Pizza Oven Thread

[Stevil]

00 flour is used to make pasta too, get yourself a pasta maker and have a bash at that, took me a few goes to get it passable and I've not really practiced it since.

[48Valves]

Pasta as mentioned. But also other types of bread. Cake, crumbles, Yorkshire puddings, pancakes.

It will do for most things that require plain flour.

[illmonkey]

Stevil said:

00 flour is used to make pasta too, get yourself a pasta maker and have a bash at that, took me a few goes to get it passable and I've not really practiced it since.

Whilst I love the enthusiasm, spending £20 to use up £10
Worth of old flour doesn’t seem right. Although fresh pasta

Although It goes along side the focaccia, you maybe onto something

[illmonkey]

Couple of these to nibble on

[Scabutz]

Feel like I'm really getting the hang of this now, but still have 2 small problems.

1. The dough is a little dense. I'm using Caputto Pizzeria 00 flour. Measurements from the Ooni app. Kneed for 10 mins.

2. Still quite runny. Have tried to dry mozzarella and also cutting and patting dry the balls. Wonder if actually I'm putting too much sauce and/or cheese on.

Any ideas?

Anyway made a lovely American hot with fresh green chilli and red onion.

[illmonkey]

For dough you really need to watch some videos and learn, it’s so hard to explain on text without visuals. I found this video, which lead me to the guy in it, Vito. This is a good video as Vito sums it all up in 1 go. I don’t think I’ve had a better pizza base ever. It’s perfect.

https://youtu.be/OjsCEJ8CWlg

For the cheese you want to buy the solid block, not balls. Or grated/strips. Just ensure it’s dry

https://www.waitrose.com/ecom/products/galbani-moz...

Get mutti pizza tomato or pizza express pasata, both highly rated here.

I’ve said it before, less is more!

[Scabutz]

Thanks, will give that a watch.

I'm using the Mutti sauce, will try with less.

I think the dry block of cheese worked OK, but the kids said they preferred the balls. Will try again and not tell them as you can never tell if they are yanking my chain.

[Greshamst]

Got to try out my mates big Ooni Koda 16. Not sure if I liked the L shaped burners. The crust kept setting alight. Probably my technique, but couldn’t get on with it as much as a Gozney.



Made a carbonara style pizza with cheesy garlic bechemel sauce base, mushrooms, Parma ham and then rocket.



Then today was back to the Roccbox, and kids wanted a pigs in blanket with cheese string stuffed crust

[Scabutz]

I need to sort some flood lighting out for my outside kitchen area. It's been raining a lot which makes it impossible to cook pizza but with some decent lighting no reason we can continue with pizz through the winter.

[LeadFarmer]

I need to get back to making dough on the day of wanting pizza, I've been mostly making it 24/48hrs before but that means knowing exactly when you plan to eat it and then back calculating time which is a bit too much faff sometimes, and not easy in the winter knowing when it will be dry enough to cook. So I'm going to start just making it on the day and see how it goes.

[Scabutz]

LeadFarmer said:

I need to get back to making dough on the day of wanting pizza, I've been mostly making it 24/48hrs before but that means knowing exactly when you plan to eat it and then back calculating time which is a bit too much faff sometimes, and not easy in the winter knowing when it will be dry enough to cook. So I'm going to start just making it on the day and see how it goes.

Yeah I was doing the same and it was a faff. Especially as we would often have pizza Saturday and then meant doing it Thursday Friday and work would get in the way.

I've been making it in the morning and leaving it in the kitchen. The dough has been fine. Yes a cold proof is slightly better but not always worth the hassle.

[illmonkey]

LeadFarmer said:

I need to get back to making dough on the day of wanting pizza, I've been mostly making it 24/48hrs before but that means knowing exactly when you plan to eat it and then back calculating time which is a bit too much faff sometimes, and not easy in the winter knowing when it will be dry enough to cook. So I'm going to start just making it on the day and see how it goes.

Freeze it? Only needs a few hours to defrost, a day on the side would see it right and ready for dinner

[LeadFarmer]

illmonkey said:

Freeze it? Only needs a few hours to defrost, a day on the side would see it right and ready for dinner

At which point would it be best to freeze? Maybe after the 48hr cold proof? Then freeze and take out on the day of cook?

[Lynchie999]

Just had a marketing email from Ooni about their new table... I thought before clicking though " hahah... I bet it'll be £200 or something astronomical knowing Ooni" .... £220

... for a small folding table!

[WindyCommon]

Lynchie999 said:

Just had a marketing email from Ooni about their new table... I thought before clicking though " hahah... I bet it'll be £200 or something astronomical knowing Ooni" .... £220

... for a small folding table!

I have an unopened one that I don’t need (long story) and am open to offers…

[Greshamst]

This thread has died a small death over the colder months!

Will try to remember to take pictures (always a bit hectic getting the pizzas ready, cooked and out) but the plan is

Garlic bread
Hawaiian
Salami
Carbonara
TBD

[PT1984]

Has anyone used the gas burner for the Karu 12? I do like using woo but I would like the option of convenience. I want to start using it more for cooking meats and veg.

Any great difference in taste when doing pizza?

[Big Stevie]

PT1984 said:

Has anyone used the gas burner for the Karu 12? I do like using woo but I would like the option of convenience. I want to start using it more for cooking meats and veg.

Any great difference in taste when doing pizza?

Yes, I switched from wood to the gas burner, makes cooking so much easier as the temp is constant. I was always feeding the fire, waiting for it to get to temp only to find it didn't always, so add more wood etc. I see they now do a larger firebox which might help. But I would only ever use the gas burner now on my Karu 12.

[justin220]

Big Stevie said:

Yes, I switched from wood to the gas burner, makes cooking so much easier as the temp is constant. I was always feeding the fire, waiting for it to get to temp only to find it didn't always, so add more wood etc. I see they now do a larger firebox which might help. But I would only ever use the gas burner now on my Karu 12.

Exactly the same here. Completely agree

[Greshamst]

Garlic bread


Carbonara


Salami