Pizza Oven Thread

[Tony Angelino]

Anybody else have an issue with their toppings being a bit watery?

I'm working through a process of elimination and I think I have narrowed it down to the mozarella, I use the cheap stuff from Lidl. Not the smart price stuff but the one up, 50p a bag or so.

[Tony Angelino]

Burwood said:

Are you using a home oven? If you tear the cheese it will shed water and look like, well I won’t be crass. Slice it and see how it comes out. I slice mine semi frozen. It’s thawed well in advance but a 240 c oven will melt the water out and it pools. Youtube is your friend. Pizza making can be an obsession

Thanks, no I'm using a wood fired oven and cooking at very high temp. I do though tear the cheese and get exactly the end result you're referring to. Interesting you say cut the cheese, I've seen a couple of videos doing this so I will give this a go.

[Tony Angelino]

Thanks Gents. I am planning the next use for Friday (day after my 00 flour and fresh yeast delivery all being well) - I will be sure to try cutting the mozzarella in good time leaving it to dry for a bit. I will update.

[Tony Angelino]

illmonkey said:

I've used the Pizza Express ones and happy with them.

I use the Pizza Express one too.

[Tony Angelino]

Burwood said:

via Fedex in 3 days. Got mine

Absoulely no use specific to this but check out Carnevale, there are branches round the country. Ordered a 25kg sack for £22 ish on Monday, paid Wednesday and delivered today from my local depot.

[Tony Angelino]

LaurasOtherHalf said:

I guess considering the weight the delivery is cheap but it’s still paying twice as much for your flour as a regular £11 25kg bag.

25kg for £11?

[Tony Angelino]

LaurasOtherHalf said:

Yeah that's what I pay at Bookers (well, about £11.44 or something).

Fair enough, don't have a Bookers card myself. I haven't seen it online for less than £20 ish whenever I have looked so it suits me, and it's delivered too.

[Tony Angelino]

Burwood said:

Tony Angelino said:

Burwood said:

Are you using a home oven? If you tear the cheese it will shed water and look like, well I won’t be crass. Slice it and see how it comes out. I slice mine semi frozen. It’s thawed well in advance but a 240 c oven will melt the water out and it pools. Youtube is your friend. Pizza making can be an obsession

Thanks, no I'm using a wood fired oven and cooking at very high temp. I do though tear the cheese and get exactly the end result you're referring to. Interesting you say cut the cheese, I've seen a couple of videos doing this so I will give this a go.

Always have cut the cheese and it’s fine. Just this week I ripped up the ball and it was like John Holmes had an orgy. Most strange. Clearly tearing the cheese upset the proteins somehow

Thanks to those who suggested cutting the cheese rather than tearing, this has made the difference.

[Tony Angelino]

Pizza Pilgrims recipe from Instagram has worked for me (I've tried all sorts), although I am lucky and have fresh yeast at the moment.

1.6kg 00 Pizza Flour
50g Salt
1000ml cold water
2g fresh yeast

24 hour bulk prove, roll into balls and leave for a further 6-8 hours. I thought I would try to the letter to start with and then substitute dried yeast, maybe lower the salt etc.

So far, so good. Just to my taste, nice and chewy how I like them and puffing up just about enough.

[Tony Angelino]

PushedDover said:

Burwood said:

Patch1875 said:

Sack of Caputo arrived today, is it ok to leave in the sack or best to get a container?

If sealed it's fine. If not get in an air tight container otherwise it will absorb water

Same boat - I need a big container for the Flour preservation

Ditto, although wouldn't it have absorbed water whilst in the sack through the paper already anyway?

[Tony Angelino]

PushedDover said:

A bit of rosemary / garlic bread to go with the Lasagne...




Cracking.

This combo of live yeast the 25kg Blue is knocking some easy use dough out.

Looks nice, anybody got any other recommendations for what to do with the live yeast? Bought 1kg of it, made about 20 pizzas so far....... Broken some up and frozen it....given some away and still got 980g ish left.

[Tony Angelino]

Great effort, was this the Pizza Pilgrims Instagram video?

[Tony Angelino]

Tickle said:

Thursday pizza night. Used grated mozzarella for the first time, easier to use but prefer the taste of balls.

....And yes, that seemed weird as I wrote it!

I find the grated stuff cook/melts too quickly and it ends up almost burning.

[Tony Angelino]

I have tried with Johnny's italian seasoning with garlic and olive oil. I'm planning on having another go this weekend as I bought some 'lazy' garlic to try with. I need to up the 'garlicness'.

[Tony Angelino]

giblet said:

Cutting mozzarella balls instead of ripping them definitely makes a massive difference.

I made up another frying pan pizza kit for a friend recently, he was surprised at how good they turned out. Was hoping to convince him to buy an Ooni but he’s sticking with the frying pan method for now

Another one for the cutting method instead of tearing. I also cut it into cubes the night before and leave it in a sieve for extra dryness.

[Tony Angelino]

giblet said:

Looks like my full size oven is being delivered on Thursday. Now I just need to work out how to get it in situ...

There was a big thread on here about this a while back if I recall correctly.

[Tony Angelino]

giblet said:

Tony Angelino said:

There was a big thread on here about this a while back if I recall correctly.

Currently sat at the bottom of my driveway whilst I struggle to find anyone to render the block work I had built for a decent price. Need that done before the logistics can begin.

LaurasOtherHalf said:

Sage, darling of the £150 toaster thread have released an indoor pizza oven.

https://www.sageappliances.com/uk/en/products/oven...

£700

So a fancier looking Effeuno P134H for £100 or so more. The middle classes will love it

I'm going to start planning an outdoor kitchen soon, incorporating a pizza oven, kamado joe and a bit of workspace, any chance of any pics of your set up please?
ta

[Tony Angelino]

I’ve been offered a few quid to sell my pizza oven, it’s a metal one and a good few years old. I’ve had some great service from it but given what I paid for it and what somebody has offered me, I’m considering selling it and buying one of the smaller portable ones.

Question. Is, rocobox or ooni, any opinions please?

[Tony Angelino]

13aines said:

Tony Angelino said:

I’ve been offered a few quid to sell my pizza oven, it’s a metal one and a good few years old. I’ve had some great service from it but given what I paid for it and what somebody has offered me, I’m considering selling it and buying one of the smaller portable ones.

Question. Is, rocobox or ooni, any opinions please?

I did exactly that and sold one of these for £100 recently, which we bought for maybe £30 second hand two years ago:



Personally I will go with an Ooni Koda when stocks return. Gas is fast and simple, and the price is appealing vs the Roccbox.

thanks, my concern was that gas might not burn at a high enough temperature?

[Tony Angelino]

Lynchie999 said:

lauda said:

I've just ordered an Ooni Koda 12 which should be getting delivered sometime in March. I wanted to get it in early before the inevitable summer rush, seeing as it looks like most of us will be taking our holidays in our own gardens again.

Does anyone have some basic hints/tips or recommended sources of info for how to make good, basic pizzas and get the most out of one of these? I've looked through this thread and found bits of useful information but at over 100 pages there's plenty I've probably missed.

Thanks in advance.

Rice flour is your friend, use it on peels and board to easily slide the bases...

Don't construct you pizza directly on your "oven peel" as in don't leave it on the peel for ages with loads of heavy topping as it will stick

Less is more with topping (see above)

Don't put loads of wet toppings on

Drain mozerrella before adding it on, get as much water out of it as possible

err... have fun.

With regards to the cheese, somebody mentioned on here to make sure you cut it and don't tear it. This has been the best tip I have seen on here to reduce the runny tatty watter that the cheese can give.