Reply With QuotePizza is just so good with the effeuno. Will almost certainly be a weekly thing as its so easy :-)
Pizza night tomorrow, we have guests and will hopefully fire up the Pizza Party oven (unless we see thunderstorms).
Someone who lies about the little things will lie about the big things too.
Pizza is just so good with the effeuno. Will almost certainly be a weekly thing as its so easy :-)
Agree. That thing cost me almost 10kg.Originally Posted by Devonian
Someone who lies about the little things will lie about the big things too.
I know the feeling...I miss this game, hopefully back on this thread in 2022. But I still read every post!
Sad face.
Happy face.
Have a good weekend pal
Pitch
You too buddy!
Someone who lies about the little things will lie about the big things too.
How many can you fit in the PP? Looks like a couple, but assuming the turning then becomes a little more frantic timing wise.
Loving some of the wood fired ones I look at, need to decide if worth the upgrade from gas Ooni.
Did two once, but went back to one at a time. If I had to buy again, I would take the 90x90.
Someone who lies about the little things will lie about the big things too.
Okay I keep banging the drum for it but the effeuno really is quite a piece of kit. So much so that my wife Amanda and myself both think that it’s as good as most restaurant pizzas.
Now we’re used to making them we’re starting to play around with toppings. First up an egg on top. I worked in a really cool restaurant in the south of France in 1989 for a couple of weeks when I was 19. Nearly every pizza they sold had an egg on top which I’d never seen before. I put the pizza in for a minute and a half, took it out, cracked the egg on and finished it off. Came out perfectly cooked with a slightly runny yolk. Finished off with a balsamic glaze. Second up I wanted to try and make a slightly bigger pizza than normal which worked out well though shape wise end up more rectangular than round. Did some homemade Italian sausage - salt, pepper, fennel seeds, chilli flakes, garlic powder, some dried sage and a bit of paprika and it was delicious.
If you’re on the fence - get off it :-)
That egg on top looks delicious.
Anyone tried making Turkish pide or lahmacun?
It does indeed. Wish my wife like eggs, we tend to share a pizza vs eating alone.
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Snap.
A couple from last night out of the EffeUno
Pitch
Caramelised red onion, spinach and an egg.
Took that before a drizzle of chilli oil.
Had a bit of time yesterday so wanted to treat myself and the missus:
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Leftover pulled pork and caramelised onion with mushroom and chilli
After a huge failure a fortnight ago with both of my bases creating a huge bubble in the centre post launch & the subsequent bursting followed my molten cheese underneath the pizza, last nights attempts worked much better.
Forgot to take a photo of the first, but learned that anchovies are not as good on pizza as I recall & when you do a half & half, remember which side they were on under the salami.
Jarred Nduja no way near as good as the real thing either, very disappointing.
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Looks great.
Obviously a matter of individual taste, but I love anchovies and hate nduja.
Someone who lies about the little things will lie about the big things too.
Im not a fan of using the word artisan loosely but an artisan bread maker where I live that makes amazing sourdough breads has given me some of his yeast for our pizzas. He used to run an artisan pizza company and spent a good hour or so giving us tips so were looking forward to trying them going forward. If the dough makes the pizzas as good as his bread they should be amazing. Maybe Ill be an artisan pizza maker soon :-)
The other night we slowed cooked an amazing rack of ribs and Amanda did a Gordon Ramsey bbq recipe for the sauce and it was incredible we had some left over so used that on the pizzas the next day. Im not a fan of bbq sauces as a pizza base but it was one of the tastiest pizzas Ive had. We rushed the dough slightly so didnt get it perfect, but that didnt affect the taste. Were now getting to the stage where we love experimenting with toppings. Its proved such a great buy already.
Just love seeing how everyone is coming on, fantastic pics Matt and Stephen, well done chaps.
Pitch
I saw a recipe for a frying pan Pizza. I thought why not try it. I am pleased I did it worked a treat and the base was lovely and crispy. Pre-heat a large non stick pan. Roll/stretch doug and dust with semolina flour, place in pan for 3-4 minutes, top your pizza with what you like and place under a hot grill for 3-4 minutes. It was the best home cooked pizza I have made.
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If you want to survive in this thread, I suggest you chuck the rolling pin into the bin.
Just saying.
Someone who lies about the little things will lie about the big things too.
I had a friend talking to me for months how pizza was a peasant dish, rolled with a wine bottle etc.
He bought an Igneous oven & he is now all about his proving, flour types etc - a dramatic change in approach!
Still need to break away from the normal tomato based ones; wife bought me an Ooni book & have cooked no variations yet.
Does it really matter; and why?
Incidentally my dough was stretched, its hardly uniform but the rustic look is more appealing to my eye.
If you enjoy it then not really, rolling will knock out more air in the dough and impact the fluffy puffy crust that a lot of us aspire to.
I've been looking at a ooni koda 12/16, are they worth it or is there better alternatives for a similar money? Are you paying for the ooni badge?
Really I dont think there is- I think the quality is very good and you cab obtain good results but Im sure other members will chime in
I bought my 16 pre price increases & at the start of lockdown, but very happy with it. Id certainly buy it again knowing what I know. Lots of tips, such as turning the flame to low or off, until the base is cooking & then ignite the gas to finish the toppings etc.
We have only had 2 takeaway pizzas since & regretted it both times. Given we used to have a pizza every week / fortnight depending on how we felt, its been a saving for us & much better pizza.
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I stretched it, it was good, it puffed up a lot; almost too much. I am not convinced it matters a great deal tbh. I suggested people roll or stretch the dough, not everyone is happy to stretch it; just like I do not throw it around spinning it like a pro. We are all at different levels. Do the best you can today, tomorrow you might want to do better.
Err I said if its enjoyed then I didnt think it matters if its rolled or hand stretched
It's a bit like pineapple on pizza.
If you enjoy it, go ahead - but it's pizzaiolo's suicide.
Someone who lies about the little things will lie about the big things too.
I have family guests on Saturday requesting Hawaiian, Texas BBQ, then from the smoker, pulled pork & ribs. There are only 6 people...am a soft touch clearly!
Okaaay, what ever pal. Chill out, its a pizza.
X2
I’m banning rolling pins from this thread…..LOL.
we’ve all done it……. Well I did.
Have fun whatever
Pitch
When proofing do you smear olive oil on the proofing tray or sprinkle flour to stop it sticking?
I dont do either for mine. I would think a very light sprinkling of flour if anything was needed.
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I rub a little olive oil on each ball, cover in cling film and jam it in the fridge for a day or two.
Film always comes off cleanly. and there's no noticeable oil on the ball when making the pizza.
Neither nor.
Sprinkle rice flour over the ball before you take it out of your tray. Use a spatula to slide the flour underneath the ball and it will come off easily. Then drop it on a plate with more flour before stretching (NOT ROLLING).
Someone who lies about the little things will lie about the big things too.
The rice flour was a revelation for me, makes such a difference.
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You can see the technique in this video, starts at 1m0s:
Someone who lies about the little things will lie about the big things too.
I really want to eat a pizza right now.
I keep forgetting to try rice flour, bugger
What is it with this rice flour???? What makes it such the dogs dangles. Does it make the dough like teflon or is it a nice taste?!?!
No taste at all.
Any flour will make the dough less sticky, and given the texture and gluten of a good pizza dough, it will always only be a temporary effect until the applied flour has hydrated and the dough will stick again.
What makes rice flour different is that it can absorb a lot of moisture (just remember the amount of broth that disappears in a risotto) and that residual flour on the bottom of your pizza doesn't burn in the oven (or at least doesn't develop the bitter taste of burned pizza flour).
Someone who lies about the little things will lie about the big things too.
I'll have to try it out. Sure I saw some in Morrisons last time I was in.
This is how I imagine myself making pizza ...
Some questionable toppings (prawns?) - but top marks for style.
First time with NY style dough tonight (oil and sugar added) and whilst the kids loved them, its really not my favourite. Still better than the local pizza shops though!
Pizza time.
Someone who lies about the little things will lie about the big things too.
Also posted here for the pineapple reference.
Someone who lies about the little things will lie about the big things too.
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