Pizza Oven Thread

[21TonyK]

Anyone played around with autolysing before kneeding and proofing?

[thebraketester]

21TonyK said:

Anyone played around with autolysing before kneeding and proofing?

No... sounds interesting, I will try it next time.

[StreetDragster]

21TonyK said:

Anyone played around with autolysing before kneeding and proofing?

Spooky you bring this up, just today i watched a pizza dough video that mentioned it and i googled what they were on about.
It does sound interesting

[21TonyK]

StreetDragster said:

21TonyK said:

Anyone played around with autolysing before kneeding and proofing?

Spooky you bring this up, just today i watched a pizza dough video that mentioned it and i googled what they were on about.
It does sound interesting

Years ago a baker friend mentioned hydrating and resting flour as a tip when I first started baking a lot of bread, specifically baguettes, fougasse etc

Pretty sure I read about it in one of Dan Lepards books as well. Only heard it referred to as autolysing recently but then I've not been looking for it either.

The idea makes sense though, especially if you are adding oil to a dough. I've got a batch on the go and will report back.

[LeadFarmer]

kingston12 said:

Freakuk said:

LeadFarmer said:

Those who have the Ooni Karu 12 multi fuel, which fuel source gets to the higher temperature - wood/charcoal or gas?

The stone needs to get to around 430C in the Karu and I've seen it in excess of 500C with wood where I'd stacked the wood up and wasn't watching closely, same for gas. I've struggled with charcoal though, I've tried charcoal and a wood/charcoal mix with poor results but it seems to work for others.

Gas does heat up quicker, it's cleaner and you have additional time as you're not having to add wood etc.

I've only used wood and gas on mine. I don't think I've ever got the centre of the stone higher than about 450C with gas, but I have done a couple of times with wood.

I'f have thought it was possible to go higher with gas, but it would probably take a while.

Yesterday I cooked using wood only and got to nearly 550C, which burnt the crust of the first pizza. Letting it drop to around 470C cooked them better.

The charcoal briquets I've tried don't seem to get much above 400C.

Im finding a mix of lumpwozd and seasoned wood works best and gets the centre of the stone in my Karu 12 to around 450C which is about right for base and toppings to be coked how I like them.

Edited by LeadFarmer on Thursday 23 September 17:35

[ecsrobin]

Cooking on wood tonight and playing with different dough recipes.

[lauda]

Nice. I’d happily smash those.

[LeadFarmer]

Finally got around to knocking up a basic table for my Ooni today, out of planed timber and a stainless steel catering table top. Will be putting a shelf at the bottom...

Edited by LeadFarmer on Friday 24th September 16:44

[illmonkey]

Looks very similar to my bbq/kamado/pizza oven one. Good work. What you using for your shelf?




Anyone tried this? https://www.sainsburys.co.uk/gol-ui/product/fresh-...

[Bonefish Blues]

illmonkey said:

Anyone tried this? https://www.sainsburys.co.uk/gol-ui/product/fresh-...

No. The PE name is licenced to Bakkavor, a big (but good IME of working for them for a year or so) fresh food supplier, so I'd be expecting it to be decent.

[illmonkey]

Bonefish Blues said:

illmonkey said:

Anyone tried this? https://www.sainsburys.co.uk/gol-ui/product/fresh-...

No. The PE name is licenced to Bakkavor, a big (but good IME of working for them for a year or so) fresh food supplier, so I'd be expecting it to be decent.

I'll pick some up then, heading out to the supermarche soon.

[LeadFarmer]

illmonkey said:

Looks very similar to my bbq/kamado/pizza oven one. Good work. What you using for your shelf?

Yes, similar construction.Nice table.
For the shelf I'll maybe pick up some planed timber planks and lay them across the bottom rails.

[illmonkey]

LeadFarmer said:

illmonkey said:

Looks very similar to my bbq/kamado/pizza oven one. Good work. What you using for your shelf?

Yes, similar construction.Nice table.
For the shelf I'll maybe pick up some planed timber planks and lay them across the bottom rails.

Problem with that is each unit has 3 legs, so you'll struggle to line them up!

I was thinking of some 9mm ply or similar.

[gazapc]

Only had the Ooni for 2 weeks but great success last night cooking pizzas for 13 of us. Everyone enjoyed making their own (including the kids) and commented how tasty it was. Several people looking to now buy one and, as we are on holiday for a few more days, keen to have pizza for dinner another evening.

Any recommendations for a recipe for a dessert/chocolate pizza combo?

[Chicken Chaser]

Ooni 12 or 16 or Roccbox?

[Greshamst]

On a stag do this weekend, and they had a wood fired pizza oven where we were staying.
26 people to feed, so bought the ooni pre-made dough, didn’t have enough time this week or storage to make 6kg of dough.

It was pretty good! Everyone enjoyed making their own pizza with a bit of help. I did struggle to fully relinquish control however realised I’m a back seat pizza driver.









We also had a bit of a boot space problem…

[illmonkey]

26 people in 2 cars does sound tricky!

[Ben Lowden]

26 people!! We used two Ooni Fyras to feed 14 yesterday and it was great fun, knocked up the dough the night before using the new proving trays shared recently in this thread. Cooked 10 pizzas back to back no problems at all.

[Greshamst]

illmonkey said:

26 people in 2 cars does sound tricky!

Well, my friends do happen to be a bunch of clowns...

[LeadFarmer]

Anyone store their Ooni outside al year, under cover?

I've made a table and have a cover for it, wondering how the Ooni will fair up if left out all year?