Reply With QuoteI agree!
Originally Posted by Devonian
Looks a great pizza still :-)Even so.
Last week I did a pizza dough with 20 hours proof. Then I forgot the last dough ball, it was in the hot kitchen until late morning the next day (another 10+ hours), when I reballed it and stuck it into the fridge. 24 hours later I took it out and let it prove for another 4 hours until I baked it:
I agree!
Fired up the Char this evening (need to get a proper table).
Jake
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Small pizza party tonight, eight pies: plain tomato/buffalo/salami for the kids and a couple of Quattro Mani, a calzone and finally a plum dessert pizza.
No photos, you have to trust me.
Someone who lies about the little things will lie about the big things too.
Clearly my invite never arrived! Sounds a fantastic mix - how do you share calzone, or are you making for individuals?
Still yet to have enough room for a dessert pizza, one day...
We need photos of that plum dessert pizza next time. Sounds divine.
Found three rather sad-looking leftover small pizza balls this morning, just balled them up again.
Handful of plums left as well...
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Plums.
Someone who lies about the little things will lie about the big things too.
And since we were at it, I also made a Nutella pizza.
Someone who lies about the little things will lie about the big things too.
We do Nutella too, everyone loves it. Add slices of banana and a small sprinkling of brown sugar which caramelises nicely and then some ice cream :-)
And since we were at it, I also made a Nutella pizza.
Do you bake the Nutella? I only spread it once the pizza came out, was afraid it would burn otherwise.
Someone who lies about the little things will lie about the big things too.
Intrigued to know the answer, as always assumed it would burn. The plum pizza looks good, will have to try that.
The last time we did it in the ooni (which never seemed to get that hot) and did it as a calzone and it tasted amazing. The nutella melts and the banana's soften and are warm. Had to part cook it, then take it out and sprinkle a little brown sugar on otherwise that burns straight away. Ice cream or cream to finish. Yet to try it with the effeuno.
Edit - I'm reasonably sure from memory that we've also just done it on a pizza base and added the nutella and banana and cooked them and they were good, but I'm also doubting myself now??
Either way, can't really see how the Nutella would benefit from the bake. I suppose safest to apply it afterwards.
Obviously different with a sweet calzone, which I find intriguing.
Someone who lies about the little things will lie about the big things too.
Are ice cubes still the best approach to cook a base without toppings on it? Calzone does feel easier.
Fancy doing Nutella & marshmallow on a pizza, but the latter would need a char (or a blow torch?)
Not my photo
I’ve just been told by the boss that we never did it as a flat pizza. We always did calzone. Nutella spread and chopped up bananas. Take it out when nearly finished and add a sprinkling of Demerara sugar. Served with a small pot of honey on the side (or spooned over) with optional ice cream. We copied from our local Italian. Give it a try :-)Either way, can't really see how the Nutella would benefit from the bake. I suppose safest to apply it afterwards.
Obviously different with a sweet calzone, which I find intriguing.
Will do, sounds too tempting not to.
Someone who lies about the little things will lie about the big things too.
Ditto, am in here too!
Tandem today had both the Clementi and EffeUno working together to knock out 24 for pals. For numbers quick they were perfect together, style and speed.
Pitch
Well done - I’ve not go 24 pals
One pizzaolo for two ovens?
Someone who lies about the little things will lie about the big things too.
Just had a pizza in an open Biergarten in Italy, huge place.
Walked over to the pizzaolo and we chatted a bit. He has two gas-fired ovens with a rotating stone, they turn once in about 90 seconds. When they have peak demand, they fire up both ovens and churn out 60 to 70 pizzas per hour. That's hard work during the Italian afternoon heat.
Someone who lies about the little things will lie about the big things too.
And what was the pizza like?
Where are the photos?
You’re such a tease!
Pizza was very nice, they do both Northern Italian crispy and Napoletano. We had two of each style and all came out very good.
No pictures, I had my hands full.
Someone who lies about the little things will lie about the big things too.
LOL........
Garlic breads, pizza and sweet ones to finish, went down a treat
Pitch
I had a bit of a session with my Ooni yesterday as we had family visiting. Churned out 14 pizzas but it meant I had enough dough to experiment with dessert pizzas.
Both turned out pretty nice and were scoffed before I had chance to photo them!
In both cases cook the base until nearly done then:
(1) spread liberally with Nutella,sprinkle with chocolate drops and then plonk some regular size marshmallows on top. Return to the oven to flash through and brown the marshmallows.
(2) as above but using Biscoff spread instead of Nutella.
Personally i thought the Nutella one was much nicer but the kids suggested Biscoff and it disappeared pretty quickly so can’t have been too bad!
(just noticed similar chatted about a couple of pages ago!)
Last edited by village; 5th September 2021 at 11:51. Reason: Read the thread!
Three pizzas out of the F1 today:
Someone who lies about the little things will lie about the big things too.
Looking great as always my friend!
Had a nightmare last weekend, my dough 24hr RT was just awful to work with, could barely stretch it.
Previously was a 4hr RT, 16hr Fridge, then another 4hr RT balled half way through.
Not sure what I got wrong; all stretch & folds done as per usual.
Fantastic looking pizzas Raffe :-)
Sounds strange. Did you use fresh yeast? Might have died?
Someone who lies about the little things will lie about the big things too.
Fresh yeast from the freezer. Certain it’s not dead given the rise from the dough which was huge overnight.
The science is eluding me, as nothing else has been conducted incorrectly.
Perhaps too many draft beers with my father before attempting to cook, who knows!
Here's a hint...
Someone who lies about the little things will lie about the big things too.
Haha was only 3L over the course of a 5hrs so nothing daft at all.
Pitch
Wow, top notch that.
Someone who lies about the little things will lie about the big things too.
Read the thread with envy. Currently making do with an Aldi stove top pizza cooker that sits on the grill of the bbq. My wife has offered to buy me a decent one yet can’t decide what to go for. Having watched too much YouTube quite fancy a wood oven that can cook more than just pizza. I’’m paralysed with indecision.
Made this pizza using my friend’s Igneus Classico. Been craving for a pizza oven since.
Last edited by mylofitz; 13th September 2021 at 18:49.
Late late lunch.
Someone who lies about the little things will lie about the big things too.
Unless you have a setup where you can use a wood-fired oven for 9+ months per year, my advice is to go electric/indoor. You get a much better mileage out of these.
Someone who lies about the little things will lie about the big things too.
Raffe you have one of those Italian EffeUno ovens don't you? We could be moving house soon and am toying with hopefully getting one but I'm concerned about the radiant heat from them. So wonder if you just leave it out on the worktop or can have it "built in" with maybe a couple of inches round it for ventilation. Which model do you have?
I tried to negotiate having one when we have the the new kitchen built. I lost that conversation by a huge margin.
Next attempt is for a meat slicer.
They stay surprisingly cool but I would not want to risk putting one in a housing. When cooking is complete I wack mine on full for 30mins then turn off, the fan continues for about another half hour.
Pitch
Thanks for the info. So out on the worktop then. You turn it up full to burn off any spills?
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Same here, 30 minutes after bake cleans the pizza stone.
I have seen pictures of F1 ovens integrated into a kitchen, but would advise to build a proper margin around it and make sure there is good ventilation. Mine sits on top of a small cabinet.
- - - Updated - - -
You need a semi-pro meat grinder and a sausage filler. Trust me.
Someone who lies about the little things will lie about the big things too.
I’m not sure I’d risk having one built in unless you’re able to find out from the company that they are suitable for use that way. I’d imagine that ‘google’ will have the pictures out there if it’s viable :-)
As to the EffeUno itself, I’d have to say it’s the best thing we’ve ever bought for the home. We use it at least once a week, the pizzas are as good as any we’ve had and it’s very straight forward. The most work is making the dough (something we’ve still not got as perfected as Pitch or Raffe’s looking at their pictures, but we’re getting there). I’d also say we’re recouping the £750 outlay as we just don’t buy take aways anymore. We cooked for a dozen people recently.
One point to note - we had a slight crack appear on the glass and a small shard came away. It happens I guess. They were fantastic in replacing it and the customer service is second to none.
We’re fortunate enough to have a large kitchen so ours sits there permanently.
Love your kitchen, wish I had that kind of space.
Someone who lies about the little things will lie about the big things too.
Kitchen Goals!! nice!
I am missing the F1 greatly. Hope to get one again. Devonian, where did you buy from? That sounds like great customer service.
Last time around I bought from Pizza United. Their service was also good, although I did not have any problems and I guess that is when customer service is really tested!...they also confirmed the 2 year warranty would pass to the new owner which is nice.
Visitors often ask why we've got such a big kitchen, but it was the best option. Our house is reverse living as we've got fantastic views over the countryside for about a mile and can just about see the sea. We initially decided to build a conservatory on the patio at the side and the architect thought it wasn't a great idea. He advised us to knock the kitchen into the lounge to make a huge open plan space and then to go over the garage and put a new kitchen there as it's wasted space. It's a double garage with a laundry room so it made sense to go over all of it. Bizarrely every cupboard is full up!
I got mine from Pizza United too and when I had the shard the mobile contact was an Italian chap and he couldn't have been more helpful. He couldn't source the glass in the UK at the time so took it out of one of his ovens and shipped it from Italy. Based on my experience I'd definitely use them again.
Stop it!
Photo of all gadgets required, have always wanted to make my own sausages.
Love mixing herbs & spices etc into meatball rissoles for Xmas, or for sausage rolls & love to take it further.
Sister & BIL over Saturday, so will be trying to get my pizza hame back!
Also killing my basil, last year it grew great, this year it just doesn't get happy - too much / too little water, nothing works & leaves are tiny.
The most successful aspect with basil has been the cutting I put in a glass of water that has sprouted & rooted very well indeed.
Anyone got tips? Looked at lighting solutions, but rather not!
The Ankarasrum, meat grinder, sausage filler and some examples of sausages:
Don't get me started on gadgets, I also have a pasta maker and an ice cream maker.
Someone who lies about the little things will lie about the big things too.
Both kit & the end result look fantastic - making me want them even more.
Pasta maker is also on the cards for future experimentation. Seems a lot of effort tho.
Found an small Italian shop / deli 5 miles from home earlier so got 15kg of blue to keep me going. More expensive than online but no postage, plus deli meats.
Happy days.
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