Pizza Oven Thread
Discussion
LeadFarmer said:
How are you all preferring to proof your dough?
After making my dough I tend to leave it in bulk and put straight in fridge for a 24hr or 48hr cold proof. Then remove from fridge, divide straight into balls and room temp proof for a few hours, before stretching out..
Anyone do it different, such as room temp proof in bulk first, then fridge proof, then ball out and room proof again?
Or maybe remove from fridge and leave in bulk at room temp for a while?
I'm interested to know this also.After making my dough I tend to leave it in bulk and put straight in fridge for a 24hr or 48hr cold proof. Then remove from fridge, divide straight into balls and room temp proof for a few hours, before stretching out..
Anyone do it different, such as room temp proof in bulk first, then fridge proof, then ball out and room proof again?
Or maybe remove from fridge and leave in bulk at room temp for a while?
First cook of the year this weekend, new flour, yeast etc and decided to go for a 36 hour cold proof then a 6 hour room temp proof. The dough didn't seem to rise at all in the fridge for the whole time, likewise it didn't seem to rise much at room temp until I'd balled it up which was around the last 2 hours of the RT proof.
Should I ball as soon as I remove from the fridge when doing a CT proof?
So I do the following.
Make dough with 1kg Caputo Blue, 1g Yeast, 660ml Cold Water and 30g of Maldon Sea Salt Flakes.
Once made, overnight prove at room temp, then knock back the following morning and ball up, leave for half an hour before putting into the Fridge for 24 hours. Then take them out about 2 hours before ready to make.
Make dough with 1kg Caputo Blue, 1g Yeast, 660ml Cold Water and 30g of Maldon Sea Salt Flakes.
Once made, overnight prove at room temp, then knock back the following morning and ball up, leave for half an hour before putting into the Fridge for 24 hours. Then take them out about 2 hours before ready to make.
wibble cb said:
But made the rookie mistake of then piling on toppings before transferring the pizza to the peel, so by the time we got it to the oven, it was a bit mangled.
That is generally the correct way to do it. What is your peel like to use, as a sheet of metal it looks like it could be quite sticky? I would recommend a wooden peel for launching - don't need a fancy one, a glorified piece of plywood works well for me, less than £15 on eBay.Freakuk said:
I'm interested to know this also.
First cook of the year this weekend, new flour, yeast etc and decided to go for a 36 hour cold proof then a 6 hour room temp proof. The dough didn't seem to rise at all in the fridge for the whole time, likewise it didn't seem to rise much at room temp until I'd balled it up which was around the last 2 hours of the RT proof.
Should I ball as soon as I remove from the fridge when doing a CT proof?
I don't think it should rise at all in the fridge, the cold temp stops the yeast from doing its thing, but allows the starch can get busy being broken down. When it comes out of the fridge and into room temp the yeast can start getting busy, farting and burping and making it rise.First cook of the year this weekend, new flour, yeast etc and decided to go for a 36 hour cold proof then a 6 hour room temp proof. The dough didn't seem to rise at all in the fridge for the whole time, likewise it didn't seem to rise much at room temp until I'd balled it up which was around the last 2 hours of the RT proof.
Should I ball as soon as I remove from the fridge when doing a CT proof?
I think my dilemma is whether to shove straight into the fridge in bulk, or let it rise at room temp first. I've always gone for the straight to fridge option.
littlegreenfairy said:
Can anyone help? I’ve got 24 hours before I need to use a pizza dough. Regular Canadian bread flour or 00 only. What’s a good recipe to make the most of it considering I’ll be out for most of the day tomorrow before it needs to be used?
I just did a batch last night with Canadian, worked a treat. Pizza App is your best answer, just go for a long warm proof.
21TonyK said:
littlegreenfairy said:
Can anyone help? I’ve got 24 hours before I need to use a pizza dough. Regular Canadian bread flour or 00 only. What’s a good recipe to make the most of it considering I’ll be out for most of the day tomorrow before it needs to be used?
I just did a batch last night with Canadian, worked a treat. Pizza App is your best answer, just go for a long warm proof.littlegreenfairy said:
21TonyK said:
littlegreenfairy said:
Can anyone help? I’ve got 24 hours before I need to use a pizza dough. Regular Canadian bread flour or 00 only. What’s a good recipe to make the most of it considering I’ll be out for most of the day tomorrow before it needs to be used?
I just did a batch last night with Canadian, worked a treat. Pizza App is your best answer, just go for a long warm proof.You just need to rely on stretching not rolling.
Edited by 21TonyK on Sunday 1st May 17:47
21TonyK said:
Trust it, it works. I was always taught high yeast content doughs for fast proving breads but it really does work. This was a half drunken pizza under the grill for 2 minutes in a domestc oven last night. eta: (the dough was 8 hours from scratch, reminded I'd suggested pizza for dinner after breakfast)
You just need to rely on stretching not rolling.
Thank you!! The dough was good and pizza was lovely. Cannot thank you enough for the app tip!You just need to rely on stretching not rolling.
Edited by 21TonyK on Sunday 1st May 17:47
I've had a read through some pages but wanted to ask, no doubt it's been covered but I couldn't find an answer.
I was planning on making my own, but its going to turn into yet another of my unfinished projects, so I'm going to buy one.
Wife thinks it's a complete frivolity so budget isn't huge. I'm thinking of the Ooni Frya. Is it work going a step up to the Karu? I like the idea of wood, but get the convenience of gas.
Is there anything else in that price range worth considering ?
I was planning on making my own, but its going to turn into yet another of my unfinished projects, so I'm going to buy one.
Wife thinks it's a complete frivolity so budget isn't huge. I'm thinking of the Ooni Frya. Is it work going a step up to the Karu? I like the idea of wood, but get the convenience of gas.
Is there anything else in that price range worth considering ?
Scabutz said:
I've had a read through some pages but wanted to ask, no doubt it's been covered but I couldn't find an answer.
I was planning on making my own, but its going to turn into yet another of my unfinished projects, so I'm going to buy one.
Wife thinks it's a complete frivolity so budget isn't huge. I'm thinking of the Ooni Frya. Is it work going a step up to the Karu? I like the idea of wood, but get the convenience of gas.
Is there anything else in that price range worth considering ?
Gas is very convenient. Turn it on, leave it for 15 minutes and ready to go.I was planning on making my own, but its going to turn into yet another of my unfinished projects, so I'm going to buy one.
Wife thinks it's a complete frivolity so budget isn't huge. I'm thinking of the Ooni Frya. Is it work going a step up to the Karu? I like the idea of wood, but get the convenience of gas.
Is there anything else in that price range worth considering ?
There is a good deal just posted on hot deals UK for ooni ovens (including Karu). Not sure how long it will last:
https://www.hotukdeals.com/share-deal/3929332
Scabutz said:
I've had a read through some pages but wanted to ask, no doubt it's been covered but I couldn't find an answer.
I was planning on making my own, but its going to turn into yet another of my unfinished projects, so I'm going to buy one.
Wife thinks it's a complete frivolity so budget isn't huge. I'm thinking of the Ooni Frya. Is it work going a step up to the Karu? I like the idea of wood, but get the convenience of gas.
Is there anything else in that price range worth considering ?
I've had the Karu a couple of years now and would definitely recommend it.I was planning on making my own, but its going to turn into yet another of my unfinished projects, so I'm going to buy one.
Wife thinks it's a complete frivolity so budget isn't huge. I'm thinking of the Ooni Frya. Is it work going a step up to the Karu? I like the idea of wood, but get the convenience of gas.
Is there anything else in that price range worth considering ?
I use gas most of the time now for convenience, but it's still nice to have the option of using wood/coal.
The reason that I didn't go for the Fyra is that it uses wood pellets rather than just pieces of wood like the Karu, and they work out more expensive and aren't as readily available.
The Karu plus burner is a more expensive solution - £380 at full price compared to £250 for the Fyra. If you don't want to spend that much, I'd probably advise going for the £300 Koda rather than the Fyra.
The only mainstream alternative that I'm aware of is the Gozney Roccbox which looks great but is a bit more expensive still at £400 for gas only of £500 dual fuel.
Scabutz said:
I've had a read through some pages but wanted to ask, no doubt it's been covered but I couldn't find an answer.
I was planning on making my own, but its going to turn into yet another of my unfinished projects, so I'm going to buy one.
Wife thinks it's a complete frivolity so budget isn't huge. I'm thinking of the Ooni Frya. Is it work going a step up to the Karu? I like the idea of wood, but get the convenience of gas.
Is there anything else in that price range worth considering ?
I'd avoid the Frya, it's wood pellets only, you can get inconsistent heat and you are relying on sourcing pellets as your only fuel source.I was planning on making my own, but its going to turn into yet another of my unfinished projects, so I'm going to buy one.
Wife thinks it's a complete frivolity so budget isn't huge. I'm thinking of the Ooni Frya. Is it work going a step up to the Karu? I like the idea of wood, but get the convenience of gas.
Is there anything else in that price range worth considering ?
I've got a Karu simply for that reason, I was using softwood kindling for about a year, cheap as chips and available from pretty much everywhere, it causes more soot than hardwood but it's no biggy. However, the problem with wood like pellets is keeping the temp up, so eventually I bought a gas adapter which a) speeds up the heating time b) keeps the temp more consistent.
Yes..but... since I found wolseley stock pellets, it's been a lot easier to get them, so stocking up on fuel for the Fyra isn't a problem.
https://www.wolseley.co.uk/product/balcas-brites-w...
Was a bit of a shock when Ooni had no stock of pellets last summer though - but the wolseley stuff is much cheaper, so it's a win all round.
ETA - can also see ooni are in a bit of a fix since existing pellets were all sourced from Russia.
https://www.wolseley.co.uk/product/balcas-brites-w...
Was a bit of a shock when Ooni had no stock of pellets last summer though - but the wolseley stuff is much cheaper, so it's a win all round.
ETA - can also see ooni are in a bit of a fix since existing pellets were all sourced from Russia.
Edited by Arnold Cunningham on Tuesday 3rd May 10:27
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