New stand for the oven:
Tastes good!
Someone who lies about the little things will lie about the big things too.
She is loving the pizza, realised I forgot olives this evening.
First time with a 60hr dough tonight. Taste was a significant improvement. Crusts raised well in the oven & also unfortunately charred a little too much as a result, but feel it was my best yet & another step forward.
The one I forgot to take a photo of was better, honest...and more round!
Made up an 8hr dough as a back up for this not working, but wasn’t required so have frozen & will see what happens with that next week.
First attempt at a Sheet Pan Pizza. Got a thumbs up from the family
From
Last edited by reecie; 7th July 2020 at 20:00.
As we're posting pictures, I'll post one too, this time practicing with a proper oven
Don't know how you guys manage to be cooking and snapping all those shots, it's over in a flash. Really enjoyed using a wooden launch peel, and had a real flop with a metal perforated peel.
Litcan, looks an impressive oven, what sort is it?
Thanks, it's my father's oven that we've just finished building, unfortunately I don't have a pic of it finished, but here is one in the progress.Originally Posted by Mj2k
It's a refractory build kit, which comes with with as the base, dome, insulation and chimney, which you then build on site. The company is the one I've asked about earlier in this thread, appears they are a part of Gozney, link below. This is the 760mm oven.
https://www.thestonebakeovencompany.co.uk/build-kits/
Stunning_
Beautiful set up, maybe in our forever house! Will have to stick with my Ooni for the moment though.
Thanks chaps, the build was really worth it. It is really impressive in heat retention, was still over 100 degrees inside at lunchtime the day after cooking, perfect to create sun-dried tomatoes.
I'm going to give Clementi a go for myself, so will be interesting how they compare...
Last edited by Litcan91; 7th July 2020 at 21:08.
Fantastic build...any external pics of the building? Assuming in the garden?
Poor efforts on my part, thought I had some but can't find anything shows the building. Yes, it's in the back end of the garden, maybe this shot will give a better idea.
I'll take & share some additional shots later.
Looks awesome!
Raffe, how do you find the pizza party oven?New stand for the oven:
Tastes good!
They seem to offer great value for the cooking space. I've had pizza from one before, but have not had any first hand experience.
I love it. Real value for money.
sorry for the off-topic question:Poor efforts on my part, thought I had some but can't find anything shows the building. Yes, it's in the back end of the garden, maybe this shot will give a better idea.
I'll take & share some additional shots later.
how are you avoiding the inevitable cobwebs in the general area, but in particular across the wooden roof structure?
it seems prime for spiders setting up home (as we ourselves are seeing!)
Structure is approximately a year old, no apparent issues, but guess any outdoor open structure can be prone to this.
Same would apply as anywhere else, brush it down or vacuum it up as general upkeep.
Last edited by Litcan91; 8th July 2020 at 15:58.
Someone who lies about the little things will lie about the big things too.
Cooking for neighbours?
Love the metal rack at the bottom, got 3 on my big green egg table, cracking little things.
Looks great Raffe...set for the weekend!
Great to see the pics and banter, looking good guys.
Event at ‘pitch’ tomorrow so two batches done.
One 63% Blue with sourdough starter, the other 62% Nuvola with fresh yeast.
Roll on tomorrow afternoon.
Pitch
Missed my invite!
Double dough, your poor kitchen aid!
Want to try a sourdough base but b*****d starter just won’t do anything!
No dough for me yet, can’t decide whether to make tmrw morning for Sunday, do an 8hr one or use the last 8hr batch I froze as an experiment.
I reckon I could mail you some Matt
Had my team over for pizza night, was big fun. Best feedback was for the calzones, those were GRAND.
The metal rack is IKEA.
Plenty of experimenting there and now the balling.
20+ today so busy one.
Pitch
Paul,
What size are the trays on the left? Look perfect for my needs.
https://www.homebase.co.uk/wham-14-7...er-box_p513498
There goes buddy
Yesterday evening and night went very well and the 24hr sourdough was certainly a step up and that is saying something.
Trust all those chained to their ovens have had an enjoyable one.
Pitch .
Looking great there, Paul!
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My char pizza oven should arrive this week so I’ll be looking to take some of the excellent tips here and pit them into practice
Finally managed to try this today...was a bit of a gap since my last go due to weather and recovering from a less successful run out last time (last 3 pizzas out of 9 didn't quite stretch properly)...
85% Caputo
15% Semolina
60% hydration
Also made slightly bigger balls this time.
Was a game changer. Dough stretch was great and the taste was ever so slightly different. More digestible or at least that was the impression that we had.
Will be continuing with adding semolina going forward. May even try the spelt suggestion. Thanks!
Great, happy you liked it.
Now about that bird food on your pizza...
Someone who lies about the little things will lie about the big things too.
Ha! My son insisted on it! Definitely not neapolitan I agree...
On one of the FB ooni groups there's been one of the members started using an old beer dough recipe form the Guardian and I thought I'd give it a go yesterday. Amazing results for only about a 5 hour RT instant yeast prove.
Dough made at 10am with Punk IPA, balled at 13.30 started cooking at 15.00.
I think the extra sugar in the beer and the olive oil in the dough (I know not proper) seemed to make it brown quicker so more than normal vigilance was required but I'm really pleased with the results. And so were the socially distanced in-laws who scoffed them.
I tried to post link but i lost the post. Just Google it.
Does nobody make Roman pizzas?
I much prefer them to the Neapolitan.
Maybe that’s because I got used to them when in Italy.
They look nice, did you bake them in this oven?
72hr dough - check
Oven up to temp - check
Toppings all ready - check
Sauce - oh dear.
For the first time I’ve assumed I had sauce ready made. Now rapidly reducing a can of passata as my only other option was cracking a 2.5kg of toms open & don’t have time. Bugger!
Recovered well.
First pizza I had too much mozzarella on it as per the photo.
Second one looked brilliant & was my best yet, however I forgot the photos apart from capturing the crust before eating it! Most air I have managed yet, so feeling very content.
Nice!
Someone who lies about the little things will lie about the big things too.
Cheers gents, the second pizza also had the olives halved - firstly as I lost a few on the launch, but also a bite of full olive was a little too much.
Realised I am yet to do my favourite of anchovies. Every time I put 'my' flavours on one half that are not easy to remove, I always seem to slightly char my wife's half!
This dough was an interesting experiment, had been 8hrs room temp, frozen as I didn't screw up the 60hr dough I was planning on using. It then got defrosted & in the fridge for longer than planned as we weren't hungry last night, leading to 72hrs total. Final 5hrs at room temp with a few stretch & folds between Team Meetings, before balling up and final 2hrs.
Will try a non freeze next time, as added so many variables to this dough I have no idea what was key to the crust. Learning continues, but am convinced now that 8hr dough is just nowhere near as good a flavour.
Need to also try the semolina mix too!
Well done Matt, boom, you have done it.
Proud of ya son.
Pitch
It's a new rotating roccbox nodel hahaha
They look nice, did you bake them in this oven?
Hard days painting, and the suns finally out so why not...
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Hi
Which romana you mean? The thin one, with little or no cornicione - or the doughy one usually cooked in trays and sold by the slice?
For all the ooni owners, what's the best fuel to go for? The ooni 3 is no more, so it's either the pellet only Fyra, the gas only Koda or the wood/charcoal Kura which has the option to add gas
Gas would be my preference. I haven’t used wood since getting the gas burner and find we use the oven way more since switching to gas too.
I had the Ooni Pro with gas, sold it and nowadays alternate between electric Effeuno and wood-fired Pizzaparty. It's so relaxing to fire up the oven and bake a few pizzas.
Here are mine from tonight:
My daughter's salami, anchovies and olives:
A guest's Margherita with anchovies:
And my first ever dessert pizza: strawberries and rasberries, enriched with a gentle dose of mascarpone:
Last edited by Raffe; 20th July 2020 at 21:31.
I have the ooni 2 and I have been using the ooni oak pellets. It really isn’t great as I’ve never been able to maintain the needed temperature. You can get a beautiful pizza but the next will come out terrible.
I’m sure with more practice, I may get better but I feel it’s ultimately too small and with no real insulation it’s just too inconsistent.
So I’d go for gas.
I have the 2s, and always found that the wood pellets gave me inconsistencies with heat; so much so I rarely used it. I bought the gas adapter and find it much better, with no discernible difference in taste.
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I have the Ooni Koda (Gas) and it’s so easy to use, plug in a bottle, turn on and leave until it’s hot enough, turn gas off when finished and when it’s cool simply pack away...
Just made my parents a pizza each and showed them how easy and simple they are to use and make, they both said they were the best pizzas they have had and much better than bought ones...
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