Pizza Oven Thread

[Tyndall]

Burwood said:

Tyndall said:

Yidwann said:

So very simply usually to these measurements for Neapolitan pizza I do this starting the day before:

1.5kg of Caputo Blue 00 Flour
1g of Dried Yeast
50g of Maldon Sea Salt Flakes
1 Litre of Cold Water

Mix and work that for about 10 minutes, over working it can make it worse and then put it in a tray, cover and leave overnight 12-13 hours.

Next morning, cut that into 280g dough balls, and shape making sure you form a tight skin over the top of the dough by tucking it in on itself underneath and shape it nicely. Leave it on the top again for an hour, then into the fridge for around 7-8 ready for that evening. I haven't felt the need to prove for longer, you can see my results on the previous page, I have been really happy with them.

6-7g salt per pizza sounds quite salty - does it taste so and is it necessary to have so much salt (i.e. does it help with the process or is it just for flavour?)

You won't taste of salt. It is also critical in the building of Gluten during fermentation. Leave it out =crap dough

you can use less but for 1.5kg i would go below 25g

Thanks will give it a go

[Lynchie999]

... I like how everyone is using precise recipes...

I do the following...

1 lb of flour
2 dollops of sourdough starter
water until I get the right consistency in the mixer... normally around 275-300ml
[. ] that much salt
glug of olive oil

and mix... prove it for about 6 hours at room temp, whacking fridge for at least 24 hours... then its ready...

[Tickle]

I don't have a 'go to' recipe as I never know how many pizza's I'm making. Also depends on what flour or yeast I have.

[Burwood]

I meant to say WOULD NOT go below 25G. According to 'experts' the range is 40-60g per litre of water. So using the example , 50g is within that range.

[Burwood]

Yidmann. When you say a 6 hr fridge prove. How long do you rest on the counter pre pizza making. It must be 1.5 hours otherwise isn't the dough too cold and 'tight'?

[juggsy]

I’ve had really good success with the Adam Atkins method (although I tweak the proportions with PizzApp)

https://youtu.be/Ar5J0qI0P7A

It doesn’t get the puffiest crust, I guest due to the shorter ferment time, but I get consistency and dough that’s easy to work. Particularly useful if you’re going to have people round, I can be reasonably confident the dough will come out well. This is using Capito Pizzaria.

[Hanglow]

Using yeast that has been open for almost 6 months is not a good thing. Pizzas were still good thankfully

Mastunicola except with goose fat and golden marjoram, sage and chives instead of lardo and basil. A great flatbread, to be recommended.
marinara to be reheated later this week
lots of toppings

[Mr Roper]

I'd pay good money to eat those three pizzas.

[CB07]

what is the tomato sauce recipe for the second two? They all look epic!

[Hanglow]

Just cirio passata rustica, with a bit of water sloshed around the jar to water it down and about 5g of salt.

[Hanglow]

A few more pictures- balls were a bit underproofed due to old yeast
dipping in semola rimacinata (extremely fine semolina), the best bench flour and useful for pasta and some breads too.I can thoroughly recommend getting some of this
forming it
opened about 80% of the way to top, then stretched on the peel to it's proper size
cooking
A good way to get a 14 inch pizza from a 12 inch peel is to overstretch the sides
another topped one

[Burwood]

Mighty fine set up there, Hanglow.

[giblet]

Some cracking pizzas in the last few posts. Ordered my full size oven today. Just need to get the base rendered and figure out the best worktop solution for the cooking and prep area

[Laplace]

Just a heads up that Socal in Southampton have both grey and green Roccbox ovens back in stock this morning. They also have turning peels and covers. Expecting to be sold out by the weekend, if not before.

https://www.socal.co.uk/p/GRBX1GREY/pizza-ovens/go...

Free next day delivery.

[blueg33]

Havent been through the whole thread but have been thinking about building a pizza oven to replace our barbecue.

Found these instructions online

https://www.deliciousmagazine.co.uk/how-to-build-a...

Looks pretty simple and I have all the materials here apart from the clay.

What do people think? is it worth it?

[Lynchie999]

blueg33 said:

Havent been through the whole thread but have been thinking about building a pizza oven to replace our barbecue.

Found these instructions online

https://www.deliciousmagazine.co.uk/how-to-build-a...

Looks pretty simple and I have all the materials here apart from the clay.

What do people think? is it worth it?

Not sure... also, I'd get some pizza stones to cook on and not directly onto the brick...

Might be a bit trial and error, I can imagine theres potential for cracking if you don't do it right...

[giblet]

Loads of videos on YouTube of gym ball pizza oven builds. I looked into it a while back, a mate made one but he never bothered to render it so it eventually cracked. He gave me his old firebricks so I could have a go but I’ve ordered a prebuilt one.

Worth a stab if you have the time, skill and patience

[Ben Lowden]

Homemade pizza is now a weekly thing in our household – still using the Pizza Pilgrims frying pan recipe – thanks giblet!

I do find they're a bit watery straight out of the grill so leave to rest for a couple of minutes before eating. Could just be the cheap mozzarella that I'm using. Still using cheap strong white bread flour and dried yeast so need to try some of this fancy 00 stuff. Still amazed that they cost less than £1 each in ingredients – goes to show the margin that restaurants make!

[mikees]

Laplace said:

Just a heads up that Socal in Southampton have both grey and green Roccbox ovens back in stock this morning. They also have turning peels and covers. Expecting to be sold out by the weekend, if not before.

https://www.socal.co.uk/p/GRBX1GREY/pizza-ovens/go...

Free next day delivery.

Sold out immediately !

[naturals]

Ben Lowden said:

I do find they're a bit watery straight out of the grill so leave to rest for a couple of minutes before eating. Could just be the cheap mozzarella that I'm using.

Do you slice or tear your cheese? No idea why but cutting it massively reduces the amount of liquid given off when cooking.