Pizza Oven Thread
Discussion
I'd also go for some pre made dough balls the first few times, takes the pressure off! Tesco do them in the frozen isle, I keep some in our freezer incase I fancy pizza without the faff of making the dough myself.
As has been suggested already, laser temp reader, flowered peel and the stone at least 400 degrees.
I suspect your base may not be thin enough if it's not cooking fully, Ooni have a good app that links to lots of really useful videos for stretching dough etc. if all else fails, I've used a rolling pin before, not exactly traditional but it certainly stopped me creating holes in my bases!
Its just trial and error as well, one thing I find really useful is a turning peel, it's like the big spade/pizza shovel you launch them in with but smaller so you can spin the pizza around whilst still in the oven.
As has been suggested already, laser temp reader, flowered peel and the stone at least 400 degrees.
I suspect your base may not be thin enough if it's not cooking fully, Ooni have a good app that links to lots of really useful videos for stretching dough etc. if all else fails, I've used a rolling pin before, not exactly traditional but it certainly stopped me creating holes in my bases!
Its just trial and error as well, one thing I find really useful is a turning peel, it's like the big spade/pizza shovel you launch them in with but smaller so you can spin the pizza around whilst still in the oven.
Bonefish Blues said:
Stevil said:
I used one of the Jamie Oliver dough recipes back in the day, ok for cooking for 10 minutes in an oven, but hopeless for a pizza oven.
Just looked. It's sugared and has olive oil, so I agree.Thanks all,
Sounds like I've made a few rookie mistakes: wrong dough recipe, wrong device for loading dough into oven, no semolina, too low a temp
This is the oven https://www.fuegowoodfiredovens.com/shop/gas-pizza...
Sounds like I've made a few rookie mistakes: wrong dough recipe, wrong device for loading dough into oven, no semolina, too low a temp
This is the oven https://www.fuegowoodfiredovens.com/shop/gas-pizza...
Greendubber said:
Persevere dude, your success rate will go up....trust me!
I had a few absolute howlers when I got mine and got really fed up but this thread and tutorials on YouTube etc steered me in the right direction.
Good luck!
Definitely this. I made loads of mistakes and now they are amazing. Much better than delivery.I had a few absolute howlers when I got mine and got really fed up but this thread and tutorials on YouTube etc steered me in the right direction.
Good luck!
Rule #1 is that pizza needs to move freely on the peel before attempting to launch it. A big tip that I didn't pick up for ages is that my launch technique was more of a thrust forward so the pizza flies off. Easier is to place front edge of peel at desired spot on stone and then pull the peel out fast leaving the pizza. Sounds obvious now.
Road2Ruin said:
Greendubber said:
Persevere dude, your success rate will go up....trust me!
I had a few absolute howlers when I got mine and got really fed up but this thread and tutorials on YouTube etc steered me in the right direction.
Good luck!
Definitely this. I made loads of mistakes and now they are amazing. Much better than delivery.I had a few absolute howlers when I got mine and got really fed up but this thread and tutorials on YouTube etc steered me in the right direction.
Good luck!
All perfect from the outset here.
Definitely no folded up pizzas and/or a pile of toppings on the oven floor. Nor dough so tight the pizza was taller than it was broad. Certainly no moments of inattention resulting in pizza flambé.
Well not many really
Had an attempt at a Chicago deep dish pizza...
Using the thermomix, few lessons learnt...
First, the air needs properly knocking out of the risen dough.
I need to use much drier mozzarella.
I should have drained the chopped tomatoes.
Other than that, it tasted good. Bit doughy in the corners, but the bits of the crust that were the right thickness were great.
illmonkey said:
@Sway, can you provide the recipe? I've wanted to try one of these for ages!
It was a thermomix recipe, but I'm sure you'll be able to adapt/interpret...
As mentioned, drain the tomatoes and use reduced moisture mozzarella. We also used about ten percent of the parmesan, and it didn't need any more than that (if we'd have used the recipe amount, it'd have tasted of wet socks!).
Crust was great, where it was thin/knocked down enough. We used a big square cake tin - and it was a weighty beast lifting it out of the oven!
Roboticarm said:
Thanks all,
Sounds like I've made a few rookie mistakes: wrong dough recipe, wrong device for loading dough into oven, no semolina, too low a temp
This is the oven https://www.fuegowoodfiredovens.com/shop/gas-pizza...
This is from the weekend. Simple dough. 1kg Italian 00 flour, 600g water, 1g instant yeast and 30g kosher salt. Check the Gozney basic dough recipe and video on their website. Makes 6 dough balls and I put 4 in the freezer. Left at room temp for 6 hrs to prove. Oven at 800F and took 90 seconds to cook.Sounds like I've made a few rookie mistakes: wrong dough recipe, wrong device for loading dough into oven, no semolina, too low a temp
This is the oven https://www.fuegowoodfiredovens.com/shop/gas-pizza...
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