Are there any recommendations for types of wood logs to use in a wood fired oven for pizza or other oven cooked dishes?
The official Neapolitan Pizza Association recommends wood such as Oak, Ash, Beech and Maple.
https://www.pizzanapoletana.org/publ...008%2520UK.pdf
Someone who lies about the little things will lie about the big things too.
I saw an ooni video, which stated that if solid wood is used, you should keep the door closed during the cooking process. Yet almost all videos I've seen has show the cook turning the pizza every 20 seconds or so. How does it pan out in real life? A complete novice unable to see the pizza sounds like a recipe for disaster.
A couple of weeks ago I've asked a question about which oil to use for a garlic pizza, and have forgotten to report back with the results.
As you guys suggested, virgin olive oil did the trick, attaching the result
With the high winds, no pizza for me this weekend. The Koda does not cope well and blows out unfortunately.(luckily it cuts off gas too). Family needed a break anyway lol.
I am looking at repositioning, but tricky with my garden.
Getting there mate, although the attempt at a dessert pizza was awful. Perhaps the olive oil drizzle made it burn too quickly (literally just dough & oil on it), but the b****d puffed up all over the place, middle of the pizza was a random 4" high bubble that clearly burnt within seconds!
Will have to keep an eye out for those, bought 1kg of grated mozzarella from Costco & then found the better stuff from A di Maria when I was ordering my tinned toms etc Oh well, am sure I will find somewhere locally that I can get decent dry mozzarella from. Noticed Costco do it in a 1kg block, but always nervous messing about with such sizes if it is awful.
Cheers, very interesting.
Was also convinced the pIzza was you to look awful based on how the raw dough shape was; might try that edge technique next time.
Useful Raffe.
I’m going to try the mozzarella this afternoon Matt. I did a big dough batch yesterday afternoon for balling 2ish today. Moved quantities up to 280g balls, 63% plus level spoon of caster sugar in the water when dissolving the fresh yeast out of the freezer.
Have an enjoyable day all.
Pitch
Got the Uuni 2s out at the weekend, cleaned it up; remembered that I’d taken the pizza stone indoors and put it in a ‘safe’ place in order to protect it from frost but couldn’t for the life of me remember where I’d put it! Couple of hours of searching and found it wrapped in bubble wrap on top of the kitchen cupboards!! Anyway, Saturday was very windy with us in the North of Scotland, so set it up in the BBQ hut, filled the pellet hopper and fired it up. Had to play about a bit with timings but by the third pizza (mine), result wasn’t half bad.
Ordered two new peels. A bit heavy on the toppings mushroom, black pudding, goats cheese, cherry toms.
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^ more pics of the bbq hut please!
I like lots of toppings on pizzas and trying to refrain. I love the flavour profile of Pizza Hut super supreme as reminds me of my childhood, but far too many toppings to source & ruin a pizza like these.
Any good recommendations for spicy pepperoni, all the supermarket stuff I’ve tried has been average.
Annoyingly when I was consulting for a company in St Albans 3 yrs ago it was 100m from a great Italian deli. Wish I had that option these days. However almost half way round the M25 as a commute wasn’t fun.
No pizza for me now until Friday as on lockdown weight loss diet!
Mine from yesterday. Bit heavy handed with the cheese but it tasted superb.
My Ooni Karu should land in about 3 weeks.
I’ve been doing a lot of BBQing recently, smoking pork spare ribs, pork baby back ribs, beef short ribs, pork shoulder, etc. so I’m very excited to add pizza to the outdoor cooking repertoire.
I’ll be reading through this entire thread beforehand to pick up some tips.
That's a hell of a crust!
That looks tasty!
Still looking at a gas powered koda. I don’t make huge pizzas so currently preferring the normal one over 16 inch.
With a gas powered koda, how long would a small gas tank typically last? Any chance you run empty half way? Do owners keep a spare tank or how does that work?
Last recollection of using a gas tank was camping in the 80’s with my dad.
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I had these fears. Best thing to do weigh the can before a big cook so you know the tolerance. I did that and found I had half of a full size patio container to go. Given lock down etc, did not want to take risk, so bought another which is at the back of the garden now. Ultimate peace of mind should it run out when you are trying to show off to family or friends! (Can you imagine, getting dough, toppings, sauce ready, family / friends assembled...and then...1 pizza in your gas runs out!)
But yes, I have had many cooks and the gas isn't running out anywhere near as quickly as on my 4 burner BBQ (for obv reasons - Koda does not have as many burners, and does not need to be on for anywhere near as long).
Looking good there Paul!
What was the hydration?
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Well my Ooni Koda has arrived, got myself a good pizza book, the peel and now just need to try it out, but that will have to wait till next time I’m home...
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All looks like a lot of effort and expensive for a bit of posh cheese on toast!
However, I am still tempted!
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Balling up for tonight.
Last edited by Raffe; 31st May 2020 at 14:54. Reason: corrected photo link
Someone who lies about the little things will lie about the big things too.
Forgot the photos last night, but another leap forward in my improvements.
Properly kissed and airy crust on the first one, second wouldn't go round for all my efforts, so we had an odd shape one.
Wife said they were better than the wood fired pizza place that has opened up near us, result!
One ball left over as we were too full for dessert, so it went back in the fridge. Trying an apple, sage, bacon & cheddar one (no sauce) from the Ooni book as the steaks from Donald Russell look pretty small & can see we will still be hungry!
After mastering our skills on the pizza stone in the oven for many years, we're going to get an Ooni Koda 16 in Aug/Sept, when they're shipping again.
My question is, how do people manage cooking outdoors with it? Do you have it under an awning, or some other canopy? Reason I ask is that while the weather is lovely now, we get a lot of rain where we live and outdoor cooking isn't practical or realistic throughout the year.