Reply With QuoteI can give it a go. When stretching your pizza do you leave quite a thick bead of dough around the edge?Originally Posted by Raffe
Use fresh yeast, much better than that dried stuff.
Someone who lies about the little things will lie about the big things too.
I can give it a go. When stretching your pizza do you leave quite a thick bead of dough around the edge?
No, not really.
Make sure you do a few stretch and folds when you mix the dough.
Someone who lies about the little things will lie about the big things too.
First try of my new Ooni Karu 16, big step up from my Karu 12!
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Looks great, great work. I was glad I went for the larger one from the start. Even if it did mean a good while of waiting and trying to decide.
That is a fantastic looking pizza fella.
Pitch
Concur. Looks ace.
Someone who lies about the little things will lie about the big things too.
Thanks! I'm impressed with the oven so far, probably should have gone straight for the 16 but I didn't know how much I'd use it.
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I took the approach with my pizza oven, like all my bbq kits - I have never wished for less space to cook with. Once the heatwave is gone, Im getting back to my pizzas. Cant wait !
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White pizza with zucchini, cepes, guinciale, mozzarella and parmesan.
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Beautiful as always! Was this wood or electric?
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F1
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Perfection Raffe
Dough mix and prove ????
My normal 24h 70% hydration dough with Caputo Cuoco Rossa and fresh yeast. Kitchen temperature elevated 24/25 degrees, so only a tiny tiny speck of yeast required.
Someone who lies about the little things will lie about the big things too.
Pizza Jedi in action.....
I will join the gang eventually!
When you look long into an abyss, the abyss looks long into you.........
Going to have to try this one.
Wishing I was allowed an F1, not going to happen in this house; perhaps the retirement kitchen
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ThIs is how I imagine Paul is when catering for so many!
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Wow that guy is good with the dough balls. Dough looks rather low hydration with very solid gluten structure.
This is Sicilian pizza, hardly any rise in the dough and must be lot lower oven temperature considering how long the bakes last. I assume these are slightly crispy.
Some tasty recipes, I like the pesto/ricotta base with salsiccia.
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That's cracked me up............ NO, I wish.....
Next big one is planned for 16th Sep, I will dig your WhatsApp out and send a similar clip buddy.....hahahahahaha
Paul
Haha please do!
Any more than 4 people sharing slices as they come out & I am a complete mess. Prepping and cooking, plus the kitchen is one side of the house & oven the other.
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How do you find handling the dough at 70% hydration? Anytime I go 65% or over its a nightmare, end up cooking on foil and losing a few to the flames
Is there another trick Im not using?!
Cooking on foil?How do you find handling the dough at 70% hydration? Anytime I go 65% or over its a nightmare, end up cooking on foil and losing a few to the flames
Is there another trick Im not using?!
That is a bannable offence, no exception.
There are plenty of YouTube videos about how to handle high hydration doughs. It's not difficult once you manage the technique.
https://youtu.be/YUcHNhSTwUs
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63% is about my max Raffe, after that the dough is just soooooo sticky for me to handle.
Vito is king
Pitch
I have done 80%, but you have to be very careful and I don't see the benefit beyond the bragging rights.
Someone who lies about the little things will lie about the big things too.
Tonight I tried some pizzas made with some fast action dried yeast and what I've been using all the time, Allison's easy bake yeast. I also increased the hydration to 63%.
The 3 with the fast action yeast were bigger and flatter after 24hour proof than the other 3 with the Allison's.
The first fast action one I tried stuck to the peel and made a right mess of the ooni. Second and third I used more flour and salmonella. They turned out great and the crust was way more fluffy.
Tried another with the old yeast but again that messed up in the ooni. Ran out of tomato sauce after that.
Although I liked the two that came out ok trying to work with it was hard. Hardly had to stretch it it was so soft. If I had picked it up it would of ripped.
How you do 70% is beyond me.
Watching that vid how the hell does he handle that dough with no flour!?!!?! Also 5g of yeast and no flour or semolina on the peel!?!!
Last edited by sprite1275; 25th August 2022 at 20:24.
It's just a little experience.
How did you like the salmonella?
Someone who lies about the little things will lie about the big things too.
Haha calorie free pizza!It's just a little experience.
How did you like the salmonella?
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Lol wouldn't surprise me if I did after the mess of the ooni.It's just a little experience.
How did you like the salmonella?
Semolinaaaaa.
Is working it on marble easier? I don't know how his hands are not covered in the dough. Does he have olive oil on his hands?
Like I say why the 5g of yeast? Pizza app for me says about 0.12g
it does make it easy when you want the kids to top their own pizzas, make all the bases put them on foil next to toppings and let them have at it.... I should stop now before the ban becomes lifetime ?
Will watch the video, thanks for sharing.
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I made 5 pizzas at lunch in 15 minutes. Not bad, but hat guy in the video is probably about 3x faster than me. I did my own cooking though!
Calzone, with salsiccia, ricotta, mozzarella.
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Looks ace! Did you put toppings on the outside of the Calzone or is the picture deceiving me?Calzone, with salsiccia, ricotta, mozzarella.
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Tomato sauce and half of the mozzarella on top, rest goes into the calzone.
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A good few months away from pizzas.
Done better, done much worse, so happy with the results.
The you go Paul!
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Looks pretty damn good to me
Superb the magic is still there buddy. Balled a treatA good few months away from pizzas.
Done better, done much worse, so happy with the results.
The you go Paul!
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Nice one
Thank you, was happy with the taste after being very lazy w8th delivery. Made me question why I did them again, which is good.
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Thanks for the timing tips as felt a little rusty!
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Someone who lies about the little things will lie about the big things too.
Lovely job there Raffe, making me hungry
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Someone who lies about the little things will lie about the big things too.
Lovely once again.
I love my mini, prosciutto and egg.
Pitch
Still yet to make a calzone. Keep forgetting.
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Can only recommend it.
Someone who lies about the little things will lie about the big things too.
I love them, I just always forget. Wife has never had one, so perhaps Im just keeping her happy with pizza.
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I've no business being in this thread advising as A I'm using a kitchen oven in an apartment and B my dough is no way anywhere near as good as what people like Raffe and co are demonstrating.
However (and I'm sure Italians globally will curse me for the flavour abomination) I made pizzas today with the following topping set and I've not had better - they were epic
Home made pizza sauce
Sprinkle on fennel seeds
Sprinkle on dried mixed herbs (supermarket variety is fine as long as Oregano is in there)
Sprinkle on chilli flakes
Then chopped onion
Then black olives
Then torn Napoli salami
Then Nduja paste
Then pickled Jalapeńos
Then Mozzarella
Into oven. When cooked take out and;
Then black pepper
Then grate parmigiano onto it so it melts onto the still hot pizza
Then cut into slices
Then a generous handful of rocket leaves
Then Sprinkle rock salt onto rocket
Then drizzle EV Olive Oil onto rocket
Then eat
Yep way too many flavours there but by gosh it tasted amazing!
Picks?
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Everyone knows San Marzano tomatoes grown on the slopes of Vesuvius are the best.
This guy spends 23 minutes testing all the other type of plum shaped tomatoes to tell us if we're right or wrong.
I was in Aldi (or Lidl, can't remember which) over the weekend, and they were selling 'San Marzano' tomatoes that were British grown, and the variety wasn't San Marzano.
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