Reply With QuoteNever seen it. Is it just like your normal mozzarella?Originally Posted by Pitch3110
Fior di Latte buddy.
Pitch
Never seen it. Is it just like your normal mozzarella?
Here goes buddy.
I like it, it’s NOT grated floured stuff what Tesco et al sells.
https://www.adimaria.co.uk/cheeses/f...napoli-cut-1kg.
Pitch
Strangely still coated with potato starch to stop sticking though.
I thought that was always a bad thing as burnt, hence always tear my own from a ball.
Perhaps as it’s thick cut, the surface area compared to Tesco grated stuff is where the difference lies.
Hey, hope you are all well entertained. Here's a white pizza with sausage, chanterelles and spinach.
Someone who lies about the little things will lie about the big things too.
Welcome back! Nice looking pizzaHey, hope you are all well entertained. Here's a white pizza with sausage, chanterelles and spinach.
Hurrah! He is risen. So has the pizza!Hey, hope you are all well entertained. Here's a white pizza with sausage, chanterelles and spinach.
LIDL are selling these Ariete Electric Pizza Ovens for £80. No direct experience, but online reviews suggest they're OK. 12" and claimed 4000C
https://www.lidl.co.uk/p/ariete-elec...oven/p10011054
4000 C would incinerate a pizza in a second.LIDL are selling these Ariete Electric Pizza Ovens for £80. No direct experience, but online reviews suggest they're OK. 12" and claimed 4000C
https://www.lidl.co.uk/p/ariete-elec...oven/p10011054
I assume you meant 400C?
Shows 400 degrees science to me.
400C won't be suitable for Neapolitan pizza, but would be fine for NY style and a few others
If it maxes out at 400 then you're running at max all the time but plenty of places quote 400c for Neapolitan. Gosney seem to want another 20c or so ideally so it depends how accurate it is. 375 then no but if it will creep up a bit then it could be ok for those winter pizzas.
The Sage Pizzaiolo tops out at a claimed 400° and that can certainly make a decent neopolitan.
At £80 it’s got to be worth a punt.
Tried rice flour tonight. First pizza it was like Teflon. Second pizza I used less rice flour but it stuck a little and ended up loosing a piece of mozzarella in the oven.
Used less on the second one as the flour seemed to spark and set alight.
I’ve tried rice flour and didn’t get on with it for what sounds like similar reasons.
I’ll be sticking with semolina. Fortunately we all like that slightly gritty texture it adds.
Yes I like what semolina adds to the pizza. Next time I'll stick with that and just put the rice flour on the peel. See how that works.
Just bought a Pizza Oven a couple of weeks back. Hoping to use it at the weekend.
If I don't have a disaster I'll post up some pics of the results.
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Don't beat yourself up if it doesn't go to plan, my first time didn't go well at all.Just bought a Pizza Oven a couple of weeks back. Hoping to use it at the weekend.
If I don't have a disaster I'll post up some pics of the results.
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Good luck!
Thats a lovely set up and I hope all goes well but be prepared............. I'm nearly 10 years in and still learning from my disasters.....
Pitch
I am dipping my toe in what may prove a dangerous slope.
I ordered 1kg of pizza sourdough from "my" baker. He will make it on Friday and I'll get it on Saturday, in time for an afternoon feast in the egg with a few friends.
As you can see (the egg) it is not going to be a walk in the park.
If one of the regular participants to this thread could summarise the pitfalls I might want to watch out for and a recommended list of ingredients, I would appreciate (I have followed the thread but it's now 50+ pages long...)
TIA
'Against stupidity, the gods themselves struggle in vain' - Schiller.
No photo of the egg?
It is a long while since I used my egg for pizza, but I wasn’t doing the blisteringly quick Neapolitan style, bit thicker and slower.
Hardest part with the egg is you can’t see how it’s cooking without peeking and losing the heat.
From memory I used the BGE time & temp from their recipe page. Best of luck with it.
As you’re not launching quite the same, or turning, many pitfalls are avoided! I found the pizza trays / screens easiest as can just place them on the stone.
Think place setter was feet down, to get the pizza higher into the dome.
I cook pizza pretty regularly on the egg.
My method is pretty simple but always seems to work well.
Light egg and leave open for 15 mins until charcoal well lit with flames appearing.
Put in pizza stone close lid and open all vents to max.
Waiting until temp builds to 575F-600F (takes about 30 mins on my XL egg). I find 30 mins is required to get the pizza stone hot so if yours gets to temp quicker, leave for 30 mins.
Burp the egg and put in the pizza.
After 2 mins lift the lid and spin the pizza around 180 degrees. It should move freely on the pizza stone. Close lid.
The pizza will be done after a further 4-6 minutes. I check mine by looking down on it through the top open vent.
I also do Naan bread using a similar method.
Good luck!
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Very good tips, thank you!I cook pizza pretty regularly on the egg.
My method is pretty simple but always seems to work well.
Light egg and leave open for 15 mins until charcoal well lit with flames appearing.
Put in pizza stone close lid and open all vents to max.
Waiting until temp builds to 575F-600F (takes about 30 mins on my XL egg). I find 30 mins is required to get the pizza stone hot so if yours gets to temp quicker, leave for 30 mins.
Burp the egg and put in the pizza.
After 2 mins lift the lid and spin the pizza around 180 degrees. It should move freely on the pizza stone. Close lid.
The pizza will be done after a further 4-6 minutes. I check mine by looking down on it through the top open vent.
I also do Naan bread using a similar method.
Good luck!
'Against stupidity, the gods themselves struggle in vain' - Schiller.
No problem! I forgot to say I set up the egg like this:
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Mine is the cheap Aldi one, so the ceramic will simply be put on the grill
Edit, actually I am not sure it will be the above set up, or if I remove the grill support (which houses the cradle for the ceramic for indirect heat) and lower the grill so it rests on the coal basket (also ceramic). Advantage would be pizza plate would be closer to the ambers so slightly hotter; down side would be access for the pizza shovel as it would be lower than the egg’s edge.
Last edited by Saint-Just; 17th March 2024 at 14:14.
'Against stupidity, the gods themselves struggle in vain' - Schiller.
Made my first Detroit style pizza tonight.
Half and half meat so the kids can enjoy too (although they rejected it as it doesn’t look like normal pizza)
Before:
During:
And after:
Very happy with the result; light & fluffy base with crispy cheese round the edge (or “frico” according to Ooni!)
Probably could have done with 1 or 2 mins less to make the cheese less crispy and slightly less pizza sauce, but I’d say 90% of the way there on the first try so happy with that.
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It wasn't as horrendous as I expected. My first (didn't take a pic) was a little bit of a disaster as the base tore apart as I slid it into the oven. I think I'd stretched it a little to much.
My next attempt (pic 1) was better but my son got stuck right into it before I could get my phone out so its half eaten on the photo.
Next attempt was my wife's. Looks OK but more of a deep pan as the dough could have been a little thinner.
Not too disappointed though and optimistic for the next attempts.
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Great results. I think the first one going wrong is a default rites of passage thingsIt wasn't as horrendous as I expected. My first (didn't take a pic) was a little bit of a disaster as the base tore apart as I slid it into the oven. I think I'd stretched it a little to much.
My next attempt (pic 1) was better but my son got stuck right into it before I could get my phone out so its half eaten on the photo.
Next attempt was my wife's. Looks OK but more of a deep pan as the dough could have been a little thinner.
Not too disappointed though and optimistic for the next attempts.
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As long as it gets eaten, then your going well
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They look fantastic vs my first attempt, well done! I tore my base & launched all the molten cheese onto the stone that needed cooking off. I’ve just eaten a large meal out & still look at those fancying a slice!It wasn't as horrendous as I expected. My first (didn't take a pic) was a little bit of a disaster as the base tore apart as I slid it into the oven. I think I'd stretched it a little to much.
My next attempt (pic 1) was better but my son got stuck right into it before I could get my phone out so its half eaten on the photo.
Next attempt was my wife's. Looks OK but more of a deep pan as the dough could have been a little thinner.
Not too disappointed though and optimistic for the next attempts.
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My cheat sheet for good pizza, for those who don’t have the time or energy to complete from scratch.
I buy large naan breads from my local Middle Eastern store. They are the real deal and baked in Southall. It is just good quality unleavened bread containing just oil, flour and yeast.
Brush the bread both sides with water and top with pizza sauce and a ball of fresh mozzarella.
Takes 2 mins and knocks the socks off any supermarket pizza.
Not as good as those on this thread but much better than 2 mins preparation time deserves.
I put another pic up in a few mins after cooking. This will probably upset many.
Couple of finished pizzas and the piece de resistance, a piece of Warburtons Toastie covered in butter and garlic (my kids love it).
Sorry for upsetting the thread.
My cheat sheet for good pizza, for those who don’t have the time or energy to complete from scratch.
I buy large naan breads from my local Middle Eastern store. They are the real deal and baked in Southall. It is just good quality unleavened bread containing just oil, flour and yeast.
Brush the bread both sides with water and top with pizza sauce and a ball of fresh mozzarella.
Takes 2 mins and knocks the socks off any supermarket pizza.
Not as good as those on this thread but much better than 2 mins preparation time deserves.
I put another pic up in a few mins after cooking. This will probably upset many.
Sorry but how is it “unleavened” if it contains yeast?
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Good point. It has some leaven, but not much.
Indeed.
It is one or the other, otherwise it is like semi-vegetarian with just a bit of meat added.
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Last edited by Mj2k; 22nd March 2024 at 21:59.
Lol
'Against stupidity, the gods themselves struggle in vain' - Schiller.
This was the one thread he didn’t seem to be in, trying to trigger reaction. Poor kids if that is pizza and garlic warburtons, borders on child abuse as a Friday treat!Lol
As for not being better than a supermarket pizza, I’m 100% behind a Crosta & Mollica destroying that pizza or any from a supermarket. Probably Pizza Express too tbh, but I’m feeding the troll myself now.
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Half tempted to try that naan pizza one day.
Obviously not one for the purists. If there was ever one post that may tempt Raffe to come out of retirement that could be it haha!
It’s only fair that I report after the event
If we set aside a poor pizzaiolo when it came to making an acceptable dough base, it was a reasonable first attempt.
The last one is a flamekueche, the Alsatian version of the pizza where the passata is replaced by a mix of crème fraîche and fromage blanc, with added onions, leeks and lardons.
I used an inkbird fan controller (ISC-027BW) to keep the temperature high enough after opening the lid to load/unload the pizza.
The crust was nice underneath, but while cooked on top it didn’t benefit from the flames that add this little flavour to a «*proper*» pizza.
So plenty of room for improvement but I may need to have a kindling container next to the pizza next time.
'Against stupidity, the gods themselves struggle in vain' - Schiller.
Look good SJ, you were lucky with the probe and those direct flames, they don’t mix well together, I always bring my cables out over the leg of the plate setter.
Regarding the not being coloured on top, I had similar in my early days with the Weber & only just remembered a technique to try next time.
When you put a pizza on, get some glowing red charcoal from the egg & place it on the grill next to the stone in a couple of places, get some extra heat up there. Ideally if you had the egg-spander kit, you could put the charcoal on top of the pizza on the upper grill to replicate the heat from above.
That’s a couple of egg-cellent tips there, thank you. I have a half moon stainless steel basket that I was thinking of using but the second grill is a better idea.
'Against stupidity, the gods themselves struggle in vain' - Schiller.
I will upset the purists again. Great Friday night pizza though
Got the Ooni Koda 12 out for the first pizza of the new season
Felt I knocked this one out the park as one of my best yet. Drizzled some Hot honey from Wilderkitchen on the top and it was lovely. Also added some grated pecorino on top of the base sauce. Both of those ideas came from an Adam Atkinson “Peddling Pizza” video.
I’m going to get the Ooni out again at the weekend but this time I’m going with the firewood attachments and not the gas bottle which I’ve previously been using
Does anyone know if the frozen doughs are any good from the supermarkets and if so which is the best?
Used frozen dough tonight from M&S on the Ooni. Removed 4 from freezer yesterday about 5pm and put them in the fridge until this morning. Then left in proving tray at room temp all day… fired in the oven about 7pm.
No photos I’m afraid, but no complaints from anyone, crusts puffed up nicely with a decent amount of charring.
Looks lovely; do you recommend that honey? I see hot honey being used all the time but have never tried it.Got the Ooni Koda 12 out for the first pizza of the new season
Felt I knocked this one out the park as one of my best yet. Drizzled some Hot honey from Wilderkitchen on the top and it was lovely. Also added some grated pecorino on top of the base sauce. Both of those ideas came from an Adam Atkinson “Peddling Pizza” video.
I saw a recipe for hot honey cured egg yolks which looked amazing.
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Hot honey is great, with pretty much everything!
Another hot honey fan here, drizzled all over with a blob on the side for crust dipping!
I'm using the Hot Star stuff, medium heat
Yeah it was a really nice addition. Added a slight sweetness with a bit of spice/heat. No heavy honey flavour but you only drizzle it lightly
I have the hot star twin pack, as JD’s were unable to get to me in time. Not sure which I prefer yet. Need some more JD but cannot be having 3 bottles on the go!
First ones this year with 30hr RT Nuvola @ 67% hydration.
This coming Sunday is the big running gang pizza bash so Friday will see about 6kg of Caputo go through the mixer and my palms, Popeye will have nothing on me by the time I’ve finished.
Pitch
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