Pizza Oven Thread
Discussion
Scabutz said:
I've used the Northern Dough company ones, think most supermarkets sell them, Tesco certainly do.
They are pretty good. Only thing I find is they are a little dry and tear slightly easier than a home made dough. Just need a little extra care when stretching.
You need to get them out the freezer a few hours in advance, although you can defrost them in a microwave if you have a spur of the moment need for pizza.
I think I used those when I first got my Ooni, then I insisted on making my own dough. They are pretty good. Only thing I find is they are a little dry and tear slightly easier than a home made dough. Just need a little extra care when stretching.
You need to get them out the freezer a few hours in advance, although you can defrost them in a microwave if you have a spur of the moment need for pizza.
I've decided to give it another go and have just ordered 6 x bags of Caputo red pizza flour, I'll make a small batch and if that works ok I'll male a larger one and freeze it. I fond it can be inconsistent and often doesn't stretch. If that doesn't work I'll stick to ready made.
The Gauge said:
Anyone got any additional recommendations for ready made dough balls?
Great Balls Of Flour – https://greatballsofflour.comThe Gauge said:
Greshamst said:
I always use PizzApp for my dough, quantities in the screenshot. Dalla Giovanna pizza flour (the green coloured one)
Mixed together, kneaded for 15 minutes.
Room temp for 12 hours.
Fridge for 10 hours overnight.
Take out and leave at room temp for another 7 hours.
At what point in you process do you ball up the dough please?Mixed together, kneaded for 15 minutes.
Room temp for 12 hours.
Fridge for 10 hours overnight.
Take out and leave at room temp for another 7 hours.
Depending on how warm it is/ how much the dough spreads, I might reball it again 2 hrs before cooking.
I buy frozen dough balls for our Ooni from our local farmshop - £1.40 for four and bloody brilliant results everytime. Defrost in fridge and bring out 2 hours before you are ready.
Whilst I enjoy cooking I really could not be bothered with the faff of making pizza dough when you can buy it for 35p a pop and achieve an excellent pizza with a low hassle factor
Whilst I enjoy cooking I really could not be bothered with the faff of making pizza dough when you can buy it for 35p a pop and achieve an excellent pizza with a low hassle factor
Lotobear said:
I buy frozen dough balls for our Ooni from our local farmshop - £1.40 for four and bloody brilliant results everytime. Defrost in fridge and bring out 2 hours before you are ready.
Whilst I enjoy cooking I really could not be bothered with the faff of making pizza dough when you can buy it for 35p a pop and achieve an excellent pizza with a low hassle factor
That's really good value. The Northern Dough ones are £2.50 for 2 which is why I generally avoid using them unless it's a last minute thing. Whilst I enjoy cooking I really could not be bothered with the faff of making pizza dough when you can buy it for 35p a pop and achieve an excellent pizza with a low hassle factor
Scabutz said:
Lotobear said:
I buy frozen dough balls for our Ooni from our local farmshop - £1.40 for four and bloody brilliant results everytime. Defrost in fridge and bring out 2 hours before you are ready.
Whilst I enjoy cooking I really could not be bothered with the faff of making pizza dough when you can buy it for 35p a pop and achieve an excellent pizza with a low hassle factor
That's really good value. The Northern Dough ones are £2.50 for 2 which is why I generally avoid using them unless it's a last minute thing. Whilst I enjoy cooking I really could not be bothered with the faff of making pizza dough when you can buy it for 35p a pop and achieve an excellent pizza with a low hassle factor
simon_harris said:
I've not done any slow cooking in mine, but I have used it as a cold smoke for salmon and cheese - worked really well for that
We always put in a casserole or two overnight Simon. You should definitely try it. Last weekend we slow cooked a half shoulder of lamb and an ox cheek casserole. Dinners for a week! Braise the meat, chuck your veggies in, add a bottle of red wine, a few herbs and your done. Lamb bone just pulled out clean and the ox cheeks will be tonight's supper.JM
The Gauge said:
I use my Kenwood Chef to make my dough, but it seems the standard 'J' shaped dough hook isn't the best for making pizza dough so I've bought the newer spiral hook which is reported to be much better. Time will tell..
It is a bit better in my experience, nowhere near as good as a dedicated pizza dough machine, but better than the bundled one.Stevil said:
It is a bit better in my experience, nowhere near as good as a dedicated pizza dough machine, but better than the bundled one.
I’ve heard it differs by kneading the dough against the bottom of the bowl rather than the side, or vice versa ?Edited by The Gauge on Sunday 7th April 15:04
Ok, have decided on the Koda 12G....
If I buy the pucks from GBOF, is it genuinely as easy as get frozen dough out in the morning, get home, fire oven upi and then cook pizza 40 mins later ?
Also, I knw they use propane gas, but whats all the green leisure and lightweight bottles about?
If I buy the pucks from GBOF, is it genuinely as easy as get frozen dough out in the morning, get home, fire oven upi and then cook pizza 40 mins later ?
Also, I knw they use propane gas, but whats all the green leisure and lightweight bottles about?
Turn7 said:
Ok, have decided on the Koda 12G....
If I buy the pucks from GBOF, is it genuinely as easy as get frozen dough out in the morning, get home, fire oven upi and then cook pizza 40 mins later ?
Also, I knw they use propane gas, but whats all the green leisure and lightweight bottles about?
I start cooking around 10 minutes in! If I buy the pucks from GBOF, is it genuinely as easy as get frozen dough out in the morning, get home, fire oven upi and then cook pizza 40 mins later ?
Also, I knw they use propane gas, but whats all the green leisure and lightweight bottles about?
Looking for a tip, please……
A friend has a very nice wood burning pizza oven on his covered terrace.
His Mrs makes the best pizza dough.
There is always the problem of getting the pizza off the shovel thingy (tech term!) into the oven and the toppings staying on the pizza. No amount of flour on the shovel gets that dough off easily.
How do you do it, please?
A friend has a very nice wood burning pizza oven on his covered terrace.
His Mrs makes the best pizza dough.
There is always the problem of getting the pizza off the shovel thingy (tech term!) into the oven and the toppings staying on the pizza. No amount of flour on the shovel gets that dough off easily.
How do you do it, please?
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