Pizza Oven Thread
Discussion
Never bothered with sourdough but I have used frozen doughballs with good results. Bought them from a local cash and carry (JJ Foods) and they were on par with my earlier home made doughballs using boggo 00 flour.
Much prefer my homemade stuff using Caputo Nuvola.
As others have said, slow down and focus on perfecting homemade stuff before even considering sourdough.
Much prefer my homemade stuff using Caputo Nuvola.
As others have said, slow down and focus on perfecting homemade stuff before even considering sourdough.
Understood!!!
The game changer for me was the g3. My oven doesn't go hot enough, was going to add an Ooni to my Xmas list but I don't think I need to now.
By the time I finished doing the dough again, it only had 4 hours to rest and an hour or so balled. So it did snap back a little. I left one ball for today to try and maybe next time slightly less yeast and more salt in the dough. The actual bread was a little tasteless.
Thanks all for the help.
The game changer for me was the g3. My oven doesn't go hot enough, was going to add an Ooni to my Xmas list but I don't think I need to now.
By the time I finished doing the dough again, it only had 4 hours to rest and an hour or so balled. So it did snap back a little. I left one ball for today to try and maybe next time slightly less yeast and more salt in the dough. The actual bread was a little tasteless.
Thanks all for the help.
chinnyman said:
Understood!!!
The game changer for me was the g3. My oven doesn't go hot enough, was going to add an Ooni to my Xmas list but I don't think I need to now.
By the time I finished doing the dough again, it only had 4 hours to rest and an hour or so balled. So it did snap back a little. I left one ball for today to try and maybe next time slightly less yeast and more salt in the dough. The actual bread was a little tasteless.
Thanks all for the help.
A big misconception is that the salt is just to add flavour. Primarily salt aids gluten production (stretchiness). Don't scrimp on saltThe game changer for me was the g3. My oven doesn't go hot enough, was going to add an Ooni to my Xmas list but I don't think I need to now.
By the time I finished doing the dough again, it only had 4 hours to rest and an hour or so balled. So it did snap back a little. I left one ball for today to try and maybe next time slightly less yeast and more salt in the dough. The actual bread was a little tasteless.
Thanks all for the help.
So then, my mother turned up at my house the other day with an Ooni Karu which she'd had on order for me since July. Looks a lovely little bit of kit but came unexpected so some questions to start;
I've ordered the gas burner attachment & a laser thermometer. Is the Ooni pizza peel worth the money over a normal one, any recommendations?
Is there a simple dough guide to follow for a beginner?
Any other tips you feel may benefit me?
Mike
I've ordered the gas burner attachment & a laser thermometer. Is the Ooni pizza peel worth the money over a normal one, any recommendations?
Is there a simple dough guide to follow for a beginner?
Any other tips you feel may benefit me?
Mike
MikeF86 said:
So then, my mother turned up at my house the other day with an Ooni Karu which she'd had on order for me since July. Looks a lovely little bit of kit but came unexpected so some questions to start;
I've ordered the gas burner attachment & a laser thermometer. Is the Ooni pizza peel worth the money over a normal one, any recommendations?
Is there a simple dough guide to follow for a beginner?
Any other tips you feel may benefit me?
Mike
Pizza app is good, notably for when you don't want to make a standard amount of pizza (if such a thing exists). FB Ooni FB group is fantastic, plenty of questions like yours answered.I've ordered the gas burner attachment & a laser thermometer. Is the Ooni pizza peel worth the money over a normal one, any recommendations?
Is there a simple dough guide to follow for a beginner?
Any other tips you feel may benefit me?
Mike
Buy pizza flour (Caputo pizzeria is good).
Get decent, accurate scales.
Get some appropriate containers to prove etc.
Dry your cheese!
Most of all, prepare to fail, think what you did wrong and experiment, you will be frustrated! Practice and look at the trial and error already done on the FB page etc.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff