Pizza Oven Thread

[Scabutz]

Has one tried making their own mozzarella? Something popped on Facebook earlier and it seems pretty easy, heat some milk to an exact temp, add white vinegar, leave for abit, then collect up the solids and form into a ball, stretch and squeeze, then back into the liquid and heated to a different temp for a bit and done.

Not sure if its worth the effort, can imagine its drastically cheaper and would it be any better?

[thebraketester]

Scabutz said:

Has one tried making their own mozzarella? Something popped on Facebook earlier and it seems pretty easy, heat some milk to an exact temp, add white vinegar, leave for abit, then collect up the solids and form into a ball, stretch and squeeze, then back into the liquid and heated to a different temp for a bit and done.

Not sure if its worth the effort, can imagine its drastically cheaper and would it be any better?

Not worth the effort IMO, but it's very easy to try and you can judge for yourself.

[Dibble]

I’ve been pestering a mate to cook me some pizza in his Ooni for ages. Last night, he delivered. Well, obviously he didn’t, I went there, but you get my drift.

Cheesy garlic bread starter.



Pepperoni, onion, pepper, smidge of Stilton (a great addition).



Encore une fois. Or whatever the Italian equivalent is.

[Scabutz]

thebraketester said:

Scabutz said:

Has one tried making their own mozzarella? Something popped on Facebook earlier and it seems pretty easy, heat some milk to an exact temp, add white vinegar, leave for abit, then collect up the solids and form into a ball, stretch and squeeze, then back into the liquid and heated to a different temp for a bit and done.

Not sure if its worth the effort, can imagine its drastically cheaper and would it be any better?

Not worth the effort IMO, but it's very easy to try and you can judge for yourself.

Thought so, with one simple ingredient its difficult to see how you can make much improvement and its not like its expensive to buy. I havent bothered making my own sauce yet either. The Mutti cans are nice and I can get 12 pizzas out of a can and it freezes in small quantities fine so stick with that.

Making your own dough though is far superior to bought dough balls though IMHO

[Greshamst]

Ham, artichokes and peppadew peppers




Some leftover Asian firecracker sauce from last weeks BBQ, and pepperoni. This was great, the sauce was like an Asian hot honey.

[MattS5]

Had 8 round for pizza last night, so fired up the oven.


First stab at garlic bread last night, with a sprinkling of cheese.
Delicious!



Then a specialty butchers sausage, (something hot and spicy that I couldn't remember) that I'd de-skinned, part pan fried earlier, then added with red onion and asparagus.

[Terry Winks]

So did the lifting bit on Monday, I remember this from last time so always a bit nervous, but between 3 of us actually got it up with relative ease (took several hours last time)




Then I have had a busy few days getting it all ready for this weekend, so not completely finished about 85% of the way there, but pretty happy how it’s turning out.

[Greshamst]

Looks great. The concrete finish on the breeze blocks looks pretty good, did you skim it yourself or get someone to do it?

[nebpor]

That looks fantastic !

[Terry Winks]

Thanks guys, luckily I have a friend who’s a plasterer and he did the rendering for me. Bit of tiling to finish around the egg and get some cupboard doors fitted. But first people over today, not made pizza on mass for a while! Hoping it goes smoothly

[number2]

Lovely job .

[Terry Winks]

Well the bloody rain again last night pretty much ruined our outdoor pizza plans, and I was all over the place I didn’t take many photos. First time in a while so I know they’ll get better. But here’s one of the white pizzas I did. Mozzerella, blanket of Parmesan and Gorgonzola with fig chutney.

[Tye Green]

Slightly off-piste but we recently attended a pizza making class in Naples and their oven was 400c the pizzas we made were only left in it for 1 minute

[Murph7355]

Tye Green said:

Slightly off-piste but we recently attended a pizza making class in Naples and their oven was 400c the pizzas we made were only left in it for 1 minute

Key thing is to get the base of the oven to the same temp.

[Double Fault]

Murph7355 said:

Key thing is to get the base of the oven to the same temp.

Any tips? Just time?

[Jambo85]

Double Fault said:

Any tips? Just time?

And recovery time between pizzas, particularly if a thin oven base like an Uuni.

[Bullett]

What’s the go to flour these days.
I had some Italian stuff in red/white packs but wondered if there was a new favourite.

[Boom78]

Hi guys, rather than me pouring over hundreds of pages from 2016 does anyone have any tips on an affordable moveable pellet/charcoal/wood fired pizza oven? Budget <£250. Something I can easily move in/out of garage that can do a fair size pizza.

Thanks
B78

[Stevil]

Bullett said:

What’s the go to flour these days.
I had some Italian stuff in red/white packs but wondered if there was a new favourite.

Sounds like Caputo. I've been using Marco Fuso blue flour and it's been really smooth, but I'm probably biased as I did one of his courses earlier in the year too.

[Greendubber]

Boom78 said:

Hi guys, rather than me pouring over hundreds of pages from 2016 does anyone have any tips on an affordable moveable pellet/charcoal/wood fired pizza oven? Budget <£250. Something I can easily move in/out of garage that can do a fair size pizza.

Thanks
B78

Ooni Karu 12 is £299 but can often be had with discounts. I have one and it's excellent &#128077;