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

  1. #2001
    Grand Master Raffe's Avatar
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    Quote Originally Posted by hogthrob View Post
    I was in Aldi (or Lidl, can't remember which) over the weekend, and they were selling 'San Marzano' tomatoes that were British grown, and the variety wasn't San Marzano.
    Where the cans at least made out of proper tin?
    Someone who lies about the little things will lie about the big things too.

  2. #2002
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    Yellow tomatoes, parmigianino, buffalo and mortadella:




    Salsiccia, cepes, buffalo and gorgonzola:

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

  3. #2003
    Master Pitch3110's Avatar
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    Looking sharp as ever Squire

    Pitch

  4. #2004
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    Quote Originally Posted by Pitch3110 View Post
    Looking sharp as ever Squire

    Pitch
    Indeed.

    Seeing these and the weather, I wish I’d gone for the indoor electric option. Felt like cheating at the time, regretting it now - even if it had to stay in the garage when not used.

  5. #2005
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    White pizza today, homemade Italian salsiccia, onions, garlic and mozzarella.

    Heavenly.

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

  6. #2006
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    Looks great as ever - can you please post your dough recipe one more time?

    Tried to have the indoor oven conversation again, but told it is nice to have outside food sometimes! Cannot win!

  7. #2007
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    Stretch and fold, four to five times minimum.

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

  8. #2008
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    Thank you!

  9. #2009
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    Quote Originally Posted by Mj2k View Post
    Tried to have the indoor oven conversation again, but told it is nice to have outside food sometimes! Cannot win!
    It is nice to have outside food sometimes. But what about all the times inbetween? Plan for the 90% of the time, not for the 10%.

    Who is the boss in the house?
    Someone who lies about the little things will lie about the big things too.

  10. #2010
    Quote Originally Posted by Raffe View Post
    F1
    Excuse my ignorance; what’s an F1? - googling didn’t get me anywhere. Got an eye on getting a pizza oven so doing some research on indoor/outdoor options. TIA.

  11. #2011
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    I do like a hens egg in the middle of my pizza or a couple of the smaller quails eggs.

  12. #2012
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    Quote Originally Posted by Jack83 View Post
    Excuse my ignorance; what’s an F1? - googling didn’t get me anywhere. Got an eye on getting a pizza oven so doing some research on indoor/outdoor options. TIA.
    F1 = Effeuno. You will never regret it.

    BTW, there are some Black Friday offers about this weekend. Google is your friend. Also check the manufacturer's Facebook, sometimes they have offers for Italian or EU shipping only, but you can call them and organise a freight pickup.
    Someone who lies about the little things will lie about the big things too.

  13. #2013
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    Quote Originally Posted by Passenger View Post
    I do like a hens egg in the middle of my pizza or a couple of the smaller quails eggs.
    Big fan of egg on pizza as well.

    Put some uncooked mortadella or ham on top after the bake, heavenly.
    Someone who lies about the little things will lie about the big things too.

  14. #2014
    Quote Originally Posted by Raffe View Post
    F1 = Effeuno. You will never regret it.

    BTW, there are some Black Friday offers about this weekend. Google is your friend. Also check the manufacturer's Facebook, sometimes they have offers for Italian or EU shipping only, but you can call them and organise a freight pickup.
    Ah ha - I saw the effeuno but didn’t put due e due together. I’ll have a look. Thanks again.

  15. #2015
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    Someone who lies about the little things will lie about the big things too.

  16. #2016
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    I did see this on another forum, forget where / when. Roast beef pizza. Crust looks good though!




  17. #2017
    A couple of mine from the last couple of weeks





    Been using Vitos no kneed recipe the past few times and I must say I am impressed considering how little work is involved.

    Cheers

    Ross

  18. #2018
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    Look great Ross.

    Might have to try that no knead recipe, sounds spot on!

  19. #2019
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    Earlier today:

    Quote Originally Posted by Raffe View Post
    Preparation for pizzas tonight.


    Evening:

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  20. #2020
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    Quote Originally Posted by Raffe View Post
    Earlier today:
    Never had you down as a Sinn fan. Love my UX SDR

  21. #2021
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    Quote Originally Posted by Mj2k View Post
    Never had you down as a Sinn fan. Love my UX SDR
    Currently have two, two of my favourite watches (the other is a 103 LE in blue).
    Someone who lies about the little things will lie about the big things too.

  22. #2022
    Surely that pizza needs a hublot R. ;)

  23. #2023
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    Sunday again?

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

  24. #2024
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    Is that an egg & bacon pizza?

    I’m sure your meat and egg (if it is!), will be a much classier combo though.

    However I quite fancy trying something like that when the ooni comes out soon.

  25. #2025
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    Quote Originally Posted by Mj2k View Post
    Is that an egg & bacon pizza?

    I’m sure your meat and egg (if it is!), will be a much classier combo though.

    However I quite fancy trying something like that when the ooni comes out soon.
    Bufala, two half-poached eggs and serrano.

    Only works in a F1, though.
    Someone who lies about the little things will lie about the big things too.

  26. #2026
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    The Pizza Thread.... show off...

    Quote Originally Posted by Raffe View Post
    Bufala, two half-poached eggs and serrano.

    Only works in a F1, though.
    So half poach and then onto the pizza to finish in the oven? Where are you getting the inspiration from; never heard of that.

    F1 isn’t happening ever. I think it’s the only thing I haven’t got my way on in indoor / outdoor cooking / things, so can’t complain too much.

    Oh and she doesn’t like eggs, so that won’t work as a justification haha.

  27. #2027
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    Quote Originally Posted by Mj2k View Post
    So half poach and then onto the pizza to finish in the oven? Where are you getting the inspiration from; never heard of that.

    F1 isn’t happening ever. I think it’s the only thing I haven’t got my way on in indoor / outdoor cooking / things, so can’t complain too much.

    Oh and she doesn’t like eggs, so that won’t work as a justification haha.
    Was my own idea following the recent discussion about the best poached egg technique.

    Eggs o the pizza turned out perfect, nicely cooked egg white and liquid yolk.
    Someone who lies about the little things will lie about the big things too.

  28. #2028
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    Great stuff all, cracking pizzas and egg………

    My fav and inspiration from Roma, only about 6”.




    Pitch

  29. #2029
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    Nice.
    Someone who lies about the little things will lie about the big things too.

  30. #2030
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    First review I've seen of the Ooni Volt 12.
    £799.

    Now given the choice I'd obviously stick with my Ooni Koda 16.

    For those who can only/or prefer to cook indoors - looks like a viable alternative?


  31. #2031
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    Took longer to cook than I expected to be honest.

    Was also under the impression with the F1 that you didn't need to turn the pizza. Ralf, can you confirm please?

    My concern with indoor & if you need to turn, is that this is where the tears happen in the base / cock ups, and burning it off indoors is not going to be pleasant!

    I still reckon I would use this more than my Koda 16 though tbh.

  32. #2032
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    Quote Originally Posted by Raffe View Post
    White pizza today, homemade Italian salsiccia, onions, garlic and mozzarella.

    Heavenly.

    That looks good.

  33. #2033
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    ••Purists look away••

    Any recommendations for NY style dough? The kids fancy trying it, I’ve seen the Ooni recipe and I’m also going to ask a mate who had a pizza shop but thought I’d ask

  34. #2034
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    Haven't seen demonloop in a long time.
    Someone who lies about the little things will lie about the big things too.

  35. #2035
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  36. #2036
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    Anyone bought the ooni indoor?

    https://uk.ooni.com/pages/explore-volt-12

  37. #2037
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    Quote Originally Posted by wileeeeeey View Post
    Anyone bought the ooni indoor?

    https://uk.ooni.com/pages/explore-volt-12
    You b@stard. Until I read your post I'd no idea such a thing exists. Now I need one and yet for the price I could get 50 Kalo (best pizza in Europe I heard from some Neapolitan clients - better than anything in Naples even though its near Trafalgar Square!) once a week for 2 years!

  38. #2038
    Quote Originally Posted by ryanb741 View Post
    You b@stard. Until I read your post I'd no idea such a thing exists. Now I need one and yet for the price I could get 50 Kalo (best pizza in Europe I heard from some Neapolitan clients - better than anything in Naples even though its near Trafalgar Square!) once a week for 2 years!
    There's a review of it half a dozen posts above...

  39. #2039
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    Quote Originally Posted by ryanb741 View Post
    You b@stard. Until I read your post I'd no idea such a thing exists. Now I need one and yet for the price I could get 50 Kalo (best pizza in Europe I heard from some Neapolitan clients - better than anything in Naples even though its near Trafalgar Square!) once a week for 2 years!
    I'm really tempted because then I could make lamacun too but I also have the kitchen aid pasta attachments still sealed in the packaging since the first lockdown

    I've added 50 Kalo to my saved placed on Google maps so will give it a try next time I'm nearby

  40. #2040
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    Would be good to see a Volt vs P134HA head to head.

    Pitch

  41. #2041
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    Quote Originally Posted by wileeeeeey View Post
    I'm really tempted because then I could make lamacun too but I also have the kitchen aid pasta attachments still sealed in the packaging since the first lockdown

    I've added 50 Kalo to my saved placed on Google maps so will give it a try next time I'm nearby
    Never heard of the Turkish pizza before, will have to try that for sure.

    50 Kalo also added for my next trip.

  42. #2042
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    Quote Originally Posted by Mj2k View Post
    Never heard of the Turkish pizza before, will have to try that for sure.

    50 Kalo also added for my next trip.
    Kind of half way between a poppadom and a pizza. Usually served as a starter or side dish to share.

  43. #2043
    I’m looking to get a pizza oven for my outdoor kitchen. I’ve used my gas bbq with a couple of pizza stones a few times; a few years ago I cooked 30 pizzas at my sons school summer fair!

    So I was looking at a duel fuel oven as the idea of not having gas scares me a bit Plus I’m not sure my young kids will want the wood cooked flavour necessarily.

    Top of the list is the 16” Ooni Karu. As it seems to tick all the boxes. The Gozney Dome looks lovely, but is too expensive for me.

    Is there anything else I should be considering?

    Is 16” worthwhile over the 12”? I’m more likely to be cooking 12” size to be honest, but I’m sure I read somewhere on here that having the extra space of the 16” to manoeuvre was useful and good for cooking things other than pizza.

    Am I over thinking the duel fuel thing? I think having gas as a back up makes sense, but would be good to get some advice based on other’s experience.

    And lastly what accessories do I need?


    Sent from my iPhone using Tapatalk

  44. #2044
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    Quote Originally Posted by MikeJSmith View Post
    I’m looking to get a pizza oven for my outdoor kitchen. I’ve used my gas bbq with a couple of pizza stones a few times; a few years ago I cooked 30 pizzas at my sons school summer fair!

    So I was looking at a duel fuel oven as the idea of not having gas scares me a bit Plus I’m not sure my young kids will want the wood cooked flavour necessarily.

    Top of the list is the 16” Ooni Karu. As it seems to tick all the boxes. The Gozney Dome looks lovely, but is too expensive for me.

    Is there anything else I should be considering?

    Is 16” worthwhile over the 12”? I’m more likely to be cooking 12” size to be honest, but I’m sure I read somewhere on here that having the extra space of the 16” to manoeuvre was useful and good for cooking things other than pizza.

    Am I over thinking the duel fuel thing? I think having gas as a back up makes sense, but would be good to get some advice based on other’s experience.

    And lastly what accessories do I need?


    Sent from my iPhone using Tapatalk
    I went Koda 16, originally wanted the Karu but realised I’d always just use the gas. Not missed the lack of wood as an option at all.

    I went 16 over the 12 for the exact reason you say regarding space in the oven.

    Accessory wise I have a wooden peel for launching, and an aluminium one for turning / removing. An IR thermometer gun too I’m order to ensure you’re at temp.

  45. #2045
    Quote Originally Posted by Mj2k View Post
    I went Koda 16, originally wanted the Karu but realised I’d always just use the gas. Not missed the lack of wood as an option at all.

    I went 16 over the 12 for the exact reason you say regarding space in the oven.

    Accessory wise I have a wooden peel for launching, and an aluminium one for turning / removing. An IR thermometer gun too I’m order to ensure you’re at temp.
    Yes, the gas only is also on the list and being a few hundred pound cheaper is a plus. But my concern is that I’ll miss the option for wood burning.


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  46. #2046
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    I have the Koda 12", wooden launch peel and metal turner too. I've had no problems with that size and it is easy to move and store. The 12" pizza sizes are big enough for my family when having one each. I think the main thing is that you just need to be a bit more vigilant on the cooking vs the 16" as the flame is closer. Top tip get the cover to move it as ours got picked up without and the stone slipped out and cracked the corner off. Not going to make that mistake again!

  47. #2047
    Master Pitch3110's Avatar
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    I have a Clementi and it is a cracking bit of kit.

    Indoors and winter time I have an Effiuno which again amazing.

    Pitch

  48. #2048
    Quote Originally Posted by Pitch3110 View Post
    I have a Clementi and it is a cracking bit of kit.

    Indoors and winter time I have an Effiuno which again amazing.

    Pitch
    OK cool, I'll take a look at that too.

    Quote Originally Posted by reecie View Post
    I have the Koda 12", wooden launch peel and metal turner too. I've had no problems with that size and it is easy to move and store. The 12" pizza sizes are big enough for my family when having one each. I think the main thing is that you just need to be a bit more vigilant on the cooking vs the 16" as the flame is closer. Top tip get the cover to move it as ours got picked up without and the stone slipped out and cracked the corner off. Not going to make that mistake again!
    Top tip noted! Thanks.

    It seems like a wooden peel for launch and metal for turning / retrieving from the oven is a standard approach so I'll look at that too. I have an IR temperature gun already so at least that's one thing I don't need to buy!

  49. #2049
    I made the last 8 pizzas I'll ever do on my BBQ. They were all pretty decent to be honest.

    However, new Gozney Dome is arriving on Tuesday!

  50. #2050
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    2023 here we go ……


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