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

  1. #1051
    Journeyman Ginpopy's Avatar
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    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...


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  2. #1052
    Master Pitch3110's Avatar
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    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
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    A bit long on the yeast...

  4. #1054
    Journeyman Ginpopy's Avatar
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    The Pizza Thread.... show off...

    ... back again.

    After two hours divided into 6 portions:














    Now gas turned on heating 30’ minutes ...


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    Last edited by Ginpopy; 27th September 2020 at 15:55.

  5. #1055
    Journeyman Ginpopy's Avatar
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    ... 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


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

  7. #1057
    Master Pitch3110's Avatar
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    Great stuff. Got the bug ???????

    Pitch

  8. #1058
    Journeyman Ginpopy's Avatar
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    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


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    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
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    230-40g = 12” pizza in our household

    Good first effort though

  11. #1061
    Journeyman Ginpopy's Avatar
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    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?


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  12. #1062
    Master
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    Quote Originally Posted by Ginpopy View Post
    What? 230 - 240 gr = 12 pizza? How that? 20 gr each?


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    12 inch / ~30cm

  13. #1063
    Journeyman Ginpopy's Avatar
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    Quote Originally Posted by Captain Morgan View Post
    12 inch / ~30cm
    Understood... thank you


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  14. #1064
    Craftsman
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    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
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    Quote Originally Posted by Ginpopy View Post
    What? 230 - 240 gr = 12 pizza? How that? 20 gr each?


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    One 12” pizza, not twelve pizzas.

  16. #1066
    Master
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    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
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    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
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    [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
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    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.


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  21. #1071
    Grand Master Raffe's Avatar
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    Tomato sauce, olives, mozzarella, mortadella and burrata. Wow (if a bit heavy, need a grappa now).


  22. #1072
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    That looks good. Did you cook before adding everything??

    Pitch

  23. #1073
    Grand Master Raffe's Avatar
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    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?).



  24. #1074
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    Raffe, pizza looks fantastic as always...now come on you must start an ice cream thread!

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