CT.
    3@ Pizzeria - 60% - my SD starter - 8 hour RT.
    4@ Pizzeria - 60% - CY - 8 hour RT.

    Rating all three there was a split between guests between the Nuvola and sourdough for top spot and we all agreed the blue with fresh yeast was good but not close the the other two.

    My pal knocked one up with just parmigiano and loads of black pepper and ice cubes. It was amazing.

    I have fiends around on Friday and I will up the hydration for the Nuvola and sourdough and maybe a little longer in the fridge.

    Only down side was that the crusts were not as puffy as normal which may have been as I dropped the yeast due to the heat or I did a 20 minute machine mix which was a little longer than I normally do.

    Have cooking guys.

    Pitch

  47. #997
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    Postie has been.


  48. #998
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    Did he ride from Naples?

  49. #999
    Master sweets's Avatar
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    Has anyone come across Alfresco Chef?
    They do an Ooni style oven called the Ember, and I am really tempted, as it is the only one that I have seen so far (not counting large brick ovens) that can use solid wood fuel rather than pellets or gas.
    I work with wood and can prepare solid fuel no problem, but pellets? no.
    At £199 it looks an attractive price too
    Dave

  50. #1000
    Master Pitch3110's Avatar
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    Quote Originally Posted by Litcan91 View Post
    Did he ride from Naples?
    Now that would be nice.

    The smallframe was first registered in Pisa in September 1969 and still on its original paint, proper bit of Italy in Suffolk.

    Now just knocked up a couple of batches of the Nuvola for tomorrow night.

    Pitch

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