Reply With QuoteHome made and over stuffed. I don't mind
Just spent some time on Youtube and Vito never disappoints. He is mad as a frog, but his recipes are usually ace.
Someone who lies about the little things will lie about the big things too.
Home made and over stuffed. I don't mind
Got an Ooni, and here's the first pizza. Went far better than expected.
Apologies for the topping, it's my son's choice - hope no one is too triggered
Also used the OONI tonight:
Had the second go with the Ooni today. Making the dough was considerably less stressful.
I'm using wood pellets currently, and I'm starting to get a feel for how many to add, and how often. You can't take your eyes off it for long though.
Had the first failure to launch tonight. Well, not a total failure: the topping launched fine. The base stuck firmly to the peel though. So a bit of a disaster there.
Talking of peels, I got the Ooni aluminimum peel, which is good ergonomically but a bit sticky (see above). I also got a couple of wooden peels, which are less nice to hold but a lot better for launching. The thin Ooni peel is best for turning and removing. What do you lot use peel wise?
I use a coated aluminium peel for launching with my large oven outdoors, and a simple wooden one with the electrical oven indoors. If the dough is sticking to the peel, there may be a couple of reasons. Any pizza base will stick if you wait too long. Once you have spread the base, you need to proceed quickly and launch the pizza within the shortest time you can manage. Use some rice flour or fine semolina underneath the dough when spreading and most importantly, make sure the dough has a good gluten structure to start with - stretch and fold is the most important technique.
Finally, it's a lot about the small tricks when handling the dough which you will only learn through experience.
Someone who lies about the little things will lie about the big things too.
Thanks. The base did slide okay at first, and I wondered if it had been on the peel too long.
Wooden peels have been a game changer for me. My roccbox ali one would get warm from launching and turning and mean that the next one would stick like mad. Each session had one pizza virtually destroyed because I couldn't launch it.
But 2, sheet plywood peels have solved that entirely. A bit of flour and it's fine. On the whole I would agree that launching asap is the route to least problems but I tend now to make 2 at a time and cook one after the other. This allows me to actually sit down with the rest of the family and eat. 2 sets of 2 and a garlic pizza last for the grown ups with a glass of wine works a treat. I'm tempted by a Gosney turning peel but it's £50 I don't really need to spend. the original ali one and a table fork work just fine.
Just finished and there's none left!
Someone who lies about the little things will lie about the big things too.
I use a metal perforated peel to launch, and a separate one to retrieve. The launch one really needs to be cold to work so using one for both has never worked for me. The perforations definitely helps get rid of excess semolina flour, but that ends up on the floor unfortunately..
We make/ launch ours on these home made peels then I use a cake lifter to turn and remove the pizza
FBACC729-2497-47A9-B748-850AC904212B by biglewie, on Flickr
Lovely photoOriginally Posted by Raffe
Someone who lies about the little things will lie about the big things too.
Cinque formaggio:
Little Calzone for the princessa:
Two more Calzone:
And the dessert, fruit with Nutella:
Someone who lies about the little things will lie about the big things too.
Nice one buddy and here we go for another year and season.
Im popping an order into ADM and thinking I would like to try a tin of pumpkin cream for the white pizza. Anyone tried it???
I may start batch making my own or speaking to the two Italian fellas in Norwich where I have tried this fantastic stuff on pizza.
Keep up the good work all and good to see some new faces on here.
Paul
Just a thought. How about a pizza virtual GTG sometime in the spring to share and learn.
Any takers????
Pitch
Yep .
Someone who lies about the little things will lie about the big things too.
Howdy there, internet people.
https://twitter.com/M0Xxyx/status/1508543627521318920
Someone who lies about the little things will lie about the big things too.
Spotted this in the freezer aisle in Tesco. Has anyone tried it? Looks like it could be a good stand by for times when you haven't prepared dough in advance.
https://northerndoughco.com/
Started pizza making in lockdown, brought a Roccbox and then moved onto the Effeuno as was fed up with the weather and trust me its the only pizza oven you need.
Became an obsession ever since, even brought a spiral mixer.
Well below is a picture of a recent pizza session, we normally have pizza at least once a week
Very nice pizza, and agree on the Effe.
Someone who lies about the little things will lie about the big things too.
Looking forward to getting going again now the weather should be improving.
That pizza looks great
No way this is entering my house. Contains sugar, oil, whatnot.
Doesn't say how to bake, but most likely made for household ovens, hence not suitable for temperatures in real pizza ovens.
Someone who lies about the little things will lie about the big things too.
Looking to get an Ooni for this summer, which one do people recommend .
Also can you cook chicken tikka in them?
If anyone is sitting on the fence re a Effeuno: this is your opportunity to buy a 500-degree P134H model for EUR 500 plus shipping (versus EUR 682 list price).
https://www.facebook.com/effeuno.for...81679665229438
(no affiliation)
Someone who lies about the little things will lie about the big things too.
Know a good divorce lawyer? Would be needing one as have been told not to purchase one on many occasions.
I got a Karu 12, as I liked the idea of multi-fuel. Having had it for a while I almost exclusively use use gas, so I'd probably get a Koda 16.
I went Koda 16 and never regretted it. Apart from how much larger it is than the 12!
Am sure you can do tikka, but I use my Egg for that duty.
Only available for units shipped within Italy - damn. Nearly cracked.
Didn't say so in the original post, but I saw somebody asked the question in the comments.
Sorry.
Someone who lies about the little things will lie about the big things too.
I think my effeuno was around £700 or just over (cant remember the model number) and that included the thicker stone.
Worth every penny and more. Fantastic piece of kit. Weve probably saved that in not going to pizza restaurants or getting takeaways.
Thats the lie I keep telling myself too ;-)
Great bit of kit though and Im thoroughly happy with mine after recommendations here
Anyone used wholemeal flour? Bought it thinking it was white flour but no. Is it worth trying or just forget it?
Try a wholemeal/white flour mix in the ratio 1:2
Big night on Friday, probably 30+ pizzas.
I will knock some batches of blue up on a 24 RT on Thursday evening but thinking of a dozen balls of Nuvola on a 48hr.
Whats the thoughts on RT vs CP ????
Ta
Paul
I ma impressed with the volume of dough you are making! I tend to do CP all the time, but with that much dough I would run out of fridge space for the booze, so is RT all the way for me on this one!
I hardly do any CP - 24h room temp it is for me with the occasional adjustment because of late prep or working hours.
Someone who lies about the little things will lie about the big things too.
I recently got a cheap pizza oven. Only used it a few times so far, my biggest struggle is keeping the heat up. I use pizza wood pellets, once the fire is going its seems an ongoing battle to keep the heat! If I add a lot of pellets it struggles to relight, I add a few at a time and this does keep the heat but needs topping up very often. The pizzas take around 10 mins to cook once its up to heat.
We did make our own dough the first time, which was fun to do with the kids but a bit of a pain, we then found a local company that sells frozen doughs and they are great. Just defrost for 6+ hours before use, we don't get any rise of the edges though like in some pics above. But the pizzas taste pretty good. Normally just use passata with some spices, mozarella and a mix of salamis, topped with lots of rocket.
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Last edited by NikGixer750; 5th May 2022 at 10:41.
I've used ready made dough a couple of times. As you say. it doesn't rise at the edge, so I decided there was little point leaving an edge, and cover the whole base with topping. The other thing about not leaving a thicker edge is that you might as well just roll it out with a rolling pin.
Apart from the frozen dough, you can also get chilled 'Jus-Rol' dough (the sour dough isn't bad). Look in the supermarket cold aisle where the other Jus-Rol stuff like pastry is.
With pellets, adding little and often seems to be the way to go.
Happy users of the rolled dough bases here...pricking the dough with a fork before applying toppings I find makes for a more even bake.
Repent!
Someone who lies about the little things will lie about the big things too.
I've neglected my Ooni 16 oven for too long ...
Made some ooni classic dough and let it prove for about 30 hours ... it seemed to let me get it much thinner than usual without tearing.
I found nduja in tesco for the first time and used this with tesco pork + choriza sausage (squeezed out of the case obvs)
Nduja and pizza both slightly overcooked.
Nice pizzas!
Welcome back.
Someone who lies about the little things will lie about the big things too.
Dude there's folk been talkin' about pineapple on pizza, c'mon let it go.
First batch of the 9kg knocked up earlier
Cheers for the advice, RT it is buddy.
Great pizza up there as well
Pitch
The frozen dough I get if from a specialist pizza company (luckily very close to where we live), they claim to use the best flour etc for making the dough. It has nice bounce back to it once ready, also is very stretchy with no tearing and taste great. We got a big bag of 30 all frozen in balls, you can actually get 2 pizza from each ball. For the small price they charge and the ease of use its much easier than making our own. I did make our own the first time but the mess and time it took wasn't worth it compared to the quality of the frozen ones we get.
Troll ;-)
It's the rolling pin that you need to lay off or face expulsion from this thread.
Someone who lies about the little things will lie about the big things too.
This looks a very convenient size and shape for posting through letter boxes. Maybe you could sell the idea to deliveroo.
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