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

[NikGixer750]

It's the rolling pin that you need to lay off or face expulsion from this thread.

I dont use a rolling pin, we just use our hands to work it into shape, I did try a method I found on youtube but could not get the hang of it.

[Raffe]

I dont use a rolling pin, we just use our hands to work it into shape, I did try a method I found on youtube but could not get the hang of it.

Good to know.

There were some ne'er-do-wellers talking about it earlier in the thread. Can't go back and look for fear it will cause a heart attack.

[Pitch3110]

32 last night which is a record in one night.

The dough was the worst in sometime, I think my IDY must have been past its best, I’ve been using it 14 months. All were very happy and tasted great but just zero air in the crusts.

Big plus was my first outing with pumpkin cream, mind blowing good with mozzarella and Gorgonzola.

Too busy to take pics but a couple before it kicked off.

Pitch




mary bridge tacoma



mary bridge tacoma


mary bridge tacoma

[Boss13]

Pitch you are a legend!

[Mj2k]

Great effort Paul!

I found similar with my IDY making some dough balls, had gone past the BBE but amazed it ‘stopped’ working so quickly after.

[Devonian]

Stunning work fella :-)

[Raffe]

32 is quite a number, respect. Must have been frustrating that the dough didn't rise.

FYI, I always use fresh yeast, very reliable.

[reecie]

So got a Koda 12 arriving. Gas bottle is here. Got the peels. Caputo Blue 00 plus yeast and Mutti sauce on their way. Thank god for my daughters JL discount on the Ooni equipment! So do I need an IR temp gun and if so which? This could be the most expensive couple of burnt pizzas ever :-)

[Raffe]

So got a Koda 12 arriving. Gas bottle is here. Got the peels. Caputo Blue 00 plus yeast and Mutti sauce on their way. Thank god for my daughters JL discount on the Ooni equipment! So do I need an IR temp gun and if so which? This could be the most expensive couple of burnt pizzas ever :-)

Basically any cheap one will do, just make sure it can display temps over 500 degrees C.

Like this: https://www.amazon.co.uk/dp/B07LF1FHRF/


Best of luck!

[reecie]

Basically any cheap one will do, just make sure it can display temps over 500 degrees C.

Like this: https://www.amazon.co.uk/dp/B07LF1FHRF/


Best of luck!

Thanks. Will be a learning experience no doubt :-)

[reecie]

Well I am impressed with myself for a first go









The first a Neapolitan with fresh mozzarella and the fourth and last with dried mozzarella and ham. Both tasted great and the family loved them. So I’ll take that.

[Raffe]

These look excellent, congratulations!

[Mj2k]

Impressive first attempt, mine was tears in the base and tears in my eyes!

Family member has just left JLP, I will miss the discount.

[Pitch3110]

Great pizzas there, good work.

I'm back on it this weekend with new yeast and Nuvola on a 36 hour RT.

Have a great weekend all.

Pitch

[Jackwibble]

Only just found this thread so hello fellow pizza lovers, my weapon of choice was a present from my daughters for a significant birthday (bus pass time!) welcome the Ooni Fyra which is a Wood pellet machine,they chose well as I have a GMG Wood pellet smoker. My go to dough is the standard Ooni recipe cold rise for 48hrs super gluten and easy to handle nice rise and bubbly crust also use the mutti pizza sauce.
The most I have cooked in one go is 6 including a garlic bread, we use it once a week rain or shine.
[IMG][/IMG]


[IMG][/IMG]

[Mj2k]

Good looking pizza there, and great to have another meat smoker on here; my smoker is through a BGE XL but love the idea of a pellet smoker to add to the mix!

Pizzas today came out well; not done them for a while so was happy I did not screw it up. Forgot photos though.

No puffy crusts though, my dry yeast is 'just' beyond the BBE date so either this or the fact it was not as warm as I predicted & do not trust the 30C proving temp in the oven.

Will revert back to fresh yeast next time and see how it goes.

[ray_li30]

Hi all, I have been using the PizzApp to make a decent 70% Neapolitan pizza. These have gone down well with the family, but a few have requested a more crispy/crunchy pizza. Any idea how to achieve this or any decent dough recipes out there to try?

[Pitch3110]

Good looking pizza there, and great to have another meat smoker on here; my smoker is through a BGE XL but love the idea of a pellet smoker to add to the mix!

Pizzas today came out well; not done them for a while so was happy I did not screw it up. Forgot photos though.

No puffy crusts though, my dry yeast is 'just' beyond the BBE date so either this or the fact it was not as warm as I predicted & do not trust the 30C proving temp in the oven.

Will revert back to fresh yeast next time and see how it goes.

I’ve opened new ADY yesterday and 20 hours in its looking great buddy. I’ve leant my lesson from a few weeks ago crusts were woefully bad.

Fingers crossed for this afternoon.

Also got a 7 hour blue underway.

Pitch

[Pitch3110]

Hi all, I have been using the PizzApp to make a decent 70% Neapolitan pizza. These have gone down well with the family, but a few have requested a more crispy/crunchy pizza. Any idea how to achieve this or any decent dough recipes out there to try?

I think a longer slower process will help. What are generally doing??

Pitch

- - - Updated - - -

Hi all, I have been using the PizzApp to make a decent 70% Neapolitan pizza. These have gone down well with the family, but a few have requested a more crispy/crunchy pizza. Any idea how to achieve this or any decent dough recipes out there to try?

I think a longer slower process will help. What are generally doing??

Pitch

[ray_li30]

Last one I did was 2hr RT followed by 24hr CT. Working with a Ooni Koda, generally speaking it would be shoot, 60-90 seconds before rotating and cooking for another 60-90 seconds.

[Pitch3110]

Last one I did was 2hr RT followed by 24hr CT. Working with a Ooni Koda, generally speaking it would be shoot, 60-90 seconds before rotating and cooking for another 60-90 seconds.

https://youtu.be/tzb4BKO3JRo

Give this fella a go, I have learned loads.

Pitch

[ray_li30]

https://youtu.be/tzb4BKO3JRo

Give this fella a go, I have learned loads.

Pitch

Thanks!

[Pitch3110]

Let’s start balling.

Pitch

[Mj2k]

Using oil in the dough?


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[Pitch3110]

Using oil in the dough?


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Nah buddy, I just oil the bottom of the tub

Pitch

[Mj2k]

Nah buddy, I just oil the bottom of the tub

Pitch

Will have to try that as my individual balls in individual tubs were a nightmare.

Hope the mammoth cook off is going well Paul.


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[Pitch3110]

[Boss13]

Wow amazing Pitch, hope all is well. You clearly haven't lost the magic touch !!!

[Raffe]

World class pizzas, mate.

[Devonian]

Wow Paul they look amazing :-)

[Mj2k]

What pepperoni are you using Paul? Read about some brands ‘cupping’ when cooked but mine all stay flat as a pancake.

Seeing your crusts I will be getting some new yeast before I try again.

[hogthrob]

Amazing looking pizza there. Are they "soft and crounchy in the same time"?

[Pitch3110]

Cheers fellas for the lovely kind words, very much appreciated.

Thanks A, all is well buddy, the Effe was used yesterday as it was too cold to fire the Clementi up, hope you are all well.

So the pizza’s…..

The 7-8hr RT Caputo Pizzeria Blue were very good with nice rise and flavour was great, but …….

30hr RT Nuvola, wow at another level. Airey crusts which had a nice crisp but spring back as well. Dough was chewy with amazing texture. Using in date yeast helps as well LOL. I used the Caputo ADY for the first time yesterday.

The pepperoni was from A di M Matt. Purchased two kilo which i split down and freeze, it’s great stuff. Same with mutti which I buy in 4.2kg tins and fior de latte.

The big find this year is their creamed pumpkin purée, it’s amazing.

We have all come a long long way my pizza buddies since I started this thread over 4 years ago now and there is some amazing info through the back pages. I really do enjoy seeing everyone’s efforts and thank you for all the snippets of info that has helped me, special shout to Raffe.

Long may it continue chaps and keep ‘em coming.

Pitch

PS: And nothing major has kicked off over 4 years and 30 odd pages, surely a first on TZ in recent years. 

[Mr Curta]

PS: And nothing major has kicked off over 4 years and 30 odd pages, surely a first on TZ in recent years. 

What a load of palaver over glorified cheese on toast...























...this one looks amazing!

[Adge]

Got a new cast iron from the charity shop... Had to take it for a spin!

Burnt the crust on the bottom a bit when I transferred it to the hob for the finish. Oh well I'll have to try again soon

[Pitch3110]

What a load of palaver over glorified cheese on toast...























...this one looks amazing!

That's exactly what I always called 'em before a life changing gastronomic event in Naples...

Trust you are keeping well buddy, now clear off...... hehehehehehe

Pitch

[guinea]

I used the Caputo ADY for the first time yesterday.

The pepperoni was from A di M Matt. Purchased two kilo which i split down and freeze, it’s great stuff. Same with mutti which I buy in 4.2kg tins and fior de latte.

We have the same AdM shopping list. I also love their Nduja - get on it if you like it.

At the moment I have about 4Kgs of Fior di Latte in the freezer, ready to go any time.

[Mj2k]

The pepperoni was from A di M Matt. Purchased two kilo which i split down and freeze, it’s great stuff. Same with mutti which I buy in 4.2kg tins and fior de latte.

˜‚

Cheers. Was hoping it was elsewhere as with only 2 normal sized freezers I don’t tend to have much free space for 2kg of it - my wife doesn’t like it and it would therefore last me a couple of years!

Will see if a couple of friends who make pizzas want to break a pack down together.


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[Franco]

The pepperoni was from A di M Matt.


Hi, sorry what is A Di M Matt. A supplier?
Thanks
Franco

[Mj2k]

Hi, sorry what is A Di M Matt. A supplier?
Thanks
Franco

https://www.adimaria.co.uk

Online Italian wholesaler with a wide range of products.

Matt is me lol.

[Raffe]

Hi, sorry what is A Di M Matt. A supplier?
Thanks
Franco

[Passenger]

I sometimes like to throw a few anchovies on mine, leave it to the end of the cook so as not to dry them out, 'little fish', love em.

[Mj2k]

I sometimes like to throw a few anchovies on mine, leave it to the end of the cook so as not to dry them out, 'little fish', love em.

Agreed, had them on mine at the weekend.

Then got to graze on the ones that were left after. Mmmmm

[Raffe]

Love anchovies on pizza.

[Pitch3110]

All sorted for the match ����
cefcu decatur il

[burton]

Thought I would share my pizza adventure, still learning with the oven and how best to get the dough

Have used a few different methods, but find the easier one is to use our bread maker to make the dough and let it prove overImage1655480021.833330.jpgImage1655480074.429337.jpg


Sent from my iPhone using TZ-UK mobile app

[Mj2k]

Thought I would share my pizza adventure, still learning with the oven and how best to get the dough

Have used a few different methods, but find the easier one is to use our bread maker to make the dough and let it prove overImage1655480021.833330.jpgImage1655480074.429337.jpg


Sent from my iPhone using TZ-UK mobile app

The adventure begins when you cook it!

[Franky Four Fingers]

I have 2 packets of Caputo that has a best before date of Mid April this year so its a few months out of date, whilst I'm sure it wont kill anyone is there any reason not to use it?

[Raffe]

I have 2 packets of Caputo that has a best before date of Mid April this year so its a few months out of date, whilst I'm sure it wont kill anyone is there any reason not to use it?

Serious question?

It's a bit like the best before date of salt...

[ernestrome]

Pepperoni for the kids and mixed topping for the adults