Pizza Oven Thread
Discussion
Bonefish Blues said:
Semolina or regular flour on a plywood peel. Amazon has them in 2-packs, so guests can be prepping while you're cooking.
Yep. I found the cheap plywood peels to be a game changer for getting the pizzas into the oven. Then use the metal one for turning once the base has started to crisp up. I prefer a perforated metal peel for everything. Means you can release and get rid of any loose semolina. Also thinner.
Don't make on the peel - as you press down (even gently) when doing sauce, etc., you're making it stick.
I personally shape on a big pile of semolina, then transfer via a 'back of the knuckle stretch' to a bit of granite for topping. No semolina, as the dough has enough embedded. Then single swift thrust (fnarr, fnarr) with the peel to get it mobile.
As an aside, I've been helping a mate setup a pizza kitchen, and helping out on the couple of nights a week they open, getting recipes/processes/etc. setup. It's bloody good fun, like a busman's holiday (I'm an Ops Director usually!).
Don't make on the peel - as you press down (even gently) when doing sauce, etc., you're making it stick.
I personally shape on a big pile of semolina, then transfer via a 'back of the knuckle stretch' to a bit of granite for topping. No semolina, as the dough has enough embedded. Then single swift thrust (fnarr, fnarr) with the peel to get it mobile.
As an aside, I've been helping a mate setup a pizza kitchen, and helping out on the couple of nights a week they open, getting recipes/processes/etc. setup. It's bloody good fun, like a busman's holiday (I'm an Ops Director usually!).
We ummed and ahhed a bit looking at the Gas/Charcoal Ooni's, until one of my colleagues said he'd got one and to just go for it.
We didn't though, we got the Volt instead. It now sits in the kitchen next to the hob. Used pretty much weekly, and while I'm sure it adds a few seconds to the gas outdoor ones, it's still very very quick.
Detroit style pizza tonight, the dough is on bulb in the normal oven rising.
If you're happy with the cost and want something quick and precise (eg. no wind problems), then I'd recommend it.
We didn't though, we got the Volt instead. It now sits in the kitchen next to the hob. Used pretty much weekly, and while I'm sure it adds a few seconds to the gas outdoor ones, it's still very very quick.
Detroit style pizza tonight, the dough is on bulb in the normal oven rising.
If you're happy with the cost and want something quick and precise (eg. no wind problems), then I'd recommend it.
My tips from doing a few are:
Make sure you really do grease the pan
Use grated cheddar or something similarly oily round the edges, as it'll help crisp (and therefore remove) the pizza.
Don't go too hot and rush the cooking, 5 mins prebake, 7-8 mins after. Once it's in at high temp, drop the temp... you've got to cook it through.
Ensure you have a tool to scrape under, and be prepared to do a fair bit to get it out.
As you say, not really a pizza in the traditional sense, but defo nicely filling.
Make sure you really do grease the pan
Use grated cheddar or something similarly oily round the edges, as it'll help crisp (and therefore remove) the pizza.
Don't go too hot and rush the cooking, 5 mins prebake, 7-8 mins after. Once it's in at high temp, drop the temp... you've got to cook it through.
Ensure you have a tool to scrape under, and be prepared to do a fair bit to get it out.
As you say, not really a pizza in the traditional sense, but defo nicely filling.
Made 3.3kg of dough last night, hell of a workout, and I still don’t think I built up enough gluten as it wasn’t as elasticy & smooth as I’d like, but i was tired and it was late.
Put in the fridge this morning, some to be used on Friday, and some will go 72 hours to Saturday.
Have heard good things about sauerkraut on pizza so one of them is going to be sauerkraut, bratwurst, mozerella and Gruyère.
Will try to remember to take pictures
Put in the fridge this morning, some to be used on Friday, and some will go 72 hours to Saturday.
Have heard good things about sauerkraut on pizza so one of them is going to be sauerkraut, bratwurst, mozerella and Gruyère.
Will try to remember to take pictures
Anyone made a sort of portable cover/umbrella for the ooni? Sick of wanting to make pizza and it bucketing down with rain. I want a undercover bbq/ooni station but my gardens the size of a postage stamp.
My plans to build a portable table on wheels with the gas bottle below this weekend and was looking for an idea to add a rain cover so I no longer need to worry about typical Scottish weather
My plans to build a portable table on wheels with the gas bottle below this weekend and was looking for an idea to add a rain cover so I no longer need to worry about typical Scottish weather
Edited by hotchy on Thursday 11th April 08:59
hotchy said:
Anyone made a sort of portable cover/umbrella for the ooni? Sick of wanting to make pizza and it bucketing down with rain. I want a undercover bbq/ooni station but my gardens the size of a postage stamp.
My plans to build a portable table on wheels with the gas bottle below this weekend and was looking for an idea to add a rain cover so I no longer need to worry about typical Scottish weather
I had a gazebo. When the Ooni was on wood there were no heat issues. The issue occurred when I left it out on a windy day………My plans to build a portable table on wheels with the gas bottle below this weekend and was looking for an idea to add a rain cover so I no longer need to worry about typical Scottish weather
Edited by hotchy on Thursday 11th April 08:59
I sometimes find my dough doesn't always rise well (ooh err missus).
This morning I decided to have pizzas tonight so I made some dough using the quantities below, covered it and left out on kitchen worktop for 6hrs where it was 18degs. but it was still a bit flat, floppy and sticky. I know the recipe states 20 degs but would that really make much difference?
This morning I decided to have pizzas tonight so I made some dough using the quantities below, covered it and left out on kitchen worktop for 6hrs where it was 18degs. but it was still a bit flat, floppy and sticky. I know the recipe states 20 degs but would that really make much difference?
The Gauge said:
I sometimes find my dough doesn't always rise well (ooh err missus).
This morning I decided to have pizzas tonight so I made some dough using the quantities below, covered it and left out on kitchen worktop for 6hrs where it was 18degs. but it was still a bit flat, floppy and sticky. I know the recipe states 20 degs but would that really make much difference?
I think your short time frame is always going to be a problem here. If you want same day dough, most other recipes would recommend a lot more yeast, in the 3-7g region. This morning I decided to have pizzas tonight so I made some dough using the quantities below, covered it and left out on kitchen worktop for 6hrs where it was 18degs. but it was still a bit flat, floppy and sticky. I know the recipe states 20 degs but would that really make much difference?
I’m not fan of same day dough.
Greshamst said:
I think your short time frame is always going to be a problem here. If you want same day dough, most other recipes would recommend a lot more yeast, in the 3-7g region.
I’m not fan of same day dough.
Thanks, I do generally make it the day before, but sometimes you just spontaneously decide you want pizza that same day I’m not fan of same day dough.
How long do you all prefer to leave the bulk dough at room temp after taking it out of the fridge? I've previously done 4hrs but it still might feel chilled from the fridge and not fully risen. I'll then ball up and leave for 2hrs. I maybe ought to try adding more yeast than the Pizzapp suggests?
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