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

  1. #1651
    Grand Master Raffe's Avatar
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    Quote Originally Posted by Mj2k View Post
    Seems a lot of effort tho.
    Not at all, and 100% improvement over shop-bought pasta guaranteed.
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  2. #1652
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    Quote Originally Posted by Raffe View Post
    Not at all, and 100% improvement over shop-bought pasta guaranteed.
    Ah ok, wow - perhaps a new thread!

    Assuming you are talking the handled rolling machine?

    Could probably get away with the size of that! Is there a Rolls Royce brand to look for? Have used a cheap one in the past & the experience was poor.

    Cheers

  3. #1653
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    Quote Originally Posted by Mj2k View Post
    Ah ok, wow - perhaps a new thread!

    Assuming you are talking the handled rolling machine?

    Could probably get away with the size of that! Is there a Rolls Royce brand to look for? Have used a cheap one in the past & the experience was poor.

    Cheers
    Naah, those thingies are OK to do lasagne pasta, but if you like real spaghettis (the 2mm thick ones, made with proper Semola di Grano Duro Rimacinata and fresh egg) you will need a real machine. The Italians are building marvellous pieces of engineering art, but I was unsure if I would stick with it and bought a cheap Philips machine and surprisingly never felt the urge to upgrade to the real thing.
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  4. #1654
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    Quote Originally Posted by Raffe View Post
    Naah, those thingies are OK to do lasagne pasta, but if you like real spaghettis (the 2mm thick ones, made with proper Semola di Grano Duro Rimacinata and fresh egg) you will need a real machine. The Italians are building marvellous pieces of engineering art, but I was unsure if I would stick with it and bought a cheap Philips machine and surprisingly never felt the urge to upgrade to the real thing.
    Damn, was worried you’d say that - if it requires a plug she sees it as a gadget lol.

    Will do some research.


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  5. #1655
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    Quote Originally Posted by Mj2k View Post
    Damn, was worried you’d say that - if it requires a plug she sees it as a gadget lol.

    Will do some research.


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    C'mon, it's a beauty, isn't it?




    On a serious note, few limits on what you can spend on additional matrices, like all kinds of Spaghetti sizes, Tagliatelle, short pasta e.t.c. I think I have a dozen (even though I make thick Spaghetti 90% of the time).
    Last edited by Raffe; 16th September 2021 at 09:05.
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  6. #1656
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    Used to be a food technologist many moons ago, love a good piece of extrusion equipment.

    The added joy of being able to add other heads to the machine is another way to drain my wallet!

  7. #1657
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    I’ve been faffing about with different doughs this year and I’ve decided to stick to the one below. It’s reliable,tastes good and I’ve found it the easiest to work.

    1 ltr tap water - dissolve 10g salt in it.
    1.8kg OO flour
    5g fresh yeast (although I’ve been using the appropriate amount of Caputto dried yeast)

    I get it going in the mixer with a dough hook for a few minutes and then turn out and give it a good five minutes or so kneading by hand.
    1 hour relax then divide into 10 balls. Prove in the fridge. I’ve been making the dough on the morning of the day before and then proving in the fridge until the next morning when I remove to sit at room temperature until for a few hours.

  8. #1658
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    Quote Originally Posted by village View Post
    I’ve been faffing about with different doughs this year and I’ve decided to stick to the one below. It’s reliable,tastes good and I’ve found it the easiest to work.

    1 ltr tap water - dissolve 10g salt in it.
    1.8kg OO flour
    5g fresh yeast (although I’ve been using the appropriate amount of Caputto dried yeast)

    I get it going in the mixer with a dough hook for a few minutes and then turn out and give it a good five minutes or so kneading by hand.
    1 hour relax then divide into 10 balls. Prove in the fridge. I’ve been making the dough on the morning of the day before and then proving in the fridge until the next morning when I remove to sit at room temperature until for a few hours.
    Couple of tips: add the salt only after you have mixed the dough properly, I usually wait for 30 minutes. Instead, begin with dissolving the yeast in the cold water and add the flour. Add some stretch and folds before letting the dough prove. Finally, consider cutting down on cold proving and add room temperature proving - enables you to reduce the yeast. If you have a total of 16 hours room temperature proving, you will only need one fifth of the yeast.
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  9. #1659
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    Quote Originally Posted by Raffe View Post
    Couple of tips: add the salt only after you have mixed the dough properly, I usually wait for 30 minutes. Instead, begin with dissolving the yeast in the cold water and add the flour. Add some stretch and folds before letting the dough prove. Finally, consider cutting down on cold proving and add room temperature proving - enables you to reduce the yeast. If you have a total of 16 hours room temperature proving, you will only need one fifth of the yeast.
    That’s interesting. I’ve been using a ratio of 1/3 hot water & 2/3 cold water for my dough. So do you use 100% cold (tap) water?


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  10. #1660
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    Quote Originally Posted by ghu1967 View Post
    That’s interesting. I’ve been using a ratio of 1/3 hot water & 2/3 cold water for my dough. So do you use 100% cold (tap) water?


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  11. #1661
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    Quote Originally Posted by Raffe View Post
    Always.
    Noted. Cheers.


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  12. #1662
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    Someone who lies about the little things will lie about the big things too.

  13. #1663
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    Someone who lies about the little things will lie about the big things too.

  14. #1664
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    In case you want to be able to eat it daily guilt free :-)

  15. #1665
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    You call that pizza? I feel pity for anyone who has to eat this.


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  16. #1666
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    I’d rather never eat pizza again that that!

  17. #1667
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    Salami and plenty of garlic. Not healthy.


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  18. #1668
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    Parma and burrata.


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  19. #1669
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    Wondered would any of my fellow pizza fiends be interested in these?

    It’s Properoni, nitrate free and really quite nice

    I only use the sliced stuff and I’m a lazy bugger so if anyone wants it PM me

    Probably have to be U.K. only

    Dated to 25.11.21


  20. #1670
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    Quote Originally Posted by Raffe View Post
    Parma and burrata.


    My wife loves this pizza but always has her cheese torn & melted when cooked.

    Will show her this and get her thoughts.

    Only tried burrata for the first time a few weeks back rather than my usual mozzarella default, it was lovely.

    Kitchen has been ripped out. Nowhere to prep dough or pizza currently. Wondering about trying some of those pre-cooked bases I’ve seen in Waitrose. Shall I leave the thread now?

  21. #1671
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    Quote Originally Posted by Mj2k View Post
    My wife loves this pizza but always has her cheese torn & melted when cooked.

    Wondering about trying some of those pre-cooked bases I’ve seen in Waitrose. Shall I leave the thread now?
    Sorry to admit, I tried that once. Really not worth it. It was this one:

    https://www.ocado.com/products/crost...sauce-76329011

    However, I did try it in the pizza oven which I think it is not designed for. It was just for fun as I had the real stuff prepared also. Maybe in a home oven it would be OK?

  22. #1672
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    Quote Originally Posted by Mj2k View Post
    My wife loves this pizza but always has her cheese torn & melted when cooked.

    Will show her this and get her thoughts.

    Only tried burrata for the first time a few weeks back rather than my usual mozzarella default, it was lovely.

    Kitchen has been ripped out. Nowhere to prep dough or pizza currently. Wondering about trying some of those pre-cooked bases I’ve seen in Waitrose. Shall I leave the thread now?
    The combination of ham and burrata is lovely, I can only recommend it.

    I am not going to comment on the pre-booked base.

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  23. #1673
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    Quote Originally Posted by Boss13 View Post
    Sorry to admit, I tried that once. Really not worth it. It was this one:

    https://www.ocado.com/products/crost...sauce-76329011

    However, I did try it in the pizza oven which I think it is not designed for. It was just for fun as I had the real stuff prepared also. Maybe in a home oven it would be OK?
    Yes these were the ones I was thinking of to cook in the pizza oven, as I have no kitchen cooker currently.

    Could always use the BGE as an oven at normal temp vs running super hot for a pizza.

  24. #1674
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    Quote Originally Posted by Raffe View Post
    That truly looks delicious, 100% going to try that

  25. #1675
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  26. #1676
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    Playing with the EffeUno today


  27. #1677
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    Very nice.

    The F1 is such a great piece of kit.
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  28. #1678
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    Cheers Raffe, tad to much garlic butter on that first one. Rest were at straight mix of fior de latte and Gorgonzola Picannte, they were lush.

    Pitch

  29. #1679
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    Quote Originally Posted by Pitch3110 View Post
    Cheers Raffe, tad to much garlic butter on that first one. Rest were at straight mix of fior de latte and Gorgonzola Picannte, they were lush.

    Pitch

    With the Gorgonzola Piccante next time try fresh Rucola (Rocket) which will cut the power of Gorgonzola. It is a classic combination.

    Another “pizza Bianca” classic is the one with Fiordilatte and Porcini, before serving added of prosciutto crudo. A favourite of mine
    Last edited by Franco; 10th October 2021 at 18:36.

  30. #1680
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    Sans kitchen & salivating again gents!


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  31. #1681
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    Quote Originally Posted by Franco View Post
    With the Gorgonzola Piccante next time try fresh Rucola (Rocket) which will cut the power of Gorgonzola. It is a classic combination.

    Another “pizza Bianca” classic is the one with Fiordilatte and Porcini, before serving added of prosciutto crudo. A favourite of mine
    Sounds great Franco and I will indeed..

    Ta

    Pitch

  32. #1682
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    Effeuno owners: any recommendations for top and bottom temperatures for the perfect neapolitan pizza?

    Or is it just bung them both to 450 and crack on?

  33. #1683
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    The scales on the knobs are really useless, use a laser thermo.

    Go for 420-450 degrees for starters, the rest is trial and error.
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  34. #1684
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    Cheers raffe, have a laser so will use that instead

    I find the biscotto much more forgiving (in the Ooni anyway) so hopefully no disasters :-)

  35. #1685
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    Quote Originally Posted by demonloop View Post
    Cheers raffe, have a laser so will use that instead

    I find the biscotto much more forgiving (in the Ooni anyway) so hopefully no disasters :-)
    Works even better in the Effe, thick magic brick.
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  36. #1686
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    Quote Originally Posted by demonloop View Post
    Effeuno owners: any recommendations for top and bottom temperatures for the perfect neapolitan pizza?

    Or is it just bung them both to 450 and crack on?
    500 top and 450 bottom works well for me.

    Pitch

  37. #1687
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    Quote Originally Posted by Pitch3110 View Post
    500 top and 450 bottom works well for me.

    Pitch
    Thanks pal! Looking forward to having a go this weekend

    Dark, wet evenings with the Ooni in the garage is losing it's appeal!

  38. #1688
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    Quote Originally Posted by demonloop View Post
    Thanks pal! Looking forward to having a go this weekend

    Dark, wet evenings with the Ooni in the garage is losing it's appeal!
    Indeed and have fun, these ovens are a game changer, I used mine on Saturday evening churning out pizza for friends.

    I grabbed some fig and balsamic chutney from Tesco and used it to top parma ham (both added cold when pizza was cooked) which was on top of mozzarella and Gorgonzola

    Pitch

  39. #1689
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    Quote Originally Posted by Pitch3110 View Post
    Indeed and have fun, these ovens are a game changer, I used mine on Saturday evening churning out pizza for friends.

    I grabbed some fig and balsamic chutney from Tesco and used it to top parma ham (both added cold when pizza was cooked) which was on top of mozzarella and Gorgonzola

    Pitch
    Pizza with parma ham? I only say one word: burrata.
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  40. #1690
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    Quote Originally Posted by Pitch3110 View Post
    500 top and 450 bottom works well for me.
    Pitch
    I asked a chap that run a pizza business and one of their outlets had a couple of these and he said about the bottom being around 50 lower than the top so like pitch says :-)

  41. #1691
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    One thing I hadn’t considered was the reduced size, so my peels don’t fit.

    Well, they didn’t, just took the Dremel to the GI Metal (I’ll burn in hell, I know) and now it’s perfect :-)

  42. #1692
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    Quote Originally Posted by Pitch3110 View Post
    500 top and 450 bottom works well for me.

    Pitch
    I have a friend who has also an Effe and the temperature that he gets when he puts the same setting than me differs by more than 30 degrees. It's because of the mechanical thermostats and their high tolerances. Add a knob with 500 degrees, so less than one tenth of a turn gives you a huge variation.

    500/450 may work for you, but it'll be different on another oven. Best to measure it with the laser until you find your setting.
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  43. #1693
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    Someone who lies about the little things will lie about the big things too.

  44. #1694
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    Stop it damn you!

  45. #1695
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    Sorry for an update void of photos but the wife was starving!

    Anyone on the fence about an Effeuno, get it bought! Epic bit of kit, I absolutely love it!

  46. #1696
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    Quote Originally Posted by demonloop View Post
    Sorry for an update void of photos but the wife was starving!

    Anyone on the fence about an Effeuno, get it bought! Epic bit of kit, I absolutely love it!
    +1,000,000
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  47. #1697
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  48. #1698
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    That looks so good Raffe

  49. #1699
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    Quote Originally Posted by demonloop View Post
    That looks so good Raffe
    It was!




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  50. #1700
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    Quote Originally Posted by Raffe View Post
    It was!



    Damn that looked amazing, Ralf.

    I had left over Chinese takeout, with the good news my ovens, dishwasher & washing machine are still sitting in a container.

    Will be breaking soon & using the glass dining table for dough prep.

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