Pizza Oven Thread
Discussion
Murph7355 said:
No photos unfortunately, but have had a couple of goes with my birthday present now...(Igneus Classico)
Interested by this, I went and ordered one myself... delivery was a faff but it's here now and I'm going to do the second 'dry burn' today with the aim of cooking pizzas tomorrow.Murph7355 said:
Lights easily enough though a bit of care is needed in how quickly the burning pile is moved to the back of the oven. Can get it seriously hot - 400-500degC in not much time at all.
Do you mean get the kindling to the back early?Murph7355 said:
The main downside is that the whole process is a bit time consuming. Making this worse at the moment is that the majority of the pizzas we've done are too small. It'd work better making less pizza but a bigger size (the 12" ones we did were easier to work too). However then I have a big oven that stays at over 200degC for ages, which is a bit of a waste.
This is slightly exacerbated as I used the frying pan method with one ball of our dough (to make sure the dough was OK) and it worked brilliantly - arguably just as well as the oven. With zero faff.
I'll initially be cooking for just the two of us... using frozen dough to start with and will move on from there. It'll be a faff for sure but cooking with fire is fun! Well, I'll let you know how it goes...This is slightly exacerbated as I used the frying pan method with one ball of our dough (to make sure the dough was OK) and it worked brilliantly - arguably just as well as the oven. With zero faff.
Second 'dry burn' in progress:
Edited by number2 on Friday 31st July 12:13
Edited by number2 on Friday 31st July 12:15
ecsrobin said:
Has anyone made gluten free pizzas? I have gluten free caputo and caputo yeast which is recommended for gluten free. Normally I do 24hr proofs but believe it’s quite a short proof for gluten free?
I have not tried this yet, but have the same as you for a mate so he can get involved! I need to look it up soon and give it a whirl!Yidwann said:
I have not tried this yet, but have the same as you for a mate so he can get involved! I need to look it up soon and give it a whirl!
I made them the other day. The flour stinks, feels awful and is the most fragile dough you will ever see. Just a look at it and you have a hole. Surprisingly though it tasted alright. The flour is also highly flammable! I should add though that I will never make gluten free again and our friend can have a salad or something.
ecsrobin said:
Yidwann said:
I have not tried this yet, but have the same as you for a mate so he can get involved! I need to look it up soon and give it a whirl!
I made them the other day. The flour stinks, feels awful and is the most fragile dough you will ever see. Just a look at it and you have a hole. Surprisingly though it tasted alright. The flour is also highly flammable! I should add though that I will never make gluten free again and our friend can have a salad or something.
illmonkey said:
You work in Domino's don't you!
Were they all made at the same time? Or staged? Is it pizza for every meal for the next week? (I'd not complain!)
Staged so plan is to test them all out tomorrow night. Were they all made at the same time? Or staged? Is it pizza for every meal for the next week? (I'd not complain!)
ecsrobin said:
I’ve got the pizza bible and believe he says 72hrs is the sweet spot so will be interested what you think?
Heard the same, never really compared them all side by side in one go. Will be interesting to see the difference. number2 said:
Interested by this, I went and ordered one myself... delivery was a faff but it's here now and I'm going to do the second 'dry burn' today with the aim of cooking pizzas tomorrow.
Do you mean get the kindling to the back early?
I'll initially be cooking for just the two of us... using frozen dough to start with and will move on from there. It'll be a faff for sure but cooking with fire is fun! Well, I'll let you know how it goes...
Second 'dry burn' in progress
Nice one Do you mean get the kindling to the back early?
I'll initially be cooking for just the two of us... using frozen dough to start with and will move on from there. It'll be a faff for sure but cooking with fire is fun! Well, I'll let you know how it goes...
Second 'dry burn' in progress
Yes, avoid pushing the burning pile back too early
Agree that fire is good....but you pizzas will be cooked in 2-3mins tops...
That said, they do taste great.
Murph7355 said:
number2 said:
Interested by this, I went and ordered one myself... delivery was a faff but it's here now and I'm going to do the second 'dry burn' today with the aim of cooking pizzas tomorrow.
Do you mean get the kindling to the back early?
I'll initially be cooking for just the two of us... using frozen dough to start with and will move on from there. It'll be a faff for sure but cooking with fire is fun! Well, I'll let you know how it goes...
Second 'dry burn' in progress
Nice one Do you mean get the kindling to the back early?
I'll initially be cooking for just the two of us... using frozen dough to start with and will move on from there. It'll be a faff for sure but cooking with fire is fun! Well, I'll let you know how it goes...
Second 'dry burn' in progress
Yes, avoid pushing the burning pile back too early
Agree that fire is good....but you pizzas will be cooked in 2-3mins tops...
That said, they do taste great.
Frozen Northern Dough Company dough. Block of mozzarela, salami, ndjua and ham on the last one.
While happy with the pizzas, I think i could thin the crust a bit and get the stone a tad hotter but it was all quite straight forward, enjoyable and above all, tasty!
Pics below. First pizza crust was a bit darker than it maybe should have been, and the base developed a hole as its was too thin.... but the next two were better.
I make my own bread so I'll be experimenting with pizza dough soon....
So I've had my Ooni a week or so now....
My dough, either by following Oon's guide, or the "72hr" stuff seems to always produce really nice bubbly dough...but it never keeps a shape and always tears....I can't work it into a simple bloody circle?!….and then it always sticks to the peel and then the stone....
What am I doing wrong?
My dough, either by following Oon's guide, or the "72hr" stuff seems to always produce really nice bubbly dough...but it never keeps a shape and always tears....I can't work it into a simple bloody circle?!….and then it always sticks to the peel and then the stone....
What am I doing wrong?
Could be too wet but probably just technique.
A few things that I have found help.
Weigh your water. 1g = 1ml.
Stick to 8-10hr RT proof to start. 5-6 hrs proof as 1 batch then ball up and rt proof for 3-4 hours in balls. Longer proofs will result in (IMHO) harder to work with dough as it can become quite fragile.
Use plenty of flour, have a bowl on the side and dunk the ball into the flour before you stretch it.
When stretching your dough dont aim for too thin. Push the dough out with your fingers to get it roughly round and flat then let it stretch under its own weight to start with hold it up like a steering wheel and rotate it and the dough will stretch out, then once you get better you can go for thinner and use the more traditional way which is to flop the dough over your working surface whilst rotating. If in doubt you can use a rolling pin to roll out out to start with. A lot of people disagree with this but I have been told that in Italy this is how people start off and they actually use a wine bottle not a rolling pin.
Buy several peels. You want wooden ones for getting the raw pizza in the oven. Use 2 or 3 peels. Then they are drying out in between. If its damp it will stick. Dust the wooden peel with flour, put base on and then top with sauce and cheese and work quickly dont let it sit. Then tap the side of the peel to make sure its free then slide into oven. Dont try and slide it off the peel if it is not free.
Use 1 metal peel for turning and taking the pizza out. Place pizza onto a chopping board etc not the wooden peel. The steam will get the peel wet for next raw pizza but the metal one is fine for turning.
I have done a lot of pizzas now and I would say it took at least 30-40 to even get close to a professional looking result.
A few things that I have found help.
Weigh your water. 1g = 1ml.
Stick to 8-10hr RT proof to start. 5-6 hrs proof as 1 batch then ball up and rt proof for 3-4 hours in balls. Longer proofs will result in (IMHO) harder to work with dough as it can become quite fragile.
Use plenty of flour, have a bowl on the side and dunk the ball into the flour before you stretch it.
When stretching your dough dont aim for too thin. Push the dough out with your fingers to get it roughly round and flat then let it stretch under its own weight to start with hold it up like a steering wheel and rotate it and the dough will stretch out, then once you get better you can go for thinner and use the more traditional way which is to flop the dough over your working surface whilst rotating. If in doubt you can use a rolling pin to roll out out to start with. A lot of people disagree with this but I have been told that in Italy this is how people start off and they actually use a wine bottle not a rolling pin.
Buy several peels. You want wooden ones for getting the raw pizza in the oven. Use 2 or 3 peels. Then they are drying out in between. If its damp it will stick. Dust the wooden peel with flour, put base on and then top with sauce and cheese and work quickly dont let it sit. Then tap the side of the peel to make sure its free then slide into oven. Dont try and slide it off the peel if it is not free.
Use 1 metal peel for turning and taking the pizza out. Place pizza onto a chopping board etc not the wooden peel. The steam will get the peel wet for next raw pizza but the metal one is fine for turning.
I have done a lot of pizzas now and I would say it took at least 30-40 to even get close to a professional looking result.
red_slr said:
Could be too wet but probably just technique.
A few things that I have found help.
Weigh your water. 1g = 1ml.
Stick to 8-10hr RT proof to start. 5-6 hrs proof as 1 batch then ball up and rt proof for 3-4 hours in balls. Longer proofs will result in (IMHO) harder to work with dough as it can become quite fragile.
Use plenty of flour, have a bowl on the side and dunk the ball into the flour before you stretch it.
When stretching your dough dont aim for too thin. Push the dough out with your fingers to get it roughly round and flat then let it stretch under its own weight to start with hold it up like a steering wheel and rotate it and the dough will stretch out, then once you get better you can go for thinner and use the more traditional way which is to flop the dough over your working surface whilst rotating. If in doubt you can use a rolling pin to roll out out to start with. A lot of people disagree with this but I have been told that in Italy this is how people start off and they actually use a wine bottle not a rolling pin.
Buy several peels. You want wooden ones for getting the raw pizza in the oven. Use 2 or 3 peels. Then they are drying out in between. If its damp it will stick. Dust the wooden peel with flour, put base on and then top with sauce and cheese and work quickly dont let it sit. Then tap the side of the peel to make sure its free then slide into oven. Dont try and slide it off the peel if it is not free.
Use 1 metal peel for turning and taking the pizza out. Place pizza onto a chopping board etc not the wooden peel. The steam will get the peel wet for next raw pizza but the metal one is fine for turning.
I have done a lot of pizzas now and I would say it took at least 30-40 to even get close to a professional looking result.
Id echo the 30-40. It takes confidence to handle the dough and knowing where to start, technique etc when it comes time to stretch the pizzaA few things that I have found help.
Weigh your water. 1g = 1ml.
Stick to 8-10hr RT proof to start. 5-6 hrs proof as 1 batch then ball up and rt proof for 3-4 hours in balls. Longer proofs will result in (IMHO) harder to work with dough as it can become quite fragile.
Use plenty of flour, have a bowl on the side and dunk the ball into the flour before you stretch it.
When stretching your dough dont aim for too thin. Push the dough out with your fingers to get it roughly round and flat then let it stretch under its own weight to start with hold it up like a steering wheel and rotate it and the dough will stretch out, then once you get better you can go for thinner and use the more traditional way which is to flop the dough over your working surface whilst rotating. If in doubt you can use a rolling pin to roll out out to start with. A lot of people disagree with this but I have been told that in Italy this is how people start off and they actually use a wine bottle not a rolling pin.
Buy several peels. You want wooden ones for getting the raw pizza in the oven. Use 2 or 3 peels. Then they are drying out in between. If its damp it will stick. Dust the wooden peel with flour, put base on and then top with sauce and cheese and work quickly dont let it sit. Then tap the side of the peel to make sure its free then slide into oven. Dont try and slide it off the peel if it is not free.
Use 1 metal peel for turning and taking the pizza out. Place pizza onto a chopping board etc not the wooden peel. The steam will get the peel wet for next raw pizza but the metal one is fine for turning.
I have done a lot of pizzas now and I would say it took at least 30-40 to even get close to a professional looking result.
Its better to just accept your first few will be iffy. Then you can slowly improve each stage of the process.
For example when you go thinner on the base you will find it will burn easier. You need to tackle each problem on its own rather than trying to get a perfect result which takes many different things all to be right and a lot of it is skill rather than following a set of instructions.
I did 3 pizzas on Saturday night, fully intended to take some pics for on here but they didn't quite turn out how I hoped but still tasted fine and I actually got a really good result on the dough which I was I was trying for rather than aesthetically pleasing result and I ran out of gas on No3 which would have been a great pizza too
As such I am pleased with Caputo Nuvola and will probably use this going forward.
For example when you go thinner on the base you will find it will burn easier. You need to tackle each problem on its own rather than trying to get a perfect result which takes many different things all to be right and a lot of it is skill rather than following a set of instructions.
I did 3 pizzas on Saturday night, fully intended to take some pics for on here but they didn't quite turn out how I hoped but still tasted fine and I actually got a really good result on the dough which I was I was trying for rather than aesthetically pleasing result and I ran out of gas on No3 which would have been a great pizza too
As such I am pleased with Caputo Nuvola and will probably use this going forward.
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