Pizza Oven Thread
Discussion
LeadFarmer said:
PT1984 said:
LeadFarmer said:
Do you add the chutney before cooking, or after?
Before. But let it cool a little before eating!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.
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.
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
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 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 . 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
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
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.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.
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.
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? 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.
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? 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.
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 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."
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. 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.
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. 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.
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.
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