Pizza Oven Thread

[LaurasOtherHalf]

Bookers stock big tons of pizza sauce if you've got an account?

[Tony Angelino]

sidekickdmr said:

All well and good, but I’m struggling to find the time to open a tin of pizza sauce, let alone make some.

Pizza Express Passata seems to get good reviews, I'll just get that I think. 10 cans seem about right (1/3 a tin per 11-12" pizza)?

A mix of balls of, and grated mozzarella I guess? Gives people the choice then.

I use pizza express pasata and it's absolutely bang on for my taste. Just the right sweetness. I reckon your way off with 1/3 of a tin per oizza, we only use a spoon or 2 max for ours. We don't like them too tomatoey but as per others they are easy to get soggy.

[giblet]

Tony Angelino said:

I use pizza express pasata and it's absolutely bang on for my taste. Just the right sweetness. I reckon your way off with 1/3 of a tin per oizza, we only use a spoon or 2 max for ours. We don't like them too tomatoey but as per others they are easy to get soggy.

Aye you only need a few spoons of sauce per pizza.

Could you drop me a message with the contact details for the dough supplier please?

[sidekickdmr]

Just ordered a few jars of this, a few dollops should make for a tasty pizza

https://www.amazon.co.uk/gp/product/B00R668FAI/ref...

[Luke.]

sidekickdmr said:

Just ordered a few jars of this, a few dollops should make for a tasty pizza

https://www.amazon.co.uk/gp/product/B00R668FAI/ref...

M&S now sell it too.

[Swervin_Mervin]

sidekickdmr said:

Just ordered a few jars of this, a few dollops should make for a tasty pizza

https://www.amazon.co.uk/gp/product/B00R668FAI/ref...

Can't beat it imo. I've done ones before now where I just dot that around the pizza base. It sort of melts into the base and is a nice alternative (or addition morelike) to a pizza-base garlic bread.

[thebraketester]

Nduja is fantastic. Sooooo tasty on pizzas

[MattS5]

What flour do you folks use for flouring the Peel with prior to popping the dough on?
I've been told Semolina flour but am struggling find it here.

Anything else I can use?

[giblet]

I've been using the same 00 flour that I use for the dough, works fine for me.

[MattS5]

giblet said:

I've been using the same 00 flour that I use for the dough, works fine for me.

Thank you, so something like this maybe?
https://www.amazon.co.uk/gp/product/B003UMI6XI/ref...

[giblet]

MattS5 said:

Thank you, so something like this maybe?
https://www.amazon.co.uk/gp/product/B003UMI6XI/ref...

Yes but not at that price! Most supermarkets will stock 00 flour these days for a lot less. I think Morrisons own brand 00 flour is 63p for a 500g packet.

[Bonefish Blues]

I picked up a Kilo of coarse ground semolina for that purpose (Sainsbury's, Indian food section, not near the flour) but have used flour so far.

[LaurasOtherHalf]

Bonefish Blues said:

I picked up a Kilo of coarse ground semolina for that purpose (Sainsbury's, Indian food section, not near the flour) but have used flour so far.

Again, Bookers for us with semolina. Huge bag for a couple of quid, just don't go looking for semolina flour as it's usually just called semolina in the UK. Don't they call it corn meal in the USA?

Anyway, whatever it works IMHO.

[MattS5]

giblet said:

MattS5 said:

Thank you, so something like this maybe?
https://www.amazon.co.uk/gp/product/B003UMI6XI/ref...

Yes but not at that price! Most supermarkets will stock 00 flour these days for a lot less. I think Morrisons own brand 00 flour is 63p for a 500g packet.

Cheers folks.
Well, I hired an oven (just like this http://pizzapartyshop.com/en/ ) for the weekend and we used it to help feed the 40+ people we invited to my wife's birthday.
The people who supplied the oven provided us with the frozen dough (£15 per box of 35) which worked superbly.

We supplied the sauce and cheese and everyone bought toppings. It was a massive success and we kept the oven going for the best part of 5-6 hours and everyone (including the children) got involved and thought it was fabulous.

Seriously considering buying one of the above, purely due to the fact it is portable so could be used in different areas of the garden. Due to the woeful weather on Saturday we placed it near to the carport which allowed everybody to shelter from the rain weather whilst making the pizzas and utilise the garage access to the kitchen for social area.

[Tony Angelino]

giblet said:

Tony Angelino said:

If your anywhere near Leeds I can give you name of a baker who does frozen dough, and it's pretty good but more importantly loads easier and no mess or fuss. Frozen balls in exact quantities so perfect for what you need. Despite advice on hear and loads of research I've never actually managed to nail dough at home so find this an easy cheat.

I

I'm in Leeds, I did try emailing the doughtogo address you mentioned at the start of the thread but had no reply. Could you drop me a message with the phone number?

Sorry, just seen this. I don't have the number (or at least can't find it) - [e-mail] is the only contact details I can find. I was told by a bloke at a sort of food fair last weekend that Kabani's pizza in Woodlesford do dough and it's fantastic for a few pence a ball. He also said that Booker's where starting to sell it too. Let me know if you have any luck with these or have any other ideas as I;m only in Ossett and work in Leeds.
Hope this helps.

[LaurasOtherHalf]

Daft question I'm sure, but with the frozen pizza dough how long do you need to leave it out before it proves/defrosts?

I've noticed Bookers also do huge sacks of pizza base;

http://www.booker.co.uk/catalog/productinformation...



It's a 16kg sack, which would obviously need some epic sized tuppaware to store the stuff in but at £10 +vat it can probably make me pizza dough for a long time! If you don't have access to a Bookers there is someone selling it on eBay for just over £20 delivered which doesn't sound like too much of a mark up to me.

It's recommended in a recipe here;
http://wood-fired-pizza-ovens.co.uk/tips-3/

website said:

Makes 4 10-inch pizzas
500g of Caputo or Wrights Bravo flour
300g of cold water 60% by weight
3g of fresh yeast, or dry fast acting yeast. If using fresh yeast mix with water and let it start for an hour. Dry fast acting is much easier to use and almost as good as fresh. Fresh does need to be “fresh” as it starts to deteriorate as it gets old and does not work so well.
A splash of oil, 10g.
1 Teaspoon of salt.
Combine all of the ingredients in a large mixing bowl (should be big enough to allow dough to double in size) and stir well with a wooden spoon. You can of course use an electric mixer or bread maker. After you’ve combined all of the ingredients, set the dough aside to rest for 5 minutes. Stir again for 3 to 5 minutes, adding more water or flour if necessary. It should be dry enough that it holds together and pulls away from the side of the bowl when you mix it, but it doesn’t need to be dry enough as tho you were kneading by hand. If your using the same day cover and leave in a warm place to rise. It will double in size. First proving. Knock back and divide into 4 for the 2nd proving.

[21TonyK]

The Wrights pizza flour is good but only as good as a decent strong bread flour IMO. Not quite as good as "00" but close enough.

Also makes fairly decent pasta.

I used to defrost frozen dough balls in half an hour in a warm kitchen, or 30 seconds in the MW.

Are bookers doing frozen dough? Not seen it in there?

[sidekickdmr]

You got a link to the Ebay advert?

Cant see it when I search

[LaurasOtherHalf]

sidekickdmr said:

You got a link to the Ebay advert?

Cant see it when I search

http://www.ebay.co.uk/itm/WRIGHTS-BRAVO-PREMIUM-QUALITY-PIZZA-FLOUR-16KG-BAG-/182263783121?_trksid=p2141725.m3641.l6368

[MattS5]

The frozen dough I used Saturday was frozen in individual portions and took around 6 hours to really defrost and prove.
I just left it covered at ambient temperature.

I still have the box if anybody wants the brand/producer?