Pizza Oven Thread
Discussion
simon_harris said:
I generally give mine 3-5 smaller firings before trying to cook pizza in it at the beginning of the season, and that is only after a few months of it sitting doing nothing.
I found that one big firing was enough to get it looking dry, but it hadn't really driven the deep moisture out, so a few small firings of cheap crappy wood works much better.
You are quite right Simon. Always the best way. A proper seasoning! The previous owner of the house (who installed it) was a greek Cypriot and used it all the time (literally!); he even cooked his Christmas dinner in it. Am planning to slow cook a shoulder of lamb once the pizza fest is done. All ready for the weekend.I found that one big firing was enough to get it looking dry, but it hadn't really driven the deep moisture out, so a few small firings of cheap crappy wood works much better.
JM
Johnniem said:
You are quite right Simon. Always the best way. A proper seasoning! The previous owner of the house (who installed it) was a greek Cypriot and used it all the time (literally!); he even cooked his Christmas dinner in it. Am planning to slow cook a shoulder of lamb once the pizza fest is done. All ready for the weekend.
JM
I've not done any slow cooking in mine, but I have used it as a cold smoke for salmon and cheese - worked really well for thatJM
Trying to get ahead of the game. This was my last batch (jan) defrosted quickly in warm water.
Win some, lose some. The left was actually the first one, 2nd I tried to decorate on my worktop then slide it on. Then transfer to oven was a disaster, but still turned out ok. Also wasn’t hot enough to crisp up. This is why I always do 2 just for me, if both are good it’s lunch tomorrow!
Win some, lose some. The left was actually the first one, 2nd I tried to decorate on my worktop then slide it on. Then transfer to oven was a disaster, but still turned out ok. Also wasn’t hot enough to crisp up. This is why I always do 2 just for me, if both are good it’s lunch tomorrow!
You guys tried these pre-made sour dough bases from East Pizza Dough?
After years of making my own and then losing a bit of interest due to faff, these have rekindled my love of pizza!
We just keep them in the freezer and they’re at the ready to throw on the stone.
I am a pizza snob and would never touch a frozen pizza. These are absolutely excellent.
After years of making my own and then losing a bit of interest due to faff, these have rekindled my love of pizza!
We just keep them in the freezer and they’re at the ready to throw on the stone.
I am a pizza snob and would never touch a frozen pizza. These are absolutely excellent.
Edited by DoubleSix on Sunday 31st March 19:10
DoubleSix said:
You guys tried these pre-made sour dough bases from East Pizza Dough?
After years of making my own and then losing a bit of interest due to faff, these have rekindled my love of pizza!
We just keep them in the freezer and they’re at the ready to throw on the stone.
I am a pizza snob and would never touch a frozen pizza. These are absolutely excellent.
After far too many attempts with fresh dough, too thin, too thick, not crisp enough and then the problems sliding them onto the stone, I use these as well now. It may be a cheat but it’s a really good one. After years of making my own and then losing a bit of interest due to faff, these have rekindled my love of pizza!
We just keep them in the freezer and they’re at the ready to throw on the stone.
I am a pizza snob and would never touch a frozen pizza. These are absolutely excellent.
Edited by DoubleSix on Sunday 31st March 19:10
Steve H said:
After far too many attempts with fresh dough, too thin, too thick, not crisp enough and then the problems sliding them onto the stone, I use these as well now. It may be a cheat but it’s a really good one.
Anyone got any additional recommendations for ready made dough balls?I might stick to using pre made frozen dough this year. I find it a hassle when making fresh dough having to predict what time/day you are wanting to eat your pizza, then back calculating when you need to make your dough. I realise you can make it in batch and freeze, but I'm going to try a few different ready made dough balls I think.
Greshamst said:
I always use PizzApp for my dough, quantities in the screenshot. Dalla Giovanna pizza flour (the green coloured one)
Mixed together, kneaded for 15 minutes.
Room temp for 12 hours.
Fridge for 10 hours overnight.
Take out and leave at room temp for another 7 hours.
At what point in you process do you ball up the dough please?Mixed together, kneaded for 15 minutes.
Room temp for 12 hours.
Fridge for 10 hours overnight.
Take out and leave at room temp for another 7 hours.
The Gauge said:
Anyone got any additional recommendations for ready made dough balls?
I might stick to using pre made frozen dough this year. I find it a hassle when making fresh dough having to predict what time/day you are wanting to eat your pizza, then back calculating when you need to make your dough. I realise you can make it in batch and freeze, but I'm going to try a few different ready made dough balls I think.
I've used the Northern Dough company ones, think most supermarkets sell them, Tesco certainly do.I might stick to using pre made frozen dough this year. I find it a hassle when making fresh dough having to predict what time/day you are wanting to eat your pizza, then back calculating when you need to make your dough. I realise you can make it in batch and freeze, but I'm going to try a few different ready made dough balls I think.
They are pretty good. Only thing I find is they are a little dry and tear slightly easier than a home made dough. Just need a little extra care when stretching.
You need to get them out the freezer a few hours in advance, although you can defrost them in a microwave if you have a spur of the moment need for pizza.
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