Pizza Oven Thread

Author
Discussion

PT1984

2,229 posts

182 months

Friday 13th May 2022
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LeadFarmer said:
PT1984 said:
LeadFarmer said:
Do you add the chutney before cooking, or after?
Before. But let it cool a little before eating!
Might give that a try tomorrow, thanks.
They used to do similar at Zizzi, when they first opened. Saying that I did have a great calzone at Aylesbury last month.

LeadFarmer

7,411 posts

130 months

Saturday 14th May 2022
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Tonight will be my first time using the gas burner attachment for pizzas. I've used it in recent weeks for cooking steaks, so looking forward to seeing how the pizzas turn out.

Is it best to leave the burner on full flame until the stone is up to temp?


Scabutz

7,482 posts

79 months

Saturday 14th May 2022
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Was in a YouTube rabbit hole last night and came across 3 Italian pizza chefs reviewing videos of other people making pizza dough.

They all had a problem with people adding salt to the flour, they said it should be added when it's a dough, before kneeding, same with the oil. They didn't explain why though.

They also said it should prove in the fridge for 24 hours and recommended quite a wet dough.

Also someone above mentioned about mozzarella being too wet. They suggested cutting it up and putting it back in the fridge for a bit to dry it.

Some interesting tips I thought.

Sway

26,070 posts

193 months

Saturday 14th May 2022
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Arnold Cunningham said:
Don’t hold back on the garlic either. Ideally IOW Garlic Farm Garlic.
Exactly what I'm growing! Very successful last year, this year we've settled on 'solent wight' and trying elephant garlic too.



Ignore the weeds! Back down the allotment tomorrow to weed this bed.

paulwirral

3,104 posts

134 months

Saturday 14th May 2022
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Just finished tiling our home made exercise ball pizza oven today , there’s a day we’ll never get back as it was a case of set every tile separately, mosaic sheets don’t work on a dome .
I’m pleased with it , it cooks great . There’s a build thread of it on here somewhere .
I’ll put a brick plinth on the bottom tomorrow just to finish it off a bit , I know there’s not much love for the home made ovens here but a couple of people expressed an interest

paulwirral

3,104 posts

134 months

Saturday 14th May 2022
quotequote all
Pic not great so a closer one
Did it greens and browns to knock the harsh edge off the “ look at me “ aspect, it blends in with the garden quite well .

Sway

26,070 posts

193 months

Saturday 14th May 2022
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That's cracking!

I'm really tempted by an exercise ball oven build...

Ouroboros

2,371 posts

38 months

Saturday 14th May 2022
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And in the winter make a great animal shelter.

number2

4,268 posts

186 months

Saturday 14th May 2022
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paulwirral said:
Just finished tiling our home made exercise ball pizza oven today , there’s a day we’ll never get back as it was a case of set every tile separately, mosaic sheets don’t work on a dome .
I’m pleased with it , it cooks great . There’s a build thread of it on here somewhere .
I’ll put a brick plinth on the bottom tomorrow just to finish it off a bit , I know there’s not much love for the home made ovens here but a couple of people expressed an interest
There's a lot of love for home made and wood fired ovens. Looks a good job too thumbup.

LeadFarmer

7,411 posts

130 months

Saturday 14th May 2022
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PT1984 said:
This! With M&S caramelised onion chutney. Go VIP with goats cheese.
The chutney worked well giving little blobs of sweetness. I used J8 SVG method for the garlic oil, I found I needed to add the pieces of garlic as well as the oil. Made one that was half & half - one half plain garlic bread and t'other half with chutney, cheese & jalapeños...







Edited by LeadFarmer on Saturday 14th May 19:51

LeadFarmer

7,411 posts

130 months

Saturday 14th May 2022
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And then a chorizo, sweet chilli chicken and jalapeño pizza..







DKL

4,480 posts

221 months

Saturday 14th May 2022
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Scabutz said:
Was in a YouTube rabbit hole last night and came across 3 Italian pizza chefs reviewing videos of other people making pizza dough.

They all had a problem with people adding salt to the flour, they said it should be added when it's a dough, before kneeding, same with the oil. They didn't explain why though.

They also said it should prove in the fridge for 24 hours and recommended quite a wet dough.

Also someone above mentioned about mozzarella being too wet. They suggested cutting it up and putting it back in the fridge for a bit to dry it.

Some interesting tips I thought.
Salt in the dough is a new one on me. all the recipes I have tried mix it in with the flour. Oil? New one on me again. I've only ever seen 4 things, flour, salt, yeast and water. Higher hydration is supposed to be a "better" dough but harder to handle is it is much more sticky.
Wet mozarella is something I fall foul of as I forget to drain and dry the cut balls before cooking. A really good squeeze between some kitchen roll helps but can still be a bit wet.

noopets

546 posts

55 months

Sunday 15th May 2022
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J8 SVG said:
1kg bag of flour (Caputo pizzeria)
650g water
5g dry yeast (the yellow pot of allinsons, not fast action)
30g salt

Mix until the side of the bowl is clean

Leave in the fridge for at least 48 hours

Ball up 6 or 7 equal portions and leave to prove for at least an hour or doubled in size

cook.
Can this be scaled down?

21TonyK

11,494 posts

208 months

Sunday 15th May 2022
quotequote all
noopets said:
J8 SVG said:
1kg bag of flour (Caputo pizzeria)
650g water
5g dry yeast (the yellow pot of allinsons, not fast action)
30g salt

Mix until the side of the bowl is clean

Leave in the fridge for at least 48 hours

Ball up 6 or 7 equal portions and leave to prove for at least an hour or doubled in size

cook.
Can this be scaled down?
Yes, no problem. Dough is all about ratios so you just need to be accurate with smaller quantities.

Arnold Cunningham

3,758 posts

252 months

Sunday 15th May 2022
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On the ooni fyra 12, do you guys cook with the door on or door off?

Seventyseven7

866 posts

68 months

Sunday 15th May 2022
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Arnold Cunningham said:
On the ooni fyra 12, do you guys cook with the door on or door off?
You cook the pizza with the door off

illmonkey

18,112 posts

197 months

Sunday 15th May 2022
quotequote all
Seventyseven7 said:
Arnold Cunningham said:
On the ooni fyra 12, do you guys cook with the door on or door off?
You cook the pizza with the door off
Is that true of all of the pizza ovens? Whats the point in the door? warm it up fast I suppose?

Seventyseven7

866 posts

68 months

Sunday 15th May 2022
quotequote all
illmonkey said:
Seventyseven7 said:
Arnold Cunningham said:
On the ooni fyra 12, do you guys cook with the door on or door off?
You cook the pizza with the door off
Is that true of all of the pizza ovens? Whats the point in the door? warm it up fast I suppose?
Some ovens don't have doors at all.

Helps to warm up faster, stops stuff getting into the oven when not in use.

"The most important thing to remember is that the door should always remain off if you are using flames to cook in your wood fired oven. This is because the oxygen from the outside air feeds the fire and ensures flames, which is what you need if you are having a pizza party. You can also use your door to calm or put out a fire, but it is put to the best use when roasting or baking at significantly lower temperatures."

Scabutz

7,482 posts

79 months

Sunday 15th May 2022
quotequote all
DKL said:
Salt in the dough is a new one on me. all the recipes I have tried mix it in with the flour. Oil? New one on me again. I've only ever seen 4 things, flour, salt, yeast and water. Higher hydration is supposed to be a "better" dough but harder to handle is it is much more sticky.
Wet mozarella is something I fall foul of as I forget to drain and dry the cut balls before cooking. A really good squeeze between some kitchen roll helps but can still be a bit wet.
Yeah as I said it was annoying that they were criticising others and saying it was wrong without explaining why.

21TonyK

11,494 posts

208 months

Sunday 15th May 2022
quotequote all
Scabutz said:
DKL said:
Salt in the dough is a new one on me. all the recipes I have tried mix it in with the flour. Oil? New one on me again. I've only ever seen 4 things, flour, salt, yeast and water. Higher hydration is supposed to be a "better" dough but harder to handle is it is much more sticky.
Wet mozarella is something I fall foul of as I forget to drain and dry the cut balls before cooking. A really good squeeze between some kitchen roll helps but can still be a bit wet.
Yeah as I said it was annoying that they were criticising others and saying it was wrong without explaining why.
The theory is adding salt at the beginning of process retards the yeast and prevents optimum fermentation. Adding later reduces its effect. I do this with some bread doughs.

The next step is to autolyse the flour and water before adding anything but you start getting into real fine tuning of the dough if you do this and unless everything else is optimum I doubt you would notice it.

And yes, four ingredients in authentic Neopolitan pizza and suprisingly a yeast based ferment of no more than 24 hours if I recall correctly. I still do 48 hours plus because thats what I like. Might not be 100% accurate but hey, my pizza.